91成人短视频

Session Topics

Novel Technologies for Raw Materials

Breeding for improved proteins; cell line development; sourcing of growth media components
Functional Ingredients

Shed a light on the science and techniology progress pertaining to the different finctional ingredients required to create the best Look, Feel and tasty Meat analogue products (Plant based and cell based)
Hybrid Products

Hybrids pros and cons: The technical, nutritional and sensorial aspects of hybrid prodcuts to be presented by cultured meat companies and academic researchers.
Sensory Analysis

Achieving a desireable sensory profile of alternatives to meat is critical to gaining consumer acceptance. Delve into current methods and data related to existing sensory analysis and key traits of conventional products. Upcoming potential solutions
Bioprocessing

Manufacturing developments such as improved extrusion techniques, alternative bioreactor designs; out of the box scale-up methodologies
State of Art and Integrated Consortium

company-academic collaboration; food science programs

Featured Speakers

Keynote Speakers

Invited Speakers

Rhonda Miller

Texas A&M University
Tony Hunter

Futurist for Food
Fabienne Boukobza-Ravey

Givaudan
Neta Lavon

Aleph Farms
Keren Kles

Flying Spark
Azad Emin

Karlsruhe Institute of Technology
Yann Pencol茅

Kline Group
Deepak Choudhury

ASTAR Bioprocessing Technology Institute
David Block

University of California, Davis
Amanda Kinchla

University of Massachusetts
Amy Huang

Good Food Institute
Paul Yelvington

RAPID Manufacturing Institute
Douglas Cook

University of California, Davis
Raffael Osen

Fraunhofer Institute for Process Engineering and Packaging IVV
Pam Ismail

University of Minnesota

Conference Chairs

Pam Ismail

University of Minnesota
Vitor Santo

Just

Organizing Committee

See all event news