Tuesday, August 31, 2021

Nutritional functionality and quality of plant-protein based food at the Plant Protein Science and Technology Forum in October


Join us online as we explore game-changing innovations in nutritional functionality and quality of plant-protein based food at the 2021 Plant Protein Science and Technology Forum, October 12—14. Live presentations will be followed by interactive panel discussions and the opportunity to view ePosters highlighting exciting new research from around the world. Register today!
Presentations include:
Improving Nutrition Through Biofortification: From Strategy to Implementation, Jenny Walton, Senior Specialist, HarvestPlus
Biofortification Strategies to Enhance the Nutritional Value of Food Crops with a Focus on Micronutrients and Proteins, Ismail Cakmak, Professor, Sabanci University, Turkey.
Assessment of Iron Bioavailability from Staple Food Crops, Raymond P. Glahn, Research Leader, USDA-ARS
Plant Derived Proteins - Game Changers? Luc JC van Loon, Professor, Maastricht University, Netherlands

Potassium as a Nutrient of Concern in Recent Dietary Guidelines, Connie M. Weaver, Distinguished Professor Emerita, Purdue University; CEO of Weaver and Associates Consulting LLC
Converting Vegetable Oils into Structural Fats by Enzymatic Glycerolysis, Alejandro G. Marangoni, Professor and Canada Research Chair, University of Guelph, Canada

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