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Watch the open-access content from the 2022 Sustainable Protein Forum on demand
Presentations
Session Welcome and Introduction
Keratin Derived Sustainable and Green Bio-Adsorbents for Heavy Metal Ions Remediation from Polluted Water
Presenter: Muhammad Zubair, M.Sc – University of Alberta
Toward an Integrated Framework of Process Optimization Based on Technical, Economic, and Environmental Performance Criteria: A Case Study on Pulse Protein Processing
Presenter: Jannatul Ferdous – University of British Columbia
Functionalization of Rapeseed Protein Using Membrane Filtration
Presenter: Simone Bleibach Bleibach Alpiger, MA – Aarhus University
Impact of Extruder Die Temperature and Nitrogen Gas Injection on the Physical Quality of Soy Protein Meat Analogues
Presenter: Neeraj Ghanghas – University of Manitoba
Final Questions and Feedback
As demand for alternative proteins continues to increase, startups across the world have entered the space to meet these needs. Substantial growth in the sector projected over the next decade presents new opportunities as well as considerations for adapting to rapid market expansion.
In this online session, founders and executive leaders from alternative protein startups will share insights into their success, how they have faced challenges, and highlight ways their company’s vision contributes to the future of sustainable proteins – and how you can succeed too.
Moderator: Phillip S. Kerr, Chief Technology Officer, Prairie AquaTech, USA
Presentations
Session Welcome and Introduction
Overview of Fermentation and Bioengineering Technologies in the Growing Agricultural Landscape
Presenter: Phil Kerr – Prairie AquaTech
The Fermentation Ecosystem in Finland – Synbio Expertise
Presenter: Jussi Jantti – VTT Technical Research Centre of Finland
A Global Viewpoint of the Fermentation Ecosystem in Israel – the Kitchen Hub
Presenter: Dorit Rozner – The Kitchen Hub
Overview of Academic Industrial Partnership in Fermentation and Bioengineering – Cornell University Presentation
Presenter: Bruno Xavier, PhD – Cornell University
Canada’s $12.5 Billion Opportunity in Food Innovation
Presenter: Elaine Corbett – Ontario Genomics
Developing the Fermentation and Bioengineering Ecosystem in Saskatchewan
Presenter: Mehmet C. Tulbek, PhD, President, Saskatchewan Food Industry Development Centre, Canada
Panel Discussion
Wrap up and Closing
While fermentation is an age-old food processing method, the rapidly expanding alternative protein market represents a new frontier for this proven approach. To ensure a sustainable global food system that meets the needs of a growing population, expanding partnerships across sectors will be vital.
In this new session, leaders in the space will discuss opportunities for industry and academic collaborations that will spark technological innovations, address new challenges placed on current methods, and lead to more efficient solutions.
Moderators
Phillip S. Kerr, Chief Technology Officer, Prairie AquaTech, USA
Mehmet C. Tulbek, PhD, President, Saskatchewan Food Industry Development Centre, Canada
Presentations
Session Welcome and Introduction
11:00 AM – 11:05 AM CDT (Chicago, USA; UTC-5)
Session Chair & Moderator: James D. House, PhD – University of Manitoba
Keratin Derived Sustainable and Green Bio-Adsorbents for Heavy Metal Ions Remediation from Polluted Water
Presenter: Muhammad Zubair, M.Sc – University of Alberta
Toward an Integrated Framework of Process Optimization Based on Technical, Economic, and Environmental Performance Criteria: A Case Study on Pulse Protein Processing
Presenter: Jannatul Ferdous – University of British Columbia
Functionalization of Rapeseed Protein Using Membrane Filtration
Presenter: Simone Bleibach Bleibach Alpiger, MA – Aarhus University
Impact of Extruder Die Temperature and Nitrogen Gas Injection on the Physical Quality of Soy Protein Meat Analogues
Presenter: Neeraj Ghanghas – University of Manitoba
Final Questions and Feedback
Presentations
Session Welcome and Introduction
Session Chair & Moderator: James D. House, PhD – University of Manitoba
Preparation of Transparent and Thermo-Reversible Pea Protein Gels and Their Potential Applications as Gelatin Alternatives
Presenter: Peineng Zhu – University of Alberta
Identifying the Core Regions of Legume Seed Storage Protein Amyloid Fibrils
Presenter: Yuran Zhang – University of British Columbia
Impact of Almond Roasting and Particle Size on Proteins Extracted Using Aqueous- and Enzyme-Assisted Methods for Almond Milk Production
Presenter: Jessica Hallstrom, M.S. – University of California Davis
Final Questions and Feedback