The IUFoST Scientific Council presents a Scientific Roundtable Discussion (SRD)
Thursday, September 22, 2022, from 08.00 - 10.00 ET (GMT-4)
SUSTAINABLE AND ALTERNATIVE EDIBLE PROTEIN SOURCES
In response to the growing need for edible proteins in the world, the IUFoST Scientific Council is organising a roundtable to discuss pathways forward to the future. The sustainable alternative protein sources continue to grow in response to the increasing world population that is expected to exceed 9 billion by the year 2050. In this connection, proteins from plants, insects, and microbial sources as well as by-products in a circular economy have already manifested in the novel food revolution.
The roundtable brings together internationally renowned experts to discuss the state-of-the-art status of the current situation with an insight into the future. Speakers include Dr. Julian McClements, University of Massachusetts, Janitha Wanasundara, Agriculture and Agri Food Canada, and Jaykant Yadav, from Central University of Rajasthan, India. The Roundtable is set for Thursday, September 22nd from 08.00 to 10.00 ET (GMT-4).
Follow this link to register: https://us06web.zoom.us/webinar/register/WN_Z9RbKdWITs6D0-Es-lIgLg
SPEAKERS
David Julian McClements
Brief Biography: David Julian McClements is a Distinguished Professor at the Department of Food Science at the University of Massachusetts, an Adjunct Professor at Zhejiang Gongshang University, and a Visiting Professor at the School of Public Health at Harvard University. He specializes in food biopolymers and colloids, with a special emphasis on using structural design principles to improve the quality, safety, shelf-life and nutrition of foods.
He is the author of seven books, including “Food Nanotechnology” (2022), “Next-generation Plant-based Foods” (2022), “Future Foods: How Modern Science is Transforming the Way We Eat (2019), “Food Emulsions: Principles, Practice and Techniques” (2015) and “Nanoparticle- and Microparticle-based Delivery Systems: Encapsulation, Protection and Release of Active Components” (2014). He has published over 1300 articles in scientific journals as well as numerous book chapters.
He is currently the most highly cited author in food science and agriculture (H-index 168 – Google Scholar), 12 patents, as well as numerous edited books, book chapters, and conference proceedings. Prof. McClements has received awards from the American Chemical Society, American Oil Chemists Society, Society of Chemical Industry (UK), International Union of Food Science and Technology, Institute of Food Technologists, Foss Scientific, and the University of Massachusetts in recognition of his scientific achievements. He is a fellow of the Royal Society of Chemistry, American Chemical Society, and Institute of Food Technologists. His research has been funded by grants from the United States Department of Agriculture, National Science Foundation, US Department of Commerce, NASA, and the food industry.
Subject: Challenges in the development of Plant-Based Foods
Janitha P.D. Wanasundara
Brief Biography: Dr. Janitha P. D. Wanasundara is a senior research scientist with Agriculture and Agri-Food Canada (AAFC), Saskatoon Research and Development center. Her research program is in protein chemistry and bioproducts focusing on oilseeds and pulses produced in Canadian prairies. Dr. Wanasundara’s research furthers understanding of the relationship between a seed protein’s genetics and its structure, function, and physical properties. Her research also identifies the macromolecular function of these proteins when used in complex food systems. In the area of plant protein chemistry, her research focuses on understanding the chemistry and structure of seed storage proteins for food legumes and Brassica oilseeds to improve their application in the plant protein industry. Her scholarly contributions include over 90 peer-reviewed journal articles and book chapters, nearly 100 research presentations, one book, and one patent. Currently she is co-editing two books related to food proteins. She is an adjunct professor of University of Saskatchewan and have been involved in Protein and co-products division of American Oil Chemists’ Society supporting various activities related to development of sustainable protein landscape. Dr. Wanasundara is a Certified Food Scientist and a Fellow of American Oil Chemists’ Society.
General Subject: Innovation in Rapeseed and Canola for plant-based protein
Jaykant Yadav
Brief Biography: Dr. Jay Kant Yadav is currently Assistant Professor in the Department of Biotechnology, School of Life Sciences, Central University of Rajasthan, Ajmer, India and working since 2013. He obtained his Master of Science degree in Biotechnology from the University of Calicut, Kerala, India, and his Ph.D. in Biotechnology from CSIR-Central Food Technological Research Institute, Mysore, India.
After completing his doctoral research (Ph.D.), Dr. Yadav joined Max-Planck Institute ( a research Unit of Enzymology of Protein Folding, Halle, Germany as a Post-Doctoral Fellow in the year 2010 and then moved to the Institute of Protein Biochemistry at Ulm University, Ulm, Germany in 2012. Since then, he has been actively engaged in research, teaching, and training various undergraduate and postgraduate students. In 2018, Dr. Yadav was a Guest Professor at the Institute of Protein Biochemistry of Ulm University, Germany. Dr Yadav’s group has worked on the structure, function, and stability of carbohydrate digesting enzyme, alpha-amylase, in the presence of various cosolvents, relationship of protein aggregation and the formation of amyloids in various age-related diseases such as Alzheimer’s and Parkinson’s diseases.
Recent studies in Dr. Yadav’s lab have confirmed that many proteins derived from milk, egg, and sustainable plant sources like seed proteins possess high aggregation propensity and are likely to form amyloid-like structures under experimental conditions, which invariably might impart specific functional attributes. Dr. Yadav is a member of the Indian Biophysical Society, Society of Biological Chemists (India), and Biotechnology Research Society of India and a referee of many international scientific journals. Dr Yadav is very active in the Early Career Scientist group of IUFoST and has played a major role in networking on proteins globally.
Subject: Sustainable Sources of Proteins: Time to revisit Pulses, Legumes and Millets
Elisabeth Nonnoumi Zano
Brief Biography: Elisabeth Noonoumi Zano is Nutrition Manager, UNICEF, Democratic Republic of Congo. She has 20 years (including 14 with UNICEF) of relevant professional work experience in Nutrition program management and coordination and Emergency Nutrition.
Subject: The diversity of alternative protein potential of the Democratic Republic of the Congo
Christian Carrillo Krucker
Brief Biography: Christian Carrillo Krucker is the Head of Process Technology SEA & Oceania at Bühler Group. Bühler is an 160-year old Swiss food processing solutions company which has seized an opportunity to apply its expertise, particularly within extrusion technology, to plant-based foods. To that end, the machinery leader has decided to target Asia, where there is diverse arable land, and a more vegetarian/vegan-friendly culture than in Europe.
Bühler, in partnership with Swiss flavour house Givaudan, has recently launched a world-class Protein Innovation Center (PIC) in Singapore where startups can innovate and experiment with scaling up their plant-based food products using Bühler’s equipment and technical expertise. The center has connections to several R&D innovation centers and main hubs in Switzerland, to facilitate plant-based product development on a global level. Bühler and Givaudan have designed the centre to make plant-based foods more delicious, authentic, and accessible to business and consumers.
Christian currently leads the Protein Innovation Centre in Singapore, where he develops R&D roadmaps for Bühler's emerging technologies. He also leads the teams designing the different food and feed manufacturing processes for Buhler's industrial solutions.
He began his education in Switzerland, where he specialized in designing grain processing plants. With this specialization, he has been stationed in various Bühler offices worldwide. Since then, he has played a key role in scaling up Bühler's technology footprint in alternative proteins, particularly in the segment of meat analogue production.
Subject: Plant-based protein processing – an industry perspective
Stéphane Guilbert
Brief Biography: Stéphane Guilbert is Emeritus Professor in Food Science at Institut Agro Montpellier, France. His research is grouped around three main axes i) state of water in foods in relation to their physicochemical and microbiological stability, ii) Mass transfer (gas, water, solutes) in food and food-packaging and iii) emerging resources (novel protein sources) and emerging technologies to face the new challenges of sustainable processing of agricultural products.
He is author of more than 160 original peer reviewed publications, 150 communications and 50 book chapters (Scopus Author ID: 7006154182 / ORCID ID 0000-0002-8964-670X). He is fellow of the International Academy of Food Science and Technology (IAFoST), scientific Councilor of IUFoST He is editor of “Innovative Food Science & Technologies” (IFSET) journal published by Elsevier.
Subject: Emerging Protein Sources: Key Benefits and Expected Limitations
Followed by Discussion moderated by Roundtable Co-chairs Fereidoon Shahidi and Hongda Chen
FEREIDOON SHAHIDI
Roundtable Co-Chair
Dr. Shahidi is University Research Professor, Memorial University of Newfoundland, Canada; Founder and Director of the International Society of Nutraceuticals and Functional Foods (ISNFF), Disciplinary Group of IUFoST; Founder and Editor-in-Chief of related publications (Journal of Food Bioactives, etc), one of the most cited authors in Food Science and Technology.
He is Chair of the IUFoST Scientific Council and a Fellow of IAFoST.
HONGDA CHEN
Roundtable Co-Chair
Dr. Hongda Chen is the National Program Leader of Bioprocess Engineering and Nanotechnology at the National Institute of Food and Agriculture (NIFA), USDA. He leads the national portfolio of food science, engineering and technology in research, education and extension for advancing food processing and manufacturing technologies, and value-added products. He also provides the national leadership for nanoscale science and nanotechnology for agriculture and food systems.
Dr. Chen is a Fellow of IAFoST and Chair Elect of the IUFoST Scientific Council.
