With over 30 different lectures from presenters all over the world the second Conference ‘Science & Technology for Meat Analogues’ will present the latest results with the broad expertise of industry and knowledge institutes. Registration is now open.
During this two-day interdisciplinary Conference the latest research insights and findings relating to the technologies for the production of fibrous, plant-based materials on nano- to macro-scale, resembling the structure, the fibrous texture and the juiciness of meat will be presented.
|Date||3 and 4 March 2021|
|Organiser||Wageningen University & Research|
Focus and target group
The Conference focusses on the science for meat analogues, ingredients functionality, structuring technologies, product quality and societal impact of meat analogues. It represents an excellent opportunity for researchers, industrial stakeholders and other interested actors to explore potential solutions for better meat analogues.
Young Scientists Event
During the Conference, the ‘Young Scientists Event’ will be held, focussing on networking among young researchers. Young scientists will discuss in small multidisciplinary groups industrial cases relating to meat analogues, and will then pitch their solutions during the closing session of the Conference.
Programme and registration
The Conference is organised by Wageningen University & Research on 3 and 4 March 2021. It will be a online conference. The full Conference programme is now online.
For more information about the Conference, registration facilities and more details about the ‘Young Scientists Event’, please visit: www.wur.eu/conference-meat-analogues.