The conference ‘Science and Technology for Meat Analogues’ will present the latest research findings and insights related to technology for the production of fibrous, plant-based materials on nano- to mesoscale. The focus is on the knowledge necessary to develop products resembling the structure, fibrous texture and juiciness of meat.
By 2050, population growth and increased prosperity will double the global demand for meat, putting a huge burden on the planet. Nutritionally, proteins from plants such as peas or soy would be excellent alternative protein sources; however, most consumers prefer meat and meat products. Potentially, a way to reduce the consumption of these products is the development of plant-based analogues for meat or meat-like products.
Consumer sciences indicated that products that most closely resemble the original are most likely to have the best chance of being chosen by the broadest range of consumer groups. Naturally, this requires a scientific basis to understand the structuring process of meat analogues while including flavour components, fat and other ingredients in order to develop further technologies. These technologies are necessary for making the next generation of consumer-accepted meat analogue products.
The conference ‘Science and Technology for Meat Analogues’ will present the latest research findings and insights related to technology for the production of fibrous, plant-based materials on nano- to mesoscale. The focus is on the knowledge necessary to develop products resembling the structure, fibrous texture and juiciness of meat. This international conference brings together the latest research results with the broad expertise of industry and knowledge institutes.
The interdisciplinary conference is an excellent opportunity for researchers, industrial stakeholders and users interested in this topic to explore potential solutions for better meat analogues.
The ‘Science and Technology for Meat Analogues’ Scientific Conference is the second conference within the Protein for Life programme, addressing the challenges of how we can guarantee nutrition security for both humans and animals, bearing in mind an increasing global protein shortage. The first Protein for Life conference which was held in October 2016 explored the challenges and potential solutions to guarantee protein security. Now, this second conference will focus on plant-based meat analogues.
Call for Abstracts
Scientists are encouraged to present their latest results on science and technology for meat analogues. Please submit your abstract before 1 July 2018. The abstract should contain the title of the presentation, authors and affiliations and a half-page description of your presentation.
We will inform you if your abstract has been selected for presentation after 1 September 2018.
Venue and Date
The conference will be organised in Hotel De Wageningsche Berg. The conference will start on Thursday 1 November 2018 at 12:00 with a lunch and will end on Friday 2 November 2018 at 15:30.
Conference fee and Registration
The conference fee is €325 excluding VAT. VLAG students may request a reduced fee. For more information, contact the organisation.
There is a limited number of rooms available for the conference delegates at Hotel De Wageningsche Berg.
If you wish to make use of this block reservation, please complete the Hotel Reservation Form and send it to email@example.com before 19 September 2018.
After this date, the block reservation will be released.
For more information, please send an email.
The conference is organised by Plant Meat Matters project, which is co-financed by the Top Consortium for Knowledge and Innovation ‘Agri & Food’ by the Dutch Ministry of Economic Affairs. The Project is registered under contract number TKI-AF-16011.