NEW DATE! October 7 & 8, 2020 | 8:30 am to 5:00 pm
Workshop Location: Agri-Food Innovation Centre, 2335 Schuyler Street, Saskatoon, SK CANADA
The evolution of plant-based protein foods available in the market has occurred in part due to consumer expectations and awareness and advancements in food processing technologies. As consumers balance environmentally sustainable food choices with nutrition and health outcomes, innovations in plant-based food manufacturing is becoming increasingly important. This workshop will focus on diversity of plant-based protein applications produced using twin-screw extrusion.
AGENDA (subject to change)
| INDUSTRY TOURS (TBD but OPTIONAL for attendees) - October 6th |
Touring various local companies engaged in the food industry |
|---|---|
| WORKSHOP DAY 1 - October 7th | TOPIC / ACTIVITY |
| 8:30 AM | Welcome |
| 8:40 | Clextral |
| 9:00 | Food Centre |
| 9:20 | Nutrition and Digestibility of Plant-Based Foods SPEAKER: Matthew Nosworthy, Ph.D., Associate Research Fellow - College of Pharmacy and Nutrition, University of Saskatchewan |
| 9:50 | Milling SPEAKER: Ricky Lam, Ph.D., Manager & Scientist, Ingredient Innovation – Food Centre |
| 10:20 | BREAK |
| 10:50 | Dry Fractionation and Wet Isolation SPEAKER: TBD |
| 11:20 | Protein Functionality SPEAKER: Michael Nickerson, Ph.D, Professor and Ministry of Agriculture Strategic Research Program Chair in Protein Quality and Utilization, College of Agriculture and Bioresources, University of Saskatchewan |
| 11:50 | Theory: Twin Screw Extrusion Technolgy SPEAKER: Sylvie Brunel, Extrusion R&D Manager - Clextral France |
| 12:20 PM | LUNCH AND NETWORKING |
| 1:20 - 3:30 | Mini Group Workshops - Texturized Vegetable Protein (TVP) Workshop 1: Demo Texturized Vegetable Protein (TVP) with Pulses Workshop 2: Functionality of Raw Materials and Impact in Extrusion Workshop 3: Post Extrusion Handling (TBD) |
| 3:30 | BREAK |
| 4:00 | Evaluation and Discussion on Extrudates and Market Samples |
| 4:45 | Wrap up of Day 1 Workshop |
| 5:30 | Networking and Dinner Reception at Willows |
| WORKSHOP DAY 2 - October 8th | TOPIC / ACTIVITY |
|---|---|
| 8:30 AM | Ingredients Consideration SPEAKER: Ricky Lam, Ph.D., Manager & Scientist, Ingredient Innovation – Food Centre |
| 9:20 | High Moisture Extrusion (HMEC) Process SPEAKER: Julie Prost, Process Engineer - Clextral USA |
| 10:00 | Texturized Vegetable Protein (TVP) Process SPEAKER: Sylvie Brunel, Extrusion R&D Manager - Clextral France |
| 10:40 | BREAK |
| 11:10 | Plant-based Protein Food Product Development Opportunities SPEAKER: Sara Lui, M.Sc., Product Development Manager – Food Centre |
| 12:00 | LUNCH AND NETWORKING |
| 1:00 - 3:45 | Mini Group Workshops Workshop 1: Demo High Moisture Extrusion Cooking (HMEC) Workshop 2: Product Development Test Kitchen – HME food applications sampling and opportunity discussion Workshop 3: Wear monitoring and extrusion screws functionalities |
| 3:45 | BREAK |
| 4:15 | Clextral Customer Experience SPEAKER: TBD |
| 4:45 | Trends in Food and Protein SPEAKER: Zak Eston, Foodservice & Supply Chain Manager - The Good Food Institute |
| 5:15 | Wrap up of Extrusion Workshop |
Last year's event sold out! Register early!
Early bird discount - register before August 15, 2020: $800 USD
After August 15, 2020: $1,000 USD
Registration deadline is September 15 or earlier if quota maximum of participants is reached.
Please submit your expression of interest to attend the workshop.
