Plant-Based Proteins and Co-Products – Safety and Sustainability I

Chair(s)

• QR

  Qinchun Rao

  Professor
  Florida State University
  Tallahassee, Florida, United States
• 

  Vermont Dia, PhD

  Associate Professor
  Food Science
  University of Tennessee
  Knoxville, TN, United States

Presentations:

• 1:35 PM – 1:55 PM PST

  Inhibition of legume flavor degradation pathways with polyphenols
  

  Co-Author: Lily Lincoln – University of Wisconsin - Madison

  Co-Author: Vanessa Soendjaja – University of Wisconsin-Madison

  Co-Author: Wendy Lu – University of Wisconsin-Madison

  Presenting Author: Audrey L. Girard, PhD (she/her/hers) – University of Wisconsin-Madison
• 1:55 PM – 2:15 PM PST

  Extraction of bioactive oligosaccharides from pulse processing byproducts using subcritical water extraction: a proof-of-concept study
  

  Co-Author: Jasmin S. Yang (she/her/hers) – University of California, Davis

  Co-Author: Truc Pham – UC Davis

  Co-Author: Andrea J. Tam, PhD – Pepsico

  Co-Author: Tassia Pessato, PhD (she/her/hers) – UC Davis

  Co-Author: Han Peng – UC Davis

  Co-Author: You-Tae Kim (he/him/his) – UC Davis

  Co-Author: Peter Russell – UC Davis

  Co-Author: Zhiliang Fan – UC Davis

  Co-Author: David Mills (he/him/his) – UC Davis

  Co-Author: Daniela Barile (she/her/hers) – UC Davis

  Presenting Author: Juliana M. L. N. de Moura Bell (she/her/hers) – University of California, Davis
• 2:15 PM – 2:35 PM PST

  Plant-based meat analogues: effect of processing on their protein quality and environmental sustainability
  

  Presenting Author: Ruth Boachie – University of Manitoba

  Co-Author: Rotimi E. Aluko, PhD (he/him/his) – University of Manitoba
• 2:35 PM – 2:55 PM PST

  Transforming land use: The role of alternative proteins in advancing climate mitigation and biodiversity conservation
  

  Presenting Author: Priera Panescu, PhD (she/her/hers) – The Good Food Institute

  Co-Author: Barbara Wyse – Highland Economics

  Co-Author: Amanda Bess – The Good Food Institute