The current planetary challenges urge for a more sustainable food system with plant-based proteins in a pivotal position. How do these proteins relate to the SDGs, are there health concerns and what are the technological challenges to make them healthy and palatable? These are key questions discussed in the symposium organised by the Swedish national research centre Plant-based Proteins for Health and Wellbeing (PAN Sweden) and the National Committee for Nutrition and Food Science at the Royal Swedish Academy of Sciences (KVA).
Program
13:00
Theme I: Plant-based proteins in a global perspective
Moderators: Robert Brummer and Anna Ström
13.10
Plant-based proteins in a global perspective – insights from EatLancet
Line Gordon, Stockholm Resilience Centre, Sweden
13.50
Theme II: Plant-based proteins from a health perspective
Moderators: Robert Brummer and Anna Ström
13.55
Challenges of plant-based proteins from a nutritional perspective
Anna-Maria Pajari, University of Helsinki, Finland
14.35
The double-edged path of plant-based diets for immunity and metabolism
Paul de Vos, Maastricht University, Netherlands
15.15
Coffee break
15.30
Theme III: Plant-based proteins and food technology
Moderators: Anna Ström and Maud Langton
15.35
Challenges in a food transition from a food tech perspective
Kati Katina, University of Helsinki, Finland
16.15
Processing of plant protein-based food microstructures
Bettina Wolf, University of Birmingham, UK
16.55
Concluding remarks
Moderators: Robert Brummer, Anna Ström and Maud Langton
The event is free of charge and open to the public, registration not needed.
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Contact: Peter Brandén
Email: program@kva.se