2019 Emerging Meat Alternatives Conference (EMAC)

October 31 - November 2, 2019
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Emerging Meat Alternatives Conference (EMAC), a new conference organized by AIChE, is one of few scientific conferences focused on technical aspects of creating plant-based and cultured meats. Emerging meat alternatives are a prime example where biochemical and high-tech chemical engineering problems need to be solved in a multidisciplinary environment with biologists, chemical engineers and bioprocess engineers. The conference will focus on the technologies (and challenges) shared by plant-based and cultured meat alternatives to achieve the goal of creating protein-rich food that can replace conventional meat. Technology areas covered will be development of plant proteins as ingredients (novel proteins/extraction/processing/off-flavors), texturizing, bioprocessing, cell and tissue culture  and biomaterials. Food safety, quality control and regulatory issues will also be discussed.

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Session Topics:

  1. Plant Protein Diversity & Functionality
  2. Bioprocessing
  3. Flavors
  4. Extrusion Technologies
  5. Biomaterials
  6. Nutritional Value, Quality Control and Regulatory
  7. Market: What's Next?

Keynote Speaker:

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Highlights

A Better Burger

January 22, 2019

Join us for a detailed look into meat alternatives for a healthier environment.

Featured Speakers

Dina Fernandez

Dina Fernandez, is a Plant Protein Research and Development Manager at the Global Research Center of Archer Daniel Midland Co. She has eight years of experience in Plant Protein Research and leads a broad range of innovation projects focused on new and existing plant-based protein ingredients. She is actively involved in protein ingredient optimization and nutrition research and provide technical support for ADM customers in the food, supplement and beverage industry globally. Dina has a Food Engineering degree from Zamorano University at Honduras, a Master degree in Food Science and Human...Read more

Martin Gil

Marty is a California native whose family has a history working in agriculture, dairy and the commercial food industry.  He has a degree in Food Science from UC Davis and a background in Product Development and Technical Sales.  Since joining GNT in 2004, he has had the opportunity to experience the evolution of colors from natural sources in the marketplace. He has worked with a diverse group of companies with a diverse set of needs; from startups to the world’s largest food and beverage manufacturers, from confections applications to plant based meat alternatives.  ...Read more

Pam Ismail

Dr. Pam Ismail, is an Associate Professor, Department of Food Science and Nutrition, University of Minnesota. . Dr. Ismail is the founder and director of the Plant Protein Innovation Center. She has over 20 years of experience in Food Chemistry research focused on analytical chemistry, protein chemistry, and chemistry and fate of bioactive food constituents. Her research focuses on chemical characterization and enhancement of functionality, safety, bioavailability, and bioactivity of food proteins and phytochemicals, following novel processing and analytical approaches. She is the recipient of a “Distinguished Teaching Award” and an “Outstanding Professor Award”.Read more

Ali Khademhosseini

Ali Khademhosseini, PhD, is the Levi Knight Professor of Bioengineering, Chemical Engineering, and Radiology at the Univ. of California, Los Angeles (UCLA) (Phone: (310) 206-5819; Fax: (310) 794-5956; Email: khademh@ucla.edu). He is the Founding Director of the Center for Minimally Invasive Therapeutics at UCLA, as well as an associate director of the California NanoSystems Institute. He joined UCLA in Nov. 2017 after working as a professor of medicine at Harvard Medical School. He is recognized as a leader in combining micro- and nanoengineering...Read more

George Krintiras

Dr. George Krintiras is a Sr. Food Scientist at Givaudan based in Naarden, The Netherlands. George joined Givaudan in 2017 to explore the use of plant protein texturization technologies such as High Moisture Extrusion Cooking and the Couette Shear Cell, among others. During his academic years at TU Delft, and in collaboration with Wageningen University & Research, he worked on the development of the Couette Shear Cell technology. His work led to the development of the first steak-like meat analogue with its characteristic thickness and texture. Today his research is focused on...Read more

Sudarshan Nadathur

Dr. Sudarshan Nadathur is Chief Global Dairy Flavorist with ADM.  His career of 20 years has been in the Flavor industry, where he has held both regional and international roles supporting research, flavor creation, and developing new business. With a keen interest in health and sustainability, Dr. Nadathur was actively involved with the Institute of Food Technologists (IFT) over the last several years in the sustainability platform.  He has authored articles on dairy and plant protein topics and was a principal editor on “Sustainable Protein Sources” {Elsevier, 2016}. Dr....Read more

Nicole Negowetti

Nicole Negowetti is a Lecturer on Law and Clinical Instructor at the Harvard Law School Animal Law & Policy Clinic. Prior to joining ALPC, she was a Clinical Instructor at the Harvard Food Law and Policy Clinic. Nicole was also Policy Director of the Good Food Institute, a nonprofit organization that supports transformative plant-based and cell-cultured food technology companies. Nicole served as an Associate Professor of Law at the Valparaiso University School of Law from 2011-2016. Nicole’s teaching and research focuses on food law and policy, agricultural law, and sustainability....Read more

Marie Wright

Marie Wright, Vice President & Chief Global Flavorist at ADM Nutrition, passion for flavor is deeply rooted in her belief that original flavor creation is artistry rather than science, and perfection in art is often elusive.    After graduating from Kings’s College, London, she trained as a Flavorist with Bush Boake Allen, London, advancing to Senior Flavorist and a move to the US as the Flavor Creation Manager for Latin America.   Marie moved to IFF creating flavors for the global accounts and playing a leadership role in innovation as Vice President, Senior...Read more

Peter Zandstra

Peter Zandstra graduated with a Bachelor of Engineering degree from McGill University in the Department of Chemical Engineering, obtained his Ph.D. degree from the University of British Columbia in the Department of Chemical Engineering and Biotechnology and continued his research training as a Post-Doctoral Fellow in the field of Bioengineering at MIT.  In 1999, Dr. Zandstra began his faculty appointment at the University of Toronto’s Institute of Biomaterial and in 2016 was appointed University Professor, the university’s highest academic rank.  In July 2017, Zandstra joined...Read more