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?

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Conference Co -Chairs:

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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

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

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