Alternative Protein Sources Balancing Food Innovation, Sustainability, Nutrition, and Health: Proceedings of a Workshop (2023) / Chapter Skim
Currently Skimming:
Appendix A: Workshop Agenda
Appendix A: Workshop Agenda
Pages 119-122
The Chapter Skim interface presents what we've algorithmically identified as the most significant single chunk of text within every page in the chapter.
Select key terms on the right to highlight them within pages of the chapter.
From page 119... ...
Department of Agriculture/Agricultural Research Service Children's Nutrition Research Center 119
|
From page 120... ...
120 ALTERNATIVE PROTEIN SOURCES 10:30 Health and Nutritional Impacts of Increasing Alternative Protein Intake in the Diet Frank Hu, Harvard T.H. Chan School of Public Health 10:50 Q&A with Dennis Bier and Frank Hu 11:10 Environmental Impacts of Increasing Alternative Protein Intake in the Diet Zach Conrad, William & Mary 11:30 Socioeconomic Impacts of Increasing Alternative Protein Intake in the Diet Jayson Lusk, Purdue University; Planning Committee Member 11:50 The Ethics of Alternative Proteins: Technology, Animals, and Sustainability Garrett Broad, Rowan University Rob Chiles, The Pennsylvania State University 12:10 PM Q&A with Zach Conrad, Jayson Lusk, Garrett Broad, and Rob Chiles 12:30 LUNCH BREAK SESSION 2 -- IMPLICATIONS FOR THE INDUSTRY, CONSUMERS, AND REGULATORS Moderator Patricia Williamson, Cargill, Inc.; Planning Committee Member 1:30 Industry Implications of Alternative Protein Products Patrick Brown, Impossible Foods 1:50 Plant-Based Alternatives as Transition and Maintenance Foods Mark Messina, Soy Nutrition Institute Global 2:10 Consumer Perspectives Sherry Frey, NielsenIQ
|
From page 121... ...
Food and Drug Administration; Planning Committee Member 3:10 Q&A with All Session 2 Speakers 3:40 ADJOURN DAY 1 August 18, 2022 10:00 AM Welcome and Workshop Recap Rodolphe Barrangou, North Carolina State University; Planning Committee Chair SESSION 3 -- BALANCING INNOVATION WITHIN A CIRCULAR FOOD SYSTEM Moderator Nicole Tichenor Blackstone, Tufts University; Planning Committee Member 10:15 The Alternative Protein Landscape Liz Specht, The Good Food Institute 10:35 Plant-Based Foods D Julian McClements, University of Massachusetts Amherst; Planning Committee Member 10:55 Cell-Based and Cultured Meats David Kaplan, Tufts University 11:15 Q&A with Liz Specht, D
|
From page 122... ...
Department of Agriculture • Patricia Williamson, Cargill, Inc.
|
Key Terms
This material may be derived from roughly machine-read images, and so is provided only to facilitate research.
More
information on Chapter Skim is available.