Symposium on Plant-Based Food & Nutrition: Innovations & Challenges
Come join us for a dynamic gathering of distinguished professors and speakers, industry leaders, industry boards, academics, researchers, and students.
This symposium offers exceptional exposure to a vibrant market in Southern California known for its leading role in innovations and housing the largest number of established companies in the plant-based food industry.
Who Should Attend
- Researchers and academics studying plant-based nutrition and processing technologies
- Students in nutrition, food science, public health and business
- Dietitians and nutritionists seeking knowledge in plant-based nutrition
- Food industry members exploring opportunities in the plant-based food market
- Farmers looking for value-added agricultural products
- Policymakers and government officials interested in promoting plant-based food and nutrition to schools and the public.
Speakers
Darin Detwiler
Chief Executive Officer
Detwiler Consulting Group
"The Role of Technology to Ensure Safety of Plant-Based Foods"
Christopher Gardner
Rehnborg Farquhar Professor of Medicine
Stanford Prevention Research Center
Stanford University
"Plant-Based Diet vs. Animal-Based Diet: Health Advantages for Consumers"
Belal Hasan
Assistant Professor
Department of Nutrition and Food Science
Cal Poly Pomona
"Developing Next Generation Meat Analogues for International Cuisines Applications "
Celine Heskey
Associate Professor of Nutrition/Director
MPH Nutrition Coordinated Program
Loma Linda University School of Public Health
"The Nuts and Roots of Research in Plant-Based Eating Patterns"
Sudarshan Nadathur
Chief Global Flavorist - Dairy & Protein
ADM
"Solving Flavor Issues in Plant-Based Foods"
Lara Ramdin
Chief Innovation & Science Officer
Upcycled Foods Inc.
"Processing Technologies for Sustainable Food Supply"
Matt Ruscigno
Co-author,
"Plant-Based Sports Nutrition"
Former chair
Vegetarian Group, Academy of Nutrition and Dietetics
"Plant-Based Sports-Nutrition: Meeting the Needs of Athletes and Leisure Enthusiasts"
Vandana Sheth
CEO and Registered Dietitian
Vandana Sheth Inc.
"Plant-Based Diets for Diabetes: Evidence-Based Strategies for Better Management"
Rafi Taherian
Former Associate Vice President
Yale Hospitality
"Addressing Consumers' Resistance to Plant-Based Diets"
Job Ubbink
Professor
Department of Food Science and Nutrition
University of Minnesota
"Understanding Formulation vs. Processing: What is Really More Important for Ultra-Processed Foods?"
Casey Vanous
Senior Director - Global Product Development
Herbalife
"Meeting Consumers Demands: Industry Solutions for Plant-Based Foods"
Platinum Sponsors
Gold Sponsors
Silver Sponsors
Bronze Sponsors
Symposium Activities
- Expert Presentations: Esteemed professors will delve into the realm of plant-based foods and nutrition
- Poster Presentations: Discover cutting-edge research and advancement in plant-based studies
- Industry Expo: Forge connections with premier companies and influential nutritional organizations
- Networking Sessions: Foster connections, exchange ideas, and broaden your professional network
Selected Distinguished Presentations
- Advancements in Processing Technologies Applied in Plant-Based Foods
- Understanding Formulation vs. Processing: What is Really More Important?
- Plant-Based Diet vs. Animal-Based Diet: Health Advantages for Consumers
- Meeting Consumers Demands: Industry Solutions for Plant-Based Foods
- Nourishing Children with Plant-Based Diets
- Solving Flavor Issues in Plant-Based Foods via Clean Label
- Developing Next-Generation Meat Analogues for International Cuisine Applications