The Endowment Fund Ekip is organizing its 3rd Colloquium on February 7, 2019 in Paris.
Speakers and experts will discuss the different sources of plant-based protein, processing methods to increase their acceptability, ways to limit anti-nutritional factors, organic ingredients, clean labeling, etc. The presentations will focus primarily on scientific and technical data, but also on the communication aspect.
The following speakers have already confirmed their participation:
– Emmanuel AUDOUIN, Project Manager at Veritas, specialist in quality marks and claims in the cereal sector,
– Anthony FARDET, INRA researcher in preventive nutrition and supporter of minimal processing,
– Gilles FERON, research director at the Center for Taste and Food Sciences and head of the AlimaSSenseS project
– Gaëlle FREMONT, director of Ingrébio,
– Gaëtan JEGOUX, director of the Baking Center Lesaffre,
– Richard MISCOVICH, MBA Associate Professor of International Baking and Pastry Institute, Johnson & Wales University, specialist in breadmaking technologies for flours made from sprouted seeds…
– Martijn NOORT, researcher at Wageningen Food & Biobased Research, specialist in 3D printing from wheat pasta,
– Tania ROUGIER, Scientific Manager of the Céréales Vallée cluster and Annabelle VERA, R&D Manager of the Philibert Savours company, Coordinators of the PROVEGGAS project
