Plant Protein Foods

Annamalai Manickavasagan is an Associate Professor of Food Processing and Product Development at the University of Guelph in Guelph, Canada.Loong-Tak Lim is a Professor of Food Packaging and Materials Science at the University of Guelph.Amanat Ali is a Visiting Research Professor of Human Nutrition at the University of Guelph.

• 1. High protein foods: A comparison of animal origin vs plant origin foods.- 2. An overview of plant-based protein rich products.- 3. Processing technologies to produce plant protein concentrates and isolates.- 4. Product development technologies for plant protein-based foods.- 5. Enrichment and fortification of traditional foods with plant protein isolates.- 6. Plant-based meat analogues and modified meat extenders.- 7. Fermented plant protein products.- 8. Extruded protein films / non-textured protein products.- 9. Plant protein based drinks / beverages.- 10. Sensory and physical properties of plant protein foods.- 11. Amino acid profile and bioavailability of plant-based protein rich products.- 12. Nutritional quality, health implications of plant-based protein rich foods and/or Plant protein foods in the prevention and management of non-communicable diseases.- 13. Anti-nutritional factors and biologicalconstraints in the use of plant protein isolates and concentrates.- 14. Safety and regulation requirements for plant-based protein rich foods.- 15. Meat replacers and meal plans based on plant protein isolates for human consumption.- 16. Global trends in the use of plant protein foods: Awareness, availability and consumption.- 17. Marketing opportunities for plant-based protein products.