Pulse Science and Technology Forum

An international symposium on analysis, nutrition and applications of plant proteins

November 5-7, 2019 | Toronto, Canada

The AOCS Pulse Science and Technology Forum is a brand new event offered by the American Oil Chemists' Society (AOCS) in cooperation with the Global Pulse Confederation, Protein Highway, Protein Industries Canada and Pulse Canada. The inaugural Pulse Forum was held November 5-7, 2019, in Toronto, Canada.

View speaker biographies.

Session 1

Important considerations for credible application of pulses in human health and nutrition

This Changes Everything! How Plant Protein Will Reshape Canada's Pulse Industry 
Gordon Bacon, CEO, Pulse Canada

  1. How Canada became the world's biggest exporter of pulses
  2. How a focus on plant protein shifts the focus of Canada's pulse sector
  3. How measuring the sustainability footprint of food changes consumer choices

A systems-based approach in pulse research to bolster innovation along the value chain
Joyce Boye, Director General, Prairie Region,Agriculture and Agri-Food Canada

  1. Challenges facing the pulse sector (i.e. trade, climate variability, technological gaps)
  2. New and emerging areas of science and opportunities for integrative system-based RLD
  3. Accelerated production and value-added product development through new partnership / collaboration models

The role of pulses in sustainable and healthy food systems in low- and middle-income countries
John McDermott, Director, Agriculture for Nutrition and Health, International Food Policy Research Institute

  1. Challenges of integrating pulses into production systems
  2. Enhancing demand and utilization of pulses for improved nutrition
  3. Policy enabling for pulses in food systems

Session 2

Increasing consumer awareness of pulses health benefits

Research on lentils and beans in relation to human health 
Alison Duncan, Professor, University of Guelph

  1. Role of lentils in diabetes risk
  2. Role of lentils in obesity risk
  3. Bean consumption motivators and barriers in older adults

Potential of dynamic in vitro digestion to evaluate the carbohydrate digestibility of pulse products
Dr. Sijo Joseph (Thandapilly), Research Scientist, Agriculture and Agri-Food Canada

  1. Use of dynamic in vitro digestion in predicting the glucose response
  2. Effect of processing on carbohydrate digestibility in pulses
  3. Factors affecting the glucose release in pulse formulations

Dietary pulses and cardiometabolic health: What do I tell my patients?
John Sievenpiper, Associate Professor, Department of Nutritional Sciences, University of Toronto

  1. Understand the rationale for the role pulses in cardiometabolic health
  2. Describe the evidence supporting the benefits of pulses
  3. Apply strategies for using pulses in clinical practice

Barriers and motivators to pulse consumption
Donna M. Winham, Assistant Professor, Iowa State University

  1. Positive views of low-income groups about pulses
  2. Knowledge gaps about pulses–health benefits, cooking methods
  3. Barriers to pulse consumption–taste, cooking, misperception

Beneficial effects of eating pulses on our blood vessels
Peter Zahradka, Professor, University of Manitoba

  1. Value of human clinical trials
  2. Novel health effects of pulses in animal studies
  3. Effects of processing on health benefits

Session 3

The highs and lows of processing pulse foods

Opportunities for adding value to pulse starch based on the unique technological characteristics
Yongfeng Ai, Assistant Professor and Carbohydrate Research Chair, University of Saskatchewan

  1. Pulse starch
  2. Functional properties of starch
  3. Starch digestibility

Technologies and challenges in generating protein, starch and fibre from pulses (wet milling and fractionation technologies)
Frédéric Bouvier, Scientific Advisor, Nutrtion & Health R&D, Roquette

  1. The supply chain: looking for consistency of raw material characteristics and traceability, but also availability and proximity
  2. Appropriate processing technologies to get fractions of high level of purity allowing the highest functionality and sensory profile
  3. Developping new applications for pulses components helps to strengthen sustainability of the whole pulses sector

Value creation in the protein ingredients market
Denis Chéreau, CEO, IMPROVE

  1. Protein ingredients market understanding
  2. Functional properties
  3. Key success parameters

Use of pulse ingredients in extrusion applications
Filiz Koksel, Assistant Professor-Food Processing, Food & Human Nutritional Science Department, University of Manitoba

  1. Effects of extrusion cooking variables (temperature, moisture, etc.) to make pulse based expanded snack foods and food ingredients
  2. Effects of blending pulses with cereals on physical and nutritional quality of expanded snack foods
  3. The use of physical blowing agents during extrusion cooking to manipulate food texture, microstructure and techno-functionality

Technologies & Challenges of Dry Processing of Pulses
Mehmet Tulbek, Director, Research and Development, AGT Food and Ingredients, Inc.

  1. Dry milling and fractionation of pulses
  2. Milling technologies
  3. End-use properties of flours, fractions and application overview

Session 4

Developing methods for determining pulse products quality and safety

Novel pulse and pulse ingredients: clinical and analytical considerations associated with food allergies
Joseph Baumert, Associate Professor and Co-Director, University of Nebraska–Food Allergy Research & Resource Program (FARRP)

  1. Understand the botanical relationship to known food allergens
  2. Selecting analytical methods: beware of cross-reactivity
  3. Clinical cross-reactivity: can pulses be considered 'allergen free'?

Challenges and Opportunities for Current and Proposed Methods for Measuring Pulse Protein Quality
James D. House, Ph.D., Professor and Head Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba

  1. Define protein quality and how it is measured for the substantiation of protein content claims
  2. Provide an understanding of the practical limitations to current and proposed methods for measuring protein quality
  3. Position opportunities for the in vitro measurement of protein quality

Do pulse anti-nutrients affect the health effects of pulses
Mark Messina, Executive Director, Soy Nutrition Institute

  1. Identify the historical basis for designating components in pulses as anti-nutrients
  2. Understand the effects of processing on pulse anti-nutrient content
  3. Advice patients and clients about any concerns and/or benefits associated with pulse anti-nutrients

The nutritional quality of pulse protein for human diet
Daniel Tome, Professor, AgroParis Tech

  1. Criteria and available reference data on protein and amino acid requirement in human
  2. Data on dietary protein and amino acid bioavailability with special reference to pulse protein
  3. Criteria and available data on dietary protein quality with special reference to pulse protein

Development of methodologies for measuring functional properties of pulse ingredients 
Ning Wang, Program Manager, Canadian Grain Commission

  1. Functional properties of ingredients derived from pulses
  2. Standardization of methods for measuring functional properties
  3. Development of methods for determining oil emulsifying and water holding capacity


Sponsor

Intertek
Wednesday morning refreshment break

Cooperating organizations
Protein Highway
Protein Industries
Pulse Canada