November 5-7, 2019 | Toronto, Canada | The Courtyard Marriott Toronto Downtown
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 will be held November 5-7, 2019, in Toronto, Canada.
As the global population continues to grow, the demand for plant proteins will rise, necessitating rapid developments in the science and technology of alternative proteins, including those sourced from pulse crops. Join your colleagues from around the globe to explore the future of pulses and access the latest knowledge on the analysis, nutrition and applications of plant proteins.
Key takeaways will include:
- Applications in human health
- Labeling, legal requirements and quality control
- Marketing nutritional benefits to consumers
- Regulatory and economic frameworks required for success
- Scientific best practices and analytical methods
Join our email list for up-to-date program information and registration details.
Looking for more information on pulse crops? Access a variety of resources on plant proteins provided exclusively by AOCS.
Who should attend?
The AOCS Pulse Science and Technology Forum is designed for researchers, academics and industry professionals working in the research and development of alternative proteins, including:
- Ingredient producers
- Product manufacturers
- Food science laboratories
- College and University food science faculty
- Pulse crop growers and exporters
As an attendee, you will have access to a global network of knowledge and resources through AOCS. In addition to exploring the latest scientific and technological advancements, attending the Pulse Forum will allow you to connect with your peers who are working to develop and implement new solutions for the application of pulses and plant proteins.
Sessions will explore the health and nutritional benefits of pulses, considerations for processing pulse foods, analytical methods to ensure food safety and more. Over the course of two days, you will have the opportunity to access the latest technological developments and scientific methods that will support your work in pulses and plant proteins. In addition, you will have the opportunity to bring your unique perspective and experiences to the global conversation during a Town Hall discussion.
Important considerations for credible application of pulses in human health and nutrition
Growing populations and consumption changes in developing economies require a strong current vision for how we will feed the planet. Furthermore, the global prevalence of non-communicable diseases, such as obesity and diabetes, necessitates that any solutions to feeding a growing planet also provide optimal human health and nutrition. Pulses offer many micro- and macro-nutrients that can help address these challenges. This session will provide an overview of the food science and processing systems that need to be in place for pulse crops to be accessible on a global scale. In addition, speakers will address the regulatory and economic frameworks that are needed for us to have credible solutions.
Increasing consumer awareness of pulses health benefits
Pulses contain many micro- and macro-nutrients that contribute to healthy dietary patterns, including helping to manage glycemic response, chronic diseases and indispensable amino acid requirements. However, many consumers are not aware of the benefits of increasing plant-based proteins, such as pulses, in their diets, or they are slow to alter dietary habits reinforced over many years. This session will address the nutritional aspects of pulses — including applications in human health and innovating carbohydrate quality in processed foods — and how to market the nutritional benefits of pulses to consumers.
The highs and lows of processing pulse foods
The key to improving consumption of pulses is to develop diverse food products that provide all the beneficial nutritional attributes of pulses. Moreover, the food processing industry must deliver all these nutritional benefits via a product platform that is preferable to consumers. This session will highlight the technologies, challenges and improvements required in developing pulse-based ingredients that are minimally processed yet highly refined. In addition, it will highlight possible approaches to converting pulses into new product platforms.
Developing methods for determining pulse products quality and safety
There are no established methodologies for assessing products and ingredients derived from pulses across a wide range of products. This session will focus on analytical issues related to labeling, legal requirements, quality and nutrition of pulse products. Speakers in this session will address the state of basic tests, including method recommendations and best practices, as well as analytical methods to evaluate parameters such as allergenecity, anti-nutrients, sensory attributes and protein quality.
Registration opens May 1, 2019.
|Through June 30||July 1–October 15||After October 15|
|AOCS Member||USD 495||USD 595||USD 695|
|Non Member||USD 595||USD 695||USD 795|
|Student||USD 175||USD 185||USD 195|
Space is limited, so be sure to register early and secure your spot at the inaugural AOCS Pulse Science and Technology Forum.
The American Oil Chemists’ Society (AOCS) is a nonprofit professional society that advances the science and technology of oils, fats, proteins, surfactants and related materials, enriching the lives of people everywhere. Today, AOCS is a leading international society with more than 2,500 members in over 90 countries.
AOCS members save US $100 on registration. Become a member of AOCS today!
Forum Organizing Committee
AOCS partnered with a dedicated group of industry leaders to develop the program and structure of the inaugural Pulse Science and Technology Form. Their expertise has helped craft an educational program that you will not want to miss!
Phillip S. Kerr, Senior Director, Grain, Food and Feed Science, Indigo Ag, Inc., General Chair
Scott Bloomer, Director, Technical Services, AOCS
Frédéric Bouvier, Scientific Advisor, Roquette Nutrition & Health R&D
James D. House, Professor and Head Department of Food and Human Nutritional Sciences, University of Manitoba
Chris Marinangeli, Director, Nutrition, Science and Regulatory Affairs Pulse Canada
Ian Purtle, retired, Cargill
Lars Reimann, Chief Science Officer, Eurofins Scientific, Inc.
Mehmet Caglar Tulbek, Director, Research & Development, AGT Foods R&D Centre
Janitha Wanasundara, Research Scientist, Saskatoon Research and Development Centre, Agriculture and Agri-Food Canada
Larry Wessel, Market Segment Director, Process Plus
Contact AOCS Meetings at +1 217-693-4831 or email@example.com for more information.