2022 Canadian Lipids and Proteins Conference
An online symposium focused on research, processing and product innovation for foods and value-added products.
Connect with researchers from industry, academia and government laboratories as they share sustainable technologies, innovations in nutrition, and insights for production and analysis of lipids and proteins, foods, value added products and bioactive compounds.
Friday, February 4
Playing with Lipids: A Fun but Serious Game
A. Michael Eskin C.M. O.M. Ph.D FIFT FAOCS FCIFST FIFST, Professor, Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Canada
Saturday, February 5
Innovation Landscape in Canada: Opportunities and Future Collaborations
Joseph Lake, Chief Executive Officer, Canadian Food Innovation Network, Canada
Food Structure and Nutrient Delivery
This session will focus on the use of lipids, proteins, and co‐products from new and sustainable sources to provide structure and functionality in food systems. The scope includes general structuring (gelation, emulsification, lipid structuring, etc.), texture modification, nutrient encapsulation and delivery, bioaccessibility and bioavailability, and lipid and protein oxidation.
Lipid Interactions with the Food Matrix
Lipid structure, textures, functionality, bioactivity and bioavailability can be modified during food processing as the result of lipid interactions with other food components, metals, proteins, and secondary metabolites. This session will focus on research and innovations related to the interactions of lipids with other food components.
Advances in Plant and Marine Lipids
This session will focus on recent advances in biochemistry, molecular biology and functional genomics in plant and marine lipids.
Proteins and Bioresources
This session will focus on recent advances in sustainable protein production, novel protein processing technologies, alternate proteins, co‐product proteins from oilseed industry, and novel applications of protein in health, bioactive peptides, and nutritional products.
Biomaterials Processing and Value added Applications
This session will focus on recent advances in oil‐seed, algal oil and marine oil processing and value‐ added applications for lipids and co‐products including protein, and polysaccharides. Topics will include fermentation, ingredient and platform chemical development, and bio‐based material development for renewable and sustainable polymers.
Lipids and Antioxidants
This session will focus on lipids and antioxidants in particular from canola and mustard crops.
Environmental, industry and consumer needs are constantly evolving and there is a significant need for new technology and innovations in every aspect of the food system. There is potential for smart technologies including artificial intelligence, machine learning, 3D printing, and other digital tools to create a safer and a sustainable future food system and to improve the post‐pandemic food supply chain. The COVID‐19 pandemic is having a tremendous effect on the current food system and accelerates for example the digitalization of diets. This session will highlight new Canadian technologies and market‐ready innovations across a vast area improving food safety, healthy diets, screening, nutrition, food design, food production and consumption, reducing food illness, greenhouse gas emissions and substantial food waste.
Student ePitch Competition
This session is dedicated to student research on proteins, lipids, and their various co‐products. This includes recent advances relevant to all Canadian Lipids and Proteins Conference session topics including but not limited to nutritive value, sustainable use, value‐added applications, health benefits, and emerging technologies. Instead of regular poster, participants will present a 5‐minute pitch for their research with a maximum of 5 PowerPoint slides. Prizes will be awarded for the best pitch.