Time is running out to grab your seat at this invaluable industry event, where leaders from agriculture, manufacturing, government and academia will unite to share their insights on R&D in Australia’s alt protein industry.
A collaboration between Sydney University’s Alt Protein CRC and Future Alternative, the R&D Deep Dive event will be held on 14 October (since publishing this article, the event has been postponed to 15 November), and will provide attendees with a better understanding of the nuances of the R&D landscape in Australia, and what the alt protein industry needs in order to grow.
“We aim to bring together the ecosystem of research, industry, community, and government to support market-led opportunities in new protein foods and ingredients,” said Brent Kaiser, director of the Sydney Institute of Agriculture.
“We believe the R&D Deep Dive conference is a critical first step in achieving our vision for the Australian alternate protein industry.”
Supported by the NSW government, discussion topics at the event will include:
- Food Engineering for the Future
- Working with Research Providers
- R&D Support in NSW
- The Regulatory Framework for Novel Foods
See the full program below.
Overview of Alt Protein CRC. Matching Industry Needs with Research Partners
|Brent Kaiser, Director of Sydney Institute of Agriculture|
|9.30am||NSW Office of Chief Scientist||Jaclyn Aldenhoven, A/Director, Future Industries, Office of the NSW Chief Scientist|
|||SESSION 1: INDUSTRY R&D NEEDS|||
|9.45am||R&D in a Start Up||Kristi Riordan, Co-Founder,|
|10.00am||Formulating a R&D Plan for Success||Graham Smith, Director, Grower Group Alliance|
From Ideas to Research?
|Kristi Riordan, Co-Founder,|
Graham Smith, Director, Grower Group Alliance
|||SESSION 2: R&D CAPABILITIES & WORKING WITH RESEARCH PROVIDERS|||
|11.00am||Understanding CSIRO Research Capabilities – Now and into the Future||Michelle Colgrave, Future Protein Mission, CSIRO|
|11.15am||Food Engineering for the Future||Fariba Dehghani, Director, Centre for Advanced Food Engineering, USYD|
|11.30am||Working with Research Providers||Fern Ho, Co-Founder, The Leaf Protein Co|
|11.45am||R&D Challenges Ahead for Cellular Agriculture and Bio-Fermentation||Johannes le Coutre, Professor, Food & Health, UNSW|
|12.00pm||Cellular Agriculture Australia||Sam Perkins, CEO, Cellular Agriculture Australia|
What Makes a Good Collaboration?
|Fariba Dehghani, Director, Centre for Advanced Food Engineering, USYD |
Michelle Colgrave, Future Protein Mission, CSIRO
Fern Ho, Co-Founder, The Leaf Protein Co
Johannes le Coutre, Professor, Food & Health, UNSW
|||SESSION 3: REGULATORY AND NUTRITION FRAMEWORKS|||
|1.45pm||The Regulatory Framework for Novel Foods||Glen Neal, General Manager, Risk Management and Intelligence, Food Standards Australia New Zealand|
|2.00pm||Nutritional Research for Alt Proteins||Anneline Padayachee, Director, The Food and Nutrition Doctor|
|2.15pm||Panel Discussion: |
The Regulatory and Nutrition Outlook for Alt Proteins
|Glen Neal, General Manager, Risk Management and Intelligence, Food Standards Australia New Zealand|
Anneline Padayachee, Director, The Food and Nutrition Doctor
|SESSION 4: SUSTAINABILITY FOR ALTERNATIVE PROTEINS|
|3.15pm||Sustainability for Alt Proteins||Linda Romanovska, Senior Manager, PwC, ESG, Climate Change & Sustainable Finance|
|3.30pm||Carbon Miles in Food Supply Chains||Mengyu Li, Postdoctoral Research Fellow at Integrated Sustainability Analysis, University of Sydney|
|3.45pm||Panel Discussion: |
ESG and Alternative Proteins
|Linda Romanovska, Senior Manager, PwC, ESG, Climate Change & Sustainable Finance |
Mengyu Li, Postdoctoral Research Fellow at Integrated Sustainability Analysis, University of Sydney
|4.15pm||Summary of the Day Discussions||Brent Kaiser, Director of Sydney Institute of Agriculture|
The event will also share findings from an industry survey currently being circulated, which aims to identify the most significant challenges faced by businesses in Australia’s alt protein sector.
Tickets are available for $180pp + GST, and include attendance to the full day event, catering and networking drinks from 5pm.