**Program is Subject to Change - Last Updated 11/12/2020
All Times are Eastern Times.
| Thursday, November 12th | |
| 10:00 AM - 10:30 AM | Keynote Speaker: Cultivated meat state of the art Mark Post, Maastricht University |
| 10:30 AM - 10:40 AM | Hallway Chats and Stretch Break |
| 10:40 AM - 11:40 AM | Session 1: Novel Technologies for Raw Materials Session Chair: Patricia Bubner, Orbillion Bio |
| 10:40 AM - 11:00 AM | Invited Speaker: Plant genetics as a tool to modify protein content, quality and resiliency Douglas Cook, University of California, Davis |
| 11:00 AM - 11:20 AM | Invited Speaker: Slaughter-free, scalable production of beef cuts Neta Lavon, Aleph Farms |
| 11:20 AM - 11:40 AM | Live Q&A Panel |
| 11:40 AM - 11:50 AM | Hallway Chats and Stretch Break |
| 11:50 AM - 1:00 PM | Session 2: Functional Ingredients Session Chair: Nadji Rekhif, Nestle |
| 11:50 AM - 12:10 PM | Invited Speaker: Natural color solutions & challenges for creating appealing meat alternatives Fabienne Boukobza-Ravey, Givaudan |
| 12:10 PM - 12:30 PM | Invited Speaker: PLANT BASED MEAT: Processing Alternatives and Ingredients Assessment Yann Pencolé, Kline & Company |
| 12:30 PM - 12:40 PM | Developing an edible 3D Bioprinted Model to Design the Texture of Cultivated Meat Sara Oliveira, INL |
| 12:40 PM - 1:00 PM | Live Q&A Panel |
| 1:00 PM - 2:00 PM | Investment Session |
| 1:00 PM - 1:25 PM | The Rise of Plant-based and Cell-based Meat: Consumer Trends and Investment Opportunities Andrew Ive, Big Idea Ventures |
| Startup: Actual Veggies | |
| Startup: Orbillion Bio | |
| 1:25 PM - 2:00 PM | Panel Discussion |
| Friday, November 13th | |
| 10:00 AM - 10:30 AM | Keynote Speaker: Plant-Based Meat Analogues: What Will be Next? Atze Jan van der Goot, Wageningen University |
| 10:30 AM - 10:40 AM | Hallway Chats and Stretch Break |
| 10:40 AM - 12:10 PM | Session 3: Bioprocessing Session Chair: Vitor Santo, Eat JUST |
| 10:40 AM - 11:00 AM | Invited Speaker: Cultured Meat and Bioprocessing Considerations for Scale-up Deepak Choudhury, ASTAR Bioprocessing Technology Institute |
| 11:00 AM - 11:20 AM | Invited Speaker: Disruptive Innovation Potential of Extrusion Technology to Design Meat Alternatives Azad Emin, KIT |
| 11:20 AM - 11:40 AM | Invited Speaker: Paul Yelvington, RAPID Manufacturing Institute |
| 11:40 AM - 11:50 AM | The Cultivated Meat Modeling Consortium - Using Our Skills in Computational Modeling to Advance Cultivated Meat Jaro Camphuijsen, Netherlands eScience Center |
| 11:50 AM - 12:10 PM | Live Q&A Panel |
| 12:10 PM - 12:20 PM | Hallway Chats and Stretch Break |
| 12:20 PM - 1:30 PM | Session 4: Sensory Analysis Session Chair: Lauran Madden, BlueNalu |
| 12:20 PM - 12:40 PM | Invited Speaker: Sensory Evaluation of Beef: What are the driving factors for consumer liking? Rhonda Miller, Texas A&M |
| 12:40 PM - 1:00 PM | Invited Speaker: Processing strategies to improve the sensory properties of plant-based meat substitutes Raffael Osen, Fraunhofer Institute for Process Engineering and Packaging IVV |
| 1:00 PM - 1:10 PM | Best Practices for Sensory Comparison of Cell-Based vs. Conventional Seafood Julia Tyrpin, Griffith Foods Inc. |
| 1:10 PM - 1:30 PM | Live Q&A Panel |
| 1:30 PM - 2:30 PM | RAPID Manufacturing Institute Workshop |
| Saturday, November 14th | |
| 10:00 AM - 10:30 AM | Networking Session |
| 10:30 AM - 11:40 AM | Session 5: Hybrid Products Session Chair: Neta Lavon, Aleph Farms |
| 10:30 AM - 10:50 AM | Invited Speaker: Meat hybrids - introduction, challenges and opportunities Keren Kles, Flying Spark |
| 10:50 AM - 11:10 AM | Invited Speaker: Finding New Approaches to Reduce Meat Consumption (with Plant-based Proteins and Mushroom Ingredients) Amanda Kinchla, University of Massachusetts, Amherst |
| 11:10 AM - 11:20 AM | 3D Bioprinting of Protein-Rich Health Food Sushila Maharjan, Harvard Medical School |
| 11:20 AM - 11:40 AM | Live Q&A Panel |
| 11:40 AM - 11:50 AM | Hallway Chats and Stretch Break |
| 11:50 AM - 1:30 PM | Session 6: State of Art and Integrated Consortium Session Chair: Pam Ismail, University of Minnesota |
| 11:50 AM - 12:10 PM | Invited Speaker: Plant Proteins: A Path Forward to Address Global Concerns Pam Ismail, University of Minnesota |
| 12:10 PM - 12:30 PM | Invited Speaker: Meat… You’re terminated! Tony Hunter, Futurist for Food |
| 12:30 PM - 12:50 PM | Invited Speaker: An Academic Consortium-Based Approach to Identifying and Addressing Key Technical Hurdles in the Cultivated Meat Industry David Block, University of California, Davis |
| 12:50 PM - 1:10 PM | Invited Speaker: Building alternative protein ecosystems at universities Amy Huang, Good Food Institute |
| 1:10 PM - 1:30 PM | Live Q&A Panel |
| 1:30 PM - 1:40 PM | Closing Remarks |