TDU, Good Food Institute India and Brabender Germany come together to answer any questions you have on all thingās protein -ā protein alternatives, ingredients, nutrition, health, extraction, processing, extrusion, homogenization, baking, cooking, productization, consumer insights, business, sustainability.
This is a first of its kind āask us anythingā Smart Protein forum in India.
Four panel discussions ā one on technology & training, one on industry & business and a third on culinary & health, a fourth on inclusivity
A tour of the plant protein processing laboratory and pilot plant
A plant protein cooking session in the research kitchen where you will get to cook and taste some low & high moisture textured products.
Who should attend?
Industry & Start-ups
Chefs & Food Retail, Restaurants Operators
Students & Academics
General Public
Whether you have a deep technical question or a culinary curiosity - There is something for all.
When: July 28, Friday, 10AM to 4PM
Where: The University of Trans-Disciplinary Health Sciences & Technology
Please note: This event is free to attend.
Registration: Click here to register
SCHEDULE
Inauguration (10:00 to 10:30)
Welcome Address - Gurmeet Singh, Professor & Dean (Research & Outreach), TDU
Introduction to the āSmart Protein Forumā - Padma Ishwarya, S., Science & Technology Specialist, GFI India
Inaugural Address - Niloo Srivastava, Scientist-E, Department of Biotechnology (DBT), Government of India
Presidential Address - Darshan Shankar, Vice-Chancellor, TDU
Panel 1: Developing next generation plant-based products and building the smart protein talent pool (10:30 to 12:00)
Prachi Agarwal (Senior Manager & Smart Proteins Expert, BIRAC)
Niloo Srivastava (Department of Biotechnology, Govt of India)
Padma Ishwarya (Science & Technology Specialist, GFI India)
Debomitra Dey (Brabender USA)
Pritha Tripathi (Deputy General Manager, Sector Skill Council for Food Processing - FICSI)
Chandana Tekkatte (Science & Technology Specialist, GFI India)
Gurmeet Singh (Dean Research & Outreach, University of Trans-Disciplinary Health Sciences & Technology)
Panel 2: Consumer and Category: the meat of the market (12:00 to 13:30)
Amit Chakrabortty (Head, R & D, Reliance Consumer Products Ltd)
Ashish Paradkar (VP R&D, Perfect Day)
Divya Saravana (Corporate Engagement Specialist, GFI India)
Ganesh Kumar (CFO, StringBio)
Chithra Nair (Director, Product Technology at Thinking Forks)
Suresh Ramamurthi (Chief Scientist, ITC)
Simeran Bhasin (Former Business Head, Alternative Proteins - Licious)
Vrunda Patel (Lead, Connected Innovations, R&D, Tata Consumer Products Ltd)
Panel 3: Flavor meets function: can plant based meat do it all? (14:00 to 15:00)
Chef Abraham Jacob (Designer of the Plant-based meat menu at Bangaloreās premium restaurant RCB CafĆ©)
Chef Harpawan (Executive Chef & Head Product development & Culinary Operations, ITC)
Chef Manjit Singh Gill (President -Indian Federation of Culinary Associations)
Chef Manjit Singh (Christchurch, Canterbury, New Zealand )
Chef Thiru (Principal at WGSHA, Welcomgroup Graduate School of Hotel Administration, Manipal)
Chef Nimish Bhatia Restauranreur, Culinare, Gastronomer, Maven & Consultant
Manoj Joshi (S&T and Clinicals Leader, Reliance Consumer Products Ltd)
Prasan Shankar (Director, Institute of Ayurveda & Integrative Medicine)
Smitha Upadhyay (Health & Nutrition Leader, Unilever)
Panel 4: Inclusivity & Smart Protein (15:00 to 15:45)
Bharani Prasad Director Saisure Nutritions
Sandeep Sabharwal, Founder Sangachadvam Foundation
Nitaben Patel, Founder Sajeevan, Rajkot
Debee Prasad Mishra, CEO SEPL
Protein Processing Lab & Pilot Plant Visits
Every Hour 10:00 onwards to 15:00
Kitchen Visits & Tastings Every Hour 10:30 onwards to 15:30
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