Innovate 2018
Influencing the Future of Animal-Sourced Foods
September 9-11, 2018
Chateau Elan Winery & Resort
Braselton, GA
Housing:
Book your housing online at http://www.chateauelan.com/asas
Draft Schedule
Sunday, September 9
3:00 Registration
5:00 Reception (cocktails & hors d’oeuvres)
7:00 Keynote Presentation
Monday, September 10
7:00 Continental Breakfast
8:30 Session I: The Human Response to Animal-Sourced Foods
- Nutritional value of animal-sourced foods
- Understanding how taste buds control our appetite for animal-sourced foods
- Allergies associated with milk proteins
- Changes to the human immune system after tick bites (alpha-gal)
- Alpha-gal allergies, beyond meat
12:30 Networking/Socializing Lunch
Mentoring session for graduate students/postdoctoral fellows (panel)
- Alternative career options:
- Innovative livestock production systems for novel animal-sourced food products
- Innovative food preparation/services to meet changing consumer demands
- Understanding allergic mechanisms to animal-sourced foods
- Understanding how taste buds influence appetite
2:30 Session II: Innovative Methods of Cooking/Preparing High Quality Animal-Sourced Proteins
- Alternative sources of animal proteins
- Invasive and unique species use and prep
- Edible insects as novel sources of animal protein
5:30 Break
6:30 Networking/Socializing Reception
Tuesday, September 11
7:00 Continental Breakfast
8:30 Session III: The Future of Animal-Sourced Foods in the American Diet
- The dilemma of alternative protein
- Affordability of natural meat product
- Will negative press influence the future of animal-sourced proteins
- Will in vitro produced animal protein replace livestock production in the US?
12:30 Adjourn
