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Pathways to self-sufficiency and to sustainable and healthy protein system
What have been accomplished - ScenoProt
ScenoProt (Novel protein sources for food security and climate) project has worked almost six years towards a more self-sufficient, versatile and sustainable protein system. Now it is time to welcome our stakeholders and interested parties to hear some of the results including insights about novel protein sources, consumer markets and health and environmental effects of different diets. See the detailed program below.
Vision of ScenoProt project states that in 2030, consumers will eat tasty, healthy and sustainably produced food. New diversified protein sources that will mitigate climate change are used and are produced closer to consumers. New tasty and innovative food products are being developed. ScenoProt project is ending and interesting results aiming at realizing the vision are presented and openly discussed.
The seminar is organized online and will be held in English, except panel discussions are in Finnish.
We kindly ask you to register so that we can send you the link to the event. You may attend both days or only one day.
Vision of ScenoProt project states that in 2030, consumers will eat tasty, healthy and sustainably produced food. New diversified protein sources that will mitigate climate change are used and are produced closer to consumers. New tasty and innovative food products are being developed. ScenoProt project is ending and interesting results aiming at realizing the vision are presented and openly discussed.
The seminar is organized online and will be held in English, except panel discussions are in Finnish.
We kindly ask you to register so that we can send you the link to the event. You may attend both days or only one day.
Thank you and see you in March!
ScenoProt group
Program:
10.3.21 Day 1: Wednesday afternoon
| 12.45 | Technical check and instructions | |
| 13.00 | Opening of the seminar, Principal Scientist Anne Pihlanto, Luke |
Session one: Products and technologies
| 13.10 | Keynote 1: Reframing role of biodiversity in food systems, Professor Emerita Sirpa Kurppa | |
| 13.40 | We can find local alternatives to soya protein in livestock diets, Research Professor Marketta Rinne, Luke | |
| 14.00 | Contents of antinutritional factors in different faba bean cultivars, Research Scientist Markus Nurmi, Luke | |
| 14.20 | Panel discussion (in Finnish) | |
| 14.40 | Brake |
Session two: Health and environment
| 14.50 | Keynote 2: Sustainable food systems as a driving force for improved public health, Professor Bryndís Eva Birgisdóttir, University of Iceland | |
| 15.20 | Results of replacing animal proteins with plant-based sources in a clinical trial, Associate Professor of Molecular Nutrition Anne-Maria Pajari, University of Helsinki | |
| 15.40 | Even moderate changes in diets can cause environmental benefits, Senior Scientist Merja Saarinen, Luke | |
| 16.00 | Panel discussion (in Finnish) | |
| 16.20 | End of day 1 |
11.3.21 Day 2: Thursday morning
Session three: Consumers and markets
Session three: Consumers and markets
| 09.45 | Technical check and instructions | |
| 10.00 | Short video briefings provided by ScenoProt researchers | |
| 10.30 | Questions and answers, researchers are available for discussions | |
| 10.45 | Break | |
| 11.00 | Consumption behavior as an enabler of transition, Development Manager Antti Isokangas, Makery Oy | |
| 11.20 | On protein transition, business models and regional solutions for sustainable protein system, Senior Researcher Ari Paloviita, University of Jyväskylä | |
| 11.40 | Panel discussion (in Finnish) | |
| 12.00 | Final remarks and discussion | |
| 12.15 | End of Day 2 |
More information:
Titta Tapiola
Principal Specialist
Luke
email: titta.tapiola(at)luke.fi
phone: 029 5326 526
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