USSEC Europe Live Webinar Conference

Sule BASA, Facilitator

- Driving Factors for Fish Meal Reduction: shortages, economics and sustainability

- Why Plant-Based Ingredients are a Good Alternative to Fish Meal and Animal Proteins

- Third Generation Value Added Soy Protein Ingredients: SPC, SPI and Fermented Soybean Meal

Carsten PEDERSEN, Nutritionist, PEDERSEN NUTRITION, United Kingdom

Sule Basa, Facilitator

Iani CHIHAIA, Facilitator

- Prairie AquaTech’s Natural Fermentation Process

- ME-PRO® as a Sustainable and High Nutritional Quality Aqua Feed Ingredient

- A Powerfully Cost-Efficient Ingredient Eases Formulation Concern

Mark LUECKE, CEO Prairie AquaTec, USA

Dr. Iani CHIHAIA, Facilitator

- Raw Materials Quality Requirements

- Chemical and Nutritional Composition; Quality Standards

- General Overview of Methods of Industrial Production of SPI

Maria DOMOROSHCHENKOVA, USSEC, Russian Federation

- Protein and amino acid digestibility/availability

- Protein digestion kinetics

Mai Anh TON NU, R&D Manager AGILIA GLOBAL, Denmark

- General overview of methods of industrial production of SPC for food and feed applications

- Raw Materials Quality impact on SPC’s Nutritional and Functional Properties

- Status of Modern Alcohol Extracted Soy Protein Concentrates (SPC) Production

Maria DOMOROSHCHENKOVA, USSEC, Russian Federation

- Process for effective removal of oligosaccharides

- Quality of EnzoMeal®

- EnzoMeal® Benefits

Ram LALGUDI, Product Manager Aries Science & Tech, USA 

- World Soy Usage in Non-Ruminants, Aquaculture and Ruminant Species

- Soy as a Key Sustainable Solution to reduce Reliance on Marine and Animal Protein Ingredient

- The Critical Role of U.S. Sustainable Soy in Meeting Global Feed Protein Ingredients Demands

Jan van EYS, Consultant USSEC Paris, France

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Brent BABB, USSEC Regional Director EU & MENA

-  How Similar or Different are the Commercially Available Value-Added Soy Ingredients

- Value Added Soy Protein Ingredients: Market and Applications

- European Value-Added Soy Protein Ingredients: Manufactures, Products, Progresses

Carsten PEDERSEN, Nutritionist, PEDERSEN NUTRITION, United Kingdom

- Soy as raw material, processing and effects of processing on quality

- Animal performance and health

- Future demand; reduced availability of AGP and ban on ZnO

Lars Sangill ANDERSEN, Swine Nutritionist Feed Application Manager, HAMLET PROTEIN

- Ensuring Smooth Transition from Calf to Ruminant and Stimulate Growth

- Functional fiber products in pre-weaned calf diets

- Low in Anti-Nutritional Factors and Allergens a Precondition for Newborn Calves Nutrition

Christine BRØKNER, Technical Manager, HAMLET PROTEIN, Denmark

- Understanding Soybean’s Complex Cell Wall Structures

- Changes in the Cell Wall Components and Protein due to Fermentation Process

- How Fermentation is Contributing to Sustainable Animal Nutrition

Ninfa RANGEL PEDERSEN, Senior Scientist, FERMENTATION EXPERTS, Denmark

- Fermentation Technology for Tailor Made Proteins for each Animal’s Nutritional and Health Needs

- Digestibility, Antioxidant Capacity, and Immune Response Improvements thru Fermentation Process

- How Fermented Soybean Meal should replace Fish Meal while Supporting Animal Growth and Health

René SCHEPENS, Director, FERMENTATION EXPERTS, Denmark

- The Effect of Lactic Acid Fermentation vs Enzyme Supplementation

- Release and Solubilization of Nutrients: Fermentation vs Enzyme Supplementation

- Degradation of Undesirable Anti-Nutrients: Fermentation vs Enzyme Supplementation

Ninfa RANGEL PEDERSEN, Senior Scientist, FERMENTATION EXPERTS, Denmark

- Fermented Soybean Meal Quality Standards and Matrix

- Fermented Soybean Meal Quality Control, Storage and Shelf Life

- Applications of Fermented Soybean Meal

Jan van EYS, Consultant, USSEC Paris, France

Dr. Iani CHIHAIA, Facilitator

Anti-nutritional factors (ANF) in soy protein ingredients

- Reduction of ANF by processing

- Safe level of ANF in diets for young animals

Mai Anh TON NU R&D Manager AGILIA GLOBAL, Denmark

Landmarks in the history of science and processing to improve the soy’s nutritional value

- Currently available soy processing technologies to remove or reduce undesirable components

- Soy Industry 4.0 is here: Opportunities to improve quality and increase nutritional value of soy ingredients

Iani CHIHAIA, USSEC Bucharest, Romania

Jim SUTTER, USSEC CEO