USSEC Europe Live Webinar Conference

Sule BASA, Facilitator

Jim SUTTER, USSEC CEO

- 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

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

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

- 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

- 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 

- 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

- Raw Materials Quality Requirements

- Chemical and Nutritional Composition; Quality Standards

- General Overview of Methods of Industrial Production of SPI

Maria DOMOROSHCHENKOVA, USSEC, Russian Federation

Dr. Iani CHIHAIA, Facilitator

Sule Basa, Facilitator

Iani CHIHAIA, Facilitator

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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

- Emerging Nutrition-related Issues in Antibiotic-free systems

- Soy Based Protein Ingredients low in Anti-nutritional Factors in Broiler Nutrition

- Improvements in Feed Conversion Ratio and End Weights

Alfred BLANCH, Global Category Manager, HAMLET PROTEIN, Denmark

- 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

Dr. Iani CHIHAIA, Facilitator