USSEC Europe Live Webinar Conference

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

- 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