December 12, 2013 at the New York Academy of Sciences
7 WTC, 250 Greenwich Street, 40th Fl.- NY, NY 10007
Early bird registration until Nov. 27 - Use the code PROTEIN5 for $5 off registration
8:30 a.m. to 5:00 p.m. with reception following
Population growth and changes in dietary practices globally have led to a tremendous rise in the demand for sources of protein, especially animal-source proteins. Population growth and changes in dietary practices globally have led to a tremendous rise in the demand for animal-source foods. While consuming the required amount of protein is fundamental to human health, protein needs can be met in many ways with animal or plant-source foods.
Increased consumption of meat and other animal source foods worldwide is also connected to non-communicable diseases (NCDs), excessive individual intake, increased greenhouse gas emissions, and overutilization of water. Health and environment concerns exist because of the practices in livestock rearing, processing pre-packaged meat, and distribution.
This conference will explore sustainable protein innovations in food science and programming that are aimed at producing the required quality and quantity of protein to consumers worldwide.