Dr. Sudarshan Nadathur is Chief Flavorist - Dairy & Protein, with ADM Nutrition. His career of 25 years has been in the Flavor industry, where he has held both regional and international roles supporting research, flavor creation, and developing new business. With a keen interest in Health and Sustainability, Dr. Nadathur has authored articles on dairy and related topics, the importance of changing our diets and improving the tastes of plant-based foods. He was actively involved with the Sustainability area of the Institute of Food Technologists (IFT) over the last several years including chair of the Sustainability program for the Annual Meeting Scientific Program Advisory Panel. Dr. Nadathur has degrees in Chemistry / Biochemistry from India, Masters in Food Science from the University of Delaware, a Doctorate in Food Science & Technology from Oregon State University and is a Certified Food Scientist. Dr. Janitha Wanasundara is a Senior Research Scientist at the Saskatoon Research and Development Centre of Agriculture and Agri-Food Canada (AAFC) while affiliating as an Adjunct Professor at the University of Saskatchewan, Canada. She holds a doctorate in Food Science and has over 25 years of experience in the food chemistry, protein chemistry and food technology areas as a researcher and a university level educator. Dr. Wanasundara’s research efforts are to understand seed proteins for their optimum use in supporting environmentally sustainable healthy foods and renewable bioproducts. Dr. Wanasundara has contributed to more than 85 peer reviewed publications and book chapters in the field of food science and holds a patent on protein processing of Brassicaceae oilseeds. She has been involved in organizing various scientific conferences and made presentations and webinars on science and technology relevant for the developing plant protein industry. Dr. Wanasundara is a Certified Food Scientist. Dr. Laurie Scanlin is Director of Research and Development at Ardent Mills. Her career spans over 25 years in food and beverage product development, taking concepts from research through full-scale commercialization for ingredient, retail, and food service companies. She holds a doctorate in Food Science and Human Nutrition and is Affiliate Professor at Colorado State University in Fort Collins, CO. Dr. Scanlin is committed to sustainable, plant-based and alternative protein sources and has been a selected international presenter on this global topic. She is also principal inventor of U.S. Patent "Quinoa Protein Concentrate, Production, and Functionality" and past chair of the Rocky Mountain Institute of Food Technologists.

• 1. Proteins in the Diet: Challenges in Feeding the Global PopulationPART 1: PLANT-DERIVED PROTEINS2. Soy Protein: Impacts, Production and Applications3. Rice Protein and Rice Protein Products4. Wheat Proteins5. Proteins from Sorghum and Millets6. Oat Protein7. Hemp Seed (Cannabis sativa L.) Proteins8. Protein from Flaxseed (Linum usitatissimum)9. Proteins from Pulses: Peas and Beans10. Lupin: An Important Protein and Nutrient Source11. Proteins from Lentils12. Underutilized Proten Resources from African Legumes13. Peanut Products as a Protein Source14. Quinoa as a Sustainable Protein Source15. Amaranth: Food and Nutraceutical Purposes16. Amaranth: Sustainability, Processing and Food Uses17. Chia: The New Golden Seed for the 21st CenturyPART 2: UPCOMING SOURCES OF PROTEINS18. Proteins from Canola/Rapeseed: Current Status19. MycoproteinL A Healthy New Protein with a Low Environmental Impact20. Heterotrophic Microalgae: A Scalabale and Sustainable Protein Source21. Edible Insects: A Neglected and Promising Protein SourcePART 3: CONSUMERS AND SUSTAINABILITY22. Meat Reduction and Plant-Based Food: Replacement of Meat--Nutritional, Health, and Social Aspects23. Flavors, Taste Preferences and the Consumer: Taste Modulation and Influencing Change in Dietary Patterns for a Sustainable Earth24. Food Security and Policy25. Feeding the Globe Nutritious Food in 2050: Obligations and Ethical Choices

Dr. Sudarshan Nadathur is Chief Flavorist - Dairy & Protein, with ADM Nutrition. His career of 25 years has been in the Flavor industry, where he has held both regional and international roles supporting research, flavor creation, and developing new business. With a keen interest in Health and Sustainability, Dr. Nadathur has authored articles on dairy and related topics, the importance of changing our diets and improving the tastes of plant-based foods. He was actively involved with the Sustainability area of the Institute of Food Technologists (IFT) over the last several years including chair of the Sustainability program for the Annual Meeting Scientific Program Advisory Panel. Dr. Nadathur has degrees in Chemistry / Biochemistry from India, Masters in Food Science from the University of Delaware, a Doctorate in Food Science & Technology from Oregon State University and is a Certified Food Scientist. Dr. Janitha Wanasundara is a Senior Research Scientist at the Saskatoon Research and Development Centre of Agriculture and Agri-Food Canada (AAFC) while affiliating as an Adjunct Professor at the University of Saskatchewan, Canada. She holds a doctorate in Food Science and has over 25 years of experience in the food chemistry, protein chemistry and food technology areas as a researcher and a university level educator. Dr. Wanasundara’s research efforts are to understand seed proteins for their optimum use in supporting environmentally sustainable healthy foods and renewable bioproducts. Dr. Wanasundara has contributed to more than 85 peer reviewed publications and book chapters in the field of food science and holds a patent on protein processing of Brassicaceae oilseeds. She has been involved in organizing various scientific conferences and made presentations and webinars on science and technology relevant for the developing plant protein industry. Dr. Wanasundara is a Certified Food Scientist. Dr. Laurie Scanlin is Director of Research and Development at Ardent Mills. Her career spans over 25 years in food and beverage product development, taking concepts from research through full-scale commercialization for ingredient, retail, and food service companies. She holds a doctorate in Food Science and Human Nutrition and is Affiliate Professor at Colorado State University in Fort Collins, CO. Dr. Scanlin is committed to sustainable, plant-based and alternative protein sources and has been a selected international presenter on this global topic. She is also principal inventor of U.S. Patent "Quinoa Protein Concentrate, Production, and Functionality" and past chair of the Rocky Mountain Institute of Food Technologists.

• 1. Proteins in the Diet: Challenges in Feeding the Global PopulationPART 1: PLANT-DERIVED PROTEINS2. Soy Protein: Impacts, Production and Applications3. Rice Protein and Rice Protein Products4. Wheat Proteins5. Proteins from Sorghum and Millets6. Oat Protein7. Hemp Seed (Cannabis sativa L.) Proteins8. Protein from Flaxseed (Linum usitatissimum)9. Proteins from Pulses: Peas and Beans10. Lupin: An Important Protein and Nutrient Source11. Proteins from Lentils12. Underutilized Proten Resources from African Legumes13. Peanut Products as a Protein Source14. Quinoa as a Sustainable Protein Source15. Amaranth: Food and Nutraceutical Purposes16. Amaranth: Sustainability, Processing and Food Uses17. Chia: The New Golden Seed for the 21st CenturyPART 2: UPCOMING SOURCES OF PROTEINS18. Proteins from Canola/Rapeseed: Current Status19. MycoproteinL A Healthy New Protein with a Low Environmental Impact20. Heterotrophic Microalgae: A Scalabale and Sustainable Protein Source21. Edible Insects: A Neglected and Promising Protein SourcePART 3: CONSUMERS AND SUSTAINABILITY22. Meat Reduction and Plant-Based Food: Replacement of Meat--Nutritional, Health, and Social Aspects23. Flavors, Taste Preferences and the Consumer: Taste Modulation and Influencing Change in Dietary Patterns for a Sustainable Earth24. Food Security and Policy25. Feeding the Globe Nutritious Food in 2050: Obligations and Ethical Choices

Dr. Sudarshan Nadathur is Chief Flavorist - Dairy & Protein, with ADM Nutrition. His career of 25 years has been in the Flavor industry, where he has held both regional and international roles supporting research, flavor creation, and developing new business. With a keen interest in Health and Sustainability, Dr. Nadathur has authored articles on dairy and related topics, the importance of changing our diets and improving the tastes of plant-based foods. He was actively involved with the Sustainability area of the Institute of Food Technologists (IFT) over the last several years including chair of the Sustainability program for the Annual Meeting Scientific Program Advisory Panel. Dr. Nadathur has degrees in Chemistry / Biochemistry from India, Masters in Food Science from the University of Delaware, a Doctorate in Food Science & Technology from Oregon State University and is a Certified Food Scientist. Dr. Janitha Wanasundara is a Senior Research Scientist at the Saskatoon Research and Development Centre of Agriculture and Agri-Food Canada (AAFC) while affiliating as an Adjunct Professor at the University of Saskatchewan, Canada. She holds a doctorate in Food Science and has over 25 years of experience in the food chemistry, protein chemistry and food technology areas as a researcher and a university level educator. Dr. Wanasundara’s research efforts are to understand seed proteins for their optimum use in supporting environmentally sustainable healthy foods and renewable bioproducts. Dr. Wanasundara has contributed to more than 85 peer reviewed publications and book chapters in the field of food science and holds a patent on protein processing of Brassicaceae oilseeds. She has been involved in organizing various scientific conferences and made presentations and webinars on science and technology relevant for the developing plant protein industry. Dr. Wanasundara is a Certified Food Scientist. Dr. Laurie Scanlin is Director of Research and Development at Ardent Mills. Her career spans over 25 years in food and beverage product development, taking concepts from research through full-scale commercialization for ingredient, retail, and food service companies. She holds a doctorate in Food Science and Human Nutrition and is Affiliate Professor at Colorado State University in Fort Collins, CO. Dr. Scanlin is committed to sustainable, plant-based and alternative protein sources and has been a selected international presenter on this global topic. She is also principal inventor of U.S. Patent "Quinoa Protein Concentrate, Production, and Functionality" and past chair of the Rocky Mountain Institute of Food Technologists.

• 1. Proteins in the Diet: Challenges in Feeding the Global PopulationPART 1: PLANT-DERIVED PROTEINS2. Soy Protein: Impacts, Production and Applications3. Rice Protein and Rice Protein Products4. Wheat Proteins5. Proteins from Sorghum and Millets6. Oat Protein7. Hemp Seed (Cannabis sativa L.) Proteins8. Protein from Flaxseed (Linum usitatissimum)9. Proteins from Pulses: Peas and Beans10. Lupin: An Important Protein and Nutrient Source11. Proteins from Lentils12. Underutilized Proten Resources from African Legumes13. Peanut Products as a Protein Source14. Quinoa as a Sustainable Protein Source15. Amaranth: Food and Nutraceutical Purposes16. Amaranth: Sustainability, Processing and Food Uses17. Chia: The New Golden Seed for the 21st CenturyPART 2: UPCOMING SOURCES OF PROTEINS18. Proteins from Canola/Rapeseed: Current Status19. MycoproteinL A Healthy New Protein with a Low Environmental Impact20. Heterotrophic Microalgae: A Scalabale and Sustainable Protein Source21. Edible Insects: A Neglected and Promising Protein SourcePART 3: CONSUMERS AND SUSTAINABILITY22. Meat Reduction and Plant-Based Food: Replacement of Meat--Nutritional, Health, and Social Aspects23. Flavors, Taste Preferences and the Consumer: Taste Modulation and Influencing Change in Dietary Patterns for a Sustainable Earth24. Food Security and Policy25. Feeding the Globe Nutritious Food in 2050: Obligations and Ethical Choices