The global population will reach 9.7 billion by 2050, fuelling the demand for protein. The world will need to produce more protein, more sustainably, from a variety of sources. As a major producer and exporter of protein, Australia's agrifood industry is well placed to develop novel, differentiated protein products that meet the requirements and changing dietary patterns of the modern health- and welfare-conscious consumer.
This symposium will address the challenges and current state of science and technology in protein production for the future, providing an open forum for leading protein and food scientists to discuss challenges and opportunities in partnership with industry stakeholders and thought leaders.
The symposium will also explore how novel protein ingredients meet the nutritional requirements of both humans, livestock and aquaculture. We will also explore the social science and sustainability aspects of alternative proteins that will be critical in terms of consumer acceptance.