{"id":1148,"date":"2022-03-16T23:54:34","date_gmt":"2022-03-16T23:54:34","guid":{"rendered":"https:\/\/sites.massey.ac.nz\/futurefoodscatalyst\/?page_id=1148"},"modified":"2022-05-05T23:58:09","modified_gmt":"2022-05-05T23:58:09","slug":"cdff-symposium-program","status":"publish","type":"page","link":"https:\/\/sites.massey.ac.nz\/futurefoodscatalyst\/cdff-symposium-program\/","title":{"rendered":"CDFF Symposium Program"},"content":{"rendered":"\n

Program Day 1 – 11 May 2022, 18.00-22.00 NZST<\/strong> – Motivators for Change<\/strong><\/span><\/h1>\n\n\n\n

17.50 NZST<\/strong> | Join the symposium<\/p>\n\n\n\n

18.00 NZST<\/strong> | CDFF Chairs<\/span> | Welcome to CDFF 2022<\/p>\n\n\n\n

18.05 NZST<\/strong> | Joanne Hort & Meika Foster <\/span>| Massey University & Edible Research | Overview of the Program \u201cConsumer Dimensions of Future Foods\u201d <\/p>\n\n\n\n

Plenary Talk 1 <\/span><\/strong><\/p>\n\n\n\n

18.20 NZST<\/strong> | Marleen Onwezen<\/span> | Wageningen University & Research | Plenary talk 1: Systematic steps to increase acceptance of alternative proteins <\/p>\n\n\n\n

18.40 NZST <\/strong>| Q&A<\/p>\n\n\n\n

Speaker Session 1: Consumer Perceptions <\/span><\/strong><\/p>\n\n\n\n

18.50 NZST<\/strong> | Christopher Bryant <\/span>| Bryant Research Ltd| Consumer readiness for alternative proteins<\/p>\n\n\n\n

19.10 NZST <\/strong>| Amanda Lim <\/span>| A*STAR | The impact of product labels and nutrition information on consumers\u2019 healthiness and sensory perceptions of animal-based products vs plant-based alternatives<\/p>\n\n\n\n

19.20 NZST <\/strong>| Caroline Giezenaar<\/span> | Massey University | Perceptions of cultivated meat in flexitarians resident in Aotearoa <\/p>\n\n\n\n

19.30 NZST<\/strong> | Q&A<\/p>\n\n\n\n

19.50 NZST <\/strong>| Break<\/p>\n\n\n\n

Speaker Session 2: Challenges in the Production of Plant-based Products<\/span><\/strong><\/p>\n\n\n\n

20.05 NZST<\/strong> | Abby Thompson<\/span> | Food HQ | Challenges in production of alternative proteins in New Zealand <\/p>\n\n\n\n

20.25 NZST<\/strong> | Summer Wright <\/span>| Massey University | Factors influencing M\u0101ori businesses participation in the plant-based foods value chain in Aotearoa, New Zealand<\/p>\n\n\n\n

20.35 NZST<\/strong> | Wasamon Nutakul & Dean Powell<\/span> |Good Food Institute | Product development for consumer oriented plant-based meat<\/p>\n\n\n\n

20.45 NZST<\/strong> | Q&A<\/p>\n\n\n\n

21.05 NZST <\/strong>| Break<\/p>\n\n\n\n

Speaker Session 3: Consumer Segments<\/span><\/strong><\/p>\n\n\n\n

21.10 NZST<\/strong> | Florence Sheen<\/span> | University College London, A*STAR | Who are the future \u2018alternative\u2019 protein consumers? Understanding motivations to reduce meat intake and consume alternative protein products in the diverse group of flexitarian consumers<\/p>\n\n\n\n

21.20 NZST<\/strong> | Petra Coetzee <\/span>| Massey University | Motivations and barriers of flexitarian consumers in New Zealand<\/p>\n\n\n\n

21.30 NZST<\/strong> | Rebekah Orr <\/span>| Massey University | Consumer emotional engagement with plant-based foods<\/p>\n\n\n\n

21.40 NZST<\/strong> | Q&A<\/p>\n\n\n\n

21.55 NZST<\/strong> | CDFF Chairs<\/span> | Close<\/p>\n\n\n\n

Program Day 2<\/span> – 12 May 2022, 18.00-22.00 NZST<\/strong> – Current and Future Implications<\/strong><\/span><\/h1>\n\n\n\n

17.50 NZST <\/strong>| Join the symposium<\/p>\n\n\n\n

18.00 NZST<\/strong> | CDFF Chairs<\/span> | Welcome to Day 2<\/p>\n\n\n\n

18.05 NZST<\/strong> |Michael Siegrist<\/span> | ETH Zurich | Plenary talk 2: Are alternative proteins a threat for the meat industry? <\/p>\n\n\n\n

18.25 NZST <\/strong>| Q&A<\/p>\n\n\n\n

Speaker Session 4: Nutritional Aspects of Plant-based Products<\/span><\/strong><\/p>\n\n\n\n

18.35 NZST<\/strong> | Pol Grootwagers<\/span> | Wageningen University & Research | Plant-based at older age: the consequences for muscle health <\/p>\n\n\n\n

18.55 NZST <\/strong>| Rachel Tso <\/span>| A*STAR | Unintended nutritional consequences of switching from animal- to plant-based foods<\/p>\n\n\n\n

19.05 NZST <\/strong>| Q&A<\/p>\n\n\n\n

19.20 NZST <\/strong>| Break<\/p>\n\n\n\n

Speaker Session 5: Peripheral Factors Impacting Consumer Perceptions<\/span><\/strong><\/p>\n\n\n\n

19.35 NZST<\/strong> | Olivia Ogilvie<\/span> | The University of Auckland, University of Canterbury | Alternative protein regulation in Aotearoa and beyond <\/p>\n\n\n\n

19.45 NZST<\/strong> | Ben Smith<\/span> | Food Ready Safety Hub (FRESH)| Food for thought: Regulations, risk perception and future food safety<\/p>\n\n\n\n

19.55 NZST<\/strong> | Liesbeth Zandstra<\/span> | Unilever, Wageningen University & Research | Consumers\u2019 perceptions and behaviours related to plant-based meat alternatives<\/p>\n\n\n\n

20.15 NZST<\/strong> | Q&A<\/p>\n\n\n\n

20.35 NZST <\/strong>| Break<\/p>\n\n\n\n

Speaker Session 6: Methods in Consumer Science<\/span><\/strong><\/p>\n\n\n\n

20.40 NZST<\/strong> | Sara Jaeger<\/span> | Plant & Food Research | Novel methods for sensory-consumer research in the context of the transition to more sustainable foods and beverages<\/p>\n\n\n\n

21.00 NZST<\/strong> | Vicki Tan <\/span>| A*STAR | Sensory comparison between conventional animal protein and alternative protein products<\/p>\n\n\n\n

21.10 NZST<\/strong> | Maheeka Weerawarna<\/span> | Massey University | Development of an alternative to nine-point hedonic scale using emoji<\/p>\n\n\n\n

21.20 NZST<\/strong> | Q&A<\/p>\n\n\n\n

21.40 NZST<\/strong> | CDFF Chairs<\/span> | Close<\/p>\n\n\n\n

Conference Times for A-NZ, SG and NL<\/span><\/h1>\n\n\n\n
\"This<\/figure>\n\n\n\n
\"This<\/figure>\n","protected":false},"excerpt":{"rendered":"

Program Day 1 – 11 May 2022, 18.00-22.00 NZST – Motivators for Change 17.50 NZST | Join the symposium 18.00 NZST | CDFF Chairs | Welcome to CDFF 2022 18.05 NZST | Joanne Hort & Meika Foster | Massey University & Edible Research | Overview of the Program \u201cConsumer Dimensions of Future Foods\u201d  Plenary Talk […]<\/p>\n","protected":false},"author":191,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-1148","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/sites.massey.ac.nz\/futurefoodscatalyst\/wp-json\/wp\/v2\/pages\/1148","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.massey.ac.nz\/futurefoodscatalyst\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/sites.massey.ac.nz\/futurefoodscatalyst\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/sites.massey.ac.nz\/futurefoodscatalyst\/wp-json\/wp\/v2\/users\/191"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.massey.ac.nz\/futurefoodscatalyst\/wp-json\/wp\/v2\/comments?post=1148"}],"version-history":[{"count":19,"href":"https:\/\/sites.massey.ac.nz\/futurefoodscatalyst\/wp-json\/wp\/v2\/pages\/1148\/revisions"}],"predecessor-version":[{"id":1218,"href":"https:\/\/sites.massey.ac.nz\/futurefoodscatalyst\/wp-json\/wp\/v2\/pages\/1148\/revisions\/1218"}],"wp:attachment":[{"href":"https:\/\/sites.massey.ac.nz\/futurefoodscatalyst\/wp-json\/wp\/v2\/media?parent=1148"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}