1. High protein foods: A comparison of animal origin vs plant origin foods
2. An overview of plant-based protein rich products
3. Processing technologies to produce plant protein concentrates and isolates
4. Product development technologies for plant protein-based foods
5. Enrichment and fortification of traditional foods with plant protein isolates
6. Plant-based meat analogues and modified meat extenders
7. Fermented plant protein products
8. Extruded protein films / non-textured protein products
9. Plant protein based drinks / beverages
10. Sensory and physical properties of plant protein foods
11. Amino acid profile and bioavailability of plant-based protein rich products
12. Nutritional quality, health implications of plant-based protein rich foods
and/or
Plant protein foods in the prevention and management of non-communicable diseases
13. Anti-nutritional factors and biological constraints in the use of plant protein isolates and concentrates
14. Safety and regulation requirements for plant-based protein rich foods
15. Meat replacers and meal plans based on plant protein isolates for human consumption
16. Global trends in the use of plant protein foods: Awareness, availability and consumption
17. Marketing opportunities for plant-based protein products