Plant Based Protein
Plant-based proteins are derived from non-animal sources such as legumes, grains, nuts, seeds, and certain vegetables, offering a sustainable alternative to animal proteins. They provide essential amino acids needed for muscle repair, energy production, and overall health. Popular sources include soy, lentils, chickpeas, quinoa, and hemp seeds, which can be easily incorporated into a variety of diets. Plant-based proteins are often lower in saturated fats and cholesterol compared to animal proteins, making them beneficial for heart health. Additionally, they contribute to reducing the environmental impact of food production, as plant-based diets tend to have a smaller carbon footprint than animal-based ones.
Related Conference of Plant Based Protein
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
October 29-30, 2026
5th International Conference on Agroecology and Organic farming
Aix-en-Provence, France
Plant Based Protein Conference Speakers
Recommended Sessions
- Dairy Science & Technology
- Food Allergies and Intolerances
- Food Analysis and Food omics
- Food and Nutrition
- Food Chemistry and Biochemistry
- Food Consumer Science
- Food Microbiology and Fermentation
- Food Packaging Standards
- Food Security and Sustainability
- Functional Foods and Supplements
- Innovation in Food Processing
- Micronutrient Deficiencies
- New Food Additives and Ingredients
- Nutrigenomics
- Nutritional Epidemiology
- Pediatric Nutrition
- Plant Based Protein
- Prebiotics and Probiotics
- Public Health Nutrition
- Sports Nutrition and Exercise Metabolism
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