Nutrition, functionality and regulatory considerations.
Get all of your questions about pulse fibres in meat applications answered in one place. Plus, connect with ingredient suppliers.
THE SPEAKERS
THE AGENDA
Network, ask questions and find suppliers. All without disrupting your day.
1:30 PM CDT
Discussion Room
Have questions? Ready to network? Join the conversation with video chat in the discussion room following the sessions.
READY TO LEARN?
NOVEMBER 2, 2021
November 2, 2021
INTRODUCING THE MICRO-SUMMIT SERIES
Pulse Canada’s Micro-Summit Series is a series of free, condensed virtual sessions designed to pack valuable insights into a format that fits your schedule.
In just two hours, the Pulse Fibre Micro-Summit will cover the nutrition, functionality and regulatory aspects of using pulse fibres across a variety of meat applications.
Positioning Pulse Fibres: Nutrition and
Regulatory Considerations
Discover the advantages of using pulse fibres in meat products and learn how to navigate the regulatory environment surrounding the ingredients in certain applications.
12:00 PM CDT
Chris Marinangeli, Ph.D., RD | Pulse Canada
Functional Performance of Pulse Fibres in Meat Applications
Review the functional benefits and uses of pulse fibres across meat types (beef, pork, chicken, etc.) and formats (burgers, sausages and more).
12:30 PM CDT
Phyllis Shand, Ph.D. | University of Saskatchewan
Pulse Fibres in Practice
Learn about specific commercial fibre products from ingredient suppliers and how they perform in both meat and meat analog applications.
1:00 PM CDT
Matt Lentsch, M.Sc. | Avena Foods
Mehmet Tulbek, Ph.D. | AGT Food and Ingredients
Chris Marinangeli, Ph.D., RD
Chris is the Senior Director of Research & Regulatory Affairs at Pulse Canada. Chris completed his undergraduate degree at the University of Guelph and received his MSc in clinical nutrition from McGill University. Subsequently, he completed his doctorate in Nutrition at the University of Manitoba’s Richardson Centre for Functional Foods and Nutraceuticals. After working as a consultant for the natural health products industry and 4 years as the Senior Manager, Nutrition Science and Regulatory Affairs at Kellogg Canada, Chris joined Pulse Canada. Chris serves on the Board of Directors and Scientific Advisory Council for the Canadian Federation of Dietetic Research and Canadian Advisory Council for ILSI North America.
Phyllis Shand, Ph.D.
Dr. Phyllis Shand has been a professor of food and meat science in the Department of Food and Bioproduct Sciences at the University of Saskatchewan since 1997. Dr. Shand’s research interests are in the areas of meat protein functionality and gelation, meat quality and tenderness and ingredient interactions in processed meats. She’s been working on functionality of pulse ingredients in meat processing for over fifteen years.
She is a former chair of the Canadian Expert Committee on Meat and Meat Products. Currently, she serves on the board of directors of the Saskatchewan Food Industry Development Centre.
Mehmet Tulbek, Ph.D.
Dr. Mehmet Caglar Tulbek is the Director of AGT Foods Research & Development Centre in Saskatoon, Canada. He has over 20 years of experience in cereal, pulse, and oilseed processing and utilization technologies. Before joining AGT Foods, Mehmet worked at Northern Crops Institute as Crop Quality Specialist and then as Technical Director. At NCI, he led the development of technical, educational, and international outreach programs for pulse, oilseed, and specialty crops. Mehmet is a sought-after presenter, and has authored numerous journal articles, book chapters, proceedings and two pending patents. He currently serves as Adjunct Professor at the University of Saskatchewan Department of Food and Bioproduct Sciences and the University of Manitoba Department of Food and Human Nutritional Sciences.
Matthew Lentsch, M.Sc.
Matt Lentsch is Director of Sales and Business Development for Avena foods, based in Minneapolis, Minnesota. Matt has a masters of Dairy Science from South Dakota State University.
Matt previously worked in product development and operations before moving into sales with Avena. He has extensive experience working with functional ingredients in the dairy, meat, beverage and nutrition bar industries.
