Duoxia Xu
Plenary Session
School of Food and Health of Beijing Technology and Business University

Professor and doctoral supervisor in the School of Food and Health of Beijing Technology and Business University. Main research areas are plant oil bodies, functional factors (calcium/iron/zinc, pigments, fats and oils, etc.) stabilization, nano and emulsification technology, in vitro digestion and GI evaluation, fat substitution technology, molecular interactions of food additive.

Event Introduction
Plenary Session
 · 06/14 (Day 1)
North Ballroom - Hall 18 1st Floor
Global Trends Insight
The New Plant-Based Time: Looking Back, Seeing the Future

Since 2018, the concept of plant-based has taken root in the industry as a new way of eating. With the global ESG boom, plant-based has also played a significant role in the sustainable development of the earth. In this "plant revolution", it wants to promote the consumer upgrade in the quality of excellence.

- In the past few years, what value has plant-based, which emphasizes Good For Earth, Good For People, brought to the world?

- The new plant-based rise, not to be a substitute for anyone, how it "do it yourself" in the industry?

- Under the competition of a thousand sails and a hundred boats, how many possibilities are there for the future of plant-based?

Link to agenda