2nd National Plant-Based Food & Nutrition Symposium
"Redefining Plant-Based Food Procession and Nutritional Values" Nov. 13-14, 2025 Cal Poly Pomona
Time & Location
7:30 a.m. to 8 p.m., Nov. 13, 2025
7:30 a.m. to noon, Nov. 14, 2025
Kellogg West Conference Center
Cal Poly Pomona - Building 76
3801 W. Temple Ave.
Pomona, CA 91768
Introduction
This symposium is a dynamic gathering of distinguished professors and speakers, industry leaders, industry boards, academics, researchers, and students.
This event offers exceptional exposure to a vibrant market in Southern California known for its leading role in innovations and housing the largest number of established companies in the plant-based food industry.
Who Should Attend
- Researchers and academics studying plant-based nutrition and processing technologies
- Students in nutrition, food science, public health and business
- Dietitians and nutritionists seeking knowledge in plant-based nutrition
- Food industry members exploring opportunities in the plant-based food market
- Farmers looking for value-added agricultural products
- Policymakers and government officials interested in promoting plant-based food and nutrition to schools and the public.
- This program qualifies for Certified Food Scientist (CFS) recertification contact hours (CH). CFS Certificants may claim a maximum of 4 CH per day for their participation in this program. For more information, please visit ift.org/certification or email ifscc@ift.org.
Register for the 2025 Symposium
2025 Sponsorships
Sponsorship: $1,000 per table
- Exhibition space and logo on the symposium website
- Two free registrations
- Promotional materials in attendee bags
- Networking with industry leaders
- Brand exposure and expert insights
2025 Speakers
Professor Daniela Barile, Department of Food Science & Technology, UC Davis
"Analytical Characterization of Plant-Based Beverages and Investigation of Prebiotic Activity."
Rachel Blaine, scientific advisor, California Walnut Commission
Industry Discussion Panel
Mark Haas, CEO, Regulate "Helmsman Group"
Industry Discussion Panel
Assistant Professor Belal Hasan, Department of Nutrition & Food Science, Cal Poly Pomona
"Biotechnological Processes Application in Developing Functional Properties of Plant-Based Ingredients."
Professor Shirin Hooshmand, San Diego State University
"Do Plant-Based Foods Really Prevent Chronic Diseases?"
Assistant Professor Matthew Landry, Department of Population Health & Disease Prevention, UC Irvine
"Personalized Nutrition and Plant-Based Diets for Optimal Health"
James & Dahlia Marin, Registered Dietitians
"Plant-Based Nutrition for Optimal Gut Health at Every Age and Stage"
Plant Science Professor, Cal Poly Pomona
Industry Discussion Panel
Albert Tillet, Process Engineer, Ingredion
"Technical Challenges of Plant-Based Alternatives Processing"
Professor Job Ubbink, Department of Food Science & Nutrition, University of Minnesota
"Thermal Processing: Effects on Nutrient Retention and Bioavailability"
2025 Sponsors
Almond Board of California
Anton Paar
Bruker
Buhler Group
Cal Poly Pomona Dining Services
The Don B. Huntley College of Agriculture at Cal Poly Pomona
Cal Poly Pomona Nursery
California Walnuts
Color Maker
Enzyme Innovation
Flexray
Gold Coast
Green Plate
Harris Wolf Almonds
Nura
Parker Freeze Dry
Regulate
Southern California Institute of Food Technologists Section
Sensus
Shimadzu
Thermofisher Scientific
