NIZO Plant Protein Functionality Conference

The NIZO Plant Protein Functionality Conference will be an online, fully interactive community allowing you to connect with other attendees, speakers and poster presenters in one place. It wel be held on October 21-22 2020.

You will be able to join the event via an online platform which will allow you to:

  • Easily navigate the programme and live-stream sessions and presentations
  • Upload your poster presentation and network and chat with attendees
  • Engage live with other attendees and speakers through chats, polls, virtual networking meetings and more
  • Invite attendees to one-on-one meetings using an integrated appointment schedule
  • Access the event via any device - mobile, tablets or desktop
  • Access all content of the conference on-demand for 1 month

With almost 10 billion people to feed by 2050, we must evolve the way we produce and consume food. NIZO and Elsevier are committed to supporting research for better food and health, tackling the challenge of developing plant-based ingredients and foods to feed the world in a more sustainable way. The conference will focus on plant-based proteins across different biological origins, bringing together researchers in this field to share and learn with peers from around the globe.

The focus of this scientific conference will be on the following aspects of plant protein functionality:

  • Plant protein ingredient manufacture
  • Process-product interactions affecting plant protein functionality
  • Fermentation to improve the quality of plant protein ingredients and products
  • Protein structure, stability and interactions within food products
  • Influence of plant protein ingredients in food product structure and stability
  • Nutrition and digestion of plant proteins
  • Sustainability along the chain of plant protein ingredients and application in foods

The NIZO Plant Protein Functionality Conference aims to combine the most recent scientific developments in plant protein functionality. It will provide a unique opportunity for experts from academia, the food and ingredients industry to interact and apply their knowledge and latest research findings to the design and manufacture of new and improved foods and plant protein ingredients. The conference will embrace all sources of plant proteins, including but not limited to soy, pea, faba bean lupin, canola, rice, sunflower, oat, mung bean, chickpea, flaxseed, wheat, corn, leaf proteins, potato, quinoa, nuts and duckweed. The conference will bring together experts from the fields of plant protein technology, (bio)chemistry, processing, physics, product formulation, sensory, health and nutritional sciences.

Conference Topics: 

Oral and paper abstracts are now invited on the following topics. They should be submitted using the online abstract submission system.
Abstract Submission Deadline: 14 August 2020

  • Plant protein ingredient manufacture
  • Process-product interactions affecting plant protein functionality
  • Fermentation to improve the quality of plant protein ingredients and products.
  • Protein structure, stability and interactions within food products
  • Influence of plant protein ingredients in food product structure and stability
  • Nutrition and digestion of plant proteins
  • Sustainability along the chain of plant protein ingredients and application in foods

All contributors of an oral or poster presentation at the NIZO Plant Protein Functionality Conference are invited to submit a manuscript for a Special Issue of the Journal Future Foods.