The 2nd NIZO Plant Protein Functionality Conference will now take place online on 11-13 October 2022.

Our high-quality online platform provides excellent technical functionality to deliver a conference experience, maximise exposure of all research presented, and encourage interaction and discussion for both oral and poster presenters.

The 2nd NIZO Plant Protein Functionality Conference will combine the most recent scientific developments in plant protein functionality. It will provide a unique opportunity for experts from academia and the food and ingredients industry to interact and to apply their knowledge and latest research findings to the design and manufacture of new and improved foods and plant protein ingredients.

With almost 10 billion people to feed by 2050 combined with the environmental targets set for this period, 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 protein ingredients and foods to feed the world in a more sustainable way. Considering the fact that consumers do not compromise on taste when looking for vegetarian or vegan products, this is a challenging task ahead.

Conference Topics:
Oral and poster abstracts are now invited on the following topics and should be submitted using the online abstract submission system.

Deadline: 22 April 2022

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

Plant and single cell protein ingredient manufacture
Process-product interactions affecting plant protein functionality
Protein structure, stability and interactions within food products
Fermentation to improve the quality of plant protein ingredients and products
Influence of plant protein ingredients in food product structure and stability
Nutrition and digestion of plant proteins irt human food
Sustainability along the chain of plant protein ingredients and application in foods
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, as well as proteins obtained from biomass produced by fermentation (single cell proteins). The conference will bring together experts from the fields of plant protein technology, (bio)chemistry, processing, physics, product formulation, sensory, health and nutritional sciences.

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