posted by user: sophiehayward1 || 630 views || tracked by 1 users: [display]

NIZO Plant Protein Functionality Confere 2020 : NIZO Plant Protein Functionality Conference

FacebookTwitterLinkedInGoogle

Link: http://www.nizoplantproteinconference.com/submit-abstract.asp
 
When Oct 20, 2020 - Oct 23, 2020
Where Papendal, The Netherlands
Submission Deadline Apr 30, 2020
Categories    plant protein   nutrition
 

Call For Papers

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 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: 30 April 2020

Plant protein ingredient manufacture
Process-product interactions affecting plant protein functionality
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

Related Resources

ICFEB 2021   2021 12th International Conference on Food Engineering and Biotechnology (ICFEB 2021)
ABS 2020   The 6th International Conference on Agricultural and Biological Sciences
ICFES--EI, Scopus 2021   2021 7th International Conference on Food and Environmental Sciences (ICFES 2021)--EI Compendex, Scopus
ICAFS 2020   2020 International Conference on Agricultural and Food Science (4th ICAFS 2020)
ICCFE--EI Compendex, Scopus 2021   2021 7th International Conference on Chemical and Food Engineering (ICCFE 2021)--EI Compendex, Scopus
4th Food Structure and Functionality For 2021   4th Food Structure and Functionality Symposium: Structuring Foods for a Sustainable World
Protein-Protein Interactions 2020   Protein-Protein Interaction Methods, JoVE
15th International Hydrocolloids Confere 2020   15th International Hydrocolloids Conference