4th NIZO Plant Protein Functionality Conference

Papendal, The Netherlands | 13-16 October 2026

We are pleased to announce that the 4th NIZO Plant Protein Functionality Conference will be held on 13-16 October 2026 in Papendal, The Netherlands.

Meeting global environmental targets, ensuring resilience to geopolitical shifts, and feeding a growing population demand a fundamental shift in how we produce and consume protein. NIZO and Elsevier are committed to advancing research that enables sustainable, nutritious, and appealing foods. The challenge is clear: consumers expect products that deliver on taste, texture, and health - without compromise.

The 4th NIZO Protein Functionality Conference will bring together the latest scientific insights and technological innovations in protein functionality, with a primary focus on plant-based proteins and complementary sources, such as fermentation-derived proteins. This event offers a unique platform for leading experts from academia, research institutes, and industry to exchange knowledge and translate research into practical solutions for next-generation protein ingredients and foods.
The conference will explore protein functionality across diverse biological origins, connecting disciplines such as protein chemistry, processing, physics, formulation, sensory science, nutrition, and sustainability. Participants will gain a deeper understanding of how to design and manufacture foods that meet consumer expectations while supporting global sustainability goals.

Themes

• Innovations in plant and single-cell protein ingredient production & processing.
• Interactions between proteins and other food components: impact on texture, stability, and sensory properties.
• Advances in protein analytics: linking composition, structure and reactivity with functionality and nutritional value with cutting-edge analytical tools.
• Improving protein functionality through fermentation: enhancing taste, digestibility, and techno-functional properties.
• Fermentation-derived proteins: production strategies, downstream processing, functional characteristics, and food applications.
• Sustainability as a driver for innovation: integrating environmental goals from ingredient production to final product.
• Diversity as a strength: expanding plant-based sources to build a resilient protein supply chain.

Conference Topics
Abstracts are invited on the following topics and should be submitted using the online abstract submission system. Deadline: 24 April 2026

• Ingredient production
• Food applications
• Analytics
• Protein functionality
• Fermentation
• Sustainability

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

Deadline: 24 April 2026