3rd NIZO Plant Protein Functionality Conference

Omnisport Apeldoorn, Apeldoorn, The Netherlands | 22-25 October 2024

We are pleased to announce the 3rd NIZO Plant Protein Functionality Conference will be held at Omnisport Apeldoorn, Apeldoorn, The Netherlands from 22-25 October 2024.

With the environmental targets set for the coming years and with the increasing world population, 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. Because consumers do not compromise on taste when looking for vegetarian or vegan products, this is a challenging task ahead.

The 3rd 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 world-wide 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 focus on plant-based proteins across different biological origins, bringing together researchers from the fields of plant protein technology, (bio)chemistry, processing, physics, product formulation, sensory, health and nutritional sciences to share and learn with peers from around the globe.

Poster abstracts are invited on the following topics and should be submitted using the online abstract submission system. Deadline: 1 October 2024

Conference Topics

The focus of the 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 on food product structure and stability.
  • Nutrition and digestion of plant proteins in 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, potato, quinoa, nuts, and duckweed, as well as proteins obtained from biomass produced by fermentation (single cell proteins).

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Organizing committee
Scientific Committee