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.
- 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
For more information visit the NIZO Plant Protein Functionality Conference.