Call for abstracts - NIZO Plant Protein Functionality Conference

25-02-2020

This event dedicated to the scientific developments in plant protein functionality is inviting experts from the fields of plant protein technology, (bio)chemistry, processing, physics, product formulation, sensory, health and nutritional science to submit their abstracts.

With almost 10 billion people to feed by 2050,  the way food is produced and consumed needs to evolve. 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, and 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.

The NIZO Plant Protein Functionality Conference, which will be held from 20-23 October 2020 in the Netherlands, is inviting abstract submissions for oral and poster presentations on the conference topics listed below. Make sure to apply by using the online abstract submission system before 30 April 2020.

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

  • 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
  • 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. 

For more information, visit the NIZO Plant Protein Functionality Conference website.

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