2nd NIZO Plant Protein Functionality Conference
Papendal, The Netherlands | 11-14 October 2022
At present, we intend to host the2nd NIZO Plant Protein Functionality Conference onsite in Papendal, The Netherlands, 11-14 October 2022, to best facilitate in-person networking and learning.
However, as the future situation regarding international travel remains uncertain, we have the option to switch to our fully interactive online conference platform should the need arise.
Rest assured that we will refund your onsite registration fee, with no penalty should you wish to cancel during the uncertainty of the outbreak.
The 2nd 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 to interact and to apply their knowledge and latest research findings to the design and manufacture of new and improved plant-based foods and plant protein ingredients.
With almost 10 billion people to feed by 2050 combined with the environmental targets set for this period, 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. Considering the fact that consumers do not compromise on taste when looking for vegetarian or vegan products, this is a challenging task ahead.
Oral and poster abstracts are now invited on the following topics and should be submitted using the online abstract submission system.
Deadline: 22 April 2022
The focus of this scientific 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 in food product structure and stability
- Nutrition and digestion of plant proteins in relation to 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, leaf proteins, potato, quinoa, nuts and duckweed, as well as proteins obtained from biomass produced by fermentation (single cell proteins). The conference will bring together experts from the fields of plant protein technology, (bio)chemistry, processing, physics, product formulation, sensory, health and nutritional sciences.
All contributors of an oral or poster presentation at the NIZO Plant Protein Functionality Conference are invited to submit a manuscript for a Special Issue of the Journal Future Foods
Fred van de Velde (NIZO; chair)
René Floris (NIZO)
John Giezen (NIZO)
Fred van de Velde (NIZO and HAS University of Applied Sciences)
Peter Wierenga (Wageningen University)
René Floris (NIZO)