NIZO Plant Protein Functionality Conference

NIZO Plant Protein Functionality Conference

Online – Live and On-demand | 21-22 October 2020


We are excited to announce that registration is now open for the NIZO Plant Protein Functionality Conference, which will take place online from 21-22 October 2020 and afterwards will be on-demand for 1 month. In just two days’ time you are informed about the latest scientific insights in the plant protein transition.

The conference will be an online, fully interactive event, allowing you to connect with other attendees, speakers and poster presenters in one place:

✔️ Full interaction with scientific thought leaders
✔️ State of the art online platform
✔️ For just €99 + VAT


Join the fully interactive event via our online platform which will allow you to:

  • Easily navigate the programme and live-stream sessions and presentations
  • Upload your poster presentation and network and chat with attendees
  • Engage live with other attendees and speakers through chats, polls, virtual networking meetings and more
  • Invite attendees to one-on-one meetings using an integrated appointment schedule
  • Access the event via any device – mobile, tablets or desktop
  • Access all content of the conference on demand for 1 month

Virtual exhibition space is available from €1500 – please contact Chloe Partridge to reserve your space.

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.

Organising Committee:
Fred van de Velde (NIZO; chair)
René Floris (NIZO)
John Giezen (NIZO)
Marie-Claire Morley (Elsevier)

Scientific Committee:
Prof. Dr. Ir. Fred van de Velde (NIZO and HAS University of Applied Sciences)
Dr. Ir. Peter Wierenga (Wageningen University)
Dr. René Floris (NIZO)

Keynote Speakers:
Asst. Prof. Dr. Herwig Bachman, NIZO and University of Amsterdam, The Netherlands
Prof. Dr. Ir. Remko Boom, Wageningen University, The Netherlands
Prof. Dr. B. Pam Ismail, University of Minnesota, USA
Dr. Emilia Nordlund, VTT, Finland