3rd NIZO Plant Protein Functionality Conference

Omnisport 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, 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 3^rd 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.

Subscribe now for this conference!

Program

Tuesday 22^nd of October: Welcome & Registration

• 17:00-19:00: Registration
• 18:00-19:00: Welcome drinks reception

Wednesday 23^rd of October: Conference day 1

• 8:30-9:00: Arrival refreshments
• 9:00- 10:20: Session 1 | The variety of alternative proteins
• 10:20-10:50: Refreshment break
• 10:50-11:50: Session 1 | The variety of alternative proteins (continued)
• 11:50-12:30: Session 2 | Young Scientist Session – Introduction
• 12:30-13:30: Lunch & poster session 1
• 13:30-15:00: Session 3 | Sensory aspects of plant proteins and products
• 15:00-15:30: Refreshment break
• 15:30-16:40: Session 4 | Protein extraction in relation to functionality and quality
• 18:30-22:30: Offsite gala dinner at De Zwitselhal | Ticket holders only

Thursday 24^th of October: Conference day 2

• 8.00-9.00: Author workshop (for those interested)
• 8.30-9.00: Refreshment break
• 9:00-10:10: Session 5 | Protein structure and functionality
• 10:10-10:40: Refreshment break
• 10:40-12:00: Session 5 | Protein structure and functionality (continued)
• 12:00-12:15: Young scientist award ceremony
• 12:15-13:15: Lunch & poster session 2
• 13:15-14:45: Session 6 | Analyzing the molecular structure and functionality
• 14:45-15:15: Refreshment break
• 15:15-17:30: Session 7 | Processing of plant proteins
• 18:00-21:00: Networking BBQ

Friday 25^th of October: Site visit NIZO food research

On Friday morning the 25^th of October, there will be a site visit to NIZO Food Research in Ede. During this visit, you will guided on a tour showcasing the following:

• NIZO Pilot Plant: Explore our updated equipment for plant-based ingredients
• Great Flavour Without Compromise for Plant-Based Food: Discover our new approaches to achieving exceptional flavours
• Biopurification: Experience our advanced biopurification techniques in action, designed to improve the purity and functionality of proteins through environmentally friendly, scalable processes.

Below you will find the schedule for the site visit, you can subscribe for Tour 1 or Tour 2:

Tour	Time	From	To
1	8:00	OmniSport, Apeldoorn	NIZO food research, Ede
	11:30	NIZO food research, Ede	Schiphol Airport, Amsterdam
2	10:00	OmniSport, Apeldoorn	NIZO food research, Ede
	13:00	NIZO food research, Ede	Schiphol Airport, Amsterdam

Registration for site visit to NIZO

Poster abstracts

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).

NIZO customers

NIZO customers are eligible for a special price during this conference. To take advantage of this offer, please contact Fred van de Velde.

Organization