13-16 Oct | 4th NIZO Plant Protein Functionality Conference

The Netherlands | 13-16 October 2026

We are pleased to announce the 4th NIZO Plant Protein Functionality Conference will be held in The Netherlands from 13-16 October 2026.

Meeting global environmental targets, ensuring resilience to geopolitical shifts, and feeding a growing population demand a fundamental shift in how we produce and consume protein. NIZO and Elsevier are committed to advancing research that enables sustainable, nutritious, and appealing foods. The challenge is clear: consumers expect products that deliver on taste, texture, and health – without compromise.

The 4th NIZO Protein Functionality Conference brings together the latest scientific and technological advances in protein functionality, with a strong focus on plant‑based and fermentation‑derived proteins. It offers a unique platform for experts from academia, research institutes, and industry to exchange insights and translate research into practical solutions for next‑generation protein ingredients and foods.

The program covers protein functionality across diverse biological sources, linking fields such as protein chemistry, processing, physics, formulation, sensory science, nutrition, and sustainability. Participants will gain deeper insight into designing and producing foods that meet consumer expectations while supporting global sustainability goals.

Conference Topics

Abstracts are invited on the following topics and should be submitted using the online abstract submission system. Deadline: 24 April 2026.

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

• Innovations in plant and single-cell protein ingredient production & processing.
• Interactions between proteins and other food components: impact on texture, stability, and sensory properties.
• Advances in protein analytics: linking composition, structure and reactivity with functionality and nutritional value with cutting-edge analytical tools.
• Improving protein functionality through fermentation: enhancing taste, digestibility, and techno-functional properties.
• Fermentation-derived proteins: production strategies, downstream processing, functional characteristics, and food applications.
• Sustainability as a driver for innovation: integrating environmental goals from ingredient production to final product.
• Diversity as a strength: expanding plant-based sources to build a resilient protein supply chain.

Organization

The 4^th NIZO Plant Protein Functionality Conference is organized together with Elsevier.