We are excited to announce that we will be holding the 2nd NIZO Plant Protein Functionality Conference live and on-demand on 11-14 October 2022!

The 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 foods and plant protein ingredients:

  • 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 irt 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

We look forward to meet you!

Any questions?

Fred van de Velde is happy to answer all your questions.

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