As the spread of COVID-19 continues and the situation is still uncertain, we have decided to extend the submission deadline for oral and poster abstracts to 1 July 2020 to give you more time to submit.

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

  • Plant 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
  • Sustainability along the chain of plant protein ingredients and application in foods

The following Keynote Speakers will be presenting at the conference:

Prof. Dr. Herwig BachmanNIZO and University of Amsterdam, The Netherlands
Talk Title:Food grade fermentation of plant-based products and ingredients

Prof. Dr. Ir. Remko BoomWageningen University, The Netherlands
Talk Title:Sustainability and processing of plant protein ingredients: The environmental impact of different processes

Prof. Dr. B. Pam IsmailUniversity of Minnesota, USA
Talk Title:The molecular properties of plant proteins in relationship to their extraction and their functionality in foods

Dr. Emilia NordlundVTT, Finland
Talk Title:Enzymatic modification of plant proteins and the impact thereof on (bio)functional properties

Prof. Dr. Rémi Saurel,AgroSup Dijon, France
Talk Title: Molecular properties of pulse proteins in relationship to functionality and the impact of physical and chemical modification thereon

We look forward to receiving your submissions.

Kind regards,

Conference Chair
Fred van de Velde (NIZO; chair)

Visit the conference website for more information.