Abstract Submission Deadline: 22 April 2022

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Call for abstracts

Dear Colleague,

We would like to invite you to submit your oral and poster abstracts to the 2nd NIZO Plant Protein Functionality Conference which will take place in Papendal, The Netherlands on 11-14 October 2022.

Please submit using the online abstract submission system by 22 April 2022.

• 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 in relation to 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.

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 plant-based foods and plant protein ingredients.

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.

Kind regards,

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