NIZO Plant Protein Functionality Conference 13-16 oktober

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.

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Conferentiethema’s

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.

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