Conference topics:

• Plant and single-cell protein production methods

• How processing affects plant protein functionality

• Plant protein structure, stability, and interactions in food

• Using fermentation to enhance plant protein quality

• The impact of plant proteins on food structure and stability

• Nutritional value and digestion of plant proteins in human food

• Sustainability throughout the plant protein production chain

Conference goals:

• Facilitate collaboration between researchers and industry professionals.

• Develop new and improved plant-based protein ingredients and food products.

Target audience:

• Researchers from academia and industry

• Food scientists and technologists

• Plant protein producers

• Nutritionists

• Anyone interested in the future of sustainable food production

Keynote Speakers:

While the announcement doesn't provide specific details on each speaker's area of expertise, their affiliations offer some clues. Here's a brief look at their institutions:

• University of Helsinki, Finland: Known for its strong food science program, research might focus on protein functionality related to Nordic crops or processing methods.

• University of Guelph, Canada: A leader in agricultural research, the speaker could address plant protein extraction techniques or specific crops relevant to Canada.

• University of Saskatchewan, Canada: Another top agricultural research institution, the speaker might present on protein functionality in relation to pulse crops (e.g., lentils, peas) or innovative processing technologies.

• University of Leeds, UK: With expertise in food science and nutrition, the speaker could address consumer preferences for plant-based protein or the nutritional value of different protein sources.

• Wageningen University, Netherlands: A world leader in agricultural sciences, the speaker's focus could be on sustainable protein production methods or functionality related to specific crops grown in the Netherlands.

• NIZO, Netherlands: As the conference organizer and a food research institute, the speaker from NIZO might present on recent advancements in plant protein functionality or the application of these proteins in food products.

The conference is organized by:

• Elsevier: A scientific publisher promoting the conference and research.

• NIZO: A food research institute contributing expertise and facilities.

Their combined strengths ensure a high-quality conference connecting research and industry.

Supporting Publications:

• Future Foods Journal: Focuses on sustainable food production research. Great fit for studies on sustainable plant protein development.

• Food Chemistry Journal: Publishes research on the chemistry and biochemistry of food. Well-suited for in-depth analysis of plant proteins.

Full Form of NIZO:

The full form of "NIZO" is "Netherlands Institute for Dairy Research" (Nederlands Instituut voor Zuivelonderzoek)