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Event Type:Conference

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3rd NIZO Plant Protein Functionality Conference

Registration Fee:

525 EUR-Academic/Author early bird registration rate1

Event Mode:

Offline

Location:

Omnisport Apeldoorn, Apeldoorn

From:

To:

Countries:

Subjects:

Published Date:

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)

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