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NIZO Plant Protein Functionality Confere 2020 : NIZO Plant Protein Functionality Conference


When Oct 20, 2020 - Oct 23, 2020
Where Papendal, The Netherlands
Submission Deadline Apr 30, 2020
Categories    plant protein   nutrition

Call For Papers

With almost 10 billion people to feed by 2050, we must evolve the way we produce and consume food. NIZO and Elsevier are committed to supporting research for better food and health, tackling the challenge of developing plant-based ingredients and foods to feed the world in a more sustainable way. The conference will focus on plant-based proteins across different biological origins, bringing together researchers in this field to share and learn with peers from around the globe.

The NIZO Plant Protein Functionality Conference aims to combine the most recent scientific developments in plant protein functionality. It will provide a unique opportunity for experts from academia, the food and ingredients industry to interact and apply their knowledge and latest research findings to the design and manufacture of new and improved foods and plant protein ingredients. 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. The conference will bring together experts from the fields of plant protein technology, (bio)chemistry, processing, physics, product formulation, sensory, health and nutritional sciences.

Conference Topics:

Oral and paper abstracts are now invited on the following topics. They should be submitted using the online abstract submission system. Abstract Submission Deadline: 30 April 2020

Plant protein ingredient manufacture
Process-product interactions affecting plant protein functionality
Protein structure, stability and interactions within food 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

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