With environmental targets set for the coming years and with the increasing world population, 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 protein ingredients and foods to feed the world in a more sustainable way. Because consumers do not compromise on taste when looking for vegetarian or vegan products, this is a challenging task ahead.

The 3rd NIZO Plant Protein Functionality 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 worldwide 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 focus on plant-based proteins across different biological origins, bringing together researchers from the fields of plant protein technology, (bio)chemistry, processing, physics, product formulation, sensory, health and nutritional sciences to share and learn with peers from around the globe.

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