13. International Conference on Protein Stabilization

CONGRESS DATE

07 October - 09 October 2021

CONGRESS LOCATION

Online

CONGRESS WEB SITE

www.protstab2021.org

INVITATION

Dear Colleagues,
You are invited to join the 13th International Conference on Protein Stabilization which will be held VIRTUALLY on 07 – 09 October 2021.
ProtStab’2021 is being organized by the University of Food Technologies, Gebze Technical University & The Stephan Angeloff Institute of Microbiology (Bulgarian Academy of Sciences) with significant contribution of European Society of Applied Biocatalysis (ESAB).
These series of meetings have been initiated in 1992 in Maastricht, The Netherlands, and since then evolved to a true European event organized biennially. The success of the previous ProtStab meetings held in various European countries is a confirmation of the growing significance and interest in protein stabilization.
The multidisciplinary topic of this conference attracts the participation of a large scientific community & students as well as provides an excellent opportunity for networking between the academic and industrial sectors involved in biotechnology research and development. Therefore we encourage every participant to be active and use this occasion to exchange knowledge, ideas and to build collaborations.
After peer review process, accepted abstracts of ProtStab2021 will be published in the special issues of two journals, The Protein Journal (Springer) and Food Science and Applied Biotechnology (FSAB) as Full-length original research papers; Short communications; Review articles.
Due to the current development of Covid-19 situation internationally & new regulations of the Republic of Bulgaria, Protstab 2021 will take place as an online-only event.
ProtStab’2021 will cover all important aspects of protein chemistry, biochemistry and application as well as advanced biotechnologies in the field. The main scope of the conference is to promote the exchange of information among academic and industrial researchers regarding technologies utilizing proteins to produce useful products and services.
Sincerely,
Prof. Dr. Albert KRASTANOV
University of Food Technologies,
Deptartment of Biotechnology,
Plovdiv, Bulgaria
Conference Co-Chairman
Assoc. Prof. Dr. Barış BİNAY
Gebze Technical University,
Department of Bioengineering,
Gebze / Kocaeli, Turkey
Conference Co-Chairman

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