14th Food Proteins Course Europe 2019

10-12 September 2019, Bunnik (NL)

Theory & Practice for Plant & Animal Proteins

Register by 7 September and save € 350

Partners

Rating previous Course: 8.8

Partners

Rating previous Course: 8.8

New Protein Innovations @14th Edition!

The Course “Food Proteins: Properties, Functionalities & Applications” is designed to give participants a theoretical and practical overview of vegetable and animal proteins currently available for food applications and to provide hands-on information about their properties and functionalities.

Entry Level

The entry level of delegates for this course is a finished BSc or MSc education in the following areas of expertise: food, feed, chemistry, biology, nutrition, science, microbiology, health etc. Managers with food industry experience can also participate.

Target Groups

This course is designed for all who are active in the food industry and who want to learn more about the properties, functionalities, and applications of a broad range of plant-based and animal-based proteins, and who want to obtain hands-on know-how and know-why. For instance, managers involved in:

  • Application Development
  • Product Development
  • New Business Development
  • Research & Development
  • Technical Service

The course is relevant to the following food industries:

  • Bread & Bakery
  • Meat & Meat-free incl. Fish
  • Dairy & Dairy-free
  • Beverages
  • Snacks
  • Ready meals
  • Pasta
  • Confectionery incl. Bars
  • Soups & Sauces
  • Health food

And for managers working for:

  • Food ingredient and food protein manufacturers and suppliers including distributors
  • Enzyme manufacturers
  • Food manufacturers

Hands-on: Practical workshop by industry specialists!
Industry specialists train delegates about the properties, functionalities, and applications. The delegate group is divided into smaller groups and these groups get a 30 minutes introduction into the properties, functionalities, and applications of each protein source with the chance to see, touch, feel, smell and taste the proteins and the finished foods made with the proteins. And review the presentation with the industry expert and the other group members. This practical session will assist in understanding the reasons for use and points of difference of each protein.

Enjoy watching the presentation of Dr. Paul Stevens, Global R&D and Applications Director at Rousselot, on gelatin and collagen.

 

Register Download brochure

This video couldn't be displayed because you haven't accepted cookies (yet).
Wijzig keuze

This video couldn't be displayed because you haven't accepted cookies (yet).
Wijzig keuze

This video couldn't be displayed because you haven't accepted cookies (yet).
Wijzig keuze

Keynote speakers

Testimonials

Gains

Learn about new technologies and applications
Network with European Research Leaders
Shape innovation partnerships with leading research players in the industry
Contact Bridge2Food info@bridge2food.com

Contact us anytime

Exhibitors

News and Insights

Affordability and Accessibility of Plant-Based Proteins in Asia-Pacific

In the lead up to Summit Asia 2022 – Bridge2Food’s first event in the APAC region – we are excited to connect with Lisa Ronquest-Ross…
More >

Enough mycoprotein facility

World’s Largest Mycoprotein Production Facility Marks Beginning of New Era for Protein

This isn’t just good news for European protein markets. As an industry proof of concept, it’s also a critical milestone toward global protein sustainability. Protein…
More >

Krohne logo

Q&A: Ryan Kromhout of Krohne on benefits of inline measuring

KROHNE Group provides measuring equipment that is precisely adapted to each customer’s individual needs. They offer a global team of industry experts with extensive application…
More >