Plant-Based Proteins & Foods Course Americas
18-19 October 2023, Chicago, USA
Innovations in Plant-Based Proteins to Create Better Foods with Novel Ingredients
Register by 31 October and save $ 450
New Plant-Based Protein & Food Innovations
The Plant-Based Proteins & Foods Course is designed to give participants a theoretical and practical overview of plant-based proteins currently available for food applications and to provide hands-on experience learning about their properties and functionalities.
The entry level of delegates for this course is a BSc or MSc in the following areas of expertise: food, feed, chemistry, biology, nutrition, science, microbiology, health, and related disciplines. Managers with food industry experience may also participate.
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 proteins, and who want to obtain practical 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:
And for managers working for:
- Food-ingredient and food-protein manufacturers, suppliers, and distributors
- Enzyme manufacturers
- Food manufacturers
Hands-on workshops by industry specialists
Industry specialists will train participants on the properties, functionalities, and applications of different protein ingredients. All delegates are divided into smaller groups to receive a 30-minute introduction, followed by the chance to see, touch, feel, smell and taste each protein source, and to try finished products made with those protein. Each part of the program is reviewed with the industry expert and other group members. This practical session assists in understanding the reasons for use and points of difference of each protein.
As the COVID-19 situation changes daily, we want you to feel confident about booking to attend our events. If an official travel ban is imposed at the time of the summit you will be able to:
- Transfer the ticket to a colleague to attend in your place, or
- Transfer your ticket to an alternative Bridge2Food event, or
- Receive a full refund.
Bridge2Food’s inaugural Americas course was intimate yet productive. Our team of food scientists loved the workshop/product demo format – this allowed us to connect on a personal level with almost all course participants, sparking ideas for collaboration and accelerating product/brand fit conversations. We hope to see the Bridge2Food organization go from strength to strength in the US in the years ahead.
Program format, the overview of all major proteins, kept the focus on proteins categories and not on the companies of speakers (General Mills)
Great to have global information about protein denaturation (Dannon)
The collective power of all presentations (Unilever)
Good timing and time management of organisation (Kerry Ingredients)
Interesting to have all suppliers in one room (Nestlé)
I have a difficult time being overly critical, since this course is so unique (Pepsico)
Good quality of speakers and delegates (Volac)
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