Plant-Based Proteins & Foods Course Europe

22-23 March 2023, Wageningen, Netherlands

Our courses were created to accelerate innovation, share ideas, and showcase the latest developments in alternative proteins and plant-based foods across the entire formulation process.

Our driving force is to advance actions for a better food world and to help accelerate the protein transition to make food the centre of sustainablity.

Register by 28 February and save

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Summit menu

Programme

March 21
Evening
Welcome Reception

18:30 - 19:30
Welcome Reception

March 22
Morning
Block 1: Latest Insights on Plant Protein Nutrition, Functionalities & Applications

08:45 - 09:00
Welcome Address, Course Overview
09:00 - 09:25
Protein Consumption: The Vibrant Market Opportunities & Challenges
Franziska Schünemann, Junior Professor of Bioeconomy, University of Hohenheim, DE
09:30 - 09:55
New Nutritional & Health Benefits of Food Proteins
Prof. Dr. Harry Wichers, Scientist Food Quality & Health Effect, Wageningen Food & Biobased Research, NL
10:00 - 10:25
What's happening during Food Processing with Protein Denaturation & Agglomeration?
10:30 - 10:55
Coffee and Refreshment Break
11:00 - 11:25
Understanding Your Food: Protein Stabilization & Emulsification Challenges
11:30 - 11:55
Protein Structuring via Processing
Birgit Dekkers, Co-Founder, Rival Foods, NL
12:00 - 13:00
Lunch for Delegates and Speakers

March 22
Afternoon
Block 2: New Plant Protein Innovations

13:00 - 13:25
Novel Soya Proteins & Applications?!
Roland Snel, Global Lead New Proteins and Technology, ADM, NL
13:30 - 13:55
Pea proteins: Creation of new foods– challenges and opportunities
14:00 - 14:25
Potato proteins: Better texture solutions for plant-based foods
Jaap Harkema, Business Development Plant-based Meat, AVEBE, NL
14:30 - 15:00
Chickpea Protein for Innovative Clean Label & Tastier Applications
15:00 - 15:30
Afternoon refreshment break with healthy snacks
15:30 - 15:55
Novel Barley Proteins & Applications
16:00 - 16:25
Mycoprotein for Innovative & Sustainable Plant-Based Foods
Michael Kilkie, Head of Culinary, Enough Food, GB
16:30 - 16:55
Mycoprotein for Innovative Plant& Sustainable Plant-Based Foods
Katarzyna Polanowska, Senior R&D Technologist, Enough Food, PL
16:55 - 17:15
Questions & answers with Speakers and Wrap-Up of 1st day

March 22
Evening
Course Dinner

18:30 - 21:00
Course Dinner

March 23
Morning
Block 3: Designing Your New Plant-Based Foods

08:30 - 08:55
Using clean-label colors for plant-based perfection
09:00 - 09:25
Using clean-label colors for plant-based perfection
09:30 - 09:55
Faba Bean Protein Isolate opportunities
10:00 - 10:25
Nut protein
10:30 - 11:00
Break with Healthy Snack
11:00 - 11:25
Micro-Algae: Properties & New Functionalities
Fabio Fanari, Postdoctoral Researcher/Project Manager, Institute of Agrifood Research and Technology (IRTA), IT
11:30 - 11:55
HealthFerm - From Protein to Project
Christophe Courtin, Professor, KU Leuven, BE
12:00 - 12:25
GIANT LEAPS - From Protein to Project
Paul Vos, Expertise leader Nutrition Quality & Health, Wageningen Food & Biobased Research, NL
12:30 - 12:35
Questions & Answers with Speakers and Wrap-Up of Morning
12:35 - 13:30
Lunch for Delegates and Speakers

March 23
Afternoon
Block 4: Workshops Plant Proteins & Plant-Based Food Innovations

13:30 - 17:30
Soya Protein: Taste, Smell, Feel & Touch Properties, Functionalities & Applications - 25 min with the Experts in Small Groups
13:30 - 17:30
Faba Bean Protein Isolate opportunities
13:30 - 17:30
Pea Protein: Taste, Smell, Feel & Touch Properties, Functionalities & Applications - 25 min with the Experts in Small Groups
13:30 - 17:30
Potato Protein: Taste, Smell, Feel & Touch Properties, Functionalities & Applications - 25 min with the Experts in Small Groups
13:30 - 17:30
ChickPea Protein: Taste, Smell, Feel & Touch Properties, Functionalities & Applications - 25 min with the Experts in Small Groups
13:30 - 17:30
Barley Protein: Taste, Smell, Feel & Touch Properties, Functionalities & Applications - 25 min with the Experts in Small Groups
13:30 - 17:30
Mycoprotein for Innovative & Sustainable Plant-Based Foods
13:30 - 17:30
New Micro Algae & Application
Fabio Fanari, Postdoctoral Researcher/Project Manager, Institute of Agrifood Research and Technology (IRTA), IT
13:30 - 17:30
Nuts protein
13:30 - 17:30
New Creamy Plant-Based Fats creating Better Plant-Based Foods - 25 min with the Experts in Small Groups
13:30 - 17:30
Textured protein and Faba Bean ingredients solutions