Plant-Based Proteins
Innovations in Plant-Based Proteins
3-4 November 2022
The Golden Nugget, Las Vegas, USA
Plant-Based Proteins & Foods Course Americas
Innovations in Plant-Based Proteins to Create Better Foods with Novel Ingredients
3-4 November 2022
The Golden Nugget,
Las Vegas, USA
New Plant-Based Protein & Food Innovations
The 17th edition of the course Plant-Based Proteins & Foods 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.
“Program format, the overview of all major proteins,
kept the focus on proteins categories and not on the companies of speakers”
General Mills
Benefit from an early registration!
Before 16 October, save $ 450
Official Price $ 1,545
Click to learn more about price and registration.
Entry Level
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.
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 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:
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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 proteins. 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.
Course Agenda
18:30 – 19:30 Welcome Reception
Nov. 3 Morning | Block 1: Latest Insights on Plant Protein Nutrition, Functionalities & Applications
12:00 – 13:00
Lunch for Delegates and Speakers
18:30 – 21:00
Course Dinner
Gold Partners
Silver Partners
Media Partners
