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Anja Leissner, Head of R&D at Noquo Foods, shares her experience at the Food Proteins Course Europe 2019: “I learnt about new aspects when it comes to enzymes, I was not really aware of how they can actually influence the flavor and mouthfeel of your product”. She also highlighted the networking opportunities that this course creates.
Join this Unique Course and Learn more about Animal & Plant Proteins, its Properties, Functionalities & Applications.
Download the Brochure: https://bit.ly/2QRQJud
Register here: https://bit.ly/2FBJBNH
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About the 15th Food Proteins Course North America 2020, 15-17 July 2020, Chicago (USA)
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.
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
Download the Brochure: https://bit.ly/2QRQJud
Register here: https://bit.ly/2FBJBNH
