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Food Proteins Course 2009
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Please click here to register for this course
Bridge2Food contact details
For any questions please feel free to contact Irene Kraak at Bridge2Food USA +1 (847) 380-1552 ... please note that we have recently experienced some connectivity problems ... should you encounter these, our apologies! ... then please call us Irene Kraak at Bridge2Food Europe at +31 30 225 2060 and or send her an e-mail to ikraak@bridge2food.com.
Course Objective
The Course “Food Proteins: Properties, Functionalities & Applications” is designed to give a broad overview of the commercially available plant- and animal-based proteins for food applications.
The uniqueness of this course lies in the combination of the lectures of industry professionals on the properties, processing, functionalities and applications of 9 different plant- and animal-based proteins. After these lectures all delegates will see, touch, feel and smell the different proteins in a powder and processed form, in model systems such as emulsion and in the final application.
This set-up will guarantee that delegates will remember all characteristics of food proteins, the functionalities and most important applications.
Entry Level
The entry level of delegates for this course is a finished BSc of 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 those managers 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. Such as managers involved in:
- Application Development
- Product Development
- New Business Development
- Research & Development
- Technical Service
The course is relevant for 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 with:
- Food Ingredient and Food Protein Manufacturers and Suppliers like Distributors
- Enzyme Manufacturers
- Food Processing
Content & Network
This course will bring together the know-how on properties, functionalities and
applications of food proteins derived from vegetable and animal-based sources.
The course is an excellent platform for networking in and with the protein industry.
Dinner
To improve the networking opportunities, a complimentary dinner is included for all participants of the course in a restaurant in Anaheim.
Please click here to register for this course
Course Set-up & Programme
Course - Day 1 - June 9
08.15 - 08.45: hours Registration
08.45 - 09.00 hours: Welcome address, Course Overview
09.00 - 09.30 hours: Food Protein Market: a market overview and trends and developments - Bridge2Food: Mr. Gerard Klein Essink, Managing Director (Netherlands)
Block 1: Theory
Properties & Functionalities overview
The course is designed in such a way that the participants will learn first about the origin of the various proteins, the
functional and nutritional of properties in general and then about the origin of the various plant- and animal based proteins, their relative importance in the various food applications.
The functionalities of each individual protein will be highlighted, as well as the processing methods to extract proteins,
the various types of proteins available, the legislative context and the major food applications and reasons for usage.
In this block the full focus of each individual protein presentation is on:
- Properties of the various plant and animal raw materials and protein basis.
- Processing methods to extract proteins
- Various types of proteins with their functionalities
- Further processing methods such as extrusion for texturising proteins
- Legislative context
- Major food applications for the various types of proteins: reasons for usage
Food Proteins covered in this course (plant- and animal-based):
| Soya | Potato | Whey |
|---|---|---|
| Pea | Canola | Gelatin |
| Wheat | Casein | Egg albumin |
09.30 - 10.15 hours: Protein Denaturation, Agglomeration and Gelation - General Mills: Dr. Erika B. Smith, Principal Scientist GI Division (USA)
How do proteins behave in food formulations and during food processing? What are the effects of acid, salt, sugar on the protein structure, and the functional properties. Which other ingredients can be used to create a different functionality and or to obtain synergistic effects? What are the most important changes in protein structure during heating, cooling and freezing? How do these changes affect the protein functionality. During this presentationn an overview of protein denaturation, agglomeration and gelation will be shared.
10.15 - 10.45 hours: Refreshment break
10.45 - 11.30 hours: Protein Stabilisation and Emulsification - Mississipi State University: Dr. Zahur Zee Haque, Food Science(USA)
The principles of protein stabilisation will be discussed. Why do we need to stabilise proteins?
What are principles behind(de)stabilisation? What are the effects of processing and ingredients
on protein stability? Which kind of processing can help to stabilise? Which other ingredients are used to stabilise proteins and how does this interaction work? How do the various food proteins compare in terms of stability and emulsifying power from a fundamental and properties point of view in liquid food systems?
11.30 - 12.15 hours:Nutritional Properties and Comparison of Food Proteins - Egg Nutrition Centre:
Mrs. Marcia Greenblum MS, RD, Director, Nutrition and Food Safety Education (USA)
Until recently protein intake recommendations were based on avoidance of deficiency with respect to protein balance. The current focus of nutrition research is on establishing levels of protein intake that can support optimal health by promoting growth and preventing muscle wasting. Interest is growing within the public health community in raising protein intake recommendations and differentiating the quality and bioavailability of protein sources. This presentation will highlight the nutritional properties of proteins as well as how the various proteins compare. You will also learn about the ongoing debates with regards to the measurement of nutritional properties including the PDCAAS values and the latest research findings that suggest an optimal time of protein intake and a threshold quantity needed for muscle synthesis, satiety and avoidance of sarcopenia.
12.15 - 13.30 hours: Lunch
13.30 - 14.30 hours: Soy Proteins - Solae: Dr. Minhthy Nguyen, Associate Director, Applications T&I and
Sensory Science (USA)
The soybean (U.S.) (Glycine max) is a species of legume native to East Asia, and currently harvested
in large amounts in the USA, and Latin-America. Soybeans are the primary ingredient in many
processed foods, including meat and meat-free applications, dairy-free products, healthy & nutritional bars, infant and sport formulations.
14.30 - 15.30 hours: Pea Proteins - Cosucra: Mr. Anthony Claeyssens, North American Area Manager(Belgium) & AB Ingredients: Mrs. Trish Dozier, Technical Sales(U.S.A)
A pea is most commonly the small spherical seed or the seed-pod of the legume Pisum sativum.
Pea starch, fibres and proteins are used in many different food applications for gelling, binding, and
nutritional reasons such as babyfood and bars applications. Pea proteins are free from allergenic
properties.
15.30 - 16.00 hours: Refreshment break
16.00 - 17.00 hours: Potato Proteins - Solanic: Mr. Paul Hart, Appplication Technology (Netherlands)
The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae
family. Potatoes are the world’s fourth largest food crop, following rice, wheat, and corn.
New breakthroughs in technology have led to the development of new soluble potato proteins.
This protein has unique gelling, foaming, and emulsification properties.
17.00 hours: Discussion and Closure
19.30 hours: Course Dinner for all delegates in downtown Anaheim
Course - Day 2 - June 10
Block 1 (continued)
09.00 - 10.00 hours: Wheat Proteins - Cargill: Mr. Peter Van der Horst, Wheat Gluten Application Manager (USA)
Wheat (Triticum spp.) is a worldwide cultivated grass from the Levant area of the Middle East.
Globally, after maize, wheat is the second most-produced food among the cereal crops; rice ranks
third. Wheat grain is a staple food used to make flour for bread, bakery, pasta and cereal applica-
tions, for sugar syrup production and for fermentation to make alcoholic beverages. Wheat gluten is
used for binding and texturizing purposes in many different foods.
10.00 - 11.00 hours: Canola Proteins - Burcon NutraScience Corp.: Dr. Martin Schweizer, Technical Development Manager (Canada)
Canola is one of two cultivars of rapeseed or Brassica campestris (Brassica napus L. and B. campestris L.). Their seeds are used to produce edible oil that is fit for human consumption. Once considered a specialty crop in Canada, canola has become a major North American cash crop. Breakthroughs in technology by the Canadian Burcon Company have led to 100% acid soluble and transparent canola proteins which, will be introduced shortly to the global food and beverage market. Canola proteins also have high gelling and emulsification capabilities in various food systems. In addition, Burcon recently introduced the first acid soluble soy protein isolate ClarisoyTM, which will allow applications in transparent acidic beverages.
11.00 - 11.30 hours: Refreshment break
11.30 - 12.30 hours: Egg Albumin Proteins - Michael Foods: Dr. Hershell R. Ball, VP Research (USA)
Egg white is the common name for the clear liquid (also called the albumin) contained within an
egg. It is the cytoplasm of the egg, primary natural purpose is to protect the egg yolk and provide
additional nutrition for the growth of the embryo. Egg albumin is known for its unique gelling,
binding, and foaming capabilities, and used in for instance meat-free, fish, baked goods.
12.30 - 13.30 hours: Lunch for delegates & speakers
13.30 - 14.30 hours: Caseinate and Milk Protein Concentrates and Isolates - Fonterra: Mr. Keith Schafer, Group Manager Dairy (USA)
Casein (from Latin caseus “cheese”) is the predominant phosphoprotein (αS1, αS2, β, κ) that accounts
for nearly 80% of proteins in cow milk and cheese. As it exists in milk, it is a salt of calcium. In the
acid form, caseinates are widely used in meat and bar applications as well as in health foods for
nutritional reasons. Relatively new products to the food industry are milk protein concentrates and
milk proteins isolates.
14.30 - 15.30 hours: Whey Proteins - Midwest Dairy Foods Research Center / DMI: Mr. Lloyd Metzger, Associate Professor, Alfred Chair in Dairy Education (USA)
Whey or milk plasma is the liquid remaining after milk has been curdled and strained. Whey is used
to produce ricotta, brown cheeses, and many other food products including dairy, sports, bevera-
ges, bakery and nutritional applications. Whey proteins primarily consist of α-lactalbumin and β-
lactoglobulin.
15.30 - 16.00 hours: Refreshment break
16.00 - 17.00 hours: Gelatin - PB Leiner: Mr. David Poppen, Technical Service Manager (USA)
Gelatin is a translucent, colorless, brittle, nearly tasteless solid substance, derived from the collagen
inside animals’ skin and mostly bones. It has been commonly used as a gelling and binding agent in
many applications such as confectionery and meats. Gelatin is an irreversibly hydrolyzed form of
collagen. Collagen which has found new applications in health foods.
17.00 hours: Discussion and Closure
Delegates are free to have dinner in small groups. We wil have a list of restaurants at the regsitration table and a sign-in list for the delegates to join other delegates for Italian, American, Asian, Mexican .... food!
Course - Day 3 - June 11
Block 2: Practice - Applications overview
09.00 - 15.30 hours: Protein Evaluation and hands-on team working sessions in groups
The functional properties and applications of each type of protein will be discussed from a theoretical and practical point of
view. Participants will evaluate various protein gels and various foods with different proteins in order to combine the theory
with practice and obtain “hands-on” experience.
Delegates will be divided into small teams. Some of the applications highlighted are:
Bread & Pastry |
Confectionery |
Meat & Meat-free |
 |
 |
 |
Dairy & Dairy-free and Beverages |
Bars |
Nutrition |
 |
 |
 |
12.30 - 13.45 hours: Lunch for delegates & speakers
16.30 hours: Summary & Closure
16.30 hours: Meet the experts
Delegates can book a personal meeting with the various speakers to discuss their application challenges or any other protein
or protein application question.
We will assist you with your travel arrangements such as organising taxis to the bus stop or informing you about options to go to Angeles International Airport. No worries! We'll try to make things easier with and for you!
Please click here to register for this course
Sponsoring & Exhibiting
This highly profiled industry event provides your company with a unique opportunity to capture the interest and influence the decisions of a highly targeted audience. Capitalize on this ideal platform to market your services and form strategic relationships through networking! Limited Sponsorship and Exhibit Opportunities are available, including: distribution of Promotion Materials, Cocktail Reception Lunch, Dinner.
To sponsor or exhibit at this conference, please contact Bridge2Food USA at +1
(847) 380-1552
or Bridge2Food Europe at +31 30 225 2060 or e-mail to ikraak@bridge2food.com.
Exhibition stand
Exhibiting at a Bridge2Food conference allows companies to promote their products or services in close proximity to the conference room during scheduled breaks.
- Stand Space for three days at the event
- Presence on Bridge2Food website: company logo, profile and a live link to your website
- Promotional presence: your company's name, profile and logo to feature in the conference brochure and/or mentioned in other marketing material across a number of mediums, including:
- Targeted e-mail campaigns
- Prominent position in the Delegate/Speaker pack
Drinks reception
The conference drinks reception provides attendees with an excellent environment to make new contacts and set foundations for future business meetings. Bridge2Food will make all the arrangements for this event leaving the sponsor to reap all the benefits.
- One and a half hour Drinks Reception
- Wine, soft drinks and canapés
- Stand space
- Presence on Bridge2Food website: company logo, profile and a live link to your website
- Promotional presence: your company's name, profile and logo to feature in the conference brochure and/or mentioned in other marketing material across a number of mediums, including:
- Targeted e-mail campaigns
- Prominent position in the Delegate/Speaker Pack
Conference Luncheon
An efficient way to target key players is to host a Brdige2Food conference luncheon. This provides sponsors with an opportunity to relax and discuss business in an elegant yet formal environment.
- Presence on Bridge2Food website: company logo, profile and live link to your website
- Promotional presence: your company's name, profile and logo to feature in the conference brochure and/or mentioned in other marketing material across a number of mediums, including:
- Targeted e-mail campaigns
- Prominent position in the Delegate/Speaker Pack
- Printed Menu with company logo and profile
Lead Sponsorship
A number of Bridge2Food sponsors opt for this prime position providing serious players the ability to combine branding and networking in one package from the opportunities listed above. Contact Bridge2Food USA at +1 (847) 380-1552 or Bridge2Food Europe at +31 30 225 2060 or e-mail to ikraak@bridge2food.com.
Course Venue & Course Hotel
Embassy Suites Anaheim - North
3100 East Frontera
Anaheim, California, United States 92806
Tel: 1-714-632-1221
Fax: 1-714-632-9963
Bridge2Food has made a block booking for the Food Proteins Course delegates at discounted prices. This block booking will expire May 18, so make your reservations soonest.
For reservations:
- Download the hotel reservation form or
The Embassy Suites are part of the Hilton Group.
The Embassy Suites Anaheim - North has a majestic 14-foot waterfall and a gorgeous garden atrium for guests to enjoy. The hotel has already established a great reputation for vacations, meetings, weddings, dining and much more. Take a look at the photo gallery and see for yourself just what’s on offer. Each of the 222 spacious suites is designed with comfort in mind. The 222 spacious guest suites are overlooking a 7-story New Orleans style atrium with tropical foliage, cascading waterfalls and tranquil Koi streams - ensuring a relaxing stay in Anaheim.
At Embassy Suites Anaheim North Hotel, an indoor swimming pool, spa and an outdoor sundeck to enjoy the southern California sun are offered on a complimentary basis.
Embassy Suites Anaheim North is located minutes away from the Anaheim Convention Center and offers a convenient shuttle service to our guests who are visiting the center.
On-line room registration and reservation are the responsibility of the course delegates. The Course package does not include overnight hotel stays. Reservation will be possible from April 18, 2009 onwards. The block booking will expire May 14, so make your reservations as soon as you can!
Anaheim
Popularly recognized as The OC, this world-class visitor destination is the center of Southern California fun located between Los Angeles and San Diego. OC’s second largest city is Anaheim. Centrally located within Southern California, Anaheim is the regional hub for economic activity in Orange County and fast becoming a world-class business center. The City is known worldwide as a center for entertainment, tourism and convention activities. This translates into a prestigious, high profile international address that balances business and residential growth. Covering 50 square miles, theCity of Anaheim is one of the nation’s premier municipalities and is home to more than 342,000 residents (California’s 10th most populous city). This vibrant metropolis attracts more than 40 million visitors each year.
IFT 2009 also in Anaheim (June 6 - 9, 2009)
Bridge2Food will have a booth at the Food Valley stand:
#1419.
We will be present June 7 & 8. Please come and meet us!
Plan to join thousands of food industry professionals from around the globe as they convene in Anaheim from June 6 -9 to experience the latest developments in scientific research, technologies, new products, and consumer trends.
The IFT Annual Meeting & Food Expo is the ONLY event that brings together decision-makers from all of the many disciplines involved in food science and technology for scientific education and career development. Each year, professionals in R&D and other scientific/technical positions, as well as in corporate management, purchasing, consulting, academia, government/regulatory, and technical sales and marketing attend the IFT Annual Meeting & Food Expo. They come to exchange information, gain new insights, meet new people, and strengthen existing relationships at the world’s premiere event for advancing the science and business of food. Register for the IFT 2009 by clicking here.