Plant-Based Proteins & Foods Course Europe

31 May-2 June 2022, Netherlands

Innovations in Plant-Based Proteins & Building the Best Plant-Based Foods with Novel Ingredients

> Only 10 places available

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Register by 26 May and save € 300


The course is designed in such a way that the participants will learn first about the origin of the various proteins, their functional and nutritional properties, and the relative importance of the proteins 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-based raw materials and protein basis
• Processing methods to extract proteins
• Various types of proteins with their functionalities
• Nutritional properties (bio-availability, bio-activity, PDCAAS & DIAS)
• Further processing methods such as extrusion for texturizing proteins
• Legislative context

08:45 - 09:00
Welcome address, course overview
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
09:00 - 09:25
Protein Consumption: The Vibrant Market Opportunities & Challenges
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
09:30 - 10:10
New Nutritional & Health Benefits of Food Proteins
Prof. Dr. Harry Wichers, Scientist Food Quality & Health Effect, Wageningen Food & Biobased Research, NL
10:15 - 11:00
Coffee and refreshment break
11:00 - 11:40
What's happening during Food Processing with Protein Denaturation & Agglomeration?
Dr. Floor Schreuders, Assistant Manager Plant Meat Structuring, Unilever, NL
11:45 - 12:25
Understanding Your Food: Protein Stabilization & Emulsification Challenges
Prof. Dr. Leonard Sagis, Associate Professor, Wageningen University & Research, NL
12:10 - 13:30
Lunch for Delegates and Speakers