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
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Programme
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Full
Programme
Overview -
30 May
Evening
Welcome Reception -
31 May
Morning
Block 1: Latest Insights on Plant Protein Nutrition, Functionalities & Applications -
31 May
Afternoon
Block 2: New Plant Protein Innovations -
31 May
Evening
Course Dinner -
1 June
Morning
Block 3: Workshops Plant Proteins -
1 June
Afternoon
Block 4: Designing Your New Plant-Based Foods -
1 June
Evening
Free Evening: Invite your Course Peers for Dinner or City Walk -
2 June
Morning
Block 5: Workshops Plant-Based Food Innovations
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
