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

Block 3:  Workshops Plant Proteins

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 of protein properties and functionalities with practical usage in applications. Participants will thus evaluate gels of all proteins and will learn about the various aspects such as thermodynamic properties, gel strength, colour, flavour, elasticity, etc. Delegates will be divided into small teams.

09:00 - 12:30
Soya Protein: Taste, Smell, Feel & Touch Properties, Functionalities & Applications with the Experts in Small groups
09:00 - 12:30
Pea Protein: Taste, Smell, Feel & Touch Properties, Functionalities & Applications with the Experts in Small groups
Ulrik Madsen, Culinary Designer II Meat Alternatives, IFF – International Flavors and Fragances, Inc., DK
09:00 - 12:30
Potato Protein: Taste, Smell, Feel & Touch Properties, Functionalities & Applications with the Experts in Small groups
09:00 - 12:30
Chickpea Protein: Taste, Smell, Feel & Touch Properties, Functionalities & Applications with the Experts in Small groups
09:00 - 12:30
Barley Protein: Taste, Smell, Feel & Touch Properties, Functionalities & Applications with the Experts in Small groups
09:00 - 12:30
Faba Bean Protein: Taste, Smell, Feel & Touch Properties, Functionalities & Applications with the Experts in Small groups
09:00 - 12:30
Mycoprotein for Innovative & Sustainable Plant-Based Foods
12:30 - 13:30
Lunch for Delegates and Speakers