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
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.
