14th Food Proteins Course Europe 2019

10-12 September 2019, The Netherlands (NL)

Theory & Practice for Plant & Animal Proteins

Register by 30 June and save € 400

Partners

Rating previous Course: 8.8

Partners

Rating previous Course: 8.8

New Protein Innovations @14th Edition!

The Course “Food Proteins: Properties, Functionalities & Applications” is designed to give participants a theoretical and practical overview of vegetable and animal proteins currently available for food applications and to provide hands-on information about their properties and functionalities.

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 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. For instance, managers involved in:

  • Application Development
  • Product Development
  • New Business Development
  • Research & Development
  • Technical Service

The course is relevant to 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 for:

  • Food ingredient and food protein manufacturers and suppliers including distributors
  • Enzyme manufacturers
  • Food manufacturers

Hands-on: Practical workshop by industry specialists!
Industry specialist train delegates about the properties, functionalities, and applications. The delegate group is divided into smaller groups and these groups get a 30 minutes introduction into the properties, functionalities, and applications of each protein source with the chance to see, touch, feel, smell and taste the proteins and the finished foods made with the proteins. And review the presentation with the industry expert and the other group members. This practical session will assist in understanding the reasons for use and points of difference of each protein.

Enjoy watching the presentation of Dr. Paul Stevens, Global R&D and Applications Director at Rousselot, on gelatin and collagen.

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