14th Food Proteins Course Europe 2019

10-12 September 2019, Bunnik (NL)

Theory & Practice for Plant & Animal Proteins

Register by 7 September and save € 350

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Summit menu

Programme

9 Sept. Evening: Welcome Reception

18:30 - 19:30
Welcome Reception

10 Sept. Morning: Protein Properties, Functionalities & Applications

08:15 - 08:45
Registration
08:45 - 09:00
Welcome Address, Course Overview
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
09:00 - 09:40
Protein Consumption: The Market Overview
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
09:40 - 10:30
Nutritional & Health Benefits of Food Proteins
Prof. Dr. Harry Wichers, Scientist Food Quality & Health Effect, Wageningen Food & Biobased Research, NL
10:30 - 11:00
Coffee and Refreshment Break
11:00 - 11:40
Protein Denaturation and Agglomeration
Alois Popp, Research Scientist, Unilever, NL
11:40 - 12:20
Protein Stabilization and Emulsification
Els de Hoog, Senior Project Manager Flavour & Texture, NIZO Food Research, NL
12:20 - 13:20
Lunch for Delegates and Speakers

10 Sept. Afternoon: Animal Protein Properties, Functionalities & Applications

13:20 - 13:50
Protein Modification
Hans Peter Heldt-Hansen, Senior Manager, Novozymes, DK
13:50 - 14:30
Egg Albumen and Egg Yolk Proteins
Jan Zijderveld, Managing Director Quality & Development, Bouwhuis Enthoven, NL
14:30 - 15:10
Milk Protein Concentrates & Isolates
Angus Rowland, Technical Innovation Lead, Fonterra, NL
15:10 - 15:40
Afternoon Refreshment Break with Healthy Snacks
15:40 - 16:20
Whey Proteins
Angus Rowland, Technical Innovation Lead, Fonterra, NL
16:20 - 17:00
Collagen, Gelatin & Peptides
Bjorn Vergauwen, Scientific Director Gelatin, Rousselot, BE
17:00 - 17:15
Questions & answers with Speakers and Wrap-Up of 1st day

10 Sept. Evening: Casual Course Dinner

18:30 - 21:00
Casual Course Dinner

11 Sept. Morning: Workshop on Animal Proteins

09:00 - 12:00
Workshop: Animal Proteins
12:00 - 13:00
Lunch for Delegates and Speakers

11 Sept. Afternoon: Plant Protein Properties, Functionalities & Applications

13:00 - 13:35
Soya Proteins
Javier Ruiz, Head of New Product Development, Passi AG, CH
13:35 - 14:10
Pea Proteins
Prof. Dr. Fred van de Velde, Expertise Group Leader Protein Functionality, NIZO Food Research, NL
14:10 - 14:45
Potato Proteins
Jaap Harkema, Business Development Plant-based Meat, AVEBE, NL
14:45 - 15:15
Afternoon Refreshment Break with Healthy Snack
15:15 - 15:40
Pulse Proteins
Jimi Lovon, Sales Manager - Ingredients, AGT Poortman, NL
15:40 - 16:05
Myco Proteins
Tom Willcock, Head of Marketing & Communications, 3F BIO, GB
16:05 - 16:45
Canola Proteins
Dr. Gertjan Smolders, Manager R&D Venture Canola/Rapeseed Protein, DSM, NL

11 Sept. Evening: City Walk & Dinner

19:00 - 22:00
City Walk & Dinner

12 Sept. Morning: Workshop on Plant Proteins

09:00 - 12:30
Workshop on Plant Proteins
12:30 - 13:30
Lunch for Delegates and Speakers