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


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 and animal raw materials and protein basis
• Processing methods to extract proteins
• Various types of proteins with their functionalities
• Further processing methods such as extrusion for texturizing proteins
• Legislative context

Food proteins covered in this course (plant- and animal-based):

Soy- Potato . Canola – Whey – Milk Protein – Pea – Pulse Proteins & Flours – Egg Albumin – Gelatin & Collagen- Concentrates & Isolates

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