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

13:00 - 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, Marketing Manager, 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