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 & Fours + Egg Albumin + Gelatin & Collagen – Concentrates & Isolates

08:15 - 08:45
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