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 functional properties and applications of each type of protein will be discussed from a theoretical and practical point of view. Participants will evaluate various protein gels and various foods with different proteins in order to combine the theory of protein properties and functionalities with the practical usage in applications. Participants will thus evaluate gels of all proteins and will learn about the various aspects such as thermodynamic properties, gel strength, colour, flavour, elasticity etc. Delegates will be divided into small teams.

  • Confectionery & Snacks
  • Bread & Pastry
  • Dairy & Dairy-free
  • Beverages
  • Bars
  • Ready Meals
  • Meat & Meat-free
  • Nutrition
  • Sport & Dietetic

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