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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Keynote speakers

Dr. Aard de Jong

Dr. Aard de Jong

Research Scientist,
Wageningen Food & Biobased Research

Bjorn Vergauwen

Bjorn Vergauwen

Scientific Director Gelatin,
Rousselot

Alois Popp

Alois Popp

Research Scientist,
Unilever

Jaap Harkema

Jaap Harkema

Marketing Manager,
AVEBE

Jim Laird

Jim Laird

General Manager,
3F BIO

Speakers

Alois Popp

Alois Popp

Research Scientist,
Unilever (Netherlands)

Angus Rowland

Angus Rowland

Technical Innovation Lead,
Fonterra (Netherlands)

Bjorn Vergauwen

Bjorn Vergauwen

Scientific Director Gelatin,
Rousselot (Belgium)

Dr. Gertjan Smolders

Dr. Gertjan Smolders

Manager R&D Venture Canola/Rapeseed Protein,
DSM (Netherlands)

Els de Hoog

Els de Hoog

Senior Project Manager Flavour & Texture,
NIZO Food Research (Netherlands)

Gerard Klein Essink

Gerard Klein Essink

Founder & CEO,
Bridge2Food (Netherlands)

Hans Peter Heldt-Hansen

Hans Peter Heldt-Hansen

Senior Manager ,
Novozymes (Denmark)

Jaap Harkema

Jaap Harkema

Marketing Manager,
AVEBE (Netherlands)

Jan Zijderveld

Jan Zijderveld

Managing Director Quality & Development,
Bouwhuis Enthoven (Netherlands)

Javier Ruiz

Javier Ruiz

Head of New Product Development,
Passi AG (Switzerland)

Jimi Lovon

Jimi Lovon

Sales Manager - Ingredients,
AGT Poortman (Netherlands)

Prof. Dr. Fred van de Velde

Prof. Dr. Fred van de Velde

Expertise Group Leader Protein Functionality,
NIZO Food Research (Netherlands)

Prof. Dr. Harry Wichers

Prof. Dr. Harry Wichers

Scientist Food Quality & Health Effect,
Wageningen Food & Biobased Research (Netherlands)

Tom Willcock

Tom Willcock

Head of Marketing & Communications ,
3F BIO (United Kingdom)