Plant-Based Proteins & Foods Course Americas
13-14 July 2022, Chicago, United States
Innovations in Plant-Based Proteins & Building the Best Plant-Based Foods with Novel Ingredients
Register by 30 May and save $ 350
New Plant-Based Protein & Food Innovations 17th Edition
The course “Plant-Based Proteins & Foods” is designed to give participants a theoretical and practical overview of plant-based proteins currently available for food applications and to provide hands-on information about their properties and functionalities.
Entry Level
The entry-level of delegates for this course is a BSc or MSc in the following areas of expertise: food, feed, chemistry, biology, nutrition, science, microbiology, health, etc. Managers with food industry experience may also participate.
Target Groups
This course is designed for all who are active in the food industry and who want to learn more about the properties, functionalities, and applications of a broad range of plant-based proteins, and who want to obtain practical know-how and know-why. For instance, managers involved in:
- Application development
- Product development
- New business development
- Research & development
- Technical service
The course is relevant to the following food industries:
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And for managers working for:
- Food-ingredient and food-protein manufacturers, suppliers, and distributors
- Enzyme manufacturers
- Food manufacturers
Hands-on workshops by industry specialists
Industry specialists train delegates about the properties, functionalities, and applications of proteins. All delegates are divided into smaller groups and these groups get a 30-minute introduction, followed by the chance to see, touch, feel, smell and taste each protein source, and to try finished foods made with the proteins. Each part of the program is reviewed with the industry expert and other group members. This practical session assists in understanding the reasons for use and points of difference of each protein.
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As the COVID-19 situation changes daily, we want you to feel confident about booking to attend our events. If an official travel ban is imposed at the time of the summit you will be able to:
- Transfer the ticket to a colleague to attend in your place, or
- Transfer your ticket to an alternative Bridge2Food event, or
- Receive a full refund.
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Programme
12 July Evening
> Welcome Reception
13 July
> Morning: Protein Properties, Functionalities and Applications
> Afternoon: Plant-Based Properties, Functionalities and Applications
14 July
> Morning: Plant-Based Proteins
> Afternoon: Plant-Based Foods Ingredient Innovations (colours, flavours, binders, hydrocolloids, stabilizers, shelf-life)
Testimonials
Exhibitors
News and Insights

IMPROVE can help you find the best technology for the best functionality
Plant-based proteins have versatile applications very dependent on functional properties such as solubility, gelling, emulsifying, foaming and water-holding capacity. Several techniques exist to modify the…
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Symrise knows what plant-based consumers are looking for
Keeping a constant ear to the plant-based market, Symrise knows what consumers are saying and looking for. “The flavor is not offensive but it has…
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Improve offers strategies to produce innovative & healthy food ingredients
To benefit from the best of plant-based proteins, and to offer them to alternative food-tech trailblazers, It is essential for ingredient and protein alternative players…
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