Plant-Based Proteins & Foods Course Americas

3-4 November 2022, Las Vegas, USA

Innovations in Plant-Based Proteins to Create Better Foods with Novel Ingredients

Register by 31 October and save $ 450

Partners

Rating previous Course: 8.8

Partners

Rating previous Course: 8.8

New Plant-Based Protein & Food Innovations

The 17th edition of 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 experience learning 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, and related disciplines. 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:

  • Meat & meat-free, incl. fish
  • Dairy & dairy-free
  • Fish-free
  • Egg-free
  • Beverages
  • Ready meals
  • Bread & bakery
  • Snacks
  • Pasta
  • Confectionery, incl. bars
  • Soups & sauces
  • Health food

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 will train participants on the properties, functionalities, and applications of different protein ingredients. All delegates are divided into smaller groups to receive a 30-minute introduction, followed by the chance to see, touch, feel, smell and taste each protein source, and to try finished products made with those protein. 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.

COVID-19 Information

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

November 2
> Evening: Welcome Reception

November 3
> Morning: Protein Properties, Functionalities, and Applications
> Afternoon: Plant-Based Properties, Functionalities, and Applications

November 4
> Morning: Plant-Based Proteins
> Afternoon: Plant-Based Foods Ingredient Innovations (colours, flavours, binders, hydrocolloids, stabilizers, shelf-life)
> Evening: Invite your Course Peers for Dinner or City Walk

Testimonials

Gains

Learn about New Ingredients, Technologies and Applications
Network with Innovation Leaders
Shape Innovation Partnerships with Leading Ingredient Players in the Industry
Contact Bridge2Food info@bridge2food.com

Contact us anytime

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