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


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-based raw materials and protein basis
• Processing methods to extract proteins
• Various types of proteins with their functionalities
• Nutritional properties (bio-availability, bio-activity, PDCAAS & DIAS)
• Further processing methods such as extrusion for texturizing proteins
• Legislative context

08:45 - 09:00
Welcome address, course overview
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
09:00 - 09:25
Protein Consumption: The Vibrant Market Opportunities & Challenges
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
Protein Transition
09:30 - 10:10
New Nutritional & Health Benefits of Food Proteins
10:15 - 11:00
Coffee and refreshment break
11:00 - 11:25
What's happening during Food Processing with Protein Denaturation & Agglomeration?
11:30 - 11:55
Understanding Your Food: Protein Stabilization & Emulsification Challenges
12:30 - 13:30
Lunch for delegates and speakers