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

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Programme

12 July
Evening
Welcome Reception

18:30 - 19:30
Welcome Reception

13 July
Morning
Block 1: Latest Insights on Plant Protein Nutrition, Functionalities & Applications

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

13 July
Afternoon
Block 2: New Plant Protein Innovations

13:00 - 13:15
Novel Soya Proteins & Applications?!
13:20 - 13:35
New Opportunities with Pea Proteins!
13:40 - 13:55
New Food Applications for Pulse Proteins & Flours
14:00 - 14:15
Chickpea Protein for Innovative Clean Label & Tastier Applications
14:20 - 14:35
Novel Barley Proteins & Applications
14:40 - 14:55
Faba Bean Protein Isolate opportunities
15:00 - 15:30
Afternoon refreshment break with healthy snacks
15:30 - 15:45
Mycoprotein for Innovative Plant& Sustaibale Plant-Based Foods
15:50 - 16:05
Oat Protein - New Protein with New Application Opportunities
16:10 - 16:25
Improving Succulency & Juiciness Right with Oleosomes
16:30 - 16:45
Getting the Succulency & Juiciness Right!
16:50 - 17:05
Using clean-label colors for plant-based perfection
17:10 - 17:30
Questions & answers with Speakers and Wrap-Up of 1st day

13 July
Evening
Course Dinner

18:30 - 21:00
Course Dinner

14 July
Morning
Block 3: Workshops Plant Proteins

09:00 - 12:30
Soya Protein: Taste, Smell, Feel & Touch Properties, Functionalities & Applications - 20 min the Experts in Small Groups
09:00 - 12:30
Pea Protein: Taste, Smell, Feel & Touch Properties, Functionalities & Applications - 20 min the Experts in Small Groups
09:00 - 12:30
Oat Protein: Taste, Smell, Feel & Touch Properties, Functionalities & Applications - 20 min the Experts in Small Groups
09:00 - 12:30
ChickPea Protein: Taste, Smell, Feel & Touch Properties, Functionalities & Applications - 20 min the Experts in Small Groups
09:00 - 12:30
Barley Protein: Taste, Smell, Feel & Touch Properties, Functionalities & Applications - 20 min the Experts in Small Groups
09:00 - 12:30
Faba Bean Protein: Taste, Smell, Feel & Touch Properties, Functionalities & Applications - 20 min the Experts in Small Groups
09:00 - 12:30
New Mycoproteins for Plant-Based Foods - 20 min with the Experts in Small groups
12:30 - 13:30
Lunch for Delegates and Speakers

14 July
Afternoon
Block 4: Designing Your New Plant-Based Foods

13:30 - 17:00
Choosing Your Colouring Agents for Best Performance - 20 min with the Experts in Small Groups
13:30 - 17:00
New Algae Isolates & Applications - 20 min with the Experts in Small Groups
13:30 - 17:00
New Micro Algae & Applications - 20 min with the Experts in Small Groups
13:30 - 17:00
New Creamy Plant-Based Fats creating Better Plant-Based Foods - 20 min with the Experts in Small Groups
13:30 - 17:00
New Fats & Oils with Omega-3 - 20 min with the Experts in Small Groups
13:30 - 17:00
New Binding & Flavors Systems and Optimizing Nutrition with Plant-Based Protein Blends - 20 min with the Experts in Small Groups
13:30 - 17:00
New Egg Protein Alternatives for Food Applications - 20 min with the Experts in Small Groups
17:10 - 17:30
Questions & answers with Speakers and Wrap-Up of 1st day
17:30 - 17:35
Summary & Closure
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL

14 July
Evening
Free Evening: Invite your Course Peers for Dinner or City Walk

18:30 - 20:30
Free Evening: Invite your Course Peers for Dinner or City Walk