Plant-Based Proteins & Foods Course Asia
25-26 October 2022, Bangkok, Thailand
Innovations in Plant-Based Proteins & Building the Best Plant-Based Foods with Novel Ingredients
Register by 30 June and save S 400
New Protein & Plant-Based Foods Innovations 17th Edition
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.
The Bridge2Food team remains fully committed to delivering the best possible event for food industry leaders and we look forward to welcoming you. Please contact us here if you have any questions.
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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 the other group members. This practical session assists in understanding the reasons for use and points of difference of each protein.
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Programme
25 October
> Evening: Welcome Reception
> Morning: Protein Properties, Functionalities & Applications
> Afternoon: Plant-Based Protein Properties, Functionalities & Applications
> Evening: Course Dinner
27 October
> Morning Workshop: Plant-Based Proteins
> Afternoon: Plant-Based Foods Ingredient Innovations (colours, flavours, binders, hydrocolloids, stabilizers, shelf-life)
28 October
> Morning Workshop: Plant-Based Food Innovations (meat-free, dairy-free, fish-free, egg-free, beverages, ready meals, etc)
Testimonials
News and Insights

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GEA is one of the world’s largest suppliers of systems and components to the food, beverage and pharmaceutical industries. Its New Food division is primarily…
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Q&A: Denis Chereau of Improve on need for second-generation proteins
Many crops have been traditional source of protein for food, either in their direct form or after processing into ingredients such as concentrates or isolates. Despite this…
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