Plant-Based Proteins & Foods Course Asia

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:

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.