Bart de Ruiter (Protifarm) shares his experience at the Food Proteins Course Europe: “There was an enthusiastic atmosphere and its really interesting to see the capacity and the abilities of what you can do with the proteins of all sources”.
Join this Unique Course and Learn more about Animal & Plant Proteins, its Properties, Functionalities & Applications.
Download the Brochure: https://bit.ly/2KQ0Y1C
Register here: https://bit.ly/2YQjieW
The Course “Food Proteins: Properties, Functionalities & Applications” is designed to give participants a theoretical and practical overview of vegetable and animal proteins currently available for food applications and to provide hands-on information about their properties and functionalities.
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 and animal-based proteins, and who want to obtain hands-on know-how and know-why. For instance, managers involved in:
- Application Development
- Product Development
- New Business Development
- Research & Development
- Technical Service