Marie-Helene Leclercq (Nestlé Purina Petcare Europe) shares her experience at the Food Proteins Course: “For me it’s a good refresher about all the different functionalities you can find in the ingredients and also the new ingredients that will become available in the future”.
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