Plant-Based Proteins & Foods Course


18-19 October 2023, Chicago, USA

Our Courses were created to accelerate innovation, share ideas, and showcase the latest developments in alternative proteins and plant-based foods across the entire formulation process, providing a hands-on approach that is one of a kind.

Our driving force is to advance actions for a better food world and to help accelerate the protein transition to make food the centre of sustainability. Enjoy the combination of theory and practice. Feel, smell, taste, and have fun!


Register by 30 September and save $450


How do we make sustainable food delicious?

New Plant-Based Protein & Food Innovations

The Course 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. We believe if we bring the right people together it will act as a catalyst for change.

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 can 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

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.


Bridge2Food COVID-19 Policy 

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 and we look forward to welcoming you


Why Attend

Unique Plant-Based Proteins & Foods Course

  • Top ratings: Insights 8.4 – Networking 8.9 – Bridge2Food 9.6
  • 20+ speakers
  • 10+ exhibitors
  • 150 delegates, maximum

It’s a fantastic opportunity to work with fellow food professionals on making better foods.

This course is the only one available of its kind. The combination of lectures by industry professionals on a wide range of plant based applications is unique and a real point of difference from other courses.

Great evaluation by delegates of Bridge2Food courses

We are very proud of the high marks we have received from your industry colleagues for the quality of the course. Our Net Promotor Score (NPS) for customer experience is 85.


Program

Welcome Day

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Welcome Reception

Evening Welcome Reception

Day 1

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Welcome Reception
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Lunch Break

Day 2

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Welcome Reception
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Lunch Break

Pricing

Benefit from registering early & save - the current, early bird registration rate is $1,545 instead of the official rate of $1,995 (excluding VAT and credit card payment surcharge). Register before 30 September to save.