Plant-Based Proteins & Foods Course


22-23 March 2023, Wageningen, Netherlands 

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 28 February and save!


Where is the future of food heading?

Our Course

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.


Venue

Fletcher Hotel-Restaurant De Wageningsche Berg | Wageningen, The Netherlands

This hotel is beautifully situated on the Wageningen Berg and offers a view over the river, the floodplains, and the Betuwe. Enjoy the natural beauty from the panoramic terrace, a walk in the Arboretum, and the modern meeting rooms - perfect for Course Europe. 

Booking your stay: For this event, we have reserved a block of 70 rooms at a special group rate of 102.85€. You can book your room by sending an e-mail to info@frontofficewageningen.nl. Please, include in the subject the booking code “BRIDGE2FOOD” and the following reference “GFC6223”. Please note that the venue will hold this block of rooms until 22 February 2023. From this date, prices are subjected to change according to the demand.


Program

Welcome Day

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Welcome Reception

An informal meet & greet with your fellow delegates, friends, and colleagues. A great way to catch up and have fun.

Day 1

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Block 1: Latest Insights on Plant Protein Nutrition, Functionalities, & Applications

Block 1 will cover a range of focuses within plant protein nutrition, functions, and applications. The topics of the presentations are:

  • Protein Consumption: The Vibrant Market Opportunities & Challenges - Dr. Franziska Schünemann, University of Hohenheim
  • New Nutritional & Health Benefits of Food Proteins - Dr. Harry Wichers, Wageningen Food & Biobased Research
  • Protein Structuring via Processing - Birgit Dekkers, Rival Foods
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Networking Lunch Break

Lunch time! There will be a range of plant-based food tastings waiting for you to tickle your taste buds – you have the chance to network with other delegates whilst connecting over food! If you please, you may also be matched 1-on-1 for some speed meetings. Enough options to choose from – enjoy and see you in the next round!

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Block 2: New Plant Protein Innovations

Block 2 will focus on new plant protein innovations. Presentations will include:

  • Novel Soya Proteins & Applications - Roland Snel, ADM
  • Potato proteins: Better texture Solutions for Plant-Based Foods - Jaap Harkema, Avebe
  • Mycoprotein for Innovative & Sustainable Plant-Based Foods - Michael Kilkie & Katarzyna Polanowska, ENOUGH
  • Questions & answers with Speakers and Wrap-Up of 1st day
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Course Dinner

A highlight event of the Course! Each year partners and delegates have the opportunity to attend the Course Dinner. This presents an opportunity to mingle and network, enjoy a meal, and relax!

Day 2

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Block 3: Designing Your New Plant-Based Foods

Block 3 will immerse you in the possibilities of designing your new plant-based foods. Presentations include:

  • Using Clean-Label Colours for Plant-Based Perfection
  • Micro-Algae: Properties & New Functionalities - Fabio Fanari, IRTA
  • HealthFerm: From Protein to Project - Christophe Courtin, KU Leuven
  • GIANT LEAPS: From Protein to Project - Paul Vos, Wageningen Food & Biobased Research
  • Q&A
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Course Lunch

Lunch time! There will be a range of plant-based food tastings waiting for you to tickle your taste buds – you have the chance to network with other delegates whilst connecting over food! If you please, you may also be matched 1-on-1 for some speed meetings. Enough options to choose from – enjoy and see you in the next round!

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Block 4: Workshops Plant Proteins & Plant-Based Food Innovations

To wrap up Course Europe, you will have hands-on workshops focusing on plant proteins and plant-based food innovations. Workshops will be 25 minutes, hosted by experts, and you will participate in small groups. These include:

  • Soya Protein: Taste, Smell, Feel, & Touch Properties; Functionalities; & Applications
  • Faba Bean Protein Isolate opportunities
  • Pea Protein: Taste, Smell, Feel, & Touch Properties; Functionalities; & Applications
  • Potato Protein: Taste, Smell, Feel, & Touch Properties; Functionalities; & Applications
  • Chickpea Protein: Taste, Smell, Feel, & Touch Properties; Functionalities; & Applications
  • Barley Protein: Taste, Smell, Feel, & Touch Properties; Functionalities; & Applications
  • Mycoprotein for Innovative & Sustainable Plant-Based Foods
  • New Micro Algae & Application
  • New Creamy Plant-Based Fats Creating Better Plant-Based Foods
  • Textured Protein and Faba Bean Ingredients Solutions

Pricing

Benefit from registering early & save - the current, early bird registration rate is €1,695 instead of the official rate of €1,995 (excluding VAT and credit card payment surcharge). Register before 28 February to save.