Plant-Based Foods & Proteins Course
Save the Date: Course Europe 2024, 6-7 March, The Netherlands
6-7 March 2024, 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. Enjoy the combination of theory and practice. Feel, smell, taste, and have fun!
Our Partners
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.
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.
Why Attend
Unique Plant-Based Foods & Proteins Course
- More than 20 expert speakers: industry professionals and academia sharing knowledge on innovations.
- Select hands-on workshops to showcase a variety of alternative proteins and processes
- Technological innovations and learnings to keep you ahead of industry developments
- 150 delegates, maximum for a personalized and focused environment
- Two full days of networking and learning
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, followed by hands-on practical workshops, is unique and a real point of difference from other courses.
Program
Welcome Day
An informal meet & greet with your fellow delegates, friends, and colleagues. A great way to catch up and have fun.
Day 1
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
- What's happening during Food Processing with Protein Denaturation & Agglomeration? - Julie Van de Vondel, KU Leuven
- Understanding Your Food: Protein Stabilization & Emulsification Challenges - Leonard Sagis, Wageningen University & Research
- Protein Structuring via Processing - Birgit Dekkers, Rival Foods
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!
Block 2 will focus on new plant protein innovations. Presentations will include:
- Let’s talk Soy. Discover one of the world’s most versatile plant-proteins. - Roland Snel, ADM
- Pea proteins: Creation of new foods– challenges and opportunities - Fatemeh Piroozian, IFF
- Bridging the Texture Gap in Plant-Based Food with Potato Ingredient Solutions - Meleknur Tuzun, Avebe
- Fava Bean Protein Isolate Opportunities in Plant-based Foods - Bart Pennings, Cosun Protein
- Upcycling Barley into a new Protein isolate and it’s Applications - Steffen Muench, Evergrain
- Q&A with speakers and wrap-up of 1st day
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
Block 3 will immerse you in the possibilities of designing your new plant-based foods. Presentations include:
- Creating Clean-Label Meat alternatives that Change Color when Cooked - Mohamed El Haouzi & Pascal Guillet, Exberry & microPow AG
- Enzymatic Optimizations in Oat Beverages: Improvements in Nutrition & Taste - Iannis Samakidis, Novozymes
- The Science of Delicious - Caroline Korsten, IFF
- Microalgae Proteins Ingredients for Food Reformulation: Properties and Functionalities - Fabio Fanari, IRTA
- HealthFerm: Fermentation Technology for Better Plant-Based Food Production - Arno Wouters, KU Leuven
- GIANT LEAPS: From Protein to Project - Paul Vos, Wageningen Food & Biobased Research
- Q&A
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!
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:
Taste, Smell, Feel, & Touch Properties; Functionalities; & Applications of:
- Soya Protein, ADM
- Pea Protein, Anna Kirsten Sorensen & Göker Babacan, IFF
- Ingredient Solutions from Potato, Meleknur Tüzün, Avebe
- Fava Bean Protein, Marcel van der vaart, Cosun Protein
- From Rare to Well Done: Achieving a realistic color shift in meat alternatives with carrot-based colors, Adrian Nathan GNT-Group & Mohamed El Haouzi Exberry
- Oat Drinks, Iannis Samakidis, Novozymes
- Algae Protein, Fabio Fanari, P
Meet Our Speakers
Pricing
Secure your spot today - the official rate for Course Europe is €1,995 (excluding VAT and credit card payment surcharge). Limited spots available.
Gold Partners
Media & Supporting Partners
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.
Note - The Fletcher hotel no longer has availability during Course Europe. We instead recommend booking your stay at the WICC Hotel, located in Wageningen city centre, about 2.5kms from the Course Europe venue.
Getting to the venue - If you are flying to The Netherlands, here is how you can get to Wageningen from Schiphol Airport (Amsterdam) or Eindhoven Airport. Then you will either need to:
- Take a bus from train station Ede-Wageningen to Wageningen bus station – and then from there, take another bus to the Fletcher hotel
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Take a taxi from train station Ede-Wageningen directly to the Fletcher hotel
