Event: 7th Food Proteins Course

Chicago is set to host the 7th Food and Proteins Course: Properties, Functionalities and Applications' which will take place 17-19 July 2013. The 3 day course aims at giving a theoretical and practical overview of the plant and animal-based proteins currently available for food applications.

The course offers a unique combination of lectures by industry experts on the properties, processing, functionalities and applications of 10 different plant and animal-based proteins: soy, wheat, pea, potato, canola, egg albumin, casein, whey, gelatin and bio-active protein hydrolysates.

After these lectures all delegates will have seen, touched, felt and smelled the different proteins as such, in model systems and in the final applications.

The 7th Food Proteins Course is part of the Protein Innovation Network (PIN) in partnership with Bridge2food.

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A fried egg, sunny side up. (Photo credit: Wikipedia)