This 3-day course aims at giving you a theoretical and practical overview of the plant and animal-based proteins currently available for food applications.
The proven format of this 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 also (bio-active) protein hydrolysates. After these lectures all delegates will have seen, touched, feltand smelled the different proteins as such, in model systems and in the final applications.
10 Reasons to attend
1. 8th edition of the Food Proteins Course
2. Explore new ingredients like canola and potato proteins and innovations in other food proteins
3. Learn how properties, functionalities and applications are related
4. Understand the reasons for the preference of certain proteins in applications
5. Get an update from well-trained industry specialists
6. Become part of the Protein Innovation Network
7. Learn from new protein innovations in texture & taste
8. Update yourself on key strengths of proteins
9. Explore new protein application developments
10. Enjoy, feel and taste food proteins in applications
Register before 24 July and receive a €350 early bird discount!
Click here for more details and to view the full programme.
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