The registration early bird savings for the 11th Food Protein Course
2016 have been extended until 30th September so you can still save €400* if you
register now. The course will be held on 8-10 November, in Amsterdam (The Netherlands).
This specialist course: Food Proteins: Properties, Functionalities &Applications will give participants a theoretical and practical overview of 10 vegetable and animal proteins currently available for food applications and provide hands-on information about their properties and functionalities.
The highly successful Food Protein Course is being run for the 11th time. The proven format of the course provides a unique combination of lectures and hands-on experience.
The combination of theoretical lectures by leading industry professionals on protein functionality, nutrition, digestibility, hydrolysis as well as on soy, pea, potato, rice, canola, whey, casein, gelatin & collagen hydrolysates and egg albumin proteins, combined with practical hands-on experience is unique.
After the 3 days, all delegates will have seen, touched and smelled the different proteins, experienced in model systems and final applications.
Reasons to attend:
1. Find the latest innovations in food protein development
2. Learn the relationship between properties, functionalities and applications
3. Understand the reasons for the preference of certain proteins in applications
4. Learn about new protein innovations in texture & taste
5. Update yourself on key strengths of the various proteins
6. Explore new protein application developments
7. Enjoy, feel, and taste food proteins in applications
Read more HERE
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| Image: Eatwell in |
This specialist course: Food Proteins: Properties, Functionalities &Applications will give participants a theoretical and practical overview of 10 vegetable and animal proteins currently available for food applications and provide hands-on information about their properties and functionalities.
The highly successful Food Protein Course is being run for the 11th time. The proven format of the course provides a unique combination of lectures and hands-on experience.
The combination of theoretical lectures by leading industry professionals on protein functionality, nutrition, digestibility, hydrolysis as well as on soy, pea, potato, rice, canola, whey, casein, gelatin & collagen hydrolysates and egg albumin proteins, combined with practical hands-on experience is unique.
After the 3 days, all delegates will have seen, touched and smelled the different proteins, experienced in model systems and final applications.
Reasons to attend:
1. Find the latest innovations in food protein development
2. Learn the relationship between properties, functionalities and applications
3. Understand the reasons for the preference of certain proteins in applications
4. Learn about new protein innovations in texture & taste
5. Update yourself on key strengths of the various proteins
6. Explore new protein application developments
7. Enjoy, feel, and taste food proteins in applications
Read more HERE
The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine GFMT
which is published by Perendale Publishers Limited.
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