The
course will take place from 18-20 April, Rotterdam, The Netherlands. There are
currently 10 Places Left and early bird rates apply until 31 March saving €300.
Take 150 new business & network contacts… Enjoy 30 networking moments during the course and develop 150 new business contacts from the food proteins, ingredients and processing industries. That is a fantastic opportunity to develop new strategies.
Network with Unilever, Pepsico, Woolworths, Ferrero, Hilcona, Hellema, Nestle, Kerry, DSM, Ingredion, AVEBE, Bouwhuis Enthoven, Roquette, FrieslandCampina, F&F Group and many others.
Rewarding feedback
The course is rated quite high, which is giving us a lot of energy to continue and to further improve! The ratings are:
- Quality of insights: 8.4
- Quality of networking: 8.9
- Bridge2Food: 9.6
Combining theory & practice: why?
Using all senses will give you the best learning experience to understand the properties, functionalities and applications of food proteins: see and smell the raw materials, gels, solutions, emulsions and taste bars, beverages, confectionery etc. of egg albumin, casein, whey, collagen/gelatin, soya, pea, pulse flours, potato and rapeseed.
For more information download the brochure, HERE.
Register for the course, HERE.
Take 150 new business & network contacts… Enjoy 30 networking moments during the course and develop 150 new business contacts from the food proteins, ingredients and processing industries. That is a fantastic opportunity to develop new strategies.
Network with Unilever, Pepsico, Woolworths, Ferrero, Hilcona, Hellema, Nestle, Kerry, DSM, Ingredion, AVEBE, Bouwhuis Enthoven, Roquette, FrieslandCampina, F&F Group and many others.
Rewarding feedback
The course is rated quite high, which is giving us a lot of energy to continue and to further improve! The ratings are:
- Quality of insights: 8.4
- Quality of networking: 8.9
- Bridge2Food: 9.6
Combining theory & practice: why?
Using all senses will give you the best learning experience to understand the properties, functionalities and applications of food proteins: see and smell the raw materials, gels, solutions, emulsions and taste bars, beverages, confectionery etc. of egg albumin, casein, whey, collagen/gelatin, soya, pea, pulse flours, potato and rapeseed.
For more information download the brochure, HERE.
Register for the course, HERE.
The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine Milling and Grain
which is published by Perendale Publishers Limited.
For additional daily news from milling around the world: global-milling.com
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