Event: Bridge2Food 8th Food Proteins Course: Learn about ten animal and vegetable proteins and meet protein industry specialist

Organised by Bridge2Food, the 8th Food Proteins Course, which takes place from November 26-28, 2013 in Amsterdam, the Netherlands, offers a unique combination of lectures by industry experts on the properties, processing, functionalities and applications of ten different plant and animal-based proteins: soy, wheat, pea, potato, canola, egg albumin, casein, whey, gelatin and also (bio-active) protein hydrolysates. 

The course will also theoretical and practical sesssions.

Block 1: Theory session (November 26-27, 2013)
Properties & Functionalities overview
Participants will learn first about the origin of the various proteins, their functional and nutritional properties and the relative importance of the proteins in the various food applications. The functionalities of each individual protein will be highlighted, as well as the processing methods to extract proteins, the various types of proteins available, the legislative context, the major food applications and the reasons for usage.

Block 2: Practical hands-on session (November 28, 2013)
Application choices: workout
Participants will evaluate various protein gels and foods made with plant- and animal-based proteins in order to combine the theory with practice and obtain 'hands-on' experience. This session will be guided by the technical experts and speakers of large multinational companies, which enables delegates to get the best possible feedback on the know-how and know-why of the protein functionalities and applications. The session will also give a good perspective on how proteins compare to each other on taste, texture, colour and other functionalities. 

Full programme available here.  

Partnering and exhibiting
There are different ways to get involved in this unique three-day course. 

Contact Gerard Klein Essink to discuss the options 

+ 3130 225 2060 or visit the event website.

Register before October 4, 2013 and receive a guaranteed €350 discount!

A hen chicken (Gallus gallus) (Photo credit: Wikipedia)

Cereal grain scientists to present new research at AACC international meeting

Cereal grain scientists from around the world will gather in Albuquerque, New Mexico from the 29th September - 2nd October 2013 for the AACC International Annual Meeting. 

This event is expected to attract as many as 1,100 of the world’s cereal grain scientists representing a broad range of expertise working in academia, industry, and government.

David Hahn, AACC international president, Koushik Seetharaman, program chair and the 2013 Annual Meeting Technical Program planning committee have put together an outstanding scientific program, including 23 special and oral technical sessions on today’s most relevant cereal grain topics and critical issues, such as wheat improvement in the 21st century, value-added processing of oats and barley, and designing safe grain-based food products.

In addition to the symposia and oral technical sessions, AACC International is introducing a new series of two-hour sessions entitled "Conversations That Matter," encouraging greater interaction and discussion between presenters and the audience. AACCI's current topics affecting the industry are "The Formulation of Healthy Food," "The Issue of Gluten-Free Products," "The Measurement of Dietary Fiber," and "The Perception of Whole Grain Foods."

Some scientists believe that food containing wheat, sugar, and carbohydrates are detrimental to optimum brain functionality. In the Hot Topic session entitled "Grain Brain for Grain Brains: A Look at Grains and Cognition, Dementia, and Mental Health," Julie Jones, from the Department of Family, Consumer & Nutritional Science at St. Catherine University in St. Paul, MN, will test the strength of these arguments against existing literature on grains and carbohydrates.
The second Hot Topic session led by Anne Bridges, AACC International, and Ray Shillito, Bayer CropScience, addresses the challenge of how to feed the future world population. An important part of this challenge is improving the nutritional composition, quality, and quantity of food from agricultural sources. “Sustainability, Genetics, and Future Cultivars” will provide an overview of current breeding technologies for grains and oil seeds, new crops, potential food benefits, and the corresponding updates in molecular detection methods to manage authentication in the food supply chain.

More information.


 

Official seal of City of Albuquerque (Photo credit: Wikipedia)