Become a member of this Bridge2Food 2500+ community and grow your network.
Why we join the Food Proteins Course?
Technical Manager Proteins, Cargill
The Course “Food Proteins: Properties, Functionalities & Applications” is designed to give participants a theoretical and practical overview of vegetable and animal proteins currently available for food applications and to provide hands-on information about their properties and functionalities.
The entry level of delegates for this course is a finished BSc of MSc education in the following areas of expertise: food, feed, chemistry, biology, nutrition, science, microbiology, health etc. Managers with food industry experience can also participate.
This course is designed for all who are active in the food industry and who want to learn more about the properties, functionalities and applications of a broad range of plant-based and animal-based proteins, and who want to obtain hands-on know-how and know-why. For instance, managers involved in:
The course is relevant for the following food industries:
This course is the only one available of its kind in Europe and elsewhere. The combination of theoretical lectures by industry professionals on a wide range of proteins combined with practical hands-on experience is unique and a real point of difference to other courses available.
NEW Protein Awards
2016 is the 1st year of the Bridge2Food Protein Awards for the best new finished protein food, the most novel ingredient and the newest technology. The Award winners will be announced by the expert jury during the Summit dinner 20 September. The competition is open till 10 September.
More information and submit your application>>
Inspire, grow and nurture
Inspired growth is a key part of the Bridge2Food mission. We actively bridge business and technical expertise
to ensure our programmes and networks drive action and successful outcomes. We
inspire the industry and food value chain with trends and foresight to
create better innovation for a healthier life and sustainable planet. We
measure the quality of the insights and networking,
the business results in terms of new projects reaction, new business
contacts and also our own performance.
ensure that with a welcome reception, a dinner and all great networking
opportunities that an easy going
and convenient environment is created to do business. So, we strive for
a top experience for all our guests, be it delegates, speakers or
** 2014 Protein Summit quality evaluation of delegates (out of 10)
Managers of the below companies have joined this course in the past year. Some of their experiences & feedback:
Join previous delegates of: Campina, General Mills USA, Indena, MasterFoods USA, Edelweiss, PB Gelatins, Kerry, Unilever, KMC, Danone, Nestle, Heinz, Campbell's USA, Cargill USA, FrieslandFoods DOMO, Yiotis, Barilla, Nutrition & Sante, Solae, Carlsberg, Arla, Cadbury, NIZO, Numico, Rachel's, Puratos, Codrico, VION, ABF Ingredients, SGS Int., Solanic, DSM, Rabobank, Tivall, Zeelandia, Volac, Glisten, Protient USA, VSI, Danisco, Lup Ingredients, George Weston Foods, Indena, Biocatalysts, Novozymes, Tine, AB Enzymes, Palsgaard, Gelita, Hochdorf, DairyGold, CSM, IFF, Rousselot, Cosucra, Arla Food Ingredients, Genencor, Beneo, Roquette, Nandi Proteins, Bouwhuis Enthoven, Perfetti van Melle, Kemin, APC Europe and Symrise.
Content & Network
This course will bring together the know-how on properties, functionalities and applications of food proteins derived from vegetable and animal-based sources. The course is an excellent platform for networking in and with the protein industry.
To improve the networking opportunities, a complimentary dinner is included for all participants of the course.
Monday, 7 November, 2016 - Thursday, 10 November, 2016 7:00 PM - 3:00 PMCentral Europe Time
Gerard Klein Essink
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