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 is an excellent platform for networking in and with the protein industry.
A complimentary dinner is included for all course participants to add more networking opportunities.
This course is the only one available of its kind in the USA 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. Hands-on: Practical workshop by industry specialists!Industry specialist train delegates about the properties, functionalities and applications. The delegate group is divided into smaller groups and these groups get a 30 minutes introduction into the properties, functionalities and applications of each protein source with the chance to see, touch, feel, smell and taste the proteins and the finished foods made withe the proteins. And review the presentation with the industry expert and the other group members. This practical session will assist in understanding the reasons of use and points of difference of each protein.Enjoy watching the presentation of Dr. Paul Stevens, Global R&D and Applications Director at Rousselot, on gelatin and collagen.
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:
Great evaluation of the 2016 Course!
We are very proud of the high marks we have received for the quality of the course (see below). The so-called Net Promotor Score (NPS) is 85!
What participants have said about this course ...
Managers of the below companies have joined this course in the past year. Some of their experiences & feedback:
Join previous delegates of: General Mills, Indena, MasterFoods, PB Leiner, Kerry, Unilever, Dannon, Nestle, Heinz, Campbell Soup Company, Cargill, Solae, Arla, Givaudan Flavors, American Casein Company, Sargento Foods, Mc Cormick,Botaneco, ADM, Advanced Food Products, Amano Enzyme, Allen Flavours, Betty Lou's, Clextral, Corn Products, Griffith laobratories, HP Hood, JM Smucker, Institute for Obesity Research, Mars Petcare, US Army, New Bakery Company, Standard Process, US Dairy Export Council, NIZO, Protient, Danisco, Lup Ingredients, George Weston Foods, Biocatalysts, Novozymes, Rousselot, Genencor, Beneo, Roquette, Kemin, and many more.
New Protein Awards: Join the innovation challenge!
2017 is the 1st 2nd of the Bridge2Food Protein Awards for the best new finished protein food, the most novel ingredient, the newest technology, and most disruptiveinnovation. The Award winners will be announced by the expert jury during the 10th Protein Summit 2017 in France, 26-28 September. The competition is open till 1 July. More information and submit your application>>
Bridge2Food: 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
Tuesday, 27 June, 2017 - Friday, 30 June, 2017 8:45 AM - 3:30 PMCentral Time
Las Vegas - Venue to be decidedLas Vegas, Nevada USA
Gerard Klein Essink
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