Welcome to the 13th Edition!
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 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 whole world. 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 with 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.



Entry Level

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.

Target Groups
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:

• Application Development
• Product Development
• New Business Development
• Research & Development
• Technical Service
  

The course is relevant for the following food industries:

• Food ingredient and food protein manufacturers and suppliers including distributors
• Enzyme manufacturers
• Food manufacturers

Great evaluation of the 2017 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:

• "Program format, the overview of all major proteins, kept the focus on proteins categories and not on the companies of speakers" (General Mills)
• "The organisation was great" (Dupont)
• "Great to have global information about protein denaturation" (Dannon)
• "Good timing and time management of organisation" (Kerry Ingredients)
• "Interesting to have all suppliers in one room" (Nestlé)
• "Good quality of speakers and delegates" (Volac)
• "I have a difficult time being overly critical, since this course is so unique" (PepsiCo)
• "The collective power of all presentations (content)" (Unilever)

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.


FREE BONUS Seminar New Protein Mining Technologies  
Food Proteins Course Delegates can enjoy an additional free Seminar on 17 April 2018 (same location as the Food Proteins Course). This Seminar of the PROMINENT project, aiming to develop techno-economically and environmentally viable protein ingredients and foods from wheat & rice side streams, which is a 3 year research project with a value of € 3.1 Million (2015-2018) has received funding from the Bio-Based Industries Joint Undertaking within the European Union’s Horizon 2020 research and innovation programme under grant agreement No 668953− PROMINENT.

Prominent Research project in detail
> Disintegration, fractionation and extraction technologies (bioprocessing, dry and wet milling, air classification, novel extraction solvents, membrane separation, and expanded bed adsorption.
> Enzymatic and thermo-mechanical methods to improve techno-functional and sensory properties of protein ingredients.
> Applications: pasta, biscuits, cakes and beverages.
> Assessment of quality, techno-economic feasibility, sustainability and market potential.
> Designing strategies for marketing, dissemination, and exploitation of innovations.

Your benefits
> Network with European Research Leaders
> Learn about new technologies and applications

Programme Seminar
> Learn more about the programme here

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. We 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 partners.

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