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Bridge2Food

10.04.2017

12th Food Protein Course 2017

10.04.2017

June 28-30, Las Vegas (USA) (after IFT)

Our early bird saving has been extended until 30 April so you can still save $350 if you register now for the 12th Food Protein Course 2017 happening this June, in Las Vegas (Nevada, USA). Very easy to combine with a visit to the IFT!

 

This specialist course: Food Proteins: Properties, Functionalities & Applications will give a fantastic theoretical and practical overview of 10 new vegetable & animal proteins for food applications and will provide hands-on information about their properties and functionalities. Enjoy the complete program or download the brochure.

 

>> Download Brochure <<

 

The highly successful Food Protein Course is being run for the 12th time in the USA. The proven format of the course provides a unique combination of lectures and hands-on experience. The combination of theoretical lectures by leading industry professionals on protein functionality, nutrition, digestibility, hydrolysis as well as on:  

 

  • Soy - Dupont Nutrition & Health
  • Pea - Roquette
  • Potato - Avebe Solanic
  • Canola - DSM
  • Pulses - Ingredion
  • Whey - Milk Specialties Global
  • MPC & MCI - Milk Specialties Global
  • Gelatin & Collagen Hydrolysates - Rousselot
  • Egg Albumin - Rembrandt Foods

 

combined with practical hands-on experience, is unique. After the 3 days, all delegates willhave seen, touched and smelled the different proteins, experienced in model systems and final applications. For more information click here.

 

Reasons to attend

  1. Find the latest innovations in food protein development
  2. Learn the relationship between properties, functionalities and applications
  3. Understand the reasons for the preference of certain proteins in applications
  4. Learn about new protein innovations in texture & taste
  5. Update yourself on key strengths of the various proteins
  6. Explore new protein application developments
  7. Enjoy, feel, and taste food proteins in applications

 

Further information:

www.bridge2food.com