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13th Food Protein Course 2018


18-20 April 2018, The Netherlands

Enjoy an early bird saving of €400 when you register before 22 December 2017.


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 programme or download the brochure.


The highly successful Food Protein Course is being run for the 13th time in Europe. 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 functionalities and application:

  • Soya
  • Potato
  • Pea
  • Pulses
  • Rapeseed 
  • Egg albumin
  • Whey
  • MPC & MCI and 
  • Gelatin & Collagen Hydrolysates 


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