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13th Food Protein Course 2018, 18-20 April, Rotterdam (The Netherlands)


10 Places Left + Early Bird till 31 March saving €300



Take 150 New Business & Network Contacts…

Enjoy 30 networking moments during the course and develop 150 new business contacts from the food proteins, ingredients and processing industries. That is a fantastic opportunity to develop new strategies. 


Network with  Unilever, Pepsico, Woolworths, Ferrero, Hilcona, Hellema, Nestle, Kerry, DSM, Ingredion, AVEBE, Bouwhuis Enthoven, Roquette, FrieslandCampina, F&F Group and many others.


Rewarding feedback 

The course is rated quite high, which is giving us a lot of energy to continue and to further improve! The ratings are: 

- Quality of insights: 8.4

- Quality of networking: 8.9

- Bridge2Food: 9.6


Combining theory & practice: why?

Using all senses will give you the best learning experience to understand the properties, functionalities and applications of food proteins: see and smell the raw materials, gels, solutions, emulsions and taste bars, beverages, confectionery etc. of egg albumin, casein, whey, collagen/gelatin, soya, pea, pulse flours, potato and rapeseed.