Event Date/Time: Sep 28, 2010 End Date/Time: Sep 30, 2010
Registration Date: Sep 26, 2010
Early Registration Date: Aug 13, 2010
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Description

Properties, Functionalities and Applications

Course Objective
The Course “Food Proteins: Properties, Functionalities & Applications” is designed for all those managers who are active in the food industry and who want to learn more about the properties and functionalities of a broad range of industrially available vegetable and animal proteins, and who want to obtain hands-on know-how and know-why.

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 those managers 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
- Bread & Bakery
- Meat & Meat-free incl. Fish
- Dairy & Dairy-free
- Beverages
- Snacks
- Ready meals
- Pasta
- Confectionery incl. Bars
- Soups & Sauces
- Health food

And for managers working with
- Food Ingredient and Food Protein Manufacturers and Suppliers like Distributors
- Enzyme Manufacturers
- Food Processing

Unique Course Position
This course is the only one available in its kind Europe and elsewhere. The combination of the lectures of industry professionals on the theory of a wide range of proteins with practical hands-on experience is unique and is a real point of difference with other courses.


Content & Network
This course will bring together the know-how on properties, functionalities and applications of food proteins derived from vegetable and animal-based sources. The course is an excellent platform for networking in and with the protein industry.

Dinner
To improve the networking opportunities, a complimentary dinner is included for all participants of the course in a restaurant in Utrecht.

City tour
A historic city tour is planned (depending on the weather conditions).

Venue