Pozvánka: konference "4th Food Proteins Course – Properties, Functionalities & Applications", 28. - 30. 9. 2010
4th Food Proteins Course:
- Properties, Functionalities and Applications -
28. 29 & 30 September 2010, Utrecht (Netherlands)
Content:
Delegates will learn all about the properties, functionalities and applications of the commercially available plant and animal based proteins and obtain practical hands-on know-how and know-why during this three day course.
Food ingredients companies and food manufacturers contribute with lectures during this course. After these lectures all delegates will see, touch, feel and smell the different proteins in a powder and processed form, in model systems such as emulsion and in the final application.
Who will attend? The entry level of delegates of this course is a finished BSc of MSc education in the following areas of expertise: food, feed, chemistry, biology, nutrition, microbiology, health etc. Managers involved in: Application Development, Product Development, New Product Development, New Business Development, R&D and Technical (Service/Sales).
Date: 28, 29 & 30 September 2010
Venue: Utrecht (Netherlands)
More information: http://www.bridge2food.com/foodproteincourse2010.asp
