Pozvánka: "5th Food Proteins Course 2011", 15. - 17. 6. 2011

http://www.bridge2food.com/fpc2011.asp

5th Food Proteins Course 2011

Hands-on Properties, Functionalities & Applications
June 15-17, 2011, New Orleans (USA)

Connecting Ingredients & Applications for Insights, Information & Network

We are currently building the programme. Interested in speaking?

Then please contact us and we can see if and how we can make you part of this network meeting!

Send an e-mail to Gerard Klein Essink gkleinessink@bridge2food.com

or call: +31 30 225 2060 (Europe) / +1 312 235 2696 (USA).

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

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.

What participants have said about this course

Managers of the below companies have joined this course in the past year. Some of their experiences & feedback:

- “Program format, the overview of all major proteins, kept the focus on proteins categories and not on the companies of speakers” (General Mills, USA)
- “The organisation was great” (McCain Foods Ltd, UK)
- “Great to have global information about protein denaturation” (Danone, Germany)
- “Good timing and time management of organisation” (Kerry Ingredients, The Netherlands)
- “Interesting to have all suppliers in one room” (Nestlé, Germany)
- “Meet really interesting people and have relevant discussions with them” (Emsland Stärke, Germany)
- “Networking and fun was great!” (Campina, The Netherlands)
- “Good quality of speakers and delegates” (Volac, UK)
- “Good balance between information, networking time, freedom to operate as you like and the practical sessions are a real plus!” (Alpro, Belgium)
- “I have a difficult time being overly critical, since this course is so unique” (General Mills)
- “The collective power of all presentations (content)” (Unilever, The Netherlands)

Join previous delegates of: Campina, General Mills USA, Indena, MasterFoods USA, Edelweiss, PB Gelatins, Kerry, Unilever, KMC, Danone, Nestle, Heinz, Campbell's USA, Cargill USA, FrieslandFoods DOMO, Yiotis, Barilla, Nutrition & Sante, Solae, Carlsberg, Arla, Cadbury, NIZO, Numico, Rachel's, Puratos, Codrico, VION, ABF Ingredients, SGS Int., Solanic, DSM, Rabobank, Tivall, Zeelandia, Volac, Glisten, Protient USA, VSI, Danisco, Lup Ingredients, George Weston Foods, Indena, Biocatalysts, Novozymes, Tine, AB Enzymes, Palsgaard, Gelita, Hochdorf, DairyGold, CSM, IFF, Rousselot, Cosucra, Arla Food Ingredients, Genencor, Beneo, Roquette, Nandi Proteins, Bouwhuis Enthoven, Perfetti van Melle, Kemin, APC Europe and Symrise.

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.