Course Americas: Plant-Based Proteins & Foods

The course “Plant-Based Proteins & Foods” is designed to give participants a theoretical and practical overview of plant-based proteins currently available for food applications and to provide hands-on information about their properties and functionalities. Entry Level The entry-level of delegates for this course is a BSc or MSc in the following areas of expertise: food, feed, chemistry, biology, nutrition, science, microbiology, health, etc. Managers with food industry experience may also participate. Target Groups This course is designed for all 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 proteins, and who want to obtain practical 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 to the following food industries: Meat & meat-free, incl. fish Dairy & dairy-free Fish-free Egg-free Beverages Ready meals Bread & bakery Snacks Pasta Confectionery, incl. bars Soups & sauces Health food And for managers working for: Food-ingredient and food-protein manufacturers, suppliers, and distributors Enzyme manufacturers Food manufacturers Hands-on workshops by industry specialists Industry specialists train delegates about the properties, functionalities, and applications of proteins. All delegates are divided into smaller groups and these groups get a 30-minute introduction, followed by the chance to see, touch, feel, smell and taste each protein source, and to try finished foods made with the proteins. Each part of the program is reviewed with the industry expert and other group members. This practical session assists in understanding the reasons for use and points of difference of each protein.