Cereals and Europe

This course offers a unique combination of lectures by industry professionals on the properties, processing, functionalities and applications of 10 different plant and animal-based proteins. The course will focus on the following food proteins: soy, wheat, pea, potato, canola, egg albumin, casein, whey, milk protein isolates and gelatin. The program includes lectures by Unilever, FrieslandCampina Domo, DSM, Roquette, Gelita, Bouwhuis Enthoven, Solae, Cargill, Burcon NutraScience, Solanic and Bridge2Food a.o. As you can see the two "new" proteins potato and canola proteins are covered as well.

The theory of the properties, functionalities and applications of the various proteins are covered during the 1st two days , while during the 3rd day it is hands-on. Delegates will be able to evaluate the properties, functionalities and applications with their eyes, nose and mouth! It is see, smell and touch. This way an excellent overview is obtained about the various proteins, which will not be forgotten. Since we work with reputable international protein manufacturers quality is guaranteed.

Our aim is to offer high quality information and know-how and build an international network. This is why we always take good care of the delegates not only during the course, but also in the evening with an outdoor activity, a dinner and a city tour.

You could follow the below links to:
- read what other delegates have said: http://bridge2food.com/fpc2010.asp#target.
- and see which other companies have joined us in the past years.
We have a special offer in place: Register before 31  August 2010, and get a €300 discount.

4th Food Proteins Course - Download the full programme here.
 
For your convenience I am sharing with you the relevant Food Proteins Course details:
/ You can already register via: http://bridge2food.com/registrationfpc2010.asp.
/ Please find also the possibility to book your hotel room (1-3 nights) via the registration web page.
 
Thank you very much for your time and for your reaction on whether you or a colleague are planning to attend or not.
Please feel free to contact me anytime in case you have additional questions or you would like to learn more about the conference.

Kind regards / Met vriendelijke groet,

The Bridge2Food team

Marjolijn Cohen
Gerard Klein Essink
Jimi Lovon
Eva Schreuder