The "Food Proteins: Properties, Functionalities and Applications" -- a hands-on, 3-day course designed to give food professionals a theoretical and practical overview of the plant and animal-based proteins currently available for food applications
This course offers a unique combination of lectures by industry professionals on the properties, processing, functionalities and applications of 9 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.
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Food & Beverage: Food & Beverage Development - Europe | Food & Beverage Development - North America | Food Marketing and Retailing | Food Processing & Packaging | Food Safety & Quality Control | Food and Beverage in Asia Pacific | Industrial Baking & Snacks | Beverage Technology & Markets | Confectionery & Biscuit Processing | Dairy Processing & Markets | Prepared Food and Meat Processing Nutrition: Supplements & Nutrition - Europe | Supplements & Nutrition - North America Pharmaceutical: Pharmaceutical Technology | Contract Research, Manufacturing & Clinical Trials Cosmetics: Cosmetics Formulation & Packaging - North America | Cosmetics Formulation & Packaging - Europe
