18-20 April 2018 | Conference | Zeewolde, The Netherlands
The Course “Food Proteins: Properties, Functionalities & Applications” is designed to give participants a theoretical and practical overview of vegetable and animal proteins currently available for food applications and to provide hands-on information about their properties and functionalities.
The course is an excellent platform for networking in and with the protein industry. A complimentary dinner is included for all course participants to add more networking opportunities.
This course is the only one available of its kind in the whole world. The combination of theoretical lectures by industry professionals on a wide range of proteins combined with practical hands-on experience is unique and a real point of difference to other courses available.
Event venue: The Netherlands