Programme

Block 1: Theory session (2 days)
Properties & Functionalities overview
The course is designed in such a way that the participants will learn first about the origin of the various proteins, their functional and nutritional properties and the relative importance of the proteins in the various food applications.
The functionalities of each individual protein will be highlighted, as well as the processing methods to extract proteins, the various types of proteins available, the legislative context, the major food applications and the reasons for usage.

Block 2: Practical hands-on session (1 day)
Application choices: workout
Participants will evalute various protein gels and foods with the various plant- and animal-based proteins in order to combine the theory with practice and obtain "hands-on" experience. This session will be guided by the technical experts and speakers of large multi-national companies, which enables delegates to get the best possible feedback on the know-why and know-how of the protein functionalities and applications. The session also gives a good perspective on how proteins compare to each other on taste, texture, colour, and other functionalities.