Event Programme
Food Protein Course 2009
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.
