PROSOY launches food-protein course

29 November - 1 December 2007

Food Proteins: Properties, Functionalities and Applications

Den Bosch, The Netherlands

Consultants Prosoy are organizing a hands-on course on food proteins. Aimed at European Food Application managers, Product Development managers, R&D and Technical managers, and New Business Development managers, the three-day event will explore the properties and functionalities of soy, wheat, pea, lupin, egg, casein, whey, gelatin, and blood plasma proteins.

Participants will learn about various types of proteins available, their legislative context, major food applications and the reasons for usage; as well as how proteins compare to each other on taste, texture, color, and other functionalities.