6th Food Protein
Hands-on
Course |
 |
Meeting Registration
6th Food Proteins Course
Hands-on Properties, Functionalities & Applications
17 - 19 April 2012, Amsterdam (The Netherlands)
Connecting Ingredients & Applications for Insights, Information & Network
Special Early Bird Fee
Register by 15 April 2012 for €1,595 (excl. VAT+cc cost)
Official Rate: €1,895 (after 15 April) (excl. VAT+cc cost)
Registration includes:
- 3 Day participation
- Meeting folder
- Welcome Drink 16 April 2012
- Breaks & Lunches
- Dinner 17 April 2012
Special group packages for manufacturing companies
Group packages are already beneficial with two or more participants from the same company. Contact Jimi Lovon to discuss the options (phone + 31 30 225 2060). We will be pleased to assist you.
Partnering and exhibiting
There are different ways to get involved in this unique 3-day course. Contact Jimi Lovon to discuss the options (phone + 31 30 225 2060). We will be pleased to assist you in achieving your goals.
Method of Payment
Payment can be done by Visa or MasterCard. Payment will be processed via Worldpay.
On the next page you can fill in all your details and choose your payment method. Please note that there is a 3% surcharge for paying by credit card.
If you had any problems regarding your credit card payment, please contact us immediately at +31 30 2252060 or send an e-mail to jlovon@bridge2food.com.
After you have finished the registration, you will
receive an e-mail confirmation of your registration and an e-mail confirmation
of your credit card payment. Please note the below cancellation policy.
Delegates from the Netherlands
Dutch delegates will be charged 19% VAT on the registration fee. You are also obliged to provide a valid corporate VAT number. When you register before 15 April 2012, the investment is: € 1,595 excl. VAT and € 1,955 (incl. 19% VAT & cc cost). After 15 April 2012, the registration fee will be € 1,895 excl. VAT and € 2,322 (incl. 19% VAT & cc cost). Go to registration and payment via the following link:
Delegates from the EU
When you register before 15 April 2012, the order amount for the meeting registration is: € 1,643 (including 3% credit card cost). After 15 April 2012, the registration fee will be € 1,952 (including 3% credit card cost). These delegates are exempted from paying VAT (19%), when they provide a valid corporate VAT number. Go to registration and payment via the following link:
Delegates from outside the EU
When you register before 15 April 2012, the order amount for the meeting registration is: € 1,643 (including 3% credit card cost). After 15 April 2012, the registration fee will be € 1,952 (including 3% credit card cost). These delegates are exempted from paying VAT (19%). Add in the field VAT number on the registration form "000". Go to registration and payment via the following link:
Cancellation policy
When you proceed to the on-line registration form,
then fill in all your details, click on Register/Go to payment server and pay
via credit card. You are considered formally registered for the Bridge2Food
meeting. Should you stop the payment procedure, then your registration is still considered as a formal
registration. The cancellation policy, as mentioned below, is in force and
binding.
When you are unable to attend, a substitute delegate is welcome
at no extra charge. Please provide the name and the title of the substitute
delegate at least 7 days prior to the summit.
For cancellations the following rules apply:
- Cancellations received until 60 days before the start of the meeting: a refund minus 10% administration charge and when applicable credit card cost will be made;
- Cancellations are received between 60-45 days before the start of the meeting: a complete set of meeting documentation will be sent to the delegate, and 50% of the invoice value, credit card and postal mailing costs will be refunded.
- Cancellations received as less than 45 days before the start of the meeting: a complete set of documentation will be sent. No refunds will, however, be made.
Thank you very much for your attention. |