Food Proteins Course 2008

12 - 14 November 2008, Utrecht (The Netherlands)

Course Objective

The Course “Food Proteins: Properties, Functionalities & Applications” is designed for all those managers who are active in the food industry and who want to learn more about the properties and functionalities of a broad range of industrially available vegetable and animal proteins, and who want to obtain hands-on know-how and know-why.

Entry Level

The entry level of delegates for this course is a finished BSc of MSc education in the following areas of expertise: food, feed, chemistry, biology, nutrition, science, microbiology, health etc. Managers with food industry experience can also participate.

Target Groups

This course is designed for all those managers who are active in the food industry and who want to learn more about the properties, functionalities and applications of a broad range of plant-based and animal-based proteins, and who want to obtain hands-on know-how and know-why. For instance, managers involved in:

- Application Development

- Product Development
- New Business Development
- Research & Development

- Technical Service

The course is relevant for the following food industries:

- Bread & Bakery

- Meat & Meat-free incl. Fish

- Dairy & Dairy-free

- Beverages

- Snacks

- Ready meals
- Pasta
- Confectionery incl. Bars

- Soups & Sauces

- Health food

And for managers working with:

- Food Ingredient and Food Protein Manufacturers and Suppliers like Distributors

- Enzyme Manufacturers

- Food Processing

Unique Course Position

This course is the only one available in its kind Europe and elsewhere. The combination of the lectures of industry professionals on the theory of a wide range of proteins with practical hands-on experience is unique and is a real point of difference with other courses.

Content & Network

This course will bring together the know-how on properties, functionalities and applications of food proteins derived from vegetable and animal-based sources. The course is an excellent platform for networking in and with the protein industry.

Dinner

To improve the networking opportunities, a complimentary dinner is included for all participants of the course in a restaurant in Utrecht.

City tour

A historic city tour is planned (depending on the weather conditions).

Course Set-up & Programme

Course - Day 1

08.15 - 08.45: hours Registration

08.45 - 09.00 hours: Welcome address, Course Overview

09.00 - 09.30 hours: Protein Consumption: market overview - Bridge2Food: Gerard Klein Essink, Managing Director (The Netherlands)

Block 1: Theory

Properties & Functionalities overview
Theory 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 and the major food applications and reasons for usage. In this block the full focus of each individual protein presentation is on:
- Properties of the various plant and animal raw materials and protein basis.
- Processing methods to extract proteins
- Various types of proteins with their functionalities
- Further processing methods such as extrusion for texturising proteins
- Legislative context
- Major food applications for the various types of proteins: reasons for usage

Food Proteins covered in this course (plant- and animal-based):

09.30 - 10.30 hours: Protein Denaturation and Agglomeration - Unilever: Dr. Michel Mellema, Global Research Leader Soy Beverages (The Netherlands)

10.30 - 11.00 hours: Coffee and refreshment break

11.00 - 11.45 hours: Protein hydrolysates & bio-active peptides - DSM Food Specialties: Dr. André de Roos, Scientist (The Netherlands)

11.45 - 12.45 hours: Soy Proteins - Solae: Mr. Felix Johnson, Technical Director (Switzerland)

12.45 - 13.45 hours: Lunch for delegates and speakers

13.45 - 14.30 hours: Pea Proteins - Cosucra: Mr. Ronny Platteeuw, Sales Manager (Belgium)

14.30 - 15.15 hours: Wheat Proteins - Cargill: Mr. Pieter van der Horst, Vital Wheat Gluten Application Manager (The Netherlands)

15.15 - 15.45 hours: Tea and Refreshment break

15.45 - 16.45 hours: Potato Proteins - Solanic: Mr. Paul Hart, Application Specialist (United Kingdom)

16.45 hours: Discussion and Closure

19.30 hours: Dinner in Utrecht City

Course - Day 2

Block 1 (continued)

09.00 - 10.00 hours: Egg Albumin Proteins - Bouwhuis Enthoven: Mr. Jan Zijderveld, Product Manager (The Netherlands)

10.00 - 11.00 hours: Caseinate Proteins - DMV International: Mr. Toine Hendrickx, Technical Marketing Manager (The Netherlands)

11.00 - 11.30 hours: Refreshment break

11.30 - 12.30 hours: Whey Proteins - Friesland Foods DOMO: Mr. Hans Zijlstra, R&D Business Support Manager (The Netherlands)

12.30 - 13.45 hours: Lunch for delegates & speakers

13.45 - 14.45 hours: Gelatin - Rousselot: Dr. Paul Stevens, Technical Support Manager (Belgium)

14.45 - 15.45 hours: Refreshment break

15.45 - 16.45 hours: Blood Plasma, Skin, Bone and Fat Proteins - Sonac: Mr. Sjaak Buitink (The Netherlands)

16.45 hours: Discussion and Closure

19.00 hours: Guided tour of the historic Utrecht City

Course - Day 3

Block 2: Applications overview

09.00 - 15.30 hours: Protein Evaluation and hands-on team working sessions in groups

The functional properties and applications of each type of protein will be discussed from a theoretical and practical point of view. Participants will evaluate various protein gels and various foods with different proteins in order to combine the theory with practice and obtain “hands-on” experience.

Delegates will be divided into small teams. Delegates will prepare gels of all proteins and will evaluate the gels on various aspects such as thermodynamic properties, gel strength, colour, flavour, elasticity etc.

Various foods will be discussed and topiced by the industry specialists from their ingredient perspective. Delegates will learn all about why proteins are used in certain applications, what the processing and application conditions for usage are and how the proteins affect taste, colour, viscosisty etc. Some of the applications highlighted are:

Bread & Pastry	Confectionery	Meat & Meat-free
Dairy & Dairy-free and Beverages	Bars	Nutrition

12.30 - 13.45 hours: Lunch for delegates & speakers

15.30 hours: Summary & Closure

15.45 hours: Meet the experts
Delegates can book a personal meeting with the various speakers to discuss their application challenges or any other protein or protein application question.

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Sponsoring

This highly profiled industry course provides your company with a unique opportunity to capture the interest and influence the decisions of a highly targeted audience. Capitalize on this ideal platform to market your services and form strategic relationships through networking! Limited Sponsorship and Exhibit Opportunities are available, including:

Distribution of Promotion Materials

Cocktail Reception
Course Dinner

To sponsor at this course, please contact Bridge2Food at +31 30 225 2060 or e-mail mcohen@bridge2food.com

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Course Venue & Hotel                      

Mitland Hotel Utrecht                                                        
Ariënslaan 1
3573 PT Utrecht                                      
The Netherlands                                             
T +31 (0)30-2715824
F +31 (0)30-2719003
info@mitland.nl www.mitland.nl

Mitland

Situated on the outskirts of Utrecht five minutes' drive from the city centre and the Utrecht Industries Fair buildings. Mitland Hotel Utrecht has 135 luxuriously furnished rooms and 15 spacious apartments for extended visits, is situated in a splendid park and offers a wonderful view of the old 'De Bilt fortress'. The setting and architecture of the hotel make you feel as if you’re in the middle of the countryside. You can enjoy an extensive lunch or dinner at the beautiful restaurant situated on the waters of ‘Fort de Bilt’. The attractive brasserie is perfect for a simple or quick bite. In the field of relaxation offers the hotel numerous possibilities: bowling, swimming, cycling, jogging or walking. Mitland Hotel Utrecht has several rooms for 10 to 250 persons for weddings, receptions, meetings and congresses. The location close to exit 30 of the A27 motorway and its own spacious (paid) car park are unique for a hotel in Utrecht.

Utrecht

Utrecht is the capital and most populous city of the Dutch province of Utrecht. It is located in the North-Eastern end of the Randstad, and is the fourth largest city of the Netherlands, with a population of 288,535. The smaller Utrecht agglomeration is home to some 420,000 registered inhabitants, while the larger region contains up to 820,000 inhabitants.

Utrecht’s ancient city-centre features many buildings and structures from its earliest origins onwards. It has been the religious centre of the Netherlands since the eighth century. Currently it is the see of the Archbishop of Utrecht, the most important Dutch Roman Catholic leader. Utrecht is also the see of an archbishop of the Old Catholic church, and the location of the offices of the main protestant church.

Utrecht is host to Utrecht University, the largest university of the Netherlands, as well as several other institutes for higher education. Due to its central position within the country it is an important transportation hub (rail and road) in the Netherlands. It has the second highest number of cultural events in the Netherlands, after Amsterdam.

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