4th Food Protein Hands-on Course

Programme

Participation of industry leaders like: Unilever, DSM Food Specialties, Solae, Roquette, Cargill, Solanic, Burcon Nutrascience, FrieslandCampina DOMO and DMV, Gelita, Bouwhuis Enthoven, BHJ, NIZO Food Research, Wageningen UR, and Bridge2Food.

Get also an update of newly introduced protein products by these companies.

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)

The developments in the global protein indsutry will be discussed. What are the fast moving proteins? How do the protein markets compare size, value and issue-wise? Which new protein sources are being developed?

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 - 10.15 hours: Protein Denaturation and Agglomeration - Unilever: Mr. Dr. Rob Vreeker, Scientist (the Netherlands)

How do proteins behave in food formulations and during food processing? What are the effects of acid, salt, sugar on the protein structure, and the functional properties. Which other ingredients can be used to create a different functionality and or to obtain synergistic effects? What are the most important changes in protein structure during heating, cooling and freezing? How do these changes affect the protein functionality. During this presentation an overview of protein denaturation, agglomeration and gelation will be shared.

10.15 - 10.45 hours: Coffee and refreshment break 

10.45 - 11.30 hours: Protein Stabilisation and Emulsification - NIZO food research BV: Mrs. Dr. Els de Hoog, Scientist Texture Design (the Netherlands)

The principles of protein stabilisation will be discussed. Why do we need to stabilise proteins? What are principles behind(de)stabilisation? What are the effects of processing and ingredients on protein stability? Which kind of processing can help to stabilise? Which other ingredients are used to stabilise proteins and how does this interaction work? How do the various food proteins compare in terms of stability and emulsifying power from a fundamental and properties point of view in liquid food systems?

11.30 - 12.15 hours: Nutritional & Health Benefits of Food Proteins - Wageningen UR:

Mr. Dr. Aart van Amerongen, Senior scientist Bioactive Food Ingredients (Food & Biobased Research (formerly known as A&F) (the Netherlands))

Until recently protein intake recommendations were based on avoidance of deficiency with respect to protein balance. The current focus of nutrition research is on establishing levels of protein intake that can support optimal health by promoting growth and preventing muscle wasting. Interest is growing within the public health community in raising protein intake recommendations and differentiating the quality and bioavailability of protein sources. This presentation will highlight the healthy & nutritional properties of proteins as well as how the various proteins compare.

12.15 - 13.30 hours: Lunch for delegates and speakers 

13.30 - 14.15 hours: Protein Modification - DSM Food Specialties: Mrs. Dr. Cecile Veerman, Scientist (the Netherlands)

Protein modification with the use of enzymes or chemicals is an important tool to improve bio availability and/or functional properties, such as solubility, gelation,  foaming and emulsification, of food proteins. Various methods (e.g. cross-linking, proteolysis) can be used to modify proteins. Its effectiveness is dependent on i.e. the substrate, accessibility and environmental conditions.

14.15 - 15.00 hours: Soy Proteins - Solae: Mr. Morton Kyed, Application Technology Leader (Denmark)

The soybean (U.S.) (Glycine max) is a species of legume native to East Asia, and currently harvested in large amounts in the USA, and Latin-America. Soybeans are the primary ingredient in many processed foods, including meat and meat-free applications, dairy-free products, healthy & nutritional bars, infant and sport formulations.

15.00 - 15.30 hours: Tea and Refreshment break

15.30 - 16.15 Pea Proteins - Roquette: Ms. Audrey Taffin, Market Development Manager

Pea Protein Projects (France)

A pea is most commonly the small spherical seed or the seed-pod of the legume Pisum sativum.
Pea starch, fibres and proteins are used in many different food applications for gelling, binding, and
nutritional reasons such as babyfood and bars applications. Pea proteins are free from allergenic 
properties.

16.15 - 17.00 hours: Potato Proteins - Solanic: Mr. Paul Hart – Application Technologist

(United Kingdom)

The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae 
family. Potatoes are the world’s fourth largest food crop, following rice, wheat, and corn. New breakthroughs in technology have led to the development of new soluble potato proteins.  This protein has unique gelling, foaming, and emulsification properties.

17.00 hours: Discussion and Closure

19.30 hours: Dinner in Soesterberg at Kontakt der Kontinenten hotel

Course - Day 2

Block 1 (continued)

09.00 - 09.45 hours: Rapeseed of canola Proteins - Burcon Nutrascience: Mr. Dr. Martin Schweizer, Technical Development Manager (Canada)

Rapeseed or Canola is one of two cultivars of rapeseed or Brassica campestris (Brassica napus L. and B. campestris L.). Their seeds are used to produce edible oil that is fit for human consumption. Once considered a specialty crop, canola has become a major European and North American crop. Breakthroughs in technology by the Burcon Nutrascience have led to 100% acid soluble and transparent canola proteins which, will be introduced shortly to the global food and beverage market. Rapeseed proteins also have high gelling and emulsification capabilities in various food systems. In addition, Burcon recently introduced the first acid soluble soy protein isolate ClarisoyTM, which will allow applications in transparent acidic beverages.

09.45 - 10.30 hours: Wheat Proteins - Cargill: Mr. Peter Velds, Vital Wheat Gluten Application Manager (the Netherlands)

Wheat (Triticum spp.) is a worldwide cultivated grass from the Levant area of the Middle East. 
Globally, after maize, wheat is the second most-produced food among the cereal crops; rice ranks 
third. Wheat grain is a staple food used to make flour for bread, bakery, pasta and cereal applica-
tions, for sugar syrup production and for fermentation to make alcoholic beverages. Wheat gluten is
used for binding and texturizing purposes in many different foods

10.30 - 11.00 hours: Refreshment break

11.00 - 11.45 hours: Egg Albumin Proteins - Bouwhuis Enthoven: Mr. Jan Zijderveld, Product Manager (the Netherlands)
Egg white is the common name for the clear liquid (also called the albumin) contained within an 
egg. It is the cytoplasm of the egg, primary natural purpose is to protect the egg yolk and provide 
additional nutrition for the growth of the embryo. Egg albumin is known for its unique gelling, 
binding, and foaming capabilities, and used in for instance meat-free, fish, baked goods.

11.45 - 12.30 hours: Caseinate Proteins - FrieslandCampina: Mr. Toine Hendrickx, Technical Sales Manager (the Netherlands)

Casein (from Latin caseus “cheese”) is the predominant phosphoprotein (αS1, αS2, β, κ) that accounts for nearly 80% of proteins in cow milk and cheese. As it exists in milk, it is a salt of calcium. In the acid form, caseinates are widely used in meat and bar applications as well as in health foods for nutritional reasons. Relatively new products to the food industry are milk protein concentrates and milk proteins isolates.

12.30 - 14.00 hours: Lunch for delegates & speakers

14.00 - 14.45 hours: Whey Proteins - FrieslandCampina: Mr. Toine Hendrickx, Technical Sales Manager (Netherlands)
Whey or milk plasma is the liquid remaining after milk has been curdled and strained. Whey is used 
to produce ricotta, brown cheeses, and many other food products including dairy, sports, bevera-
ges, bakery and nutritional applications. Whey proteins primarily consist of α-lactalbumin and β-
lactoglobulin. 

14.45 - 15.30 hours: Collagen: Collagen, Gelatin and Peptides - Gelita: Dr. Stephan Hausmanns, Head of Business Unit Health & Nutrition (Germany)

Gelatin is a translucent, colorless, brittle, nearly tasteless solid substance, derived from the collagen 
inside animals’ skin and mostly bones. It has been commonly used as a gelling and binding agent in
many applications such as confectionery and meats. Gelatin is an irreversibly hydrolyzed form of 
collagen. Collagen which has found new applications in health foods. 

15.30 - 16.00 hours: Refreshment break

16.00 - 16.45 hours: Functional animal proteins from collagen based raw material and blood plasma - BHJ:  Mr. Asger Jacobsen, Senior Vice President, Protein Foods (Denmark)

With focus on proteins developed out of by-products from the meat industry, this presentation will focus on the beneficial functionalities of animal proteins, such as being used as an emulsifying, purge improving, yield increasing ingredient. Animal proteins are popular clean label ingredients with their classification as meat raw material, and their non-allergenic characteristics. The important application areas are the meat processing and animal feed industry.

17.00 hours: Discussion and Closure 

19.00 hours: Guided tour of the historic Amersfoort 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 evaluate gels of all proteins and be able to learn about the 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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