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11th Food Protein Course 2016, 8-10 November, Amsterdam (The Netherlands)
Datum: 06.09.2016

Unique Course: Theory & Practice for 10 plant and animal proteins - places strictly limited.


11th Food Protein Course 2016
8-10 November, Amsterdam (The Netherlands) 


Our early bird saving has been extended until 30th September so you can still save 400* if you register now for the 11th Food Protein Course 2016 happening this November, in Amsterdam (The Netherlands).

This specialist course: Food Proteins: Properties, Functionalities & Applications will give participants a theoretical and practical overview of 10 vegetable and animal proteins currently available for food applications and provide hands-on information about their properties and functionalities. You can see the complete program here or download the brochure.


Download Brochure


The highly successful Food Protein Course is being run for the 11th time. The proven format of the course provides a unique combination of lectures and hands-on experience. The combination of theoretical lectures by leading industry professionals on protein functionality, nutrition, digestibility, hydrolysis as well as on soy, pea, potato, rice, canola, whey, casein, gelatin & collagen hydrolysates and egg albumin proteins, combined with practical hands-on experience is unique.

After the 3 days, all delegates will have seen, touched and smelled the different proteins, experienced in model systems and final applications. For more information click here.

Reasons to attend

  1. Find the latest innovations in food protein development
  2. Learn the relationship between properties, functionalities and applications
  3. Understand the reasons for the preference of certain proteins in applications
  4. Learn about new protein innovations in texture & taste
  5. Update yourself on key strengths of the various proteins
  6. Explore new protein application developments
  7. Enjoy, feel, and taste food proteins in applications


Peter Leonhardt, Cargill at the Food Proteins Course


Peter Leonardt
Technical Manager Proteins, Cargill

It is the only course of its kind in Europe. The combination of theoretical lectures by leading industry professionals from Unilever, Innova, Avebe, Cosucra, DSM, Beneo, Bouwhuis Enthoven, Rousselot, TNO, NIZO and Bridge2Food with practical hands-on experience is unique.

Early Bird Saving
We have extended our early bird saving of 400* until 30th September. After 30th September, prices will go up.


Register Now


We look forward to meeting you!

Kind regards,


Upcoming events:
9th Protein Summit 2016 (19-21 September, Lille, France)
11th Food Protein Course 2016 (8-10 November, Amsterdam, The Netherlands)  


T:+31 30225 2060 | info@bridge2food.com


*Saving on the Retail and food manufacturers and Ingredient manufacturing registration rates at the official registration rate.



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