Food Proteins: Properties, Functionalities
and Applications Course
25 - 27 April 2007, Den Bosch (The Netherlands)
Delegates
will learn all about the properties, functionalities
and applications of plant and animal based
proteins and obtain practical hands-on
know-how and know-why during this three
day course.
We
would like to thank you very much for
paying attention to this course in your
event calendar and by letting your reader
and membership base know about this course.
Who
should attend? Application Managers,
Product Developers, Product Development
Managers, New Business Development Managers,
R&D and Technical (Service/Sales)
Managers
Date:
25 - 27 April 2007
Venue: Hogere Agrarische
School, Den Bosch, The Netherlands
Registration:
Via http://www.prosoy.org
Feel
to contact us for any questions related
to this event.
Thank you very much for our attention.
Sincerely
yours,
Chantal
Campman & Gerard Klein Essink
HEIGHLIGHTS
OF
1st Three - Day
Hands-on Course on Food Proteins in Europe
"Various
companies have asked us to organize a
course with a unique opportunity to gain
hands-on experience and know-how of food
proteins combining theory and practice",
says Gerard Klein Essink, Director with
PROSOY Research & Strategy. Therefore
we organize a course "Food Proteins:
Properties, Functionalities & Applications"
in Den Bosch (The Netherlands), 25 - 27
April 2007.
Plant
and animal-based proteins consumption
is increasing globally. Product innovations
in food proteins offer new solutions for
existing and new applications. Understanding
the properties and functionalities of
the basic materials is very important
for product development.
Hands-on
experience
The design of the Food Proteins Course
takes the participants to the origin of
the various proteins, their functional
and nutritional properties and the relative
importance of the proteins in the various
food applications. Participants will evaluate
various protein gels of soya, wheat, pea,
lupine, egg albumin, whey, caseinate,
gelatine and blood plasma and various
foods with the different proteins in order
to combine theory with practice and to
obtain "hands-on" experience.
This is a real point of difference with
other courses.
Strategic
co-operation with Anton Jurgens Institute
Albert Zwijgers, one of the initiators
of the Anton Jurgens Institute (AJI),
explains that this Food Proteins course
is one of the first business co-operations
of the AJI. The Institute is an active
player forming an international platform
for open innovation and collaboration
between food professionals. Courses are
organised to train young enterprising
professionals at Master's level. The network-founding
members are Unilever, VION Group, Cargill,
BIOX Biosciences, HAS Den Bosch and Wageningen
University & Research Centre.
Leading
industry speakers
Ten speakers from multi-national companies
such as Cargill,
Bouwhuis
Enthoven, Cosucra,
Sonac
and Rousselot
(VION Group), FrieslandFoods
DOMO, DMV
International,
Unilever
and Li
Frank will share their experiences
with the delegates. Dr. Michel Mellema
of Unilever will topic protein denaturation
and agglomeration.
Further
information: see www.prosoy.org.
PROSOY
Research & Strategy
Gerard Klein Essink
Jan Provostlaan 69 / 3723 RC Bilthoven
/ The Netherlands
T: +31 30 225 2060
M: +31 62 003 9196
E: gkleinessink@prosoy.org
I: www.prosoy.org
PROSOY
Research & Strategy
PROSOY
Research & Strategy consultants
have more than 15 years experience in
both the food manufacturing and ingredient
business at multi-national companies.
PROSOY aims to be a highly valuable source
of information for soya foods and other
health foods in Europe. Each year PROSOY
publishes market reports on the European
soya foods markets and organises conferences
and courses around health foods.
Anton
Jurgens Institute
More and more attention is given to the
relationship between Food and Health.
Cooperation between HAS Den Bosch, The
University of Wageningen, Unilever, Cargill,
VION and Biox Biosciences BV resulted
in the start of Anton
Jurgens Institute. The aim
of the Institute is to offer a Master
course, which trains people at such a
level that they bridge the gaps between
product development, production and finally
sales in the food and health field in
order to create new business. In practise,
it appears that companies have sufficient
specialists in-house, but clearly see
the urge to hire highly educated entrepreneurs
who are able to coordinate the total product
development process. Anton Jurgens Institute
offers young professionals with a university
or bachelor degree the possibility to
develop their entrepreneurship in the
field of Food and Health. Further, Anton
Jurgens Institute forms an important international
platform for companies and professionals
from various disciplines in the agribusiness
and food- and health industry.
Anton
Jurgens Institute
Contact Ir. A.J. Zwijgers
Tel: +31 (0)73 692 36 00
E: A.Zwijgers@hasdb.nl
I: www.AntonJurgens.nl
