Proteins Unite!

( 0 Votes )

Friday, 11 February 2011 18:38

New Orleans, Louisiana, February 2011 — A three-day “Proteins Course,” designed to give individuals and company reps a hands-on opportunity to learn more about the theoretical and practical applications of plant and animal-based proteins available in food applications has been announced. www.bridge2food.com The course will take place June 15-17 in New Orleans, Louisiana. This will be the fifth such offering and will be held in conjunction with Institute of Food Technologists (IFT) annual meeting, which will be held at the same time and location. Titled the “5th Food Proteins Course: Properties, Functionalities and Applications,” it will likely be attended by representatives from an array of food and beverage companies such as Nestle, Kellogg, Novozymes, Solae, GoodSource, Unilever, Rousselot, ADM, Carlsberg, Mars, PGP, Mueller, Nutrition & Sante, Penford, Burcon, PG, Frito-Lay, American Dairy Products, Herbalife, Nitta Gelatin, Solazyme, and others. This course offers a combination of lectures by industry professionals on the properties, processing, functionalities and applications of 10 different plant and animal-based proteins: soy, wheat, pea, potato, canola, egg albumin, casein, whey, gelatin and bio-active protein hydrolysates. After the lectures all delegates will be able not only to see, but to touch, feel and smell the different proteins as such, in model systems and in the final applications. For more, visit www.bridge2food.com SOURCE: Bridge2Food < Prev   Next >