Since 2005, the Plant-Based Proteins & Foods Courses have trained more than 2,000 professionals from around the world. These training courses were created to accelerate innovation, share ideas, and showcase the latest developments in alternative proteins and plant-based foods across the entire formulation process.<\/p>\n
It aims to give participants a theoretical and practical overview of plant-based proteins currently available for food applications and to provide hands-on information about their properties and functionalities through its workshops. It also offers an overview of plant-based food ingredient innovations (Colors, Flavors, Binders, Hydrocolloids, Stabilizers, Shelf-life).<\/p>\n
The entry-level of delegates for this course is a BSc or MSc in the following areas of expertise: food, feed, chemistry, biology, nutrition, science, microbiology, health, etc. Managers with food-industry experience can also participate.<\/p>\n