November 2016 – Prominent at 11th Food Proteins Course in The Netherlands
The Prominent project was present at the Bridge2Food 11th Food Proteins Course. Ms. Judith Zdiarstek of AB Enzymes and Gerard Klein Essink of Bridge2Food presented the project at the exhibition centre of the Course. The course was attended by 120 food product developers from around all the world.
The Course “Food Proteins: Properties, Functionalities & Applications” is designed to give participants a theoretical and practical overview of vegetable and animal proteins currently available for food applications and to provide hands-on information about their properties and functionalities. The entry level of delegates for this course is a finished BSc of MSc education in the following areas of expertise: food, feed, chemistry, biology, nutrition, science, microbiology, health etc. Managers with food industry experience can also participate.
This course is designed for all who are active in the food industry and who want to learn more about the properties, functionalities and applications of a broad range of plant-based and animal-based proteins, and who want to obtain hands-on know-how and know-why. For instance, managers involved in:
- Application Development
- Product Development
- New Business Development
- Research & Development
- Technical Service
And for managers working for:
- Food ingredient and food protein manufacturers and suppliers including distributors
- Enzyme manufacturers
- Food manufacturers