This unique 3-day hands-on training course offers a combination of lectures by industry professionals. Discover properties, functionalities and applications of 10 different plant and animal-based proteins for food applications: soy, wheat, pea, potato, canola, egg albumin, casein, whey, gelatin and also (bio-active) protein hydrolysates.Enjoy the combination of theory & practice: feel, smell and taste different protein applications. Designed for managers with a position in food manufacturing, food ingredient and food processing industries.