We are pleased to inform you that the ‘Food Protein Course’ takes place from 10 to 12 September 2019 in Bunnik, the Netherlands. The Food Protein Course provides a unique combination of lectures and hands-on experience concerning vegetable and animal proteins currently available for food applications.
Bouwhuis Enthoven will present the backgrounds on egg albumen and egg yolk proteins in a lecture of 40 minutes.
Find out more about the possibilities for improvement of existing products, for new applications and discover the latest innovations in food protein development!
Click on the link for more detailed information.
We look forward to meeting you at this promising event!
Food Protein Course | Postillon | Bunnik, the Netherlands
10 – 12 September 2019