NIZO’s Els de Hoog will deliver a course on Protein Stabilisation and Emulsification during the Food Protein Course Europe, September 10, 11.40, which 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. Additionally on September 11th, 13:35 a presentation on “New Opportunities with Pea Proteins!” will take place presented by Prof Dr. Fred van de Velde, Expertise Group Leader Protein Functionality at NIZO. He will discuss how yellow peaderived ingredients such pea starch, fibers and proteins are used in man different food applications for gelling, binding,and nutritional purposes. Pea protein is a functional and nutritional protein used in foods (meat, prepared meal, dairy,..) and protein-enriched and nutraceutical finished products. Yellow pea is not listed in the EU major allergen list that requires labeling. For more information contact Els de Hoog or Ben van der Deen. Or better yet, join the Course in Bunnik.