Food Protein Course Europe

Food Protein Course Europe

NIZO’s Els de Hoog will deliver a course on Protein Stabilisation and Emulsification during the Food Protein Course Europe 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. For more information contact Els de Hoog or Ben van der Deen. Or better yet, join the Course in Amsterdam.