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12th Food Proteins Course with Bridge2Food

June 28, 2017 - June 30, 2017

Food Proteins Course Bridge2Food

We are delighted to be a speaker at the 12th Food Proteins Course USA, 28-30 June, Las Vegas (USA). The food proteins course is an excellent opportunity to learn more about 10 different plant and animal proteins from lectures of protein industry experts. The course starts right after the IFT in Las Vegas.

June 28th, 2017 at 2:30 – 3:10 p.m.
Milk Protein Concentrates & Isolates – Milk Specialties Global – Dr. Suvash Kafley, Sr. Director of Process and Product Innovation
Milk Protein Concentrates (MPCs) are isolated from fresh skim milk. They are rich in bound calcium, have good heat stability and a clean flavor profile. They contain both casein and whey protein in the same ratio as skim milk. MPCs are ideal for a large range of applications, including cheese products, cultured products, dairy-based beverages, pediatric nutrition, medical nutrition, weight management products, powdered dietary supplements and sports nutrition products.

June 28th, 2017 at 3:40 – 4:20 p.m.
Whey Proteins – Milk Specialties Global – Dr. Suvash Kafley, Sr. Director of Process and Product Innovation
“Whey” is most commonly referring to cheese whey, i.e. the liquid remaining after milk has been curdled and strained. Based on a number of processes a wide range of whey derivatives are produced that, in terms of protein content, range from protein free pharmaceutical grade lactose to highly purified whey protein isolates. Today, high protein whey products (concentrates, isolates and whey protein hydrolysates) are highly valued functional and nutritious ingredients in foods, sports nutrition and weight management products. Understand how the functional and nutritional profile of concentrated whey proteins is significantly determined by the origin and processing of the whey, and more!