FOOD SEMINAR

FROM HUMMUS TO NEW FOOD AND MAYONNAISE

Thank you for your interest, but we regret to inform you that our upcoming three-day food seminar scheduled from April 23 to 25 is already fully booked.

From hummus and savoury spreads to mustard, mayonnaise and dressing, and the world of vegan beverages, our seminars offer a wealth of knowledge and hands-on demonstrations. 

Discover new flavours, expand your product portfolio, and gain valuable insights from industry experts. Don't miss this opportunity to stay ahead of the ever-evolving world of food processing.

We understand that schedules can be hectic, and to accommodate your convenience, we offer flexible participation options. You can choose between three, two, or one day participation.

The fee for the three-day seminar “From Hummus to New Food and Mayonnaise” in Neuenburg am Rhein is 700 Euro per day.

A brief overview of the seminars:

Tuesday, April 23

HUMMUS, SAVOURY SPREADS & PROCESSED CHEESEHubspot_Feature_Bild_Food_Day1

Do you want to discover something new, delicious or oriental, or simply expand your existing product portfolio? Then you've come to the right place with our seminar on hummus, savoury spreads and processed cheese as well as some vegan alternatives.

  • Various ways of Hummus processing; Milling of seeds and kernels
  • Various ways of processed cheese processing 
  • Vegan Feta alternative produced on universal machine

Wednesday, April 24

NEW FOOD

Dive into the world of processing vegan beverages spreads with us and learn more about the key technology: wet grinding.

Hubspot_Feature_Bild_Food_Day2

  • Plant-based drinks - innovative wet milling technology
  • Vegan spread milling 
  • Stabilization systems, vegan alternatives and new food

Thursday, April 25

MAYONNAISE, SAUCES & MUSTARD

Hubspot_Feature_Bild_Food_Day3

Dive into the world of mustard, mayonnaise & ketchup processing with us and learn more about its properties and basic formulations.

  • Various ways of Mayonnaise processing and background of Emulsions
  • Various sauces and delicatessen products
  • Mustard expertise

YOUR SEMINAR TEAM

Martin Koch, Head of Product & Technology, ProXES Technology GmbH

Martin Koch

Head of ProTec

Martin Koch is a respected expert in the field of process technology, especially in the areas of wet grinding and R&D. With over a decade of experience in process technology, he has established himself as an expert in his field and is a sought-after speaker due to his extensive know-how. Martin Koch is known for his inspiring and entertaining lectures, in which he explains complex technical concepts in an understandable way.

Jens Herold, Head of Technology Department, Stephan Machinery GmbH

Jens Herold

Head of Technology Department

As the Head of the Technology Department and overseer of the Test Centrum Hameln, Jens Herold is a experienced chef with 12 years as a head chef at sea, transitioned to a food technician role. Since joining Stephan in 2007, he specializes in dairy technology and processed cheese. Extensive experience in processed cheese production and process systems for diverse food production processes. He offers education, training, lectures, webinars, and seminars on Stephan process equipment and technology, particularly in processed cheese production. A seasoned process specialist, he has provided valuable support for customer inquiries and trials. His genuine passion and enthusiasm contribute to a positive customer experience.

Robin Lucke, Application Technologist, ProXES Technology GmbH

Robin Lucke

Application Specialist & Technologist

Robin Lucke is an experienced Process Technologist with a background as a Process Engineer. With five years of experience at ProXES, he specializes in the commissioning of vacuum processing equipment worldwide. His role includes process development, optimization and troubleshooting, and his expertise spans various industries including food processing, cosmetics, pharmaceuticals, and chemicals. In particular, he specializes in emulsification and homogenization, conducting feasibility studies and driving process development.

Mathias Thietke, Technical Expert

Mathias Thietke

Technical Expert

Mathias has been working in the corporate world since 2011 and completed a dual degree in mechanical engineering. He currently works as a technical expert and product manager for FKA Equipment. His expertise includes extensive experience in sales as well as in the planning and design of production lines. As an application expert, he supports sales and offers consulting and training both internally and externally. He has also successfully managed various development projects as a project manager.

LOCATION

Process Technology and Training Centre in Neuenburg am Rhein, Germany.

SEMINAR FEE

The fee for the three days seminar "From Hummus to New Food and Mayonnaise" in Neuenburg am Rhein is 700 Euro per day and person.

Thank you for your interest, but we regret to inform you that our upcoming three-day food seminar scheduled from April 23 to 25 is already fully booked.

But fear not, while seats may be filled, the insights won't be missed. Should you have any questions or wish to explore future opportunities, feel free to reach out to us.

We're here to ensure you stay connected to the knowledge and experiences we have to offer.

 

Gain valuable insights from our experts.
Register now for the seminar
“FROM HUMMUS TO NEW FOOD AND MAYONNAISE”
from April 23-25 in Neuenburg am Rhein.

 

Please note:

  • One registration per person/participant
  • Add your billing/company address
  • Seminar fee per day and person: 700 Euro
  • Before the seminar starts, you will get the agenda and directions
  • Registration deadline is April 15, 2024
  • You can choose if you want to participate three, two days and only one day.

 
ProXES GmbH
Stephanplatz 2
31789 Hameln
Germany

T. +49 5151 583-0
E. info@proxes.com
www.proxes.com ProXES your processing partner
© PROXES GMBH 2024 | Lawyer of trust | Imprint | privacy policy
nach oben