September 29, 2025
Practical Short Course on Food Extrusion: Protein, Pulses, Cereals & Other Ingredients
A one-week Practical Short Course on “Food Extrusion: Protein, Pulses, Cereals &…
Webinars
October 02, 2025
Lecithin in Food: Innovations in Processing, Quality & Applications
Lecithin is a multi-purpose ingredient in the food and nutrition space due…
October 12, 2025
20th Euro Fed Lipid Congress and Expo
The 20th Euro Fed Lipid Congress will be an unparalleled platform for…
Webinars
November 03, 2025
Protein 2.0: Innovating Through Industry Challenges
The alternative protein industry is at a pivotal moment. After an initial…
November 7, 2025
International Symposium on Lipid Science and Health & AOCS China Section Joint Conference
Sustainable Lipids and Proteins Empowered by Innovative Quality Production The International Symposium…