The biggest names in global PT are coming to FILEX

Join world-renowned strength, conditioning and nutrition experts, Bret Contreras and Alan Aragon, for two days of cutting-edge science and practice in the field of strength and body composition.

Discover the latest evidence-based strategies for maximising muscle development while minimising body fat, and explore the nuances of exercise selection, technique, and nutrition for optimising results.

In this huge 2-day immersive, you’ll learn:

•   The three primary mechanisms of muscle hypertrophy
•   The art of flexible dieting
Gold pass •   How to enhance body composition
•   Comprehensive glute training
•   The science behind ‘advanced’ training methods
•   Essentials of non-linear dieting
•   Biomechanical considerations in resistance training
•   The science of supplements
•   The mechanics of the big three powerlifts.

Muscle, Body Composition and Glute Strength Immersive
Network Member Price From
  • Non-member From $699
  • Thursday 27 & Friday 28 April 
  • 10 am – 5pm
  • Level 2, Room C2.5 & C2.6, ICC Sydney
  • Included in PT Gold Pass

About the presenters

Bret Contreras, PhD, CSCS
Bret is widely regarded as the world's foremost authority on glute training and is the author of Bodyweight Strength Training Anatomy, the co-author of Strong Curves, the co-founder of Strength & Conditioning Research Review, the inventor of Hip Thruster, the editor in chief of Personal Training Quarterly, and the founder of Strong by Bret.

Alan Aragon
Alan is a nutrition researcher and educator with over 20 years’ experience. He is known as one of the most influential figures in the fitness industry’s movement towards evidence-based information. His notable clients include Stone Cold Steve Austin, Derek Fisher, and Pete Sampras. Alan writes a monthly research review (AARR) providing cutting-edge theoretical and practical information, and is co-author of Nutrient Timing Revisited, the most-viewed article in the history of the Journal of the International Society of Sports Nutrition.