Speakers from both industry and academia will discuss current and upcoming market trends, give an overview on food proteins, provide basic protein chemistry, cover production of protein ingredients, introduce protein modification for enhanced functionality, highlight challenges and opportunities when formulating with plant proteins, and more.

The course will feature live demonstrations and experiences in the PPIC analytical laboratories, test kitchen, and the UMN Pilot Plant.

Agenda includes:

• Overview of Food Proteins and Trends
• Protein Chemistry and Functionality: Relating Structure to Function
• Protein Modification to Enhance Functionality
• Formulating with Proteins: Technical Challenges & Consumer Acceptance
• Holistic Formulation Approaches and Strategies to Develop Plant-Based Foods
• Demonstration - Product Formulation
• Application -  Product Tasting
• Principles and practice of plant protein extrusion
• Proteins and Flavor
• Demonstration - Extrusion of plant protein ingredients
• Demonstration - Protein Isolation Illustration in the Pilot Plant

Visit ppic.cfans.umn.edu