Food production is evolving to meet the challenges of climate change and a growing global population.

This workshop explores alternative protein sources, from crops to concentrates and isolates, and their transformation into consumer products such as plant-based meat, fish, and dairy.

Course content

• The future of food
  • Changes and development of global food production
  • Protein value chain
  • Market insights and trends pulses
  • Market insights and trends plant-based proteins (meat, fish, and dairy)
  • CO2e Quantification
  • Protein processing
• Primary processing (cleaning, dehulling, grinding)
  • Dry Fractionation
  • Wet Fractionation
  • Plant-based meat
• Extrusion Fundamentals
  • Dry and Wet textured proteins
  • Flavoring
  • Downstream processing
• Plant-based dairy

The protein processing, plant-based meat, and dairy sections include various live demonstrations in our Protein and Extrusion Application Center, showing different products and process steps.

The course includes one day of visiting Planted Foods, Givaudan, and the Cultured Hub in Kemptthal.

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