Join us July 15th-16th

8:00 a.m. - 4:30 p.m. 

Hyatt Regency Chicago

Register Now

Use the above registration link if you only plan to register for this short course and will not be attending IFT FIRST.

If you plan on attending any short course (July 15-16) and IFT FIRST (July 16-19), please register here.

Need to make your case to attend? Download our customizable justification letter!

Course Overview:

 The demand for alternative protein knowledge is increasing in our industry. The need for science of food professionals to have a strong understanding of the alternative protein industry will continue to grow as our world reimagines how we feed people globally. During this course, we will explore the science behind alternative proteins from plant-based to acellular and cellular, discuss protein functionality and protein modification. Compare different plant and animal proteins, as well as cellular meat flavor opportunities as it relates to the sensory profile of food proteins.

Equally important, we will discuss a simple overview of AA, PDCAAS, DIAAS and different nutrition and health aspects and claims. This course will also cover biomass, precision fermentation, cellular agriculture, sustainability, sourcing, and food safety of the next frontiers of alternative proteins.

 Attendees will: 

  • Gain a deeper sense of the national and global landscape as it relates to consumers and alternative proteins (plant-based, acellular, cellular).
  • Examine protein functionality as it relates to foaming and emulsification, as well as gelling, binding, and solubility.
  • Investigate protein modification for extrusion and enzymes, including food forms, enzyme function, and modifications to enhance flavor, texture, nutrition.
  • Understand different sensory profiles of food proteins, nutrition and health of plant proteins, and sustainability of both established and novel proteins.
  • Apply your learning in activities and network with other participants around the exciting topic of alternative proteins.

View Full Agenda.



Ben YeapBen Yeap, CFS

Director of Innovation & Science at CoreFX Ingredients LLC, Short Course Organizer

Ben Yeap, CFS is the Director of Innovation & Science at CoreFX Ingredients LLC. He is a Certified Food Scientist with 8 years of combined experience in R&D project management and corporate strategic sourcing of direct and indirect materials. His technical expertise includes nutritional products formulation and protein systems application. Read more.


AmyHuangAmy Huang

Associate Director of Scientific Ecosystems at the Good Food Institute

Amy Huang is the Associate Director of Scientific Ecosystems at the Good Food Institute (GFI) ( Amy oversees GFI’s university-level engagement, working to support students, researchers, and educators as they build the alternative protein research and training programs needed to reimagine our protein supply. Read more.


Deb AndersonDeb Anderson

Director of New Business Development at The Protein Brewery

Deb Anderson is the Director of New Business Development - NA for The Protein Brewery. She has been in the food ingredient industry for many years holding positions across the spectrum from Product Development, Sales, New Business Development and Project Management with a passion for proteins and new innovative product concepts. Read more.


Dilek UzunaliogluDilek Uzunalioglu, PhD

Senior Director, Food Discovery & Design at Motif FoodWorks Inc.

Dilek Uzunalioglu is R&D leader with experience in managing R&D programs, projects, and technical teams to develop and commercialize innovative food ingredients and products. Dilek is currently Senior Director of Food Discovery & Design at Motif FoodWorks Inc., leading food science and application research, and development for Motif’s ingredient portfolio and plant-based foods. Read more.


Karen GravesKaren Graves, MS

Senior Director Sensory & Consumer Sciences at Bell Flavors & Fragrances

Karen Graves is a sensory director who integrates consumer understanding with the sensory experience to drive insights. She is passionate about utilizing novel sensory and consumer research techniques that are cost effective and meet project needs. With 20 years combined experience at Bell Flavors and Fragrance and Kraft Foods, Karen is an expert in qualitative and quantitative Sensory and Consumer methods. Read more.


Tracy FinkTracy Fink, MSc

Director of Scientific Programs & Science and Policy Initiatives at Institute of Food Technologists

Tracy Fink, M.Sc., IFT’s Director of Scientific Programs & Science and Policy Initiatives is a Lead Instructor and Preventive Controls Qualified Individual (PCQI) for several preventive controls including Animal Food, Human Food, and Foreign Supplier Verification Programs (FSVP). Tracy has 25+ years of industry experience, diversified food processing knowledge, food crisis recalls and incident response, and is a subject matter expert on allergen, sanitation, and supply chain preventive controls. Read more.


Clyde DonClyde Don, PhD

Senior Expert & Managing Director at FoodPhysica

Clyde Don, PhD studied Chemical Engineering in The Hague/Delft (B.S.), Chemistry at the University of Amsterdam (M.S.). He obtained his PhD in Food Chemistry from Wageningen University. He has worked in applied research & technology (e.g., TNO) and analytical service labs in various leadership functions. For IFT he is the co-founder and leadership team member of the IFT Protein Division (2015). Read more.

Reza OvissipourReza Ovissipour, PhD

Assistant Professor, Food Safety and Cellular Agriculture at Virginia Tech

Dr. Ovissipour is an Assistant Professor in Cellular Agriculture in the Department of Food Science and Technology (FST), and the Virginia Seafood AREC at Virginia Tech. He also holds a faculty appointment with Genetics, Bioinformatics, and Computational Biology; Center for Advanced Innovation in Agriculture; and Center for Emerging, Zoonotic, and Arthropod-borne Pathogens. Read more.


Girish Ganjyal (1)Girish Ganjyal, PhD, MBA

Professor and Extension Food Processing Specialist at Washington State University (WSU)

His program is focused on extrusion processing, value-added food processing, food ingredient functionality, and safety. He has published over 90 peer-reviewed articles and 5 US patents. He has published one book on extrusion processing. He and his team have provided training and project assistance to over 5900 industry professionals since 2013 in the areas of food processing and food safety . Read more

James House (1)James House, PhD

Professor in the Department of Food and Human Nutritional Sciences, University of Manitoba

Dr. House is a Professor in the Department of Food and Human Nutritional Sciences, University of Manitoba. He completed his Ph.D. in amino acid nutrition and metabolism from the University of Guelph, Ontario, Canada in 1996. Since arriving at the University of Manitoba in 1998, he has maintained research programs in 3 primary areas: 1) understanding factors regulating sulphur amino acid metabolism in animals; 2) sustainable egg production systems, including novel value-added egg products; and 3) determining factors influencing the quality of dietary proteins. Read more.