Join us online June 15-17
The online workshop will be held 10:00 am - 1:00 pm CST each of the three days.
There is growing consumer appetite for plant-based food due to a myriad of factors, including health, environmental sustainability, and personal beliefs. A number of novel plant proteins are developed and commercialized. In addition to that, the industry is also finding ways to recover valuable protein streams from traditional by-/co-products and upcycling them back into functional and nutritional protein ingredients. These new ingredient innovations enable product developers and research scientists to launch a variety of plant-based products. During this course, we will explore plant proteins from novel and upcycled sources, discussing their properties, functionalities, and applications across multiple food and beverage categories.
- Examine fundamental functional properties of different plant proteins as well as their applications in different food products
- Gain a deeper sense of the discoveries and processing methods that allows the commercialization of these protein ingredients and their behaviors (solubility, gelling, foaming, binding, etc.) in different environments and food types
- Apply your learning in activities and network with other participants
- Introduction of Source Protein
- Processing Methods: Concentration, Purification, Fractionation, etc.
- Nutrition: Amino Acid Profile, PDCAAS, Animal/Human Study
- Characteristics: Isoelectric point, Solubility, Heat Stability, etc.
- Functionalities: Gelling, Foaming, Water Binding, Film Forming and other unique functionalities
- Applications: Bakery, beverage, snacks, analogs, confectionary, extruded snacks, and future work
IFT Members Save on Registration Fees
- IFT Member: $600
- Non-Member: $765
- Student: $300
- Don't wait to register!
- $50 Late registration fee (one week before event- June 8)
- $50 Same day event registration fee
Registration is closed.
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