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.

Learning Objectives:

  • 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

Course Overview

  • 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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Ben_Yeap_150x150_Image-Post Lead Instructor
Ben Yeap, CFS,
is the Research, Development and Procurement Manager for Coalescence NHB LLC. He is a Certified Food Scientist with 11 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.


Felix Akharume, PhD, is an Associate Scientist with Ingredion Incorporated leading and supporting multiple projects on pulse proteins applications. Dr. Felix has technical expertise is various alternative dairy applications- non-dairy milk, ready-to-drink beverage, vegan cheese, and dairy-free yoghurt. He has combined 4 years of experience in plant-based protein R&D.
Akshay Arora, PhD, is a Protein Subject Matter Expert (SME) and a Global Technical Leader. He has been active in the Food industry for more than 13 years and an IFT member since 2000. In his current role as a Global Technical Manager at Ingredion Inc., he focuses on the development of plant protein ingredients and technologies.
Itay_Dana_150x150_Image-Post Itay Dana is the Vice President of Sales and Business Development at Chick-P. Itay is a dynamic, seasoned business development and marketing executive with a strong scientific foundation in food engineering and biotechnology.


Paul Denayer, CEO Prolupin GmbH, Purpose-driven leader with +25 years of relevant expertise in CPG, of which more than 10 years in plant-based, instrumental in Alpro’s growth journey from niche player to mainstream European market leader in plant-based foods and beverages.


Clyde Don, PhD, is the managing director of Clyde Don Consultancy FoodPhysica and since 2016, Director of the FoodPhysica R&D Laboratory. 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).


Michael Finfrock is the Business Development Manager for AVEBE’s Solanic® Proteins. He is a Food Scientist with 25 years of diversified experience selling specialty food ingredients, managing R&D development projects, and leading teams. He possesses technical expertise in vegetarian food systems, meat analog technologies, functional ingredients and process development.
Ozan_Kahraman1_150x150_Image-Post Ozan Kahraman, PhD, CFS, is a R&D Food Process Engineer at Applied Food Sciences Inc. He has been working on plant-based ingredient formulation, functionality and processing developments. Dr. Kahraman is a member of the Institute of Food Technologists (IFT) and a Certified Food Scientist.
Aleh_Manchuliantsau_150x150_Image-Post Aleh Manchuliantsau is a founder and CEO of PLANETARIANS. He previously created and sold over 1 million bottles of nutritionally complete meals under 100%FOOD trademark. Aleh is currently working on upcycling food waste into nutritious ingredients and alternative meats.


Karin Meissner, PhD, is a food science nutritionist with 25 years proven track record in the international food industry. Karin started her career as lecturer for dieticians before she held different positions in the infant formula/dairy industry. The last 15 years Karin introduced innovative food ingredients with nutritional benefit in the EMEA region and developed respective business. As a strong believer in plant proteins and sustainability she recently joined Prolupin.


Steffen Münch is leading the R&D and application group of EverGrain and is since 11 years working for ABInBev in different roles from sales to innovation and product development to operations. Prior to his work at EverGrain/ABInBev he has gained experiences with flavor houses and soft drink producers, launching high quality products. Steffen holds an engineering degree (Dipl. Ing.) in food science from Germany and a B.Sc. from UC Davis.
Rosa_Sanchez_150x150_Image-Post Rosa Sanchez is the Global R&D/ Applications Director for Evergrain. Rosa recently joined the company and has been focused on beverage applications. She previously worked as Sr. Group Manager – Beverage Applications for IFF.

Additional Instructors
(bios coming soon)

Tony Marten, Plantible Foods
Gertjan Smolders,Innovation Manager – DSM