Plant-Based Proteins & Foods Course Americas
13-14 July 2022, Chicago, United States
Innovations in Plant-Based Proteins & Building the Best Plant-Based Foods with Novel Ingredients
Register by 30 May and save $ 350
Programme
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Full
Programme
Overview -
12 July
Evening
Welcome Reception -
13 July
Morning
Block 1: Latest Insights on Plant Protein Nutrition, Functionalities & Applications -
13 July
Afternoon
Block 2: New Plant Protein Innovations -
13 July
Evening
Course Dinner -
14 July
Morning
Block 3: Workshops Plant Proteins -
14 July
Afternoon
Block 4: Designing Your New Plant-Based Foods -
14 July
Evening
Free Evening: Invite your Course Peers for Dinner or City Walk
The course is designed in such a way that the participants will learn first about the origin of the various proteins, their functional and nutritional properties, and the relative importance of the proteins in the various food applications. The functionalities of each individual protein will be highlighted, as well as the processing methods to extract proteins, the various types of proteins available, the legislative context, and the major food applications and reasons for usage. In this block the full focus of each individual protein presentation is on:
• Properties of the various plant-based raw materials and protein basis
• Processing methods to extract proteins
• Various types of proteins with their functionalities
• Nutritional properties (bio-availability, bio-activity, PDCAAS & DIAS)
• Further processing methods such as extrusion for texturizing proteins
• Legislative context
