Block 3: Workshops Plant Proteins
The functional properties and applications of each type of protein will be discussed from a theoretical and practical point of view. Participants will evaluate various protein gels and various foods with diﬀerent proteins in order to combine the theory of protein properties and functionalities with practical usage in applications. Participants will thus evaluate gels of all proteins and will learn about the various aspects such as thermodynamic properties, gel strength, color, ﬂavour, elasticity, etc. Delegates will be divided into small teams.