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.
The structure of this short course is a series of three-day live sessions. Participants are required to complete homework assignments before the first session and throughout the duration of the course. Participants are encouraged to join an 'Attendee Kick-off' meeting held one-week prior to the course in order to meet your instructors and network with fellow attendees. Course logistics and resources will be posted on IFTConnect, the official IFT online community. IFT will send detailed instructions and zoom information one week prior to the course.