Unfolding the Next Frontiers of Alternative Proteins

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. 

Special note: If you plan on attending any short course (July 15-16) and IFT FIRST (July 16-19), please register here. If you wish to only register for a short course, please click the 'Register' button on this page.