This workshop will focus on the challenges and opportunities of process scale up for alternative protein ingredients and products. The unique functionality of alternative proteins requires consideration in scale up of unit operations that have been used in the food industry for decades. Experts in the areas of membrane filtration, precision fermentation, enzyme modification, extrusion, spray drying, carbon dioxide extraction, and oilseed processing will speak to success factors in scaling these unit operations.

Contact

Karthik Pandalaneni
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