Food Ingredient Technology

Plant Based Meat Analogs – Ingredient Functionalities

This is an introductory course on Food Ingredient Technology (FIT). The short course provides an overview of food ingredients that are used in value-added foods. It focuses on the various functionalities of these ingredients and how they are used in making foods with qualities that are desired by consumers.

The 2020 FIT Short Course will focus on ingredient functionalities for plant-based meat analogs. The course will cover the basics of formulations and flavorings for plant-based meat analogs and textured vegetable proteins, processing technologies including extrusion, and functionalities of various ingredients typically used in the making of plant-based meat analogs. There will be plenty of opportunities for attendees to interact with the speakers.