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Food Ingredient Technology

DSC_0083General Course Description

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 2021 Virtual FIT Short Course will focus on ingredient functionalities for plant-based meat analogs. DSC_0061The 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.

 

Who would benefit from this course?

  • New product development professionals
  • R&D, Engineering, Sales & Marketing, Production and Quality personnel
  • Value-added food product development professionals
  • Any food industry professional

Food Ingredient Technology Course
Plant Based Meat Analogs – Ingredient Functionalities
Virtual Program* Schedule  

July 7 & 8, 2021
9 am – 12 pm, PST both days

Meeting via Zoom
Cost – $15/person
All fees go to support the undergraduate food science programs at WSU.

Day 1 – July 7th, 2021

9.00 a.m.  Overview of Plant Based Meat Analog Products – Webb Girard & Julia Thompson, Culinex, LLC

Energy Break (10 minutes)

10:10 m. Proteins and their Functionality – Akshay Arora, Ingredion, Inc.

Energy Break (10 minutes)

11.20 a.m.  Texturants and their Functionality – Wanda Jurlina, IMCD US Food, Inc.

Day 2 July 8th, 2021

9.00 a.m.  Fats and Oils – Pamela Hutton, Bunge

Energy Break (10 minutes)

10.10 a.m.  Flavor Solutions, including Flavor Masking Chris Warsow, Bell Flavors & Fragrances

Energy Break (10 minutes)

11.20 a.m.  Panel Discussion All Speakers – Moderated Session

* The program is subject to changes.

Register online for Virtual FIT Short Course
Registration fee $15/person
All fees go to support the undergraduate food science programs at WSU.
Cancellation Policy:
Cancellations will be accepted until 7 days before the event, and the registration fee, less $5 will be refunded. After that time, no refunds will be made for cancellations.

Substitution Policy:
Substitutions will be allowed at any time. For additional information please contact our office at 509-335-2845, blood@wsu.edu.