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Food Ingredient Technology

Plant Based Meat Analogs – Ingredient Functionalities
Date & LocationDSC_0083

February 26th, 2020

Doubletree Hilton Hotel Seattle Airport
18740 International Blvd
Seattle, WA 98188

General 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 2020 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
February 26th, 2020

Program* Schedule  

DoubleTree Hilton Hotel Seattle Airport

8.00 a.m. to 8.15 a.m.     Introductions and Kick-off

8.15 a.m. to 8.45 a.m.    General Overview of the Course and Plant Based Meats: An Overview

8.45 a.m. to 9.45 a.m.     Development of Plant-based Meat Products (Formulations and Processing)

    Coffee Break – 15 min (Coffee and Tea Provided)

10.00 a.m. to 11.00 a.m. Process Technologies for the Manufacturing of Fibrous Proteins (with an Emphasis on Extrusion Processing)

11.00 a.m. to 12.00 p.m. Protein Functionality I

Lunch Break – 30 min (Box Lunches Provided)

12.30 p.m. to 1.00 p.m.   Protein Functionality II

1.00 p.m. to 2.00 p.m.     Hydrocolloids – Ingredient Functionality

    Coffee Break – 15 min (Coffee and Tea Provided)

2.15 p.m. to 3.15 p.m.     Carbohydrates (Starches and Fibers)

3.15 p.m. to 4.15 p.m.     Flavorings in the Development of Plant-based Meat Products

4.15 p.m. to 4.45 p.m.     Panel Discussion (Q&A with the day’s speakers)

4.45 p.m. to 5.15 p.m.     Certificates, Evaluations, Raffle Drawings, and Adjourn

*The agenda is subject to changes.

Continuing Education Units

We will be offering Continuing Education Units (CEU) all attendees who finish this course.  To receive the CEU, you must attend the entire event, pass a test, and fill out additional paperwork.

Registration: $265/person,
Group Rate for 5 or more- $250/person, please contact Cathy Blood for group rate code.

Maximum Seats Available: 50

Lunch, tea, coffee, snacks and course materials will be provided. Parking needs to be validated and registration fee includes a FREE pass to attend the PSIFT Suppliers Night on February 27th.


DoubleTree Hilton Hotel Seattle Airport
18740 International Blvd
Seattle, WA 98188

Room block is available.  The room rate is $145 per night for king bed.  The code is IFT, if you want to call the hotel directly.  You are not required to stay at the hotel.

Please contact Cathy Blood, with any questions regarding registration.
Please contact Girish Ganjyal,, with any questions regarding content.

Register Online for FIT Short Course
Register online for FIT Short Course
Payment Policy:
Your registration is not finalized until full payment is received. We accept Visa, MasterCard, and checks for payments.  Course materials will only be available for paid attendees.

Cancellation Policy:
Cancellations will be accepted until 10 days before the event, and the registration fee, less $50 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,