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X-WR-CALNAME:Food Processing Extension & Research
X-ORIGINAL-URL:https://foodprocessing.wsu.edu
X-WR-CALDESC:Events for Food Processing Extension & Research
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DTSTART;TZID=America/Los_Angeles:20200226T080000
DTEND;TZID=America/Los_Angeles:20200226T173000
DTSTAMP:20260429T223754
CREATED:20191216T195554Z
LAST-MODIFIED:20191216T195554Z
UID:1974-1582704000-1582738200@foodprocessing.wsu.edu
SUMMARY:Food Ingredient Technology
DESCRIPTION:Plant Based Meat Analogs – Ingredient Functionalities \nThis 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. \nThe 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.
URL:https://foodprocessing.wsu.edu/event/food-ingredient-technology/
LOCATION:Doubletree Hilton Hotel Seattle Airport\, 18740 International Blvd\, Seattle\, WA\, WA\, 98188\, United States
ORGANIZER;CN="Cathy%20Blood":MAILTO:blood@wsu.edu
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