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ThinkTech! Alternative Proteins

Application fee €595 one-time

Earlybird fee: €395 (Including VAT) one-time – Application deadline: 21. November 2021

Fee: €595 (Including VAT) one-time – Application deadline: 28. November 2021

An applicant is invoiced after acceptance to the course.

Overview

The ThinkTech! educational program will enable participants to develop skills related to novel food processing technologies focusing on technical aspects, as well as the related soft skills. Thus, participants’ critical thinking on the development of sustainable food technology solutions will be enhanced, so that they are able to appraise unintended consequences like product performance or sustainability implications.
As alternative proteins are still a growing market segment by consumer demand, food technologists are facing the challenge to adopt novel food technologies. In the online course “Alternative Proteins”, theoretical as well as practical inputs will be given in the pilot plants of DIL e.V. and Fraunhofer IGB. University of Helsinki will give insights into LCA and sustainability of usage of alternative proteins. We will deal with the implementation of new technologies in companies of the food industry focusing on extrusion technologies and electro-membrane filtration.

Programme structure

2-days Online Course Alternative ProteinsAll times in CET

December 8, 2021
Focus on the first day: protein fractionation, microbial proteins by the Fraunhofer IGB

09:00 – 09:15 Welcome
Dr. Ana Lucía Vásquez-Caicedo, Dr. Karin Wiesotzki (DIL e.V.), Prof. Bodo Steiner

09:15 – 09:45 Lecture 1:
Summary of survey results on participants’ prior technology- and innovation-related knowledge
Leonie Langeneck & Prof. Bodo Steiner

09:45 – 11:00 Lecture 2:
Introduction to sustainability standards and LCA relevant to food processing business
Prof. Bodo Steiner

11:00 – 11:10 Coffee break, walk around

11:10 – 11:40 Lecture 3:
Insects biorefinery concept
Dr.-Ing. Susanne Zibek

11:40 – 12:10 Lecture 4:
Algae proteins: biorefinery concept
Dr. Ulrike Schmid-Staiger / Konstantin Frick

12:10 – 12:40 Lecture 5:
Electrically assisted separation technologies
Dr.-Ing. Carsten Pietzka

12:40 – 13:30 Lunch Break

13:30 – 13:35 Welcome, introduction to praxis

13:35 – 13:45 Future Proteins

13:50 – 14:50 Practical live demonstration:
Recovery of Proteins from Algae biomass: Overview of DSP technology including Pressure Change Technology (PCT) and Electro Membrane Filtration (EMF) and Analytics
Dr. Ana Lucía Vásquez-Caicedo, Lucas Trendl, Dr.-Ing. Carsten Pietzka

14:50 – 15:20 Results and Interpretation

15:20 – 15:30 Coffee break

15:30 – 16:30 Q&A & Quiz

December 9, 2021
Focus on the second day: extrusion technologies by DIL e.V.

09:00 – 09:05 Welcome
Dr. Karin Wiesotzki (DIL e.V.), Dr. Peter Holl (DIL e.V.)

09:05 – 09:50 Lecture 1:
Basics of food extrusion
Dr. Volker Lammers (DIL e.V.)

09:50 – 10:35 Lecture 2:
Use of textured proteins in meat products and meat analogues
Dr. Marie Christin Baune (DIL e.V.)

10:35 – 10:45 Coffee Break

10:45 – 11:45 Practical live demonstration 1:
Texturized soy protein
Lars Leonhardt (DIL e.V.)

12:00 – 12:45 Lunch

12:45 – 13:30 Lecture 3:
Applications of alternative proteins for High-Moisture Extrusion
Lars Leonhardt (DIL e.V.)

13:30 – 14:30 Practical live demonstration 2:
High moisture extrusion of soy protein
Lars Leonhardt (DIL e.V.)

14:30 – 14:45 Coffee break

14:45 – 15:30 Lecture 4:
Downstream analytics and upscaling of extrusion technologies
Dr. Volker Lammers (DIL e.V.)

15:30 – 16:00 Q&A

16:00 – 16:30 Quiz & Farewell

Apply now! ThinkTech! 2021
Application period has ended
Studies commence
Dec 8, 2021

Application deadlines apply to citizens of: United States

Apply now! ThinkTech! 2021
Application period has ended
Studies commence
Dec 8, 2021

Application deadlines apply to citizens of: United States

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