ThinkTech! Alternative Proteins
| Study location | Germany, In person at 2 locations and fully online |
|---|---|
| Academic field | Food processing (ISCED 0721) |
| Type | Professional Development, blended |
| Nominal duration | 2 days |
| Study language | English |
| Application fee | €745 one-time Earlybird fee: €495 (Excluding VAT) one-time – Application deadline: 3rd November 2022 Fee: €745 (Excluding VAT) one-time – Application deadline: 25th November 2022 Online participation fee: 375€ (excluding VAT) An applicant is invoiced after acceptance to the course. |
|---|
| Entry qualification | Food technologists and engineers, R&D and innovation professionals working in the food industries and who are interested in the technological aspects of processing alternative proteins. |
|---|
| Language requirements | English |
|---|
| Other requirements | Knowledge and work experience in food processing; interest in advanced technologies for products generated by alternative proteins; employee of a food company |
|---|
| More information |
|---|
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 and Fraunhofer IVV. 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, fermentation and fractionation processes.
The course offers two types of participation: on-site (either Quakenbrück or Stuttgart) OR fully on-line. Participants on-site can choose if they want to attend the group in Stuttgart or Quakenbrück. All presentations and demonstrations are given at one location and will be transmitted to the other location and all on-line participants.
Programme structure
2-days Course Alternative Proteins – All times in CET
November 29, 2022
Focus on the first day: protein fractionation, microbial proteins by the Fraunhofer IGB
09:00 – 09:15 Welcome
Dr.-Ing. Ursula Schließmann/Dr. Ulrike Schmid-Staiger… (Fraunhofer IGB);
Dr. Karin Wiesotzki and Dr. Peter Holl (DIL e.V.)
09:15 – 09:45 Lecture 1:
Summary of survey results on participants’ prior technology- and innovation-related knowledge
Prof. Bodo Steiner (University of Helsinki)
09:45 – 11:00 Lecture 2:
Introduction into sustainability standards in food processing and LCA
Prof. Bodo Steiner (University of Helsinki)
11:00 – 11:10 Coffee break, walk around
11:10 – 11:40 Lecture 3:
Algae proteins: biorefinery concept
Dr. Ulrike Schmid-Staiger (Fraunhofer IGB)
11:40 – 12:10 Lecture 4:
Alternative proteins from Fungi: challenges of cultivation
Dr.-Ing. Susanne Zibek (Fraunhofer IGB)
12:10 – 12:40 Lecture 5:
Dairy alternatives: Use of alternative proteins and innovative fermentation processes to generate desired textural and sensorial properties
Christian Zacherl (Fraunhofer IVV)
12:40 – 13:30 Lunch break
13:30 – 13:35 Welcome, introduction to praxis
13:35 – 14:05 Practical live demonstration at the Fraunhofer IGB, Stuttgart
Recovery of proteins from algae biomass: Algae production / Overview on downstream processes including pressure change technology (PCT)
Lucas Trendl, Ulrike Schmid-Staiger etc.
14:05 – 14:20 Coffee break
14:20 – 14:50 Practical live demonstration at the Fraunhofer IVV, Freising
Ingredient pilot plant: from seed to functional protein ingredient
Food Technicum: Dairy alternatives and fermentation
14:50 – 15:20 FRAGEN
15:20 – 15:30 Coffee break
15:30 – 16:30 Quiz, Q&A, Farewell
November 30, 2022
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:
Extrusion Basics – Principles and Practice
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
Srinivaas Murali
12:00 – 12:45 Lunch
12:45 – 13:30 Lecture 3:
Applications of alternative proteins for High-Moisture Extrusion
Christoph Pernutz
13:30 – 14:30 Walk to the pilot hall
14:00 – 14:30 Practical live demonstration 2
_High moisture extrusion of soy protein
Srinivaas Murali
14:30 – 14:45 Coffee break
14:45 – 15:30 Lecture 4:
Scaling Extrusion Processes – From Prototype to Production
Dr. Volker Lammers (DIL e.V.)
15:30 – 16:00 Q&A
16:00 – 16:30 Quiz & Farewell