About the event

The major objectives of the course include:
- To provide an in-depth understanding of the different sources and types of alternative proteins.
- To provide basic insights into advanced extraction and analysis techniques and their optimization
for maximum yield and quality.
- To elucidate the impact of various modification processes on the functional properties of proteins.
- To acquaint knowledge on the applications of alternative proteins in food product development.
- To understand the nutritional aspects, consumer acceptance, and regulatory considerations
surrounding alternative proteins.
- To foster innovative thinking and practical problem-solving skills through real-world case studies
and interactive sessions.