Our October 7 & 8, 2020 workshop has been postponed and will be rescheduled for 2021! Stay tuned for a new date!
Workshop Location: Agri-Food Innovation Centre, 2335 Schuyler Street, Saskatoon, SK CANADA
The evolution of plant-based protein foods available in the market has occurred in part due to consumer expectations and awareness and advancements in food processing technologies. As consumers balance environmentally sustainable food choices with nutrition and health outcomes, innovations in plant-based food manufacturing is becoming increasingly important. This workshop will focus on diversity of plant-based protein applications produced using twin-screw extrusion.
AGENDA (subject to change)
| WORKSHOP DAY 1 - TOPIC / ACTIVITY |
|---|
| Nutrition and Digestibility of Plant-Based Foods |
| Milling |
| Dry Fractionation and Wet Isolation |
| Protein Functionality |
| Theory: Twin Screw Extrusion Technolgy |
| Mini Group Workshops - Texturized Vegetable Protein (TVP) Workshop 1: Demo Texturized Vegetable Protein (TVP) with Pulses Workshop 2: Functionality of Raw Materials and Impact in Extrusion Workshop 3: Post Extrusion Handling (TBD) |
| Evaluation and Discussion on Extrudates and Market Samples |
| Networking and Dinner Reception |
| WORKSHOP DAY 2 - TOPIC / ACTIVITY |
|---|
| Ingredients Consideration |
| High Moisture Extrusion (HMEC) Process |
| Texturized Vegetable Protein (TVP) Process |
| Plant-based Protein Food Product Development Opportunities |
| Mini Group Workshops Workshop 1: Demo High Moisture Extrusion Cooking (HMEC) Workshop 2: Product Development Test Kitchen – HME food applications sampling and opportunity discussion Workshop 3: Wear monitoring and extrusion screws functionalities |
| Trends in Food and Protein |
Please submit your expression of interest to attend the 2021 workshop to ensure you receive information once the date is set.
