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ThinkTech! - Alternative Proteins

Develop skills related to novel food processing technologies focusing on technical aspects, as well as the related soft skills

Objectives

Climate change, decrease of usable agricultural land and a growing world population pose new challenges for protein production. Protein sources from plants, algae or insects represent a valuable alternative to animal proteins. Also, residual materials from the food industry can contain valuable proteins which have not been fully utilized yet.

That’s why the Fraunhofer Institute IGB, Fraunhofer Institute IVV, the DIL German Institute of Food Technologies e. V. and the University of Helsinki designed the ThinkTech! - Alternative Proteins course.

The ThinkTech! educational programme will enable you to develop skills related to novel food processing technologies focusing on technical aspects, as well as the related soft skills.

Thus, your critical thinking on the development of sustainable food technology solutions will be enhanced, so that you are able to appraise unintended consequences like sustainability implications.

Target Group

The target group of the course are 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.

Advantages

Our mission is to give you, with application-oriented lectures and practical demonstrations, detailed theoretical and practical knowledge about several technologies and skills:

  • Pioneering technologies for the production of proteins from insects and microalgae
  • Implementation of alternative proteins from Fungi
  • Production of dairy alternatives
  • New approaches for cell disruption, extraction and protein fractionation, such as Pressure Change Technologies (PCT), Pressurized Liquid Extraction (PLE) and innovative fermentation processes
  • Extrusion technologies of plant-based proteins (Texturized Vegetable Proteins (TVP), high moisture meat analogues) as well as downstream application and analyses
  • Inspection of sustainability of the processes in terms of life cycle assessment (LCA) in the food production

Career Opportunities

Get experiences in the knowledge of new technologies and the processing of alternative proteins. This may help to step into new workplaces.

Duration & Dates

This course will take place on the 29th and 30th of November 2022 and will be held in 2 ways: a) on site, in Germany or b) fully online, including all demonstrations.

Audience & Eligibility

Professionals or/and specialist of food industries (and biotechnology)

Level

Medium

Price

Early bird fee: 495€ (until the 3rd November)
Regular fee: 745€ (after 4th November)
Price includes 2x lunch
Online fee: 375€

Language

English

Registration Open & Seats

Open

Location

In person, in 2 locations
Course soon available

Keep me informed

Structure & Modules

The purpose of this educational programme is to enable you to develop skills related to novel food processing technologies in different areas focusing on technical aspects, as well as the related soft skills. Thus, your critical thinking on the development of sustainable food technology solutions will be enhanced, so that you are able to appraise unintended consequences like product performance or environmental sustainability implications.

The programme starts with a course on the topic Alternative Proteins. Food production technologies like high moisture extrusion (HME), but also pressure change technology (PCT), pressurized liquid extraction (PLE) for protein recovery and fractionation as well as innovative fermentation processes for dairy alternatives are taught. Theoretical aspects as well as practical application of the technologies are demonstrated in the pilot plants of DIL e.V. and Fraunhofer IGB and Fraunhofer IVV. Sustainability aspects of the technologies and their application are teached by University of Helsinki.

The programme is open for participants coming from the food industries and biotechnology, like professionals and specialists for product innovation, product development or R&D. In the coming years it is is planned to provide the courses regularly. Moreover, the programme can be extended to other application areas and alternative locations of EIT Food partners.

This programme will take place on the 29th and 30th of October 2022, at 2 locations:

  • Day 1: Fraunhofer/Stuttgart
  • Day 2: DIL/ Professor-von-Klitzing-Straße 7, 49610 Quakenbrück).

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.

Click here to see the structure and the practicalities of the two day-course.

Partners

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