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ThinkTech! - Alternative Proteins
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ThinkTech! - Alternative Proteins

‚Äč2 days course for professionals/specialist of food industries

Objectives

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 product performance or sustainability implications.

Advantages

Our mission is to give you detailed theoretical and practical knowledge about several technologies and skills:

  • Approaches for protein fractionation from plant and microbial sources (EMF = electro-membrane filtration, PLE = Pressurized Liquid Extraction, PCT = Pressure Change Technology)
  • Extrusion technology for processing of alternative proteins
  • Inspection of sustainability aspects of the production and advanced technologies

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 December 8th and 9th of 2021.

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), electro membrane filtration (EMF) and pressurized liquid extraction (PLE) for protein recovery and fractionation are teached. Theoretical aspects as well as practical application of the technologies are demonstrated in the pilot plants of DIL e.V. and Fraunhofer IGB. 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.

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Programme Leads

  • Karin Wiesotzki DIL eV
  • Bodo Steiner University of Helsinki More information
  • Ulrike Schmid-Staiger Fraunhofer IGB
Partners DILFRAUNHOFERUniversity of Helsinki

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ThinkTech! - Alternative Proteins

ThinkTech! - Alternative Proteins

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