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Alternative protein workshop

April 20-23 2021, daily 1pm-5pm CET
Online via MS Teams
Operation supervisors, engineering or R&D staff working in extrusion
English

With emphasis on machine and process technology, this plant-based meat and alternative proteins workshop consists of theoretical sessions followed by virtual demonstrations in Bühler's state-of-the-art extrusion pilot plant.

 

The program includes:

- Extrusion Basics

- Future of Food (next generation)

- Protein Value Chain

- Dry Textured Meat Analogues

- Wet Textured Meat Analogues

- Flavouring of Textrudates

- Downstream Processing of Textrudates

- Latest Bühler Innovations

 

Each session is followed by practical video demonstrations and live Q&A with our specialists. In addition, you have the opportunity to register for virtual 1:1 meetings with our experts for further discussion.

 

You need to be actively involved in the technological aspects and feasibility of extrusion production for food.

  • Certificate of participation
  • Theoretical and practical training with our experienced extrusion experts fully virtual
  • Training documentation

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