and more!
This workshop is intended for operation supervisors, engineering, or R&D personnel (i.e., persons, which are actively involved in technological aspects and feasibility considerations of extrusion), NPD, innovation roles, academia, sales, marketing managers of the alternative proteins sector (plant-based, cultivated and fermented) ingredient and meat industry players.
Details for the next course have yet to be finalized.
To register your interest, please contact pic.singapore@buhlergroup.com
We learned so much about in the extrusion section about new developments to create a new textures, new developments from flavour houses using different layers of flavouring. You can deliver a new type of end product.
Wasamon,
SciTech Specialist at Good Food Institute
The whole course was an eye-opener, each session and event was thoughtfully planned out and the transition were smooth. The learnings were holistic as well, such as from producing High Moisture Extrusion (HME) meat analogues, to how to flavour the extrudates and make them into something tasty that consumers like us are willing to consume. This is my first time taking such a course but definitely not my last. Huge thanks to the organizers of Plant to Plate!
Marcus,
Food Science Technology Undergraduate at National University of Singapore
1 Woodlands Ave 8
Singapore 738972
pic.singapore@buhlergroup.com
