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From Plant to Plate Workshop: Unveiling the Plant Protein Process

Sept 09 – 13, 2024
C-level executives and top management to discover opportunities to grow their business in future markets.
Bühler Protein and Extrusion Application Centers, Uzwil Switzerland
English

Food production is evolving to meet the challenges of climate change and a growing global population. This workshop explores alternative protein sources, from crops to concentrates and isolates, and their transformation into consumer products such as plant-based meat, fish, and dairy.

Course content:

The future of food

  • Changes and development of global food production
  • Protein value chain
  • Market insights and trends pulses
  • Market insights and trends plant-based proteins (meat, fish and dairy)
  • CO2e Quatification

Protein processing

  • Primary processing (cleaning, dehulling, grinding)
  • Dry Fractionation
  • Wet Fractionation

Plant-based meat

  • Extrusion Fundamentals
  • Dry and Wet textured proteins
  • Flavoring
  • Downstream processing

Plant-based dairy

 

The protein processing, plant-based meat and dairy sections include various live demonstrations in our Protein and Extrusion Application Center showing  different products and process steps.

C-level executives and top management to discover opportunities to grow their business in future markets. 

  • Live demonstrations in our Protein and Extrusion Application Center showing different products and process steps
  • One day of visiting Planted Foods, Givaudan and the Cultured Hub in Kemptthal
  • Course documentation, lunches, social and evening with dinner
  • Transportation between hotel and training facilities (hotel fees not included)
  • Certificate of participation
  • Invitation letter for visa application

Dates & Booking

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Contact our experts


marketing.vn@buhlergroup.com

+41 71 955 12 09

Gupfenstrasse 5
9240
Uzwil
Switzerland