On-campus
Meat Analogues Technology and Science
To address sustainability challenges, helping consumers reduce their meat consumption is essential. One successful approach is the development of meat analogues, products that mimic meat and can replace it on our plates. However, replicating all the characteristics of meat in these products is a complex task.
This course provides insights into the science of creating appealing meat analogues, enabling the efficient development of new products with meat-like properties.
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If you are working in the field of developing meat analogues as a food technologist, product developer, technical engineer of other similar position and have at least an MSc-level, this course is suitable and applicable for you.
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- Understand the science and technology related to the production of meat analogues for consumers.
- Apply this knowledge to efficiently and effectively develop new products with properties that are similar to meat (products).
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We will explain the science and technology behind successfully developing meat analogues by zooming in on relevant topics like:
- shear cell technology
- rheology
- water binding
- functionality of ingredients
- nutritional profiles
- protein structures
- extrusion and sustainability
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Based on your attendance you will receive a certificate after the programme is finished.
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Join this course now or download the flyer first.