Extrusion and Texture-Characterisation of Plant-Based Meat Formulations

Who Should Attend

• Fresh graduates in chemical engineering, biological engineering, food science and technology.
• Entry level in the plant-based meat industry such as formulation scientists from the traditional food industry, material scientists from the plastics and polymers industry and biologists and chemists from the pharmaceutical industry.

Prerequisites

• Basic knowledge in biology and chemistry.

What You Will Learn

Biopolymers in the PBM formulation

• Exploration of the biochemistry and material profiles of essential biopolymers.
• Understand the role of starches, fats, enzymes, and binders in providing structure and texture in plant-based meats.

Common ingredient in the PBM industry

• Comprehensive coverage of common binders, starches, lipids, and enzymes used in the food and plant-based meat industries.

Analytical techniques

• Introduction to mechanics of materials with Texture Profile Analysis (TPA) and Rheology for analysing PBM formulation mixes, textured formulations, and finished products.

Testing methods and data analysis

• Overview of testing methods relevant to PBM formulations
• Guidance on data analysis techniques to interpret results accurately.

Extrusion in plant-based meat

• In-depth exploration of the extrusion process in plant-based meat manufacturing.
• Practical insights into high-moisture and low-moisture extrusion techniques.

Hands-on texturisation

• Practical sessions with hands-on experience in texturing a formulation using extrusion.
• Understand the impact of moisture levels on the final product.

Schedule

Certificate and Assessment

A Certificate of Participation will be issued to participants who:

• Attend 75% of the course
• Undertake and pass non-credit bearing assessment during the course

Fee Structure

The full fee for this course is S$ 3,815.00

Note: All fees above include GST. GST applies to individuals and Singapore-registered companies.