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Alternative Proteins as Food Ingredients

Richard Frazier (Educator), Anna Macready, Jan Delcour, Jochen Weiss, Ilse Fraeye, Johan Robben, and Leen Van Campenhout

Topics Covered

Fundamentals of Proteins
New protein sources (Cereal proteins, proteins from pulses, insect proteins, microbial proteins and proteins from microalgae)
The issue of Fractionation and isolation
Technofunctionality & Application Scenarios (Interfacial behavior, network formation and texturing of alternative proteins)
Application scenarios (Mimicking fat systems, protein enriched beverages, texture and mouthfeel of alternative proteins)
Nutritional aspects (Proteins in human physiology, allergenicity of proteins and adverse reactions to cereal proteins)
Consumers (Alternative proteins: Consumer adoption)

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Time

20 hours

Via

FutureLearn

Institutions

EIT Food

University of Hohenheim

Instructors

Richard Frazier (Educator)

Anna Macready

Jan Delcour

Jochen Weiss

Ilse Fraeye

Johan Robben

Leen Van Campenhout

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