Jointly Conducted by Trans-Disciplinary University & Good Food Institute
20th October 2021, Time: 10 am IST
This workshop will give the participants an understanding of how twin-screw extrusion technology can be used to transform various ingredients into value added plant-based meat products. This e-workshop is designed to introduce participants to approaches that can be used to create products with desired textural quality using texturized vegetarian proteins. The choice of raw materials, processing parameters and productization for new product development and its influence on textural quality will be discussed through slides, videos and experimental data.
Dr. Gurmeet Singh
Prof. & Centre Head, TDU
Founder at Bev-Science Pvt Ltd & IoG Tea Club
Dr. Gurmeet heads the Centre for Ayurveda Biology and Holistic Nutrition and leads the Proteins Program at TDU. His research interests span various areas of Plant-based foods and also Founder of Bev-Science Pvt Ltd & IoG Tea Club
Technical Expert (Extruder)
Abdul is a Research Scientist with Food Science background. He is also pursuing his PhD on functional food design at TDU and has an interest in Food Extrusion.
Varun Deshpande is Managing Director at the Good Food Institute Asia, where he works with scientists, foundations, governments, and businesses to build the alternative protein sector across the continent. He has been named a leading young voice for climate solutions by India Climate Collaborative, one of Asia’s Most Influential Tastemakers by Tatler Asia, and one of India’s 25 most influential young citizens by GQ.
|Texturized Vegetarian Meats – The evolving scenario||45 minutes||Varun – GFI|
|Release of White Paper – “Plant protein processing for whole meat”|
|Introduction to Twin Screw Extruder||45 minutes||Gurmeet/Abdul|
|The Textural Targets – World of Minced Meats & Whole Meats||45 minutes||Gurmeet/Abdul|
|Designer proteins by extrusion – Raw Materials||30 minutes||Gurmeet/Abdul|
|Designer proteins by extrusion – Processing||45 minutes||Gurmeet/Abdul|
|Designer proteins by extrusion – productization||45 minutes||Gurmeet/Abdul|
Industry/Faculty: Rs. 1,500/-
Students: Rs. 500/-
(Inclusive of GST)
Please contact Program Co-ordinator Abdul Mateen (9738687274) firstname.lastname@example.org
E-Certificate of Online Workshop will be provided to the participants.
Online Workshop joining link (Zoom platform) will be shared with the registered participants one day before the scheduled date.
*Last date for registration is 19th October 2021.