Online Workshop on Texturizing Vegetarian Proteins (TVP) by Extrusion Technology for Making Plant-Based Meats

Monday, 31st May

Jointly Conducted by Trans-Disciplinary University & Good Food Institute


Workshop date:

Monday, 31st May 2021





Workshop Overview:

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. The workshop will cover dry and wet extrusion processing for meat analogues and productization principles.  The workshop will use lectures complemented by videos from our pilot plant on protein extrusion using the Brabender TwinLab F-20/40 twin-screw extruder (made – Brabender GmbH & Co. KG, Germany).  This will offer participants a practical perspective to texturization of vegetarian proteins.


Program Faculty

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

Abdul Mateen
Technical Expert (Extruder)
TDU, Bengaluru

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.

Siddharth Bhide
Science & Technology Specialist – GFI India
Siddharth is a Food Scientist and works as a Technology Expert at Good Foods Institute

Main Topics

  • Introduction to Plant Proteins 
  • Raw material optimization 
  • Texturization of plant proteins using extrusion 
  • Texture analysis 
  • Emerging market scenario 


Industry/Faculty: Rs. 1,000/-
Students: Rs. 500/-
(Inclusive of GST)


For additional Information

Please contact Program Co-ordinator Abdul Mateen (9738687274)


E-Certificate of Online Workshop will be provided to the participants.

*Last date for registration is 28th May 2021.

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