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Alternative Proteins as Food Ingredients

EIT Food and University of Hohenheim via FutureLearn

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Overview

These could be the protein sources of the future

Popular awareness of alternative protein sources has grown dramatically over the last few years. Making new proteins from plants, microorganisms and insects will be essential for feeding 10 billion people sustainably by 2050.

On this course you’ll explore these new protein sources, and how they can be used in new products. Ultimately you’ll gain an understanding of the chemical, biological and nutritional fundamentals of proteins, how they can be derived from various sources - and the various consumer issues that may affect their adoption.

This activity has received funding from EIT Food, the innovation community on Food of the European Institute of Innovation and Technology (EIT), a body of the EU, under the Horizon 2020, the EU Framework Programme for Research and Innovation

This course would suit professionals in the food sector working in small, medium or large enterprises, globally. It would be of particular interest to raw material providers and ingredient companies - as well as businesses that design new products (e.g. vegetarian, vegan, or ethical foods).

Taught by

Jochen Weiss

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