With emphasis on machine and process technology, this plant-based meat and alternative proteins workshop consists of theoretical sessions followed by virtual demonstrations in Bühler's state-of-the-art extrusion pilot plant.
- Extrusion Basics
- Future of Food (next generation)
- Protein Value Chain
- Dry Textured Meat Analogues
- Wet Textured Meat Analogues
- Flavouring of Textrudates
- Downstream Processing of Textrudates
- Latest Bühler Innovations
Each session is followed by practical video demonstrations and live Q&A with our specialists. In addition, you have the opportunity to register for virtual 1:1 meetings with our experts for further discussion.
This workshop is intended for operation supervisors, engineering or R&D personnel, etc. (i.e. persons, which are actively involved in technological aspects and feasibility considerations of extrusion).
October 26-29, 2021 Option 1: Morning session, daily 8am-12am CET
Option 2: Afternoon session, daily 1pm-5pm CET
Number of participants per session
Max. 30 participants
Virtual Workshop via Microsoft Teams