Training course on extrusion of plant-based meats

The growth in the vegetarian and vegan foods market has fuelled interest in the technology used to produce 'meat-like' textures from vegetable protein.

To address this growing interest, Australian extrusion specialists Dennis Forte and Gordon Young will be running a course on specialised extrusion technology — High Moisture Extrusion Cooking (HMEC) — on 14 and 15 October. 

Topics to be covered include: introduction to extrusion technology in general; ingredients used for HMEC; protein reactions for texturisation; conditions required in the extruder and how to achieve those conditions.

This course is going to be live-streamed during Australian business hours. The program includes two practical demonstrations — one pre-recorded and one live-streamed from the CFAM pilot plant in South Africa.

For more information, visit https://www.fie.com.au/events/hmec-australia.

A 10% discount is available for members of the Australian Institute of Food Science & Technology (AIFST) — www.aifst.asn.au.

Image credit: ©stock.adobe.com/au/fizkes