On-campus
Course Meat analogues technology and science
To address sustainability challenges, helping consumers reduce their meat consumption is essential. One successful approach is the development of meat analogues, products that mimic meat and can replace it on our plates. However, replicating all the characteristics of meat in these products is a complex task.
This course provides insights into the science of creating appealing meat analogues, enabling the efficient development of new products with meat-like properties.
Registration is not open for this course.
You can already show your interest.
Why follow this course?
After this course you will better understand the science and technology related to the production of meat analogues for consumers. This knowledge helps in efficiently and effectively develop new products with properties that are similar to meat (products).
Is this course for you?
If you are working in the field of developing meat analogues as a food technologist, product developer, technical engineer of other similar position and have at least an MSc-level, this course is suitable and applicable for you.
Programme & topics
We will explain the science and technology behind successfully developing meat
analogues by zooming in on relevant topics like:
- shear cell technology
- rheology
- water binding
- functionality of ingredients
- nutritional profiles
- protein structures
- extrusion and sustainability
Selection of speakers
| Name | Organisation | |
| Atze Jan van der Goot | Wageningen University & Research | |
| Miek Schlangen | Wageningen University & Research | |
| Konstantina Kyriakopoulou, | ADM | |
| John van Duijnhoven | Unilever | |
| Floor Schreuders, | Unilever |
For the full list of speakers, download the flyer.
Practical Information
- Course fee: € 695,- per person and covers tuition, course materials, lunch and refreshments.
- The classes consist of 25 to 50 participants.
- Based on your attendance you will receive a certificate after the programme is finished.