Text Version

Course Objectives

Texturized Vegetable Protein and Other Soy Products Short Course

 

OBJECTIVES OF SHORT COURSE

  • Review current practices for processing of texturized vegetable protein.
  • Review of full fat soy production.
  • Application of texturized vegetable protein in different food systems and its benefits.
  • Review and understand soy protein ingredients processing for making texturized vegetable protein.
  • Demonstrate equipment in operation, and familiarize attendees with different aspects of texturization of vegetable protein.