Meat Analogues Technology and Science
Good to know
In short- Monday 8 December 2025
- 1 day
- 25-50 participants
- € 695.00
- Incl. tuition, course materials, lunch and refreshments
Learn about this course
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.
For who is this course fitting?
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.
Learning outcomes
- Understand the science and technology related to the production of meat analogues for consumers.
- Apply this knowledge to efficiently and effectively develop new products with properties that are similar to meat (products).
Programme details
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
Certification
Based on your attendance you will receive a certificate after the programme is finished.
Brochure Meat Analogues Technology and Science