Join academic and industry experts for a unique three day symposium and workshop on the extrusion and characterization of alternate proteins. Participants will learn about proteins made from novel materials like mycelium, chlorophyll, aquaculture and insects as well as from traditional plants like soy, chickpea and corn. In addition to exploring their chemistry, digestibility and sensory traits, participants will gain a sound understanding of extrusion and rheology and how process variables effect the texture and consistency of finished products.
The event will take place in Ames, Iowa on the Iowa State University Campus. Co-hosted by Iowa State University and Thermo Fisher Scientific, this event is ideal for anyone looking to learn more about the rapidly growing alternate protein market.