Plant-Based Ingredients for Food Applications. Next Course TBC

Introduction

The aim of this course is to provide attendees with an understanding of the properties, functionality, and applications of plant-based ingredients. With a science-based learning approach, this course will provide participants with the skills and knowledge needed to exploit plant-based ingredients in food product development.

Who should attend

Employees from the food industry, PhD students and anyone interested in gaining/deepening their knowledge on plant-based ingredients

Course Programme

The topics covered in this course will include the following:

• Introduction to plant-based ingredients
• Consumer readiness and acceptance of novel food ingredients/market data on plant-based food
• Overview of carbohydrate ingredients from plants
• Overview of plant protein ingredients
• Overview of oils from plants
• Extraction methods and resulting ingredients/waste streams (flour, protein concentrates/isolates, starch, fibre, oil)
• Processing, modification approaches and pre-treatments – effect on antinutrients and functionality
• Application of plant based ingredients in food formulation – dairy alternatives, eggs alternatives, meat alternatives, fish alternatives
• Nutritional aspects of plant protein and plant-based food

The Leader Trainers

Professor Seamus O’Mahony is a Professor in Food Science at University College Cork (UCC), Ireland since 2010. He previously worked in a number of industrial research and development positions with Wyeth and Pfizer Nutrition (now Nestle) specialising in the development of infant nutritional products for 5 years. He currently has a large research group at UCC working in the area of food ingredients, structure and functionality. Prof. Seamus O’Mahony contributes strongly to development and delivery of technical training courses for the Irish and international dairy, ingredients and nutrition sectors.

Dr Nadia Grasso is a Programme Manager at the Food Industry Training Unit (FITU) at UCC. She completed a PhD in Food Science and Technology in 2023, her research focused on the “Formulation, processing and functionality of plant-based alternatives to cheese”. With a passion for exploring alternatives to animal-based foods, Nadia is dedicated to advancing sustainability, food science, and food innovation. Her expertise extends beyond research, encompassing a keen interest in science communication, professional development, and fostering industry training and innovation.

Guest Lecturers: TBC

Digital Badge Award

Upon successful completion, you will be awarded a digital badge which can be used to support your CV and e-portfolio. A digital badge is an award which recognises your accomplishment in completing an unaccredited course and is referred to as a micro-credential. By taking part in the in-course activities and successfully completing the in-course questions you will qualify for a digital badge in “The Science and Technology of Plant-Based Ingredients for Food Applications”. The badge can be downloaded and included on CVs, shared via email or included on your e-portfolio (for example on LinkedIn). When a person or employer clicks on your digital badge they will see the specific details of the course, the process by which the course was given and if the course was successfully completed. Digital badges can be used to illustrate continued professional development and can supplement existing qualifications.

Course fee

The fee is €525, for eligible participants which includes tuition, course manual and catering.

Registration

Click here to register for this course which will take place on 15th and 16th of April 2024

For further details contact:

Nadia Grasso

021 4903114