[New training course] Adding value to plant proteins from aperitif to dessert

The CTCPA and SAYENS have combined their expertise for this training course, which combines theory and practical workshops to give you the keys to developing your plant-based protein product offering.

We offer you a 3-day training course in Dijon, from March 19 to 21, combining basic theory and practical workshops, supervised by project management engineers and trainers from CTCPA and Sayens.

Dates March 19-21, 2024 in Dijon
More info Training - Adding value to plant proteins from aperitif to dessert (ctcpa.org)
Contact Valérie LE GOUEFF - contact.formation@ctcpa.org - 01 53 91 44 01

Theoretical day:

• Background & basic facts about plant proteins


• Description of the main protein production processes


• Expected protein functionalities and characterization methods


• Definition of specifications for the development of a plant-based protein product


• Finished product characterization & sensory analysis applied to plant proteins

2 practical days:

The program includes 4 themed product-making workshops:

• Protein-enriched cereal product


• Ready-made dish with vegetable dumplings


• Aperitif snack expanded by cooking-extrusion with legumes


• Vegetable chocolate mousse