Add plant-based ingredients to your formulations with plant proteins
The CTCPA and SAYENS are combining their technical expertise to offer you an exclusive training course: Vegetalize your formulations with plant proteins!
CTCPA PEDAGOGY
- Understand the theoretical foundations necessary for developing plant-based protein products.
- Acquire key formulation and process knowledge to develop a line of finished products that make the most of plant-based proteins, drawing on the expertise and tools of an industrial agri-food technical center.
- To spark reflection and discussion to help you best manage your innovations related to incorporating greenery into your product offerings.
LEARNING OBJECTIVES
- Active and participative pedagogy
- Exchange of experience and discussion
- Presentations, slide shows, case studies
- Hall tour and equipment presentation
- Practical application through hands-on workshops
- Lunch meetings with the speakers
- Provision of documentation and training materials
- Evaluation of the course by the trainees
- Issuance of a training certificate
TEACHING METHODS
- This 2-day training course provides the theoretical and practical foundations needed to formulate products with plant proteins.
- It combines several strands: nutritional, regulatory and technological issues, with parallel practical workshops (savoury and sweet) to experiment with different recipes and processes.
- A comprehensive approach to the challenges of vegetation management in the food industry.
Content of the training
We're offering a 2-day training course in Dijon to help you make the most of plant proteins, from aperitif to dessert. Theory and practical workshops, supervised by project manager engineers and trainers from CTCPA and Sayens, teacher-researchers from Institut Agro Dijon, all experts in food technology and formulation.
Other locations and dates: please contact us.
Discover our other training courses: Agri-food training courses, a complete training catalog, CTCPA