Short Course - The Science and Technology of Plant-Based Ingredients for Food Applications
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.
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)
- Powder ingredients technology
- Impact of processing parameters on ingredient characteristics
- Modification approaches and pre-treatments – effect on antinutrients and functionality
- Application of plant based ingredients in food formulation – dairy alternatives (and hybrids), eggs alternatives, meat alternatives (and hybrids), fish alternatives
- Nutritional aspects of plant protein and plant-based food
- Environmental impact – LCA, certifications
- Crops breeding to enhance quality of plant-based ingredients
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.
Nadia Grasso is a programme manager in the Food Industry Training Unit of UCC, completing her PhD in Food Science and Technology on the formulation and processing of sustainable and nutritious plant-based dairy alternatives. Nadia has a particular interest in food innovation, sustainability and development of plant-based foods.
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.
The fee is €850, which includes tuition, course manual and catering. This course is part funded by Rural Skillnet for eligible participants.