The Science and Technology of Plant-Based Ingredients for Food Applications 2026
Student Feedback:
"It really was a valuable insight for me to get more knowledge on the science of plant proteins and seeing the processing and inclusions for applications. I will definitely be able to take a huge amount of learnings from this course back to my work."
Charlie - ClonBio Foods
A great response from one of this year's cohort in FITU’s short course: The Science and Technology of Plant-Based Ingredients for Food Applications.
Over the last two days the students were immersed in all things plant-based.
- The science behind plant-based ingredients.
- Applications of plant-based ingredients.
- Sensory aspects of plant-based ingredient use.
This photo demonstrates sensory testing in action. The students got hands-on experience tasting and comparing products, highlighting how formulation impacts sensory acceptance and likeability.
A powerful reminder that to create a successful product - you must begin by understanding ingredients, processing and formulation.
Which is exactly what this course was designed to prepare your company for!