COURSE INFORMATION
We're sorry,
This course is not currently open for online registration
Please contact us for more information regarding its availability at
conference.events@usask.ca or 306.966.5539
The workshop provides a basic understanding of the use of plant proteins as food ingredients. Topic areas will cover recent market trends, industrial fractionation techniques, functionality, protein modification, effects of processing, and protein digestibility. The workshop will also involve a demonstration of some value-added innovations involving proteins, round table discussions, and introduce some emerging protein sources.
A $20 administrative fee will be charged if notice to withdraw is received up to one week before the class starts. No refunds will be processed after this time. Non-attendance does not constitute notice of withdrawal and a refund will not be issued.