Online - One Day Workshop on

“ Texturizing Vegetarian Proteins (TVP) by Extrusion Technology for Making Plant - Based Meats ”

th29 January 2021

(with a live demo on a twin-screw extruder)

Brabender GmbH & Co. KG Germany

Toshniwal Brothers (SR) Pvt. Ltd, India

Event Partners

The Good Food Ins�tute India

The University of Trans-Disciplinary Health Sciences and Technology (TDU)74/2, Post A�ur via Yelahanka, Jarakabande Kaval, Bengaluru, Karnataka 560064

This workshop will give the par�cipants an understanding of how twin screw extrusion technology can be used to transform various ingredients into value added meat analogues. The workshop will cover basic theory as well as online training through videos of protein texturiza�on on Brabender TwinLab F-20/40 twin-screw extruder. The topics will include principles and techniques of protein texturiza�on, introduc�on to twin screw extruder, protein sources and characterisa�on, process parameters that influence the texturiza�on and examples of high moisture and low moisture protein texturiza�on on the lab-extruder.

Learning Objec�ves:

Ÿ Understand key parts and components in a twin-screw extruder and its opera�on.Ÿ Develop a basic understanding of processing parameters of a twin-screw extruder and

their effect on texturiza�on of vegetable protein (TVP) or meat analogues.Ÿ Iden�fy basic ingredient proper�es that will make a high-quality extruded meat analogue.Ÿ Online training for manufacturing of high moisture (wet TVP) and low moisture (dry TVP)

products.Ÿ Case studies and market overview of plant based meats

Ÿ Dr. Gurmeet Singh Professor & Center Head University of Trans Disciplinary Health

Sciences and Technology (TDU), Bengaluru.

Adjunct faculty at IIPM, Bengaluru. Founder at Bev-Science Pvt Ltd &

Infusions of Goodness Club gurmeet.singh@tdu.edu.in

Ÿ Abdul Mateen Technical Expert (Extruder) TDU, Bengaluru. abdulmateen@tdu.edu.in

Ÿ Siddharth Bhide Science and Technology Specialist The Good Food Ins�tute India siddharthb@gfi.org

Ÿ Maria Gräefenhahn Head of food & Feed Applica�on Lab, Brabender GmbH & Co KG, Germany. maria.gräefenhahn@brabender.com

Workshop overview

Speakers

1 Who can a�end Entrepreneur/Student/scholar/faculty members (Agri and Food sector) interested in state-of-the-art in opera�ons of extrusion systems.

2. Dura�on One Day (Time schedule will communicated to the par�cipants)

3. Cer�ficate E-Cer�ficate of training will be provided to the par�cipants

4. Programme Fee For Students: Rs. 500 and For Industry/faculty Rs. 1000/- (including 18 % GST)

5. Bank Details Beneficiary Name: Founda�on for Revitalisa�on of Local Health Tradi�ons

A/c No: 03711450000072IFSC: HDFC0000371Bank: HDFC Bank, Yelahanka Branch

For registra�on click here: h�ps://forms.gle/hH8NienPEGv7T1oB7

Course Co-ordinator:Abdul MateenUniversity of Trans-Disciplinary Health Sciences and Technology (TDU),Bengaluru, India

Ph: 09738687274Email: abdulmateen@tdu.edu.in

* It is mandatory to mention the payment reference no. while submitting registration form.th* Last date for registration is 28 January 2021.

For more details visit: www.tdu.edu.in

For registration

The Holis�c Nutri�on Program at TDU has strengths in Personalized Nutri�on, Post-harvest botanical processing and Func�onal foods design. Its end-to-end new food products development capabili�es span from idea to market including prototyping, scale-up, sourcing, bioassays for benefits, molecular and composi�onal characterisa�on. The program has 13 laboratories and pilot plants for food chemistry, molecular analysis, enzyme and bioassays, extrusion, extrac�on, drying, botanical processing, product design. The program offers short courses, workshops, MSc by Research, PhD and internships.

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