Alternative Protein Sources: Properties and Processing

The course aims to provide knowledge and skills necessary for the production, characterization and application of alternative protein sources.
The lectures will equip students with the knowledge of the primary sources of alternative proteins, including their production methods, properties, and applications in food products. Classroom discussions of case studies will enhance communication and interaction skills. The practical activities will support the development and deepening of technical expertise in the production, characterization, and application of alternative proteins in food systems. The knowledge and skills gained will contribute to the preparation of professionals specializing in product and process innovation within the food industry.

Upon completion of the course, students will: (1) know the main alternative protein sources used in food production; (2) know how to produce, characterize, and select alternative protein sources for food production; (3) have attained the basis for a thorough understanding of the challenges and opportunities of producing and using alternative protein sources in food science.