FROM THEORY TO ACTION
Plant-based, dry extrusion, wet extrusion, meat and fish analogues, hybrid products, 3D food printing… these are concepts that are repeated in the specialised media and that you have heard in any sector forum.
You are aware of the current protein crisis and that the agri-food industry, including the meat industry, needs to explore the texturisation segment to adapt its offer to the different experiences that the population demands: tasty, affordable, healthy and convenient food.
DATES AND FORMAT
This training will be held in HYBRID FORMAT:
1 ONLINE SESSION (theory):
Wednesday, 31 January : 09.00h – 15.00h
2 ONSITE SESSIONS at 📍FUDin Alesón (practice):
Wednesday, 07 February | 09.00h – 17.00h
Thursday, 08 February | 09.00h – 17.00h
NOTE: Training limited to 15 participants.
But… Did you have the opportunity to come into direct contact with the different protein pre-treatment and texturisation technologies that exist?
Do you know which of them may best fit the product you are thinking of developing or the use of which protein source may interest you most?
Are you considering implementing any of these technologies, but you need to clear your doubts before deciding to make such an investment?
How to assess the texture, quality or marinade for a given texturised product?
Or maybe you want to understand in a definitive way how a complete texturisation process is structured, from the selection of raw materials, the pre-treatment of these proteins for subsequent texturisation, to the development of the final product, and the importance of its validation by the consumer and its market fit.
Who is it aimed at?
This course, due to its characteristics and market orientation, is aimed at managers in the agrifood industry (companies already working or wishing to work in the area of extrusion): CEOs, R&D&I managers, production managers, new product development managers and ingredient suppliers. In addition, the course represents an excellent opportunity to develop useful contacts and networking with people in the industry.
Raúl Ansó Blanco
Rafael López Vázquez
JOSE LUIS DOMINGUEZ
Mª Elena Romero Melgosa
FEES AND REGISTRATION DEADLINE
The deadline for registration is January 15th.
REGISTRATION CLOSES ON 15 JANUARY 2024 (late registrations may be accepted, provided we are able to process and receive payment in payment in time).
To reserve a place on this course, please fill in the registration form.
We will confirm your registration and send you an invoice for the registration fee. Fees must be paid before the course.
Fees will be refunded, minus a 15% handling fee, if participants cancel their registration before the closing date for registration. Fees will not be refunded after this date, but a substitute participant will be accepted at any time upon payment of a €100 processing fee. FUDin reserves the right to cancel or reschedule the course if necessary (e.g. due to an insufficient number of registrations or due to unforeseen circumstances preventing the course from running). In such a case, the fees paid will be refunded in full. FUDin’s liability is limited to the registration fee only, and FUDin is not liable for travel costs, accommodation or other related expenses. If a course is rescheduled, participants will have the opportunity to apply 100% of their tuition to the rescheduled course or receive a full refund.