1.4.4. Protein from Alternative Sources – Plants

Categories: 1. Ideation
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About Course

Knowledge and skills
Students will gain knowledge about the use of plants as protein sources, their nutritional and functional properties and the technologies for their processing. Students will be able to select the correct plant source and processing strategy based on the final product nutritional and technological requirements.  

Teacher and organization
Silvia Tappi and Federico Drudi
Alma Mater Studiorum-Università di Bologna, Italy

What Will You Learn?

  • The aim of the course is to provide knowledge about the use of plant raw materials as protein sources as alternative to the traditional animal-based ones.
  • First, an overview of the nutritional value of plant proteins will be provided. Then, the strategies for protein extraction and isolation from plants and the application of texturizing technologies will be described.

Course Content

Protein from Alternative Sources – Plants

  • Composition and nutritional value of protein from plants
    32:36
  • QUIZ 1
  • Protein extraction from plants
    34:43
  • QUIZ 2
  • Texturized vegetable proteins
    25:45
  • QUIZ 3
  • Applications of plant proteins in foods
    33:33
  • QUIZ 4

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Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Education and Culture Executive Agency (EACEA). Neither the European Union nor EACEA can be held responsible for them.

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