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

Composition and nutritional value of protein from plants

  • Composition and nutritional value of protein from plants
    30:00

Protein extraction from plants

Texturized vegetable proteins

Applications of plant proteins in foods