Date: July 7 & 8, 2021
Meeting via Zoom
Plant Based Meat Analogs – Ingredient Functionalities
Register at: https://foodprocessing.wsu.edu/extension/training/food-ingredient-technology/
Cost – $15/person
Fees go to support the undergraduate food science programs at WSU
Virtual Program* Schedule
Day 1 – July 7th, 2021
9:00 a.m. Overview of Plant Based Meat Analog Products – Webb Girard & Julia Thompson, Culinex, LLC
Energy Break (10 minutes)
10:10 a.m. Proteins and their Functionality – Akshay Arora, Ingredion, Inc.
Energy Break (10 minutes)
11:20 a.m. Texturants and their Functionality – Wanda Jurlina, IMCD US Food, Inc.
Day 2 – July 8th, 2021
9:00 a.m. Fats and Oils – Pamela Hutton, Bunge
Energy Break (10 minutes)
10:10 a.m. Flavor Solutions, including Flavor Masking – Chris Warsow, Bell Flavors & Fragrances
Energy Break (10 minutes)
11:20 a.m. Panel Discussion: Moderated Session – All Speakers
* The program is subject to changes.