Course Details:
Dates: February 10 - 13, 2026
Location: Northern Crops Institute
Course Overview:
This course will provide introductory information to manufacturing plant-based texturized protein, along with hands-on instruction using our Twin Screw extruder to produce these products. The course will also offer industry-focused options for final products using these plant-based alternatives, and an overview of plant-based foods on the market today.
Objectives:
Learn from industry professionals about the fundamentals of extrusion of plant-based alternatives (texturized protein)
Participate in the hands-on processing of plant-based alternatives (texturized protein)
Learn from industry professionals about the potential for final product usage of plant-based alternatives (texturized protein)
Learn about the current status and future potential of the soy foods industry, and its importance to nutritional health of the public
Who Should Attend?
Technical and managerial personnel in the food industry, and ingredient companies desiring training in fundamentals and operations for producing and utilizing plant-based texturized protein. This course will be available for entrepreneurs and marketers who plan to develop plant-based food businesses, and researchers interested in obtaining hands-on experience with the latest methodologies in the production of texturized soy proteins.
Registration Information:
• Registration Fee: $1,900.00
• Registration Deadline: January 5, 2026
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