Other Training
Practical Short Course on Texturized Vegetable Protein
& Other Soy Products
August 23-28, 2009
at Texas A&M University
Organized by:
Food Protein Research & Development Center
Texas Engineering Experiment Station
The Texas A&M University System
In cooperation with
American Soybean Association / WISHH
OBJECTIVES OF SHORT COURSE
- Review current practices for processing of texturized vegetable protein.
- Review of full fat soy production.
- Application of texturized vegetable protein in different food systems and its benefits.
- Review and understand soy protein ingredients processing for making texturized vegetable protein.
- Demonstrate equipment in operation, and familiarize attendees with different aspects of texturization of vegetable protein.
REGISTRATION
Registration fee for the short course and pilot plant demonstrations is $1,550.00 and includes Sunday evening dinner, daily lunch, refreshments at breaks, local transportation, a short course eBook manual and certificates of completion.
There is a 10% discount if three or more individuals from the same organization register for the short course. Academic discounts may be applicable if space is available.
Download a printable PDF of Brochure
For more information or to register for the workshop
For registration inquiries contact:
Cyndi Casanova
Short Course Coordinator
Food Protein R&D Center
Phone: (979) 847-8997
Fax: (979) 845-2744
E-mail: shortcourse@tamu.edu
