Alternative Protein Product Development – Fundamentals
This course has a 20% discount available for alumni and students, and 15% discount available for groups of 3+.
Overview
Alternative Protein Product Development – Fundamentals Course is the first of two micro credentials designed to provide skills and knowledge in producing alternative protein food products.
Designed for professionals and innovators in the food sector. This course will cover about food protein chemistry, use of food proteins, food protein characterisation and food protein functionality. By completing this course, you’ll be equipped to create and enhance high-quality functionality through hands-on workshops and labs at the University of Sydney's Biomedical Building, Eveleigh NSW.
This course will also offer an elevated development opportunity and a forum to meet other leaders from across the Australian Alternative Protein Product Development sector.
What you'll learn
By the end of this course, you will be able to:
- Understand the chemical and physical properties of alternative proteins.
- Identify & apply appropriate methods to analyse alternative proteins in food.
- Analyse functional properties of proteins which are important for product development.
- Understand the applications of alternative proteins in the food industry.
Aims
This unique course will give participants both theoretical and hands-on practice to gain the necessary understanding and skills in the chemistry, functionality and characterisation of alternative proteins. Participants will be able to use this knowledge to implement rational product development to analyse and design foods using alternative proteins in a faster and more efficient way.
Content
- Introduction to alternate proteins
- Food protein chemistry
- Protein characterisation
- Dry fractionalisation
- Plant protein processing
- Technologies, challenges and applications for meals
- Product development using textured proteins
- Development of liquid products
- Laboratory practicals utilising and applying concepts and knowledge gained through lectures,
tutorials and discussions to develop alternative proteins in food production - Individual quizzes and group assessment
This course is ideal for businesses and professionals eager to lead in the growing alternative protein market.
Perfect for food production companies looking to innovate with alternative proteins or those new to this field, the course provides foundational skills for developing cutting-edge products. Tailored for the food manufacturing industry, it’s suitable for participants with limited experience in alternative protein production.
This course is recommended for:
- Food Production Managers
- Food research and development staff
- Food scientists / technologists
- Food Quality control personnel
- Nutritionists.
Elevate your team’s capabilities and be at the forefront of sustainable food production.
The course will be delivered face-to-face with lectures and practicals within the laboratory, in addition to self-paced learning and additional resources within our learning management system (Canvas) where instructions, schedule timings, lecture recordings and learning materials can be accessed, in addition to using Ed Discussions where questions about any topic can be addressed.
- Participants will be required to wear closed shoes within the laboratory
- Lab coats, gloves and goggles will be provided and are mandatory for working in the laboratory
- Participants will need to bring their own laptop to use.
This is an introduction level course. It is assumed you have undertaken study in at least one of the following areas:
- food science and technology, nutrition and quality control, or
- have equivalent knowledge, expertise, or workplace experience.
It is not a requirement to have worked directly with alternative protein food product(s).
At the end of Day 1 and 2, participants will be tested on their understanding of key concepts outlined during the session’s lectures. The final assessment on Day 4 will require students to work in groups of 2-3, in the lab under supervision, at completion of the laboratory practical. They will need to prepare a short presentation for the group on a set task relating to topics in the course. All members of the group will need to participate in the presentation.
- Dr Reshmi Rajendran – Roquette
- Kathy La Macchia – General Manager, Grains & Legumes Nutrition Council
- Daniel Mullette – Chief Science and Engineering Officer, Harvest B
- Andrew Penton – Principal Scientist, Sanitarium
- Dr Daniel Skylas – Senior Research Scientist, AEGIC
- Keshu Lakhotia – R&D Lead, Harvest B
- Chris Whiteway – AEGIC
Discounts
To receive a 20% discount, register as a University of Sydney alumni or current student.
Enrol 3 or more people in the one transaction and the 15% discount will automatically be applied at the checkout
Upcoming classes
C81 Biomedical Building, Australian Technology Park
| When | Time | Where | Session Notes |
|---|---|---|---|
| Mon 28 Jul 2025 | 9am - 3:30pm (UTC+10:00) | Level 2 - C81 Biomedical Building, Australian Technology Park | Registration from 8:30am. Lectures |
| Tue 29 Jul 2025 | 9am - 3:30pm (UTC+10:00) | Level 2 - C81 Biomedical Building, Australian Technology Park | Lectures |
| Wed 30 Jul 2025 | 9am - 3:30pm (UTC+10:00) | Level 2 - C81 Biomedical Building, Australian Technology Park | Lab practical |
| Thu 31 Jul 2025 | 9am - 3:30pm (UTC+10:00) | Level 2 - C81 Biomedical Building, Australian Technology Park | Lab practical |
Facilitators
Brent N. Kaiser
Valeria Messina
