Online course in Science, Engineering & Maths

Alternative Proteins as Food Ingredients

Explore a range of new sustainable protein sources - how to derive them, develop them, and bring them to market.

Alternative Proteins as Food Ingredients

These could be the protein sources of the future

Popular awareness of alternative protein sources has grown dramatically over the last few years. Making new proteins from plants, microorganisms and insects will be essential for feeding 10 billion people sustainably by 2050.

On this course you’ll explore these new protein sources, and how they can be used in new products. Ultimately you’ll gain an understanding of the chemical, biological and nutritional fundamentals of proteins, how they can be derived from various sources - and the various consumer issues that may affect their adoption.

Educators will facilitate from 3-28 June 2019.

This activity has received funding from EIT Food, the innovation community on Food of the European Institute of Innovation and Technology (EIT), a body of the EU, under the Horizon 2020, the EU Framework Programme for Research and Innovation

What topics will you cover?

Over a series of in-depth videos, this course covers:

Week 1:

  • Fundamentals of Proteins
  • New protein sources (Cereal proteins, proteins from pulses, insect proteins, microbial proteins and proteins from microalgae)

Week 2:

  • The issue of protein fractionation and isolation
  • Technofunctionality & Application Scenarios (Interfacial behavior, network formation and texturing of alternative proteins)

Week 3:

  • Application scenarios (Mimicking fat systems, protein enriched beverages, texture and mouthfeel of alternative proteins)
  • Nutritional aspects I (Proteins in human physiology, allergenicity of proteins)

Week 4:

  • Nutritional aspects II (Adverse reactions to cereal proteins)
  • The consumers view and consumer adoption behavior
  • Round table discussion: Key messages & Future Perspectives on Use of Alternative Proteins

What will you achieve?

By the end of the course, you'll be able to...

  • Gain an understanding of the fundamentals of proteins (chemical/biological/nutritional perspectives)
  • Understand how alternative proteins can be derived from various sources, and the difficult issue of designing suitable cascades of extraction processes
  • Understand through case studies how proteins function in applications and how to use proteins in food product formulations
  • Understand consumer issues surrounding the use of alternative proteins (acceptance/ethics/sustainability)

Who is the course for?

This course would suit professionals in the food sector working in small, medium or large enterprises, globally. It would be of particular interest to raw material providers and ingredient companies - as well as businesses that design new products (e.g. vegetarian, vegan, or ethical foods).

Who will you learn with?

Jochen  Weiss

Jochen Weiss

I am a Food Engineer, and have been engaged in research, innovation and teaching in this area for about 20 years. I currently serve as Chair of the Dept. of Food Physics and Meat Science at Hohenheim.

Anna Macready

Anna Macready

Programme Director and Lecturer in Consumer Behaviour and Marketing at the University of Reading and Registered Public Health Nutritionist

Richard Frazier (Educator)

Richard Frazier (Educator)

I am Professor of Food Science at the University of Reading and contribute to FutureLearn as an educator.

Jan Delcour

Jan Delcour

I am Professor of Food chemistry at KU Leuven in Leuven, Belgium. My research focus is in the area of cereal science and technology. I contribute to FutureLearn as an educator.

Leen Van Campenhout

Leen Van Campenhout

I am Professor at KU Leuven. My research is dedicated to the microbial quality of food and feed, with special attention to the microbial safety and valorisation opportunities for insects.

Ilse Fraeye

Ilse Fraeye

I am an assistant professor at KU Leuven Technology Campus Ghent. My research focuses on meat technology. I teach several classes in food chemistry and food processing.

Johan Robben

Johan Robben

I am professor at KU Leuven, teaching biochemistry, molecular biology and genomics. My current research is focused on protein-DNA/RNA interactions and directed evolution of nucleic acid-binding protei

Who developed the course?

EIT Food is Europe’s leading food innovation initiative, with the aim to create a sustainable and future-proof food sector.

Founded in 1818 after devastating famines, the University of Hohenheim is a profile university focusing on research and educational programs in agricultural, natural, social and communication sciences.


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What's included?

This is a premium course. These courses are designed for professionals from specific industries looking to learn with a smaller group of like-minded individuals.

  • Unlimited access to this course
  • Includes any articles, videos, peer reviews and quizzes
  • Certificate of Achievement to prove your success when you're eligible
  • Download and print your Certificate of Achievement anytime
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