ThinkTech! Alternative Proteins

2-days Online Course „Alternative Proteins“ 08. + 09.12.2021 – digital

08.12.2021 – Protein fractionation by Fraunhofer IGB
09.12.2021 – Extrusion technologies by DIL e.V.

Application fee:

€595 one-time

Earlybird fee: €395 one-time – Application deadline: 21. November 2021

An applicant is invoiced after acceptance to the course.

Application via DreamApply: (Opens external link in new windowThinkTech! Alternative Proteins)


The ThinkTech! educational program will enable participants to develop skills related to novel food processing technologies focusing on technical aspects, as well as the related soft skills. Thus, participants’ critical thinking on the development of sustainable food technology solutions will be enhanced, so that they are able to appraise unintended consequences like product performance or sustainability implications. 


Are you interested in the implementation of advanced technologies for processing alternative proteins in your company? As alternative proteins are still a growing market segment by consumer demand, food technologists are facing the challenge to adopt novel food technologies. In the online course “Alternative Proteins”, theoretical as well as practical inputs will be given in the pilot plants of DIL e.V. and Fraunhofer IGB.  We will deal with the implementation of new technologies in companies of the food industry focusing on extrusion technologies and electro-membrane filtration. 


Our mission is to give you detailed theoretical and practical knowledge about several technologies and skills: 

• Approaches for protein fractionation from plant and microbial sources (EMF = electro-membrane filtration, PLE = Pressurized Liquid Extraction, PCT = Pressure Change Technology)
• Extrusion technology for processing of alternative proteins
• Inspection of sustainability aspects of the production and advanced technologies


The courses are organized in cooperation between the DIL German Institute of Food Technologies e. V., the Fraunhofer Institute for Interfacial Engineering and Biotechnology IGB and the University of Helsinki and are part of the EIT Food program.

If you are interested, please follow the Opens external link in new windowlink and apply on the Opens external link in new windowEIT Food platform!

If you need more information, please contact Dr. Karin Wiesotzki via mail ( ) or phone (+49 5431 183 313)!

Who is it for?

• Professionals/specialist of food industries (and biotechnology)
• Employee of departments product innovation, product development, R&D or comparable

Programme structure:

2-days Online Course Alternative Proteins

December 8, 2021

Focus on the first day: protein fractionation, microbial proteins by the Fraunhofer IGB

09:00 – 09:15 Welcome
Dr. Ana Lucía Vásquez-Caicedo, Dr. Karin Wiesotzki (DIL e.V.), Prof. Bodo Steiner

09:15 – 09:45 Lecture 1:
Summary of survey results on participants’ prior technology- and innovation-related knowledge
Prof. Bodo Steiner

09:45 – 11:00 Lecture 2:
Introduction to sustainability standards and LCA relevant to food processing business
Prof. Bodo Steiner

11:00 – 11:10 Coffee break, walk around

11:10 – 11:40 Lecture 3:
Insects biorefinery concept
Dr.-Ing. Susanne Zibek

11:40 – 12:10 Lecture 4:
Algae proteins: biorefinery concept
Dr. Ulrike Schmid-Staiger / Konstantin Frick

12:10 – 12:40 Lecture 5:
Electrically assisted separation technologies
Dr.-Ing. Carsten Pietzka

12:40 – 13:30 Lunch Break

13:30 – 13:35 Welcome, introduction to praxis

13:35 – 13:45 Future Proteins

13:50 – 14:50 Practical live demonstration:

Recovery of Proteins from Algae biomass: Overview of DSP technology including Pressure Change Technology (PCT) and Electro Membrane Filtration (EMF) and Analytics
Dr. Ana Lucía Vásquez-Caicedo, Lucas Trendl, Dr.-Ing. Carsten Pietzka

14:50 – 15:20 Results and Interpretation

15:20 – 15:30 Coffee break

15:30 – 16:30 Quiz & Farewell

December 9, 2021

Focus on the second day: extrusion technologies by DIL e.V.

09:00 – 09:05 Welcome
Dr. Karin Wiesotzki (DIL e.V.), Dr. Ana Lucía Vásquez-Caicedo, Dr. Peter Holl (DIL e.V.)

09:05 – 09:50 Lecture 1:
Basics of food extrusion
Dr. Volker Lammers (DIL e.V.)

09:50 – 10:35 Lecture 2:
Use of textured proteins in meat products and meat analogues
Dr. Marie Christine Baune (DIL e.V.)

10:35 – 10:45 Coffee Break

10:45 – 11:45 Practical live demonstration 1:
Texturized soy protein
Carolin Bommes (DIL e.V.)

12:00 – 12:45 Lunch

12:45 – 13:30 Lecture 3:
Applications of alternative proteins
Dr. Volker Lammers (DIL e.V.)

13:30 – 14:30 Practical live demonstration 2:
High moisture extrusion of soy protein
Carolin Bommes (DIL e.V.)

14:30 – 14:45 Coffee break

14:45 – 15:30 Lecture 4:
Downstream analytics and upscaling of extrusion technologies
Dr. Volker Lammers (DIL e.V.)

15:30 – 16:00 Quiz

16:00 – 16:15 Q&A & Farewell


• DIL German Institute of Food Technologies e. V.
• Fraunhofer Institute for Interfacial Engineering and Biotechnology IGB
• University of Helsinki