ThinkTech! Alternative Proteins

Online & on-site course / Nov. 29th-30th


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.

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. University of Helsinki will give insights into LCA and sustainability of usage of alternative proteins. We will deal with the implementation of new technologies in companies of the food industry focusing on extrusion technologies and electro-membrane filtration.

Programme structure

2-days Course Alternative Proteins – All times in CET

November 29, 2022

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

09:00 – 09:15 Welcome

Dr.-Ing. Ursula Schließmann/Dr. Ulrike Schmid-Staiger… (Fraunhofer IGB);

Dr. Karin Wiesotzki and Dr. Peter Holl (DIL e.V.)

09:15 – 09:45 Lecture 1:

Summary of survey results on participants’ prior technology- and innovation-related knowledge

Prof. Bodo Steiner (University of Helsinki)

09:45 – 11:00 Lecture 2:

Introduction into sustainability standards in food processing and LCA

Prof. Bodo Steiner (University of Helsinki)

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

11:10 – 11:40 Lecture 3:

Algae proteins: biorefinery concept

Dr. Ulrike Schmid-Staiger (Fraunhofer IGB)

11:40 – 12:10 Lecture 4:

Alternative proteins from Fungi: challenges of cultivation

Dr.-Ing. Susanne Zibek (Fraunhofer IGB)

12:10 – 12:40 Lecture 5:

Dairy alternatives: Use of alternative proteins and innovative fermentation processes to generate desired textural and sensorial properties

Christian Zacherl (Fraunhofer IVV)

12:40 – 13:30 Lunch break

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

13:35 – 14:05 Practical live demonstration at the Fraunhofer IGB, Stuttgart

Recovery of proteins from algae biomass: Algae production / Overview on downstream processes including pressure change technology (PCT)

Lucas Trendl, Ulrike Schmid-Staiger etc.

14:05 – 14:20 Coffee break

14:20 – 14:50 Practical live demonstration at the Fraunhofer IVV, Freising

Ingredient pilot plant: from seed to functional protein ingredient

Food Technicum: Dairy alternatives and fermentation

14:50 – 15:20 FRAGEN

15:20 – 15:30 Coffee break

15:30 – 16:30 Quiz, Q&A, Farewell

November 30, 2022

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

09:00 – 09:05 Welcome

Dr. Karin Wiesotzki (DIL e.V.), Dr. Peter Holl (DIL e.V.)

09:05 – 09:50 Lecture 1:

Extrusion Basics – Principles and Practice

Dr. Volker Lammers (DIL e.V.)

09:50 – 10:35 Lecture 2:

Use of textured proteins in meat products and meat analogues

Dr. Marie Christin Baune (DIL e.V.)

10:35 – 10:45 Coffee Break

10:45 – 11:45 Practical live demonstration 1:

_Texturized soy protein

Srinivaas Murali

12:00 – 12:45 Lunch

12:45 – 13:30 Lecture 3:

Applications of alternative proteins for High-Moisture Extrusion

Christoph Pernutz

13:30 – 14:30 Walk to the pilot hall

14:00 – 14:30 Practical live demonstration 2

_High moisture extrusion of soy protein

Srinivaas Murali

14:30 – 14:45 Coffee break

14:45 – 15:30 Lecture 4:

Scaling Extrusion Processes – From Prototype to Production

Dr. Volker Lammers (DIL e.V.)

15:30 – 16:00 Q&A

16:00 – 16:30 Quiz & Farewell