Value Chain | Plant-based Meat

Crop Selection, Optimisation, & Biofortification

The initial stage of the plant-based meat production process involves a comprehensive approach to crop selection, optimisation, and biofortification. Crop selection is based on rigorous criteria such as high protein content, growth efficiency, minimal environmental impact, and compatibility with subsequent processing stages. This step involves extensive research and field trials to identify the most promising crop varieties. Optimisation efforts focus on enhancing crop yield, improving resistance to pests and diseases, and increasing tolerance to various climatic conditions. Advanced breeding techniques and genetic engineering are employed to introduce desirable traits. Biofortification is a crucial component, involving genetic and agronomic methods to enrich crops with essential nutrients like vitamins, minerals, and amino acids. This ensures that the crops provide a robust nutritional foundation for plant-based meat production. These enhanced crops are meticulously analysed for their nutritional content and functional properties, ensuring they meet the stringent requirements for further processing. The combination of these efforts ensures a reliable and high-quality supply of the raw materials that will serve as building blocks for nutritious and sustainable plant-based meat products.

Common Equipment Used


Soil testing kits	Irrigation systems	Greenhouses
Genetic sequencers	Pest control systems	Greenhouses


Soil testing kits
Irrigation systems
Greenhouses
Genetic sequencers
Pest control systems

Associated Job Archetypes

Plant Geneticist

Crop Cultivation

Following the selection and optimisation of crops, the cultivation step involves growing optimised crops under controlled and sustainable conditions. This process encompasses soil preparation, planting, irrigation, and pest management. Precision agriculture techniques are employed to monitor and manage crop health, ensuring optimal growth conditions. Technologies such as drones and satellite imagery are used to monitor crop health, identify nutrient deficiencies, and detect pest infestations early. Integrated pest management strategies reduce the need for chemical pesticides, promoting a healthier ecosystem. Crop rotation and other sustainable practices are implemented to maintain soil fertility and reduce environmental impact. Harvesting is meticulously timed to ensure that crops are at their peak nutritional value. Post-harvest handling includes cleaning, drying, and preparing the crops for transportation to processing facilities. This step is critical as it directly impacts the quality and consistency of the raw ingredients used in plant-based meat production. The cultivated crops are stored under optimal conditions to preserve their nutritional integrity and are then transported to processing facilities where they undergo further transformation.

Common Equipment Used


Tractors	Irrigation systems	Satellite imagery systems
Drones	Harvesters	Satellite imagery systems


Tractors
Irrigation systems
Satellite imagery systems
Drones
Harvesters

Associated Job Archetypes

Plant Geneticist

Primary Ingredient Extraction, Fractionation, & Purification

Once the crops are harvested, the ingredient development process begins with the extraction, fractionation, and purification of proteins, oils, fibres, and starch-rich components.

This begins with mechanical or chemical extraction methods to isolate target molecules from the raw plant materials.

Mechanical extraction involves milling and grinding the crops, followed by processes such as wet milling, centrifugation, and filtration to separate the proteins from other components. Chemical extraction may use solvents or enzymatic treatments to break down cell walls and release proteins. The extracted proteins are then fractionated using techniques like ultrafiltration and chromatography, which separate proteins based on their molecular size, solubility, and functional properties. Purification steps, including additional filtration and drying, are employed to remove impurities and concentrate the desired protein fractions. The goal is to obtain high-purity protein isolates or concentrates that serve as the building blocks for plant-based meat products. Each batch of protein isolate undergoes rigorous testing to ensure it meets the required specifications for purity, functionality, and nutritional content. This step is crucial for ensuring the consistency, functionality, and nutritional quality of the final product.

Ingredient Extraction: The initial step involves extracting target components from the plant matrix. The extraction methods include dehulling, milling, solvent extraction, cold pressing, steam distillation, or other techniques. Even after extraction, the obtained mixture still contains unnecessary compounds with unwanted features.

Fractionation and Purification: Fractionation is the process of separating the extracted mixture into different fractions based on specific properties such as molecular weight, solubility, or chemical structure. Dry fractionation can be achieved through sieving, sifting, air classification, electrostatic separation, or a combination of these solvent-free techniques. In contrast, wet fractionation uses solvents to extract, precipitate, and centrifuge proteins, oils, carbohydrates, and fibres. Techniques like chromatography, filtration, distillation, or crystallisation are used to isolate and refine these fractions to the standard of purity needed for the desired ingredient. These purified ingredients are then supplied to product developers for final modification.

These ingredients developed can be categorised as primary ingredients or secondary ingredients. Primary ingredients are less advanced ingredients that are not structured (this includes protein isolates, flavour molecules, vitamins, binders, etc.), while secondary ingredients are more advanced and require mechanical force/structuring to create (e.g., texturised proteins, alternative fats).

Common Equipment Used


Protein extractors	Chromatography systems	Spray dryers
Centrifuges	Filtration units	Spray dryers


Protein extractors
Chromatography systems
Spray dryers
Centrifuges
Filtration units

Associated Job Archetypes

Food Technologist

Primary Ingredient Modification & Functionalisation

After the primary ingredients are extracted and purified, they undergo modification and functionalisation to enhance their properties for use in plant-based meat products. Modification techniques, such as enzymatic hydrolysis, chemical modification, and thermal processing alter the structure and improve functionalities like solubility, gelation, and emulsification through chemical, physical, or biological treatments. Examples include:

Salt washing, chemical hydrolysis, and precipitation improve gelation
Heat application modifies structure and reduces antinutrients
Cold plasma treatment enhances functionality and stability
Ball milling boasts hydrophobicity
Sonication improves solubility, emulsification, and foaming
Glycation enhances functionality and stability
Enzyme hydrolysis improves solubility

These processes are designed to mimic the functional characteristics of animal proteins, making plant-based proteins suitable for creating meat-like textures and flavours. This step ensures that the primary ingredients are optimised for further processing and end-product formulation. The modified proteins are tested for their functional properties and nutritional content, ensuring they meet the stringent requirements for plant-based meat production.

Common Equipment Used


Enzymatic reactors	Thermal processors	Mixers
Chemical reactors	Homogenizers	Mixers


Enzymatic reactors
Thermal processors
Mixers
Chemical reactors
Homogenizers

Associated Job Archetypes

Food Technologist

Sensory Analysis & Consumer Testing

Consumer testing and sensory analysis are crucial steps in the product development cycle for alternative protein products. The primary goals are to assess how well the product aligns with consumer preferences, identify areas for improvement in flavour, texture, aroma, appearance, and overall appeal, and gather insights into potential market reception.

Sensory attributes typically evaluated include:

Flavour: The overall taste profile, including sweetness, bitterness, sourness, and umami.

Texture: Mouthfeel, chewiness, firmness, and juiciness.
Aroma: The smell and its intensity.
Appearance: Colour, shape, and visual appeal.
Aftertaste: The lingering flavour after consumption.

Sample sizes and testing methodology: Testing usually involves a mix of trained sensory panels and a larger group of untrained consumers representing the target audience. Depending on the scope of the test, the size of the consumer panel can range from 50 to several hundred participants. Trained panels often include 10-20 experts, while larger consumer tests might involve 100-200 participants for more comprehensive feedback.

Participants are typically asked to rate each attribute on a scale (e.g., 1-10) or provide qualitative feedback. Common methods include:

Hedonic scaling: Participants rate their overall like or dislike of the product.
Descriptive analysis: Trained panels provide detailed feedback on specific attributes.
Preference mapping: Statistical methods are used to correlate consumer preferences with product attributes.

Data from these tests are analysed both statistically and qualitatively. Statistical analysis helps identify trends, correlations, and significant differences between product variants. Qualitative insights provide context to the numerical data, offering a deeper understanding of consumer preferences.

Based on the results, the product formulation may be adjusted, followed by further rounds of testing. This iterative approach ensures that the final product is fine-tuned to meet consumer expectations, increasing its chances of market success. By systematically gathering and analysing feedback, manufacturers can make informed decisions that enhance the product’s appeal, ensuring it resonates with the intended market segment.

Common Equipment Used


Sensory booths	Aroma analysers	Group facilities
Taste testing kits	Statistical software	Group facilities


Sensory booths
Aroma analysers
Group facilities
Taste testing kits
Statistical software

Associated Job Archetypes

Food Technologist

Application Scientist

Nutritionist

Regulatory Affairs

Navigating regulatory requirements for plant-based meat involves ensuring product safety, proper labelling, and compliance with regional and international standards.

Safety assessment: Regulatory affairs teams compile scientific evidence to demonstrate the safety of food products. This may involve toxicology studies, allergen assessments, and other safety evaluations.

Labelling and claims: Product labels need to provide clear information about the ingredients, nutritional content, and any specific claims made by the product, adhering to local and international regulations.

Regulatory compliance: Regulatory affairs teams liaise with authorities and submit necessary documentation to ensure compliance with the regulatory framework. If products are being introduced into various markets, regulatory affairs teams must consider and navigate the specific regulations of each country or region.

This function bridges the innovation and scientific aspects of product development with the legal and regulatory requirements necessary for market access.

Common Equipment Used


Regulatory databases	Compliance tracking systems	Communication tools
Documentation software	Legal reference materials	Communication tools


Regulatory databases
Compliance tracking systems
Communication tools
Documentation software
Legal reference materials

Associated Job Archetypes

Upcoming Info

Food Application Formulation

The food application formulation step is dedicated to creating a final product that not only mimics the taste and texture of conventional meat but also aligns with consumer preferences and culinary expectations. This stage involves combining of primary and secondary ingredients along with formulation adjustments to consider flavourings, functional ingredients, nutrition, aroma, and other organoleptic properties essential for the desired product. The key ingredient components in plant-based meat include:

Proteins provide structure and firmness in plant-based products by creating a gelled network during the texturisation process. Examples include soy protein isolate, textured vegetable protein (TVP), pea protein isolate, and wheat gluten.

Fats like sunflower, coconut, and canola oils introduce lubrication to products, enhancing juiciness.

Texture modifiers—starches, gums, or hydrocolloids—alter product viscosity and change springiness and cohesiveness.
Flavourings replicate the umami and meaty flavours of conventional meat while masking any off-notes from the plant-based ingredients.
Preservatives ensure the product remains fresh and safe for consumption over its shelf life.

Binders like methylcellulose or transglutaminase play a vital role in chemically or physically binding ingredients, providing cohesiveness and compactness to the final product.
Vitamins fortify the nutritional aspects of the final plant-based product.
Water is needed for hydrating ingredients and acts as a plasticiser during the texturisation process, ensuring processability and moisture in the final product.

The formulation will be adjusted to enhance flavour, texture, and functionality. Collaborations between chefs and food scientists help to develop recipes and cooking methods that optimise the product’s performance in various culinary applications. This step also involves the inclusion of additional ingredients, such as spices, herbs, and marinades, to create diverse flavour profiles. This step ensures that the plant-based meat product is not only nutritionally adequate but also delicious and easy to prepare.

This step requires a deep understanding of ingredient interactions and formulation science to create a balanced and palatable product. The formulation process is iterative, involving numerous trials and sensory evaluations to achieve the optimal combination of ingredients. The selected secondary ingredients are blended with the primary ingredients in precise proportions, and the mixture is tested for its functional properties, sensory attributes, and shelf stability. This step ensures that the plant-based meat product has the desired characteristics, including taste, texture, and nutritional value, and is ready for further processing into final products.

Common Equipment Used


Sensory evaluation tools	Flavour analysers	Blenders
Cooking equipment	Mixers	Blenders


Sensory evaluation tools
Flavour analysers
Blenders
Cooking equipment
Mixers

Associated Job Archetypes

Food Technologist

Application Scientist

Nutritionist

Post-Processing

Post-processing is a crucial step that enhances the final plant-based meat product’s texture, flavour, and appearance. This involves a series of mechanical and thermal treatments. Some examples are listed below:

Shaping, tearing, and forming plant-based meat products can be done to mimic traditional meat forms, such as burgers, sausages, or nuggets.
Coating, battering, and breading are applied to enhance flavour, create a crispy texture, or provide a protective layer.
Some plant-based meats are partially or fully cooked—including baking, steaming, or frying—before reaching supermarket shelves or consumers.
Marination can be employed to infuse flavours into the product. This can involve soaking plant-based meat in a mixture of liquids and spices to enhance taste.
Freezing is used for preservation, extending product shelf life, and maintaining quality.

This step is crucial for ensuring the plant-based meat product is convenient, appealing, and ready for consumer use.

Common Equipment Used


Forming machines	Breading machines	Packaging machines
Coating machines	Ovens	Packaging machines


Forming machines
Breading machines
Packaging machines
Coating machines
Ovens

Associated Job Archetypes

Food Technologist

Application Scientist

End Product Packaging & Labelling

The labelling and packaging processes are crucial to bringing plant-based products to market and ensuring that consumers are informed about the product’s unique characteristics.

Firstly, accurate ingredient labelling and nutritional information needs to be ensured. Adherence to local and international regulations regarding food labelling includes providing information on ingredient lists, allergens, batch coding, expiration dates, plant-based certifications, and serving size suggestions. Furthermore, providing comprehensive nutritional information, including protein content, vitamins, minerals, and other relevant details will be required. It is also important that instructions on storage conditions and handling (e.g., freezing, cooking, and refrigeration) ensure that consumers maintain the product’s quality and safety. Lastly, market-informed packaging is essential for capturing consumer attention. The labelling and packaging process is not only about providing information but also about creating a trustworthy brand image.

Common Equipment Used


Packaging machines	Sealers	Packaging design software
Labelling machines	Barcode printers	Packaging design software


Packaging machines
Sealers
Packaging design software
Labelling machines
Barcode printers

Associated Job Archetypes

Application Scientist

Nutritionist

Scale up of Plant-Based Meat Process

Scaling up production involves transitioning from small-scale prototypes to commercial quantities. This requires adjustments in ingredient proportions, processing times, and other parameters to maintain product integrity. Pilot plants are employed to optimise the scalability of the production process before investing in full-scale production plants.

Implementing Good Manufacturing Practices (GMP) is required to ensure the safety, quality, and hygiene of the manufacturing process. GMP involves environment control, equipment calibrations, and strict operation protocols to prevent contamination.

Scaling up the extrusion process presents many challenges for preserving consistency and quality at a larger scale. Achieving precise control over variables like temperature, pressure, and feed rate, while ensuring uniformity in texture, flavour, and nutritional content across batches, becomes complex with high production volumes. Successful scaling requires adjustments in extruder engineering, formulation, and processing parameters to handle greater throughput. This includes addressing challenges related to heat distribution, residence time, and pressure differentials. Cost-effectiveness in the scale-up process is also a concern.

Common Equipment Used


Industrial-scale mixers	Process monitoring tools	Extruders
Automated control systems	Large-scale fermenters	Extruders


Industrial-scale mixers
Process monitoring tools
Extruders
Automated control systems
Large-scale fermenters

Associated Job Archetypes

Extrusion Operator

Quality Assurance

Quality Assurance (QA) is a proactive approach focused on preventing defects or issues before they occur. This effort involves the entire organisation, with each department implementing systematic processes to ensure that products meet predefined quality standards throughout the manufacturing process. QA activities include developing and enforcing standard operating procedures (SOPs), conducting regular audits and inspections, and implementing preventive measures to avoid defects and ensure product consistency. QA teams work closely with production and Quality Control (QC) teams to monitor critical control points and address any issues that arise. This step ensures that the final product is safe, high-quality, and meets consumer expectations, thereby maintaining brand integrity and regulatory compliance. Continuous improvement initiatives are undertaken to enhance product quality and operational efficiency. QA plays a vital role in maintaining the trust and satisfaction of consumers, ensuring the long-term success of plant-based meat products in the market.

Common Equipment Used


Inspection tools	SOP documentation systems	Quality management systems (QMS)
Audit software	Laboratory testing equipment	Quality management systems (QMS)


Inspection tools
SOP documentation systems
Quality management systems (QMS)
Audit software
Laboratory testing equipment

Associated Job Archetypes

Upcoming Info

Manufacturing

The manufacturing step involves the large-scale production of plant-based meat products using optimised processes and equipment. This includes the continuous operation of mixing, extrusion, shaping, and cooking systems to produce consistent, high-quality products. Manufacturing also involves strict adherence to hygiene and safety protocols to prevent contamination and ensure product safety. Production schedules are managed to meet market demand while minimising waste and optimising resource use. This step is the culmination of all previous efforts, transforming raw ingredients into finished products ready for distribution and sale. Regular quality checks are conducted throughout the manufacturing process to ensure that products meet the required standards. Efficient manufacturing processes are essential for maintaining product quality and ensuring the success of the plant-based meat brand in the market.

Common Equipment Used


Large-scale mixers	Cooking systems	Packaging lines
Extruders	Quality control instruments	Packaging lines


Large-scale mixers
Cooking systems
Packaging lines
Extruders
Quality control instruments

Associated Job Archetypes

Extrusion Operator

Quality Control

Quality Control (QC) is a reactive approach that concentrates on identifying and correcting defects in the final product. It is often performed by a specific department or team responsible for inspecting, testing, and sampling products. QC activities involve testing raw materials, sampling products at various stages of production, conducting inspections during production, and performing final product testing. Any deviations from quality standards are documented, and corrective actions are taken to address the issues. QC ensures that only products that meet the highest quality criteria reach the market, maintaining consumer trust and satisfaction. The QC team works closely with the manufacturing and Quality Assurance (QA) teams to ensure that all quality standards are met. Continuous monitoring and testing are essential for maintaining the high quality of plant-based meat products, ensuring they meet consumer expectations and regulatory requirements.

Common Equipment Used


Laboratory testing equipment	Sensory evaluation tools	Contamination detection systems
Sampling tools	Data analysis software	Contamination detection systems


Laboratory testing equipment
Sensory evaluation tools
Contamination detection systems
Sampling tools
Data analysis software

Associated Job Archetypes

Upcoming Info

Final Distribution & Sales

The final stage involves distributing the finished plant-based meat products to retailers, food service providers, and direct-to-consumer channels. This step includes logistics planning to ensure timely and efficient delivery, inventory management to maintain adequate stock levels, and sales strategies to promote the products. Effective distribution and sales are crucial for maximising market reach and consumer adoption. This stage also involves gathering feedback from retailers and consumers to inform future product development and marketing efforts. Ensuring that the products are available, accessible, and appealing to consumers is key to the success of the plant-based meat brand. Distribution channels are carefully selected to optimise market reach and efficiency. Sales strategies are developed to promote the products and attract consumers, ensuring the long-term success of the plant-based meat brand.

Common Equipment Used


Logistics software	Sales tracking tools	Customer relationship management (CRM) systems
Inventory management systems	Transportation vehicles	Customer relationship management (CRM) systems


Logistics software
Sales tracking tools
Customer relationship management (CRM) systems
Inventory management systems
Transportation vehicles

Associated Job Archetypes

Upcoming Info

Secondary Ingredient Sourcing & Formulation

With the primary ingredients modified and functionalised, the next step involves the development of advanced secondary ingredients. Primary ingredients are less advanced ingredients that are not structured (this includes protein isolates, flavour molecules, vitamins, binders, etc.), while secondary ingredients are more advanced and require mechanical force/structuring to create (e.g., texturised proteins and alternative fats)

Common Equipment Used


Mixers	Flavour analysis instruments	pH meters
Blenders	Moisture analysers	pH meters


Mixers
Flavour analysis instruments
pH meters
Blenders
Moisture analysers

Associated Job Archetypes

Food Technologist

Protein Texture Development

Developing the texture of plant-based proteins to closely resemble that of animal meat is a critical step in plant-based meat production. The goal is to employ mechanical, thermal, or biological texturisation methods that transform the globular proteins in plants to mimic the aligned and crosslinked fibrous proteins in animals and the hierarchical structure of molecules, contributing to the texture of animal skeletal muscle.

Mechanical texturisation methods involve applying heat and shear to create aligned protein fibres. The main processes used in the industry include high- and low-moisture extrusion, shear cell technology, 3D printing, wet spinning, and electrospinning. Notably, high- and low-moisture extrusion has been the most scalable and successful method for recreating plant-based products. The former is utilised for recreating whole-muscle structures, while the latter creates dry-textured vegetable proteins.

Biological techniques like enzyme treatments and fermentation can also be utilised to promote cross-linking and gelling of plant-based formulations.

These processes are carefully controlled to achieve the desired texture and mouthfeel, which are key to consumer acceptance. This step bridges the gap between the raw ingredients and the final product, ensuring that the plant-based meat mimics the sensory properties of conventional meat. The extruded protein mixtures are cooled and cut into desired shapes and sizes, ready for further formulation and processing.

Common Equipment Used


Wet spinning machines	Electrospinning machines	Shear cell devices
3D printers	Extruders


Wet spinning machines
Electrospinning machines
Shear cell devices
3D printers
Extruders

Associated Job Archetypes

Food Technologist

Extrusion Operator

Oil Structuring

Oil structuring is a crucial technique in plant-based meat production to replicate the texture and mouthfeel of animal fat. One common method is oleogelation, where liquid oils, such as coconut oil or sunflower oil, are converted into gel-like structures using natural structuring agents like plant-based waxes, fatty acids, or proteins. The process of creating oleogels begins with dispersing these structuring agents into the chosen oil. The mixture is then heated to dissolve the agents uniformly, allowing them to interact with the oil on a molecular level. Upon cooling, the structuring agents crystallise or form a three-dimensional network that traps the liquid oil within its structure, resulting in a gel-like consistency. Incorporating oleogels into plant-based formulations mimics the solid fat in animal products, providing the desired juiciness, mouthfeel, and melting behaviour in plant-based meat alternatives.

Common Equipment Used


Mixers	Blenders	Homogenisers


Mixers
Blenders
Homogenisers

Associated Job Archetypes

Food Technologist

Micronutrient Delivery Systems

Micronutrient delivery systems are incorporated into the formulation to enhance the nutritional profile of plant-based meat products. This step involves the encapsulation and integration of essential vitamins, minerals, and other micronutrients to ensure they are bioavailable and stable throughout the product’s shelf life. Techniques such as microencapsulation, nanotechnology, and emulsification are used to protect and deliver these nutrients effectively. Microencapsulation involves coating micronutrients with protective layers to prevent degradation and enhance absorption in the body. Nanotechnology can create nanoscale particles that improve the stability and bioavailability of nutrients. Emulsification helps to evenly distribute fat-soluble vitamins and other nutrients throughout the product. The goal is to fortify the plant-based meat with micronutrients that are often lacking in plant-based diets, such as vitamin B12, iron, and omega-3 fatty acids. This step is crucial for creating a nutritionally balanced product that meets the dietary needs of consumers. The fortified products undergo rigorous testing to ensure the stability, bioavailability, and sensory attributes of the added nutrients are maintained, providing a healthful and appealing final product.

Common Equipment Used


Microencapsulation equipment	Emulsifiers	Nutrient analysers
Nanotechnology devices	Homogenisers	Nutrient analysers


Microencapsulation equipment
Nanotechnology devices
Nutrient analysers
Emulsifiers
Homogenisers

Plant-Based Meat

What is Plant-Based Meat?

Why Talent is Needed

Your Impact

Value Chain Map

Value Chain Map

Job Archetype Map

Application Scientist

Plant Geneticist

Food Technologist

Nutritionist

Extrusion Operator

Food Technologist

Job Role and Functions

University Majors

Food Science & Technology

Material Science

Chemical Engineering

Adjacent Industries

Food Industry

Beverage Industry

Specialty Ingredient Industry

Technical Skills

Food Chemistry

Understanding the chemical properties and reactions of food components to optimise product formulations.

Microbiology

Knowledge of microorganisms affecting food safety and quality.

Food Processing Techniques

Proficiency in various food processing methods such as extrusion, fermentation, and preservation.

Quality Control and Assurance

Implementing and maintaining quality standards throughout the production process.

Regulatory Compliance

Ensuring all products meet local and international food safety and labelling regulations.

Sensory Evaluation

Conducting sensory tests for product taste, texture, or appearance.

Project Management

Coordinating R&D projects from conception to production.

Training Platforms

We’re actively working to expand this section

We’re actively working to expand this section

Tufts University

Cellular Agriculture & Biofabricated Foods

University of California, Berkeley

Alternative Meat: Product Design & Customer Need Finding

Temasek Polytechnic (TP) New Course Development

Module on Plant-Based and Cultivated Meat

Unilever Food Solutions (UFS) and NYP Collaboration

Future Foods Module Development

Nanyang Polytechnic (NYP) Diploma in Food Science and Nutrition

Guest Lectures on Alternative Proteins

University of Hohenheim

Vegane Alternativen zu Fleisch- und Milchprodukten [Processing and Analysis of Alternatives to Meat and Dairy Products]

The University of Veterinary Medicine Hannover (TiHo)

Master’s Programme in Food Process and Product Engineering

Gujarat Biotechnology University (GBU)

MSc Biotechnology Course Elective: Smart Proteins in Plant, Medical, Animal and Industrial Applications

We’re actively working to expand this section

We’re actively working to expand this section

We’re actively working to expand this section

We’re actively working to expand this section

Singapore Institute of Technology (SIT) and Bühler Short Course

Extrusion and Texture-Characterisation of Plant-Based Meat Formulations

Singapore Polytechnic (SP) Short Course

Formulating Plant-Based Meat Products

Hebrew University of Jerusalem

FoodTech in Hebrew University of Jerusalem

University of California, Davis

Cultivated Meat Short Course: Cultivated Meat 101

Tei Hai Colledge and Israeli Innovation Authority

Food-Techies Programme

Israel Institute of Technology

Innovation in FoodTech & BioTech

Please explore the other courses currently available in your region.

We’re actively working to expand this section

We’re actively working to expand this section

We’re actively working to expand this section

We’re actively working to expand this section

We’re actively working to expand this section

Bridge2Food

Plant-Based Proteins & Foods Course Americas