In this 3-day hybrid short course, class participants will learn the difference and challenges in formulating yogurt alternatives versus traditional yogurts, understand the breadth and functionality of plant-proteins that are available for formulation, and take away a toolbox of solutions to formulating and processing in the yogurt alternative space.
- https://foodscience.psu.edu/events/penn-state-ingredion-plant-based-yogurt-alternative-short-course
- Penn State - Ingredion Plant-Based Yogurt Alternative Short Course
- 2024-10-22T08:00:00-04:00
- 2024-10-24T16:00:00-04:00
- In this 3-day hybrid short course, class participants will learn the difference and challenges in formulating yogurt alternatives versus traditional yogurts, understand the breadth and functionality of plant-proteins that are available for formulation, and take away a toolbox of solutions to formulating and processing in the yogurt alternative space.
When October 22, 2024 8:00 AM to October 24, 2024 4:00 PM
Where Erickson Food Science Building, University Park, PA
Contact Dr. Josh Lambert
Contact Phone 814-85-5223
