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Penn State - Ingredion Plant Based Yogurt Alternative Short Course

In this 2.5 day short course, the class participants will be able to understand the difference and challenges in formulating yogurt alternatives versus traditional yogurts, understand the breadth and functionality or 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, 2019 7:00 AM to October 24, 2019 12:00 PM
Where: 252 Erickson Food Science Building

In this 2.5 day short course, the class participants will be able to understand the difference and challenges in formulating yogurt alternatives versus traditional yogurts, understand the breadth and functionality or plant-proteins that are available for formulation, and take away a toolbox of solutions to formulating and processing in the yogurt alternative space.