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.
Contact the course director for information on current or future offerings.
Penn State - Ingredion Plant-Based Yogurt Alternative Short Course
When
October 22, 2024 8:00 AM to October 24, 2024 4:00 PM
Where Erickson Food Science Building, University Park, PA
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