Webinar: Extrusion Technology for Texturization of Plant Proteins: Ingredients, Processing , and New Developments
TDU & Good Food Institute (GFI) invite you to join us on a webinar tailored for students enrolled in courses such as Food Engineering and Technology, Food Biotechnology, Food Science, Biotechnology, and allied disciplines who are keen to learn more about the use of different protein sources and the process of extrusion.
Dr. Gurmeet Singh, Professor & Dean (Research and Outreach), TDU will be speaking at an enlightening webinar hosted by the Good Food Institute (GFI) India and The University of Trans-Disciplinary Health Sciences and Technology (TDU), titled ‘Extrusion Technology for Texturization of Plant Proteins: Ingredients, Processing , and New Developments.’
This event is tailored specifically for students enrolled in courses such as Food Engineering and Technology, Food Biotechnology, Food Science, Biotechnology, and allied disciplines who are keen to learn more about the use of different protein sources and the process of extrusion, and new developments in extrusion from a trailblazer in the field.
Event Details:
Date & Time: Wednesday, 12 June 2024, at 5:00 pm IST
Moderator: Amrutha Girivasan, Science & Technology Associate, GFI India
Guest speaker: Dr. Gurmeet Singh, Professor & Dean (Research & Outreach), TDU Bangalore
Registration Link: https://bit.ly/3UXH3Q3
Spaces for the webinar are limited, so it is encouraged that students register at their earliest convenience to secure their participation by clicking on this link.
We are looking forward to the valuable participation of students in what promises to be an informative and inspiring session.
Please feel free to reach out to amruthag@gfi.org if you have any questions or require further information.
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