April 20-22, 2021

In this 3-day virtual 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.

Event Partners

Bridge2Food logo
ICBM logo
future food-tech logo
cultured meat symposium
Reformulate logo
Sustainable Foods Conference logo
Space for Food