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Food Extrusion: Cereals, Protein and Other Ingredients
Food Extrusion: Cereals, Protein and Other Ingredients

Food Extrusion: Cereals, Protein and Other Ingredients

August 16, 2015 to August 21, 2015
2476 TAMU College Station, TX 77843-2476 U.S.A. - College Station - Texas - United States
Lectures
08:00hs
8/18/2015
Rudder Tower, TA&MU
“Overview of Soyfoods and Applications of Extruded Textured Protein Products”
Speaker:
Dr. Mian N.Riaz
United States
Research
08:00hs
8/18/2015
Rudder Tower, TA&MU
09:00hs
8/18/2015
Rudder Tower, TA&MU
“Texturized Vegetable Protein in Meat and Vegetarian Applications”
Speaker:
Mac Orcutt
Mac Orcutt
09:00hs
8/18/2015
Rudder Tower, TA&MU
10:45hs
8/18/2015
Rudder Tower, TA&MU
“Quality Control and Testing of the Finished Textured Soy Protein”
Speaker:
Mike Fleckenstein
Mike Fleckenstein
10:45hs
8/18/2015
Rudder Tower, TA&MU
12:45hs
8/18/2015
Rudder Tower, TA&MU
“Functional Soy Protein: Meat Product Applications”
Speaker:
Mac Orcutt
Mac Orcutt
12:45hs
8/18/2015
Rudder Tower, TA&MU
14:00hs
8/18/2015
Rudder Tower, TA&MU
“The Use and Applications of Textured Wheat and Other Proteins”
Speaker:
Topher Dohl
Topher Dohl
14:00hs
8/18/2015
Rudder Tower, TA&MU
15:00hs
8/18/2015
Rudder Tower, TA&MU
“Raw Material Selection and Extrusion Processing of Texturized Vegetable Protein”
Speaker:
Brian Plattner
United States
Manager
15:00hs
8/18/2015
Rudder Tower, TA&MU
16:00hs
8/18/2015
Bus Leaves for Multiple Demonstrations:

1. “How to Incorporate Texturized Soy Protein in Foods”

2. “How to Incorporate Texturized Wheat Gluten in Foods”

3. “How to Incorporate Soy Isolates in Meat Products” 

 

16:00hs
8/18/2015