Practical Short Course – Food Texture Technology

The 3rd Practical Short Course on Food Texture Technology : Hydrocolloids, Emulsions and Proteins is taking place this year on November 30rd and December 1st 2015 in Lille, France.

During this short course Gilles Maller, Clextral VP and R&D Director will give a lecture about Meat Replacers by Protein Extrusion.

In the meantime you can visit our pages dedicated to Textured Proteins or watch the video about Textured Vegetable Protein Production.

Register ! Click here to learn more about registration and the short course full program 

textured proteins nuggets    Textured protein production

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