Introduction

The global demand for sustainable and nutritious food solutions has driven rapid growth in the plant-based meat industry. Extrusion technology has emerged as a leading method for producing meat analogues that replicate the texture, taste, and sensory experience of traditional meat. Extrusion of Plant-Based Meat Analogues Training Course provides in-depth knowledge of extrusion processes, raw material selection, equipment handling, and innovative approaches to meet the rising consumer demand for healthy, eco-friendly, and protein-rich alternatives.

Participants will gain a strong foundation in the principles of high-moisture and low-moisture extrusion, formulation optimization, and quality assurance for plant-based meat analogues. With a combination of theoretical insights and practical case studies, the course empowers food technologists, R&D professionals, and industry leaders to create products that align with consumer trends, environmental sustainability, and market competitiveness.

Programme Curriculum

Extrusion of Plant-Based Meat Analogues Training Course

Introduction

Course Objectives

Understand fundamentals of extrusion technology in plant-based meat production.
Explore raw material functionality and protein sources for meat analogues.
Analyze high-moisture extrusion techniques for fibrous textures.
Evaluate process parameters for achieving meat-like sensory properties.
Gain insights into extrusion equipment design and maintenance.
Learn strategies for product innovation and scalability.
Study market trends and consumer preferences in plant-based proteins.
Apply quality control and food safety measures in extrusion operations.
Investigate protein structuring and fiber alignment during extrusion.
Assess sustainability benefits and challenges in plant-based meat.
Examine regulatory frameworks and labeling requirements.
Design prototypes for plant-based meat analogues using extrusion.
Enhance problem-solving skills with real-world industry case studies.

Organizational Benefits

Enhanced product innovation capabilities.
Improved understanding of consumer-driven market demands.
Increased efficiency in extrusion operations.
Development of competitive plant-based meat products.
Strengthened R&D capacity for sustainable solutions.
Improved compliance with international food standards.
Optimized use of raw materials for cost-effectiveness.
Increased organizational reputation in the alternative protein sector.
Expanded market opportunities in global food industries.
Strengthened workforce skills and technical knowledge.

Target Audiences

Food technologists and R&D scientists
Extrusion equipment engineers and operators
Quality assurance and food safety professionals
Product developers and formulation experts
Nutritionists and dieticians focusing on plant-based diets
Food business entrepreneurs and startups
Sustainability and environmental officers
Academic researchers and students in food technology

Course Duration: 5 days

Course Modules

Module 1: Fundamentals of Plant-Based Extrusion

Principles of extrusion technology
Protein structuring in extrusion processes
High-moisture vs. low-moisture extrusion
Equipment overview and operational basics
Industrial applications in plant-based meat
Case Study: Soy protein extrusion for meat substitutes

Module 2: Raw Material Functionality and Selection

Plant proteins: soy, pea, wheat gluten, faba bean
Role of starches, fibers, and fats
Functional ingredients for texture and flavor
Ingredient interactions in extrusion
Nutritional considerations in formulation
Case Study: Pea protein blends for texture optimization

Module 3: High-Moisture Extrusion Technology

Process parameters for fibrous texture
Moisture content and structuring effects
Cooling die design and its role
Protein alignment and fiber formation
Texture and sensory evaluation methods
Case Study: High-moisture extrusion of pea protein

Module 4: Low-Moisture Extrusion Technology

Differences between low- and high-moisture extrusion
Expansion and texturization principles
Applications in dry textured vegetable protein (TVP)
Storage and rehydration characteristics
Use in ready-to-cook applications
Case Study: Wheat gluten-based TVP production

Module 5: Process Optimization and Scale-Up

Key extrusion parameters and adjustments
Scale-up challenges and solutions
Energy efficiency in extrusion operations
Industrial vs. pilot-scale considerations
Troubleshooting common extrusion issues
Case Study: Scaling up plant-based chicken analogue

Module 6: Quality Assurance and Food Safety

HACCP in extrusion facilities
Microbial safety of plant-based meats
Allergen management strategies
Texture and flavor consistency control
Regulatory compliance in food safety
Case Study: Quality assurance in pea protein extrusion

Module 7: Innovation and Product Development

Emerging trends in plant-based meat innovation
Use of flavoring systems and binders
Consumer-driven product design
Advanced protein blends and new raw materials
Texture and flavor masking techniques
Case Study: Development of plant-based beef burgers

Module 8: Sustainability and Market Outlook

Environmental benefits of plant-based meats
Carbon footprint reduction strategies
Circular economy in plant protein sourcing
Market trends and growth opportunities
Future challenges in plant-based extrusion
Case Study: Sustainability analysis of soy protein extrusion

Training Methodology

Interactive lectures with multimedia presentations
Hands-on case study discussions
Group problem-solving and brainstorming exercises
Practical demonstrations of extrusion principles
Knowledge assessments through quizzes and activities

Register as a group from 3 participants for a Discount

Send us an email: info@fineskilltrainingcenter.org or call +254769199797

Certification

Upon successful completion of this training, participants will be issued with a globally- recognized certificate.

Tailor-Made Course

We also offer tailor-made courses based on your needs.

Key Notes

a. The participant must be conversant with English.

b. Upon completion of training the participant will be issued with an Authorized Training Certificate

c. Course duration is flexible and the contents can be modified to fit any number of days.

d. The course fee includes facilitation training materials, 2 coffee breaks, buffet lunch and A Certificate upon successful completion of Training.

e. One-year post-training support Consultation and Coaching provided after the course.

f. Payment should be done at least a week before commence of the training, to Fineskill Training Center account, as indicated in the invoice so as to enable us prepare better for you.

Key

Skills & Software Covered

Extrusion technology plant protein formulation texture analysis

Programme Fee

Duration: 5 Days

Method: Online or Physical

Online Price: $1,000

Physical Price: $1,500

Certification: Accredited Certificate

View Available Dates 📄 Download Course Outline (PDF)

Available Sessions

Location

Month

Year

Sep 21 2026

21 Sep — 25 Sep 2026

💻 Online / Virtual session

Online $1,000