Vegane und vegetarische Fleischersatzprodukte

Students should master the basics of structuring animal and vegetable proteins in traditional manufacturing processes – know innovative technologies for structuring (vegetable) proteins for vegan and vegetarian products and describe the processes, – be able to use shaping processes for structuring animal and vegetarian products to evaluate vegetable proteins on the basis of colloidal interactions and to develop modification approaches. Course content: Production processes and description of the structure formation of proteins – in sausage products (cooked, scalded and raw sausage), – in vegan and vegetarian substitute products made from animal proteins from milk and egg and vegetable proteins from peas, sunflower, soy, etc.