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AgBio Workshops


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Innovations in Plant Proteins As Food Ingredients

The workshop provides a basic understanding of the use of plant proteins as food ingredients. Topic areas will cover recent market trends, industrial fractionation techniques, functionality, protein modification, effects of processing, and protein digestibility. The workshop will also involve a demonstration of some value-added innovations involving proteins, round table discussions, and introduce some emerging protein sources.

Refund Policy

A $20 administrative fee will be charged if notice to withdraw is received up to one week before the class starts. No refunds will be processed after this time. Non-attendance does not constitute notice of withdrawal and a refund will not be issued.

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Course Code: AGBIO100