Course on Texturized Vegetable Protein Planned

Course on Texturized Vegetable Protein Planned

COLLEGE STATION, TexasAone-week course on Texturized Vegetable Protein (TVP) will be presentedAug. 28 though Sept. 2 at Texas A&M University by staff, industryrepresentatives and consultants.

The program will cover topics including dry extrusion; fullfat soybean processing; extrusion-expelling of oilseeds; raw material selectionfor TVP; preparation and characteristics of soy flour, concentrates andisolates for TVP; single and twin screw extruders for TVP production; extrusiondies for TVP; effect of preconditioning; wheat gluten and its applicationsin TVP; cleaning, drying, cracking, dehulling and flaking of soybeans; millingand drying of TVP; applications of TVP in meat, meat products and vegetarianapplications;quality control and testing of finished products; dairyalternatives; soy beverages; identity preservation of soybeans; genetically modifiedorganism issues; soy flavor and processing economics of TVP. Demonstrations willinclude extrusion-expelling [per its use above] of soybeans, TVP production bysingle and twin screw extruders, fibrous soy protein and high-moisture meatanalog.

For more information, programs and applications forms, contactDr.Mian N. Riaz, Food Protein R&D Center, Texas A&M University,College Station, TX 77843-2476;Tel.(979) 845-2774;Fax (979) 458-0019;e-mail[email protected].