Alternative Protein Product Development – Fundamentals
Overview
Gain essential skills in alternative protein product development with this industry-focused microcredential course.
Designed for professionals and innovators in the food sector, this course covers protein chemistry, characterisation, and functionality through hands-on workshops at the University of Sydney's purpose-built laboratories located at the Australian Technology Park.
Discover applications in plant-based, fermentation-derived, and cultivated proteins to drive sustainable food innovation. By completing this course, you’ll be equipped to create and enhance high-quality, innovative products in the rapidly growing alternative protein industry.
What you'll learn
By the end of this course, you will be able to:
- interpret the chemical and physical properties of alternative proteins
- identify & apply appropriate methods to analyse alternative proteins in food
- analyse functional properties of proteins which are important for product development
- understand the applications of alternative proteins in the food industry.
Aims
This unique course will give participants both theoretical and hands-on practice to gain the necessary understanding and skills in the chemistry, functionality and characterisation of alternative proteins. Participants will be able to use this knowledge to implement rational product development to analyse and design foods using alternative proteins in a faster and more efficient way.
Content
Day 1: Virtual Live (Lecture, tutorial, quiz assessment)
Introduction to alternate proteins; Food Protein chemistry; Protein characterisation.
Day 2: Virtual Live (Lecture, tutorial, quiz assessment)
Protein functionality; Applications of Alternative proteins in Food Industry.
Day 3: Practical Workshops (in ATP Lab)
Applying knowledge from the Lectures and Tutorials, participants will utilise techniques to develop alternative proteins in food production.
Day 4: Practical Workshop with Group Presentation (Assessment)
Participants will be assigned into groups and will be given an assessment task requiring them to apply the knowledge they have learnt throughout the course. Each group will present their findings with all participants contributing and presenting.
This course is ideal for businesses and professionals eager to lead in the growing alternative protein market.
Perfect for food production companies looking to innovate with alternative proteins or those new to this field, the course provides foundational skills for developing cutting-edge products. Tailored for the food manufacturing industry, it’s suitable for participants with limited experience in alternative protein production.
This course is recommended for:
- Food Production Managers
- Food research and development staff
- Food scientists / technologists
- Food Quality control personnel
- Nutritionists.
Elevate your team’s capabilities and be at the forefront of sustainable food production.
This course will be delivered using a combination of online live sessions, practical workshops and self-paced learning on our learning management platform, CANVAS.
Materials
Participants enrolled in the course will have access to learning management platform, CANVAS, where instructions, schedule timings, lecture recordings and learning materials can be accessed.
Participants will also have access to the 'ED discussion' platform, where questions about any topic related to the course can be asked.
Software
Participants will need a device (laptop or desktop) and stable internet connection that will support Zoom to attend the virtual live sessions. Attending the Zoom sessions on a mobile phone is not recommended as it will not support an effective learning experience.
This is an introduction level course. It is assumed you have undertaken study in at least one of the following areas:
- food science and technology, nutrition and quality control, or
- have equivalent knowledge, expertise, or workplace experience.
It is not a requirement to have worked directly with alternative protein food product(s).
Recommended minimum academic requirement is a diploma in the field of food and/or health science.
At the end of Day 1 and 2, quizzes will be conducted online during the sessions. Participants will be tested on their understanding of key concepts outlined during the sessions lectures. Answers will be marked overnight to provide feedback to participants before they start the next session, and highlight areas that need further explanation.
The final assessment on Day 4 will require students to work in groups of 2-3, in the lab under supervision, at completion of the practical workshops. They will need to prepare a short presentation for the group on a set task relating to topics in the course. All members of the group will need to participate in the presentation.
Any prescribed texts or recommended readings will be uploaded in learning management platform, CANVAS.
Upcoming classes
Online
| When | Time | Where | Session Notes |
|---|---|---|---|
| Mon 26 May 2025 | 9am - 2pm (UTC+10:00) | Live - Online | |
| Tue 27 May 2025 | 9am - 2pm (UTC+10:00) | Live - Online | |
| Wed 28 May 2025 | 9am - 2pm (UTC+10:00) | ADP Teaching Studio - ADP Teaching Studio (plus self-paced online learning) | |
| Thu 29 May 2025 | 9am - 2pm (UTC+10:00) | ADP Teaching Studio - ADP Teaching Studio (plus self-paced online learning) |
Facilitators
Valeria Messina