Alternative Protein Product Development – Advanced
Overview
Dive into consumer perceptions, master essential processing techniques, and explore protein quality to meet the evolving demands of the alternative protein market.
This advanced micro-credential course offers food manufacturing professionals an in-depth understanding of alternative protein production.
With practical workshops and exclusive on-site visits to leading alternative protein manufacturers, you’ll gain hands-on experience and insights into developing high-quality, market-ready products. Plus, you'll learn to build a framework for techno-economic analysis, positioning you to drive innovation and optimize production in this growing field.
What you'll learn
By the end of this course, you will be able to:
- interpret chemical and physical properties of alternative proteins
- develop consumer perception of sensory attributes and nutritional value of alternative proteins
- incorporate the different processing techniques in alternative protein food production
- apply different processing techniques for food production
(for example; extrusion, fermentation, air classification of proteins and other techniques)
- test and analyse sensory and texture in food products
- develop a framework for techno-economic analysis.
Aims
This unique course will give participants both theoretical and hands-on practice to gain the necessary understanding and skills in analysing consumer perceptions, processing techniques, protein quality, sensory and texture properties and developing frameworks for techno-economic analysis.
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)
Consumer perception; Protein Quality.
Day 2: Virtual Live (Lecture, tutorial, quiz assessment)
Processing techniques; Sensory and texture testing and analysis; Techno-economic analysis.
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.
Day 5: Site Visit
Participants will visit industry partners who specialise in food development and manufacturing for alternative proteins.
This course is ideal for businesses and professionals eager to lead in the growing alternative protein market.
This course is useful for organisations currently undertaking alternative proteins food production and wanting to develop new product.
The content is designed for people in food manufacturing industries. Participants may have completed the first micro credential in the series, the Alternative Protein Product Development – Fundamentals.
If they have not completed this course participants will need some knowledge on alternative protein food production.
The micro credential will be suitable for:
- Food Production Managers
- Food research and development staff
- Food scientists / technologists
- Food Quality control personnel
- Nutritionists.
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.
It is assumed you have completed study in one of the following areas:
- food science and technology, nutrition and quality control, or
- have equivalent knowledge, expertise, or workplace experience.
This is an advanced level course. Participants should have basic knowledge of food science and technology, nutrition and quality control.
Recommended minimum academic requirement is a diploma in the field of food and/or health science.
It is not mandatory to have completed the Alternative Protein Product Development – Fundamentals course.
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
ADP Teaching Studio
| When | Time | Where | Session Notes |
|---|---|---|---|
| Mon 25 Aug 2025 | 9am - 2:30pm (UTC+10:00) | ||
| Tue 26 Aug 2025 | 9am - 2:30pm (UTC+10:00) | ||
| Wed 27 Aug 2025 | 9am - 2:30pm (UTC+10:00) | ADP Teaching Studio - ADP Teaching Studio | |
| Thu 28 Aug 2025 | 9am - 2:30pm (UTC+10:00) | ADP Teaching Studio - ADP Teaching Studio | |
| Fri 29 Aug 2025 | 9am - 2:30pm (UTC+10:00) | ADP Teaching Studio - ADP Teaching Studio |
Facilitators
Valeria Messina