The aim of the Plant Based Processing unit is to provide students with knowledge of the quality requirements of plant raw materials used in the production of vegan food, modern methods of producing plant protein as a substitute for animal protein in the vegan diet, technological processes and operations used in the production of plant analogues of animal products.
The Nutrition unit was designed to provide participants with knowledge related to types of vegetarian diets, indicating the differences and pointing to vegan diet characteristics. This unit aims to educate participants about the dietary patterns of vegan diets. The unit also aims to explain the nutritional value of vegan diets, their pros and cons, and the possibilities to increase the nutritional value of plant-based diets from a nutritional point of view. Additionally, the students will learn about the bioavailability of nutrients in vegan diets and methods to reduce anti-nutrients in vegan food. The unit emphasizes the basic principles of increasing the nutritional value of vegan diets. Practical aspects of vegan dishes will be presented and discussed. Health-related benefits and threats of plant diet consumption will be discussed based on scientific literature.
As part of the unit, legumes will be characterized in terms of their applicability in the production of vegan food. Known and used raw materials and products from legumes will be presented. The technology of their production will be described. The topics will include the Bioprocessing of Legumes, Some Important Legumes in Food Products.
This topic presents the importance of plant-based milk alternatives in nutrition, raw materials used for production, technological processes, the nutritional value of the final products
The unit covers the characteristics of the extrusion process used in the production of meat analogues.
The unit presents the dairy analogues topic, including and introduction, the technology of liquid dairy analogues, fermented dairy analogues, quark analogues, cheese analogues, and spread analogues.
The unit covers the structure, composition and functions of the basic components of eggs. Then the application and products made based on and with the participation of eggs are discussed. The next part of the unit covers basic raw materials that are substitutes for the structure and function of eggs. Finally, the basic technologies and equipment necessary for producing egg analogues are discussed, along with examples of commercial products.