Annual Practice Short Course on Texturized Vegetable Protein and Other Soy Products

12th Annual Practical Short Course on Food Extrusion: Cereals, Protein & Other Ingredients (Formerly "Texturized Vegetable Protein & Other Soy Products") Organized by the Food Protein Research & Development Center Texas Engineering Experiment Station the Texas A&M University System OBJECTIVES OF SHORT COURSE • Examine the processing of different food ingredients. • Study the applications and benefits of texturized vegetable protein (TVP) in different food systems. • Identify current practices for processing TVP. • Explore extrusion processing and its hardware. • Learn and understand whole grain cereals and legumes processing. • Demonstrate different food related equipment in operation.