Functionality of Alternative Proteins
- Faculty
Faculty of Agricultural Science and Landscape Architecture
- Version
Version 1 of 24.07.2025.
- Module identifier
44B0877
- Module level
Bachelor
- Language of instruction
German, English
- ECTS credit points and grading
5.0
- Module frequency
only winter term
- More information on frequency
The modul is taken place at the end of the lecture-free period of the previous sommer semester (week 37-38).
- Duration
1 semester
- Special features of the module
2 weeks - full time
- Brief description
The contents of the module "Alternative Proteins" are taught in a practical, two-week blocked practical course. During this time, various alternative food proteins are investigated using a multi-level approach, focusing on their biochemical and functional properties, their application in food, and the final products properties.
- Teaching and learning outcomes
- Biochemical properties of alternative food proteins
- Functional and physical properties of alternative food proteins
- Applications and limitations of alternative proteins
- Influence of the protein sources on final product properties
- Scientific work, communication, and writing
- Overall workload
The total workload for the module is 150 hours (see also "ECTS credit points and grading").
- Teaching and learning methods
Lecturer based learning Workload hours Type of teaching Media implementation Concretization 80 Laboratory activity - Lecturer independent learning Workload hours Type of teaching Media implementation Concretization 70 Creation of examinations -
- Further explanations
The module consists of a two-week practical course. Following this, the experiments and results are summarized in a report. This report represents the final examination results.
- Graded examination
- Field work / Experimental work or
- Project Report, written
- Ungraded exam
- Regular participation
- Exam duration and scope
Written interpretation, evaluation and discussion of the experiments (project report/protocol).
The writing is done during the semester. The report is due at the end of the semester.
- Recommended prior knowledge
Participation in the module "Alternative Proteins" (44B0872)
- Knowledge Broadening
- Participants are be able to independently examine proteins for their relevant properties in food.
- Participants have an overview of the properties and potential applications of alternative proteins and will be able to evaluate them.
- Participants will be familiar with relevant techniques for isolating, characterizing, and applying food proteins.
- Knowledge deepening
- Participants are aware of the possibilities and limitations of specific proteins.
- Participants will be familiar with relevant properties and applications of proteins from different sources.
- Knowledge Understanding
- Participants are be able to independently examine proteins for their relevant properties in food.
- Participants have an overview of the properties and potential applications of alternative proteins and will be able to evaluate them.
- Participants will be familiar with relevant techniques for isolating, characterizing, and applying food proteins.
- Application and Transfer
The knowledge gained from this module is relevant to all food processes. Proteins are an integral part of food. Their properties and behavior in foods are essential for food processing. Knowledge of proteins is particularly essential with regards to plant and microbial proteins and sustainable processes.
- Academic Innovation
The module compares the properties of conventional/animal proteins and novel proteins from plant and microbial sources.
- Communication and Cooperation
- Participants formulate their experiments and the insights gained from them.
- Participants can comment on, document, and present their experiments in a scientific report.
- The participants can evaluate and compare their results and can discuss them in a greater context
- Literature
Manickavasagan, A., Lim, L. T. & Ali, A. Plant Protein Foods. Plant Protein Foods 1–519 (2022) doi:10.1007/978-3-030-91206-2/COVER.
Rehm, H. & Letzel, T. Der Experimentator: Proteinbiochemie/Proteomics. Der Experimentator: Proteinbiochemie/Proteomics (2016) doi:10.1007/978-3-662-48851-5.
Hamatschek | Lebensmitteltechnologie | 3. Auflage | 2024 | beck-shop.de. https://www.beck-shop.de/hamatschek-lebensmitteltechnologie/product/37426961?srsltid=AfmBOoqjlu2UJzjVgb-UF0j3v7Y6U_nQjd8gEIlFSlI7Qe21_-GfjFJO.
Hettiarachchy, N. S. ., Sato?, Kenji., Marshall, M. R. . & Kannan, Arvind. Food Proteins and Peptides?: Chemistry, Functionality, Interactions, and Commercialization. (Taylor & Francis, 2016).
Arntfield, S. D. & Maskus, H. D. Handbook of Food Proteins. Handbook of Food Proteins 233–266 (2011).
Zayas, J. F. Functionality of Proteins in Food. Functionality of Proteins in Food (1997) doi:10.1007/978-3-642-59116-7.
McClements, D. J. & Grossmann, L. Next-generation plant-based foods: Design, production, and properties. Next-Generation Plant-based Foods: Design, Production, and Properties 1–573 (2022) doi:10.1007/978-3-030-96764-2/COVER.
- Applicability in study programs
- Food Production Engineering and Business
- Food Production Engineering and Business B.Eng. (01.09.2025)
- Managing Sustainable Food Systems
- Managing Sustainable Food Systems B.Sc. (01.09.2025)
- Person responsible for the module
- Ewert, Jacob
- Teachers
- Dirks-Hofmeister, Mareike