The Science and Technology of Plant-Based Ingredients for Food Applications
Issued on 23 Apr 2026 by
University College Cork - OVPTL
Expires: 23 Apr 2031
The Science and Technology of Plant-Based Ingredients for Food Applications course is an innovative new -2-day programme on the science underpinning the properties, functionality, and applications of plant-based ingredients. This course is designed to provide attendees with a deep understanding of plant-based ingredients, using a science-based learning approach. Learners who complete this digital badge will gain the knowledge needed to exploit plant-based ingredients in food product development and the skills to recognise the market opportunities of this sector.
Issuer
University College Cork - OVPTL
digitalbadges@ucc.ie
University College Cork (UCC) is a leading global university based in Cork City, Ireland. The Office of the Vice-President for Teaching & Learning at UCC promotes and supports excellence in teaching and to increase the quality of education at UCC.
Criteria
- Recognise the market opportunities for plant-based food
- Describe in detail the science of carbohydrates, protein and fat from plant sources
- Identify the characteristics of extraction methods for plant-based ingredients
- Describe the technological features of plant-based ingredients and the effect of processing on same
- Recognise how pre-treatments and modifications affect plant-based ingredient functionality and antinutrient levels
- Identify the potential of plant-based ingredients in developing food products
- Define the nutritional characteristics of plant protein and plant-based food
