RoomKitchen Lab
Max participants10 people
Duration1 day · 6 hrs
Suitable for: owners of whey, plant-protein and meal-replacement brands
Problems solved: lumping when mixed, beany flavour, a gritty feel in the throat
What you'll learn and do
- Protein Selection: the differences between isolate, concentrate and hydrolysate, and when to use each
- Texture Modifiers: using xanthan gum / guar gum for a smooth texture
- Flavoring System: a flavour-pairing guide for each type of protein
- Lab Workshop: techniques to fix dissolving problems (instantizing)
What you leave with
- One protein shake formula, in one flavour, with a smooth texture that dissolves easily
Taught by
After the course
→ If you want to take this work further after the course, the TIBD team can do it with you. Learners can ask them to get in touch from their account after class.
Non-degree / Credit bank
Hours from this course count toward: Non-degree: Food & Health Innovation (draft) · 6 hrs How it works →
Articles
2026-09-18Food label statements split into nutrition claims and health claims with different conditions. The types, the nutrient thresholds, the evidence required, and examples of what passes and what does not.
2026-09-22Extract to capsule: set the daily dose from actives and Thai FDA limits, size it by capsule fill capacity, then pick form, excipients, shell and documents.
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