#Protein
Products Business Course

Add Protein Nutrition to Your Food Products!

Duration

3 Weeks

Batch Starts From

12-08-2026

Fees

₹ 6,000

Mode

Online

About #Program

India's protein story is shifting fast from a fitness-category niche to a mainstream nutrition need. Nearly 3 in 4 Indians consume less protein than the recommended daily requirement, and the country's protein-based product market valued at over ₹44,000 crore in 2025 is projected to nearly quadruple over the next decade. This is creating a wide-open opportunity for entrepreneurs who can turn everyday food categories bakery, dairy, snacks, atta, ready-to-cook premixes into protein-enriched products. This course takes participants from the fundamentals of protein science to the business of building a protein-based food product covering ingredient selection, formulation and fortification, category-specific applications, manufacturing and scale-up, quality and regulatory compliance, and the costing and pricing decisions that make a protein product commercially viable. Participants will also work through an applied product idea across the course, moving from concept to a feasibility-tested, positioned product.

First in India, a Protein specific Training

Category-specific product development

Mentors having protein industry setup experience

Access to a Pan-India entrepreneur community

Who Should Do This #Course?

Join the course if you are

Aspiring entrepreneurs entering the protein space

Bakery, dairy, snacks, or atta business owners

Food processing unit owners exploring new categories

Nutrition or food technology professionals

Anyone with a protein-based product idea

#Syllabus

What will you learn?

Module 1

Fundamentals of Proteins

  • Structure, nutrition, and India's protein gap
  • Functional foods and consumer trends
  • Global and Indian protein industry overview
  • Entrepreneurship opportunities in the protein sector

Module 2

Types & Sources of Protein

  • Plant-based and animal/dairy-based protein sources
  • Comparing nutrition, functionality, and cost
  • Choosing sources for product and audience

Module 3

Protein Variations - Concentrate, Isolate & Hydrolysate

  • Concentrate, isolate, and hydrolysate differences
  • Protein content impact and cost trade-offs
  • Protein selection according to the product

Module 4

Ingredient Processing & Value Addition

  • Cleaning, grading, milling, and extraction
  • Concentration, isolation, and blending techniques
  • Quality testing and value addition

Module 5

Market Opportunity for Protein Products

  • Demand-supply gaps and consumer segmentation
  • Feasibility assessment for Protein Products
  • 44,000 crore protein market break up

Module 6

Product Formulation & Fortification

  • Principles of fortification and ingredient selection
  • Supporting ingredients: flavours, binders, emulsifiers
  • Recipe development and nutritional balancing
  • Product standardization and optimization

Module 7

Protein Applications in Bakery Industry

  • Suitable sources: whey, soy, pea isolates
  • Impact on dough, texture, and baking
  • Formulation adjustments and shelf-life factors

Module 8

Protein Applications in Dairy Industry

  • Suitable sources: whey, casein, milk protein
  • Impact on texture, stability, and trends
  • Processing challenges: heat and viscosity control

Module 9

Protein Applications in RTC Premix Industry

  • Suitable sources and formulation considerations
  • Market positioning of protein-enriched premixes

Module 10

Protein Applications in Snacks

  • Suitable sources: soy, pea, whey isolate
  • Impact on texture, crunch, and formulation
  • Protein bars and high-protein snack trends

Module 11

Protein Applications in Atta

  • Impact on dough, cooking, and formulation
  • Market positioning and consumer education

Module 12

Quality & Nutrition Compliance

  • Food safety, GMP, and quality control
  • Shelf-life assessment
  • Nutrition labelling and protein claims
  • Product documentation and traceability

Module 13

Commercial Setup

  • Production workflow, SOPs, and scale-up
  • Home scale vs large scale setup guidelines
  • Machinery, investment, and production planning
  • Production costing and pricing strategies
  • Profit margin, break-even, and working capital

Business Bonus Sessions

Mr. Aniruddha Suryawanshi

  • Importance of Branding and Marketing
  • Various strategies B2B vs B2C

Mr. Satish Deshmukh

  • Licenses Requirements & Compliances for Food Industry
  • Food Safety, Personal Hygiene, FSSAI Registration

Mr. Aditya Maheshwari

  • Business Plan & Project Report Preparation
  • Various Govt. Subsidy Schemes for Food Sector

Mr. Shubham Rao

  • Export Opportunities for Protein-Based Products
  • Formalities, Licenses and Processes for Export
  • How to Find Buyers?

Mr. Aniruddha Athawale

  • How to Build a Retailer & Distribution Network?
  • Sales & Marketing Strategies for Food Products

Mr. Siddhant Barve

  • Packaging for Protein Products
  • Types of Packaging Materials for Protein Products
  • Shelf Life, Storage & Labeling Requirements

Mr. Sunil Chandak

  • Project Selection, Feasibility Analysis
  • Steps of Planning for a Successful Venture
  • How to Do a Market Survey?

Time is running out,
Grab your spot #NOW

  • Hours
  • Minutes
  • Seconds

Meet Our #Mentors

Learn from Entrepreneurs

Additional #Benefits

What to expect on completion of course?

Live interactive online session with host support

Access to study material & networking opportunities with entrepreneurs across India

Limited batch size of 30 participants

Handholding support after the workshop

#FAQs

From our Participants' Experience

A)

We provide access to a community of protein and functional-food entrepreneurs, and our mentors continue to guide you after the training as well.

A)

Yes, the course is designed end-to-end, from product formulation to manufacturing, compliance, and costing, so you're confident to start your business.

A)

No prior technical background is required. The course starts from protein fundamentals and builds up, so it's accessible to first-time entrepreneurs as well as existing food business owners.

A)

7:30 PM to 9:00 PM

Course Language
  • Hindi

Registration Form

Course Fees
Live Online: 6000
07:30 PM-09:00 PM
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