INFORM seminars are only available to AOCS members. No additional registration is required. Return to this page on event day for access instructions. Use the Add to Calendar button in the right column to save the date. 

Course Description

Producing plant-based milk beverages that are nutritionally equivalent to bovine milk is a major challenge in the food industry. Nutritional components, like protein and fat impact the sensory and physical properties of the finished beverages. This seminar describes how alt-milk beverages are made and how macronutrients affect their physical properties.

 

Meet the Instructor

Seyhun Gemili is a Senior Principal Scientist at PepsiCo Global R&D, where he leverages over a decade of experience in the food and beverage industry. With a Ph.D. in Food Science from the University of Wisconsin-Madison, he is an expert in dairy and non-dairy protein ingredients and their application in food products.

His work focuses on developing innovative solutions to improve the physical properties and stability of protein-based beverages, including shelf-stable milk alternatives.
Seyhun’s expertise is widely recognized in the field of macronutrient interactions in food systems.

 

Dates & Times

Feb 12, 2025
10:00 am - 11:00 am CT (Chicago, USA; UTC-06)

Pricing

Free for AOCS Members

Education Type

  • INFORM seminars

Delivery Method

  • On-Demand

Topics

  • Health and Nutrition
  • Member Only
  • Protein and Co-Products

Share

View event

Learning Objectives

Learners will walk away with a better understanding of the following:

  • The processing steps for making a plant-based beverage.
  • The industry standards for batching, thermal processing, and homogenization.
  • The purpose of each plant-based beverage ingredient and how changes in nutritional contents affect the final product.
  • The nutritional profile for the primary plant source of an alternative milk beverage and when fortification is needed based on their inherent macronutrients.
  • How a beverage’s viscosity, precipitation, and color relate to the consumer experience.

Learning Outcomes

After attending this INFORM seminar, you will understand how the texture, color, and taste of an alternative milk product can be tuned by considering the plant-source and its protein and fat levels. 

Who Should Attend

AOCS Members Interested in:
-Beverage production
-The nutritional profile of plant-sources
-Understanding how fat content alters a high-protein beverage
-Color analysis

Location & Pricing

FREE for AOCS Members
Join to unlock access

Instructor(s)

Headshot of a man with a friendly smile, wearing a dark denim shirt against a plain gray background.

Seyhun Gemili

Senior Principal Scientist

PepsiCo Global

Related Resources & Education

Masterclasses

Fat Crystallization

This masterclass will be divided into two parts. The first will cover the fundamental aspects of fat crystallization. After a short Q&A session, the second will delve into the compositional details of fats and the design of functional fat phases and discuss specific applications.

Learn More

INFORM seminars

Effect of Macronutrients on Physical Properties of Shelf-Stable Milk Alternative Beverages

This seminar describes how alt-milk beverages are made and how macronutrients affect their physical properties.

Learn More

INFORM seminars

Plant-based, insects, single-cell organisms, precision fermentation…what are the emerging sources of proteins?

Animal protein substitutes receive a lot of attention for environmental, economic, and ethical reasons. While food manufacturers have used soy and gluten for decades, in recent years new, diverse protein sources have emerged. In this INFORM seminar, we will go through these traditional and emerging sources, present their manufacturing processes, compare their functional properties, along…

Learn More