Alternative Dairy Products and Technologies

Harjinder Singh is a Distinguished Professor and Director of the Massey Institute of Food Science and Technology. He is also the Co-Director of the Riddet Institute, a National Centre of Research Excellence in food science and nutrition. Professor Singh's research focuses on milk protein structures and functionality, food emulsions, protection and encapsulation of bioactive compounds, and digestive behavior of food structures. He has published over 300 research papers in international journals, and is co-inventor of 15 patents some which have formed the basis of commercial innovations. He has presented over 110 keynote addresses at national and international conferences. Dr. Alejandra Acevedo-Fani is a Senior Scientist with a background in Food Science and Technology on a mission to unlock the potential of future food materials, their techno-functional properties and impact on digestion and human health. She has professional expertise in physical and functional characterisation of protein-rich and lipid-rich food materials (e.g. emulsions, oil bodies, plant proteins, dairy proteins), product development, and mimicking digestion of foods using dynamic in vitro models.

• PART 1 Overview of milk: The gold standard1. Milk composition, processing and manufacture of milk products2. Nutrition and health aspects of milk and milk productsPART 2 Plant-based milk alternatives3. Environmental impact and life cycle analysis of plant-based milk alternatives4. Legume-based milk: raw materials, processing, physicochemical and sensory properties (e.g. soya milk)5. Cereal-based milk: raw materials, processing, physicochemical and sensory properties (e.g. oat milk)6. Nuts and seeds-based milk: raw materials, processing, physicochemical and sensory properties (e.g. almond milk)7. Digestion behaviour of plant-based milks8. Nutrition and health aspects of plant-based milk alternativesPart 3 Plant-based yoghurt, cheese and cream alternatives9. Plant-based yoghurt: production, physicochemical, organoleptic and nutritional aspects10. Plant-based probiotic formulations: progress and challenges11. Plant-based cheese alternatives: production, physicochemical, nutritional, and organoleptic aspects12. Plant-based cream and ice cream alternatives: production, physicochemical and organoleptic and nutritional aspects13. Nutritional aspects of plant-based yoghurt and cheese products14. Recent innovations and patent landscape in plant-based dairy alternativesPart 4 Biotechnological advances in producing dairy components15. Overview, challenges and opportunities in utilizing biotechnologies for producing dairy ingredients16. Molecular farming to produce milk components (e.g. proteins and fats): production, functionality and food applications17. Precision fermentation technologies to produce milk components: production, functionality and food applications18. Functionality and utilization of dairy ingredients derived from biotechnologies