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

Webinars

December 10, 2025

Interesterified Fats in the Food Supply: Functionality, Usage Trends, and Health

Interesterified fats are seeing rapid adoption as functional alternatives to partially hydrogenated and saturated fats. This webinar brings together leading experts to examine how interesterification changes fat structure and performance in foods.

Register here: https://aocs-org.zoom.us/webinar/register/WN_f326bsSzRbe4bzSy59lILg

Learn More

Webinars (On-Demand)

Protein 2.0: Innovating Through Industry Challenges – On-Demand Webinar

The alternative protein industry is at a pivotal moment. After an initial wave of enthusiasm, the sector is now navigating a period of recalibration. Join us for a forward-looking discussion with two leaders who are shaping the future of food.

Learn More

Webinars

November 03, 2025

Protein 2.0: Innovating Through Industry Challenges

The alternative protein industry is at a pivotal moment. After an initial wave of enthusiasm, the sector is now navigating a period of recalibration. Consumer expectations are shifting, business models are evolving, and questions about scale and sustainability remain front and center. At the same time, innovation in protein technology has never been more exciting….

Learn More