Food Cluster Webinar: Fermentation of Pea Protein - Plant Based Milk

Description:  Fermentation of Pea Protein - Plant Based Milk

This project aims to improve the quality of pea protein for use in plant-based beverages. Pea protein is a promising ingredient due to its nutritional value and potential economic benefits for Canada's pea processing industry. However, its beany flavor and solubility issues pose challenges in the beverage application. The project will explore fermentation technology to modify the protein's functional and organoleptic properties. Nutritional analyses and digestibility studies will be done as well. Fermented pea proteins will be formulated into beverages and scaled up for commercial production.

Our Speaker:  Raj Verma, Research Scientist, The Food Development Group

Bio: Raj Verma is a Research Scientist at The Food Development Group, bringing over 24 years of expertise in the Food Industry. Holding an MSc and Ph.D. in Dairy Technology, Raj specializes in low fat and sugar-free dairy products. His extensive experience includes leading teams in operations, research & development, new product development, and process improvement. Raj is adept in HACCP, ISO, SQF, and Lean Manufacturing principles. Currently, his work focuses on designing processes, application of new ingredients, and exploring the physico-chemical aspects of plant proteins, guiding projects from initial concept through to commercialization. His expertise includes plant automation and control of microbial contamination in high-paced food manufacturing environments.

Event Details:

Wednesday, April 9, 2025
12:00 - 12:45 p.m. EST

Through Zoom Webinar platform