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: Pervin Arı Akın, Research Affiliate, Agriculture and Agri-Food Canada’s Guelph Research and Development Centre
Bio: Pervin Arı Akın earned her Master’s degree in Grain Science and Industry from Kansas State University in 2017, where her thesis explored the development of chemically leavened gluten-free sorghum bread. She subsequently served as a Visiting Researcher at the U.S. Department of Agriculture, investigating factors influencing zein–whole sorghum flour dough formation and bread quality. Following this, she worked for over five years as a Food Engineer at the Plant-Based Food Research Center in Turkey. Her research contributions have resulted in over 22 publications and conference presentations in the fields of food and cereal science. Pervin is currently pursuing her Ph.D. in Food Science at the University of Guelph, where her research focuses on enhancing the functional properties and applications of plant proteins in food systems. As a Research Affiliate at Agriculture and Agri-Food Canada’s Guelph Research and Development Centre, she is investigating the macroscopic and microscopic properties of hydrocolloid–plant protein conjugates as gluten analogs for improving the quality of gluten-free bread.
Event Details:
Wednesday, May 7, 2025 12:00 - 12:45 p.m. EST
Through Zoom Webinar platform