Alternative Dairy Products and Technologies

PART 1 Overview of milk: The gold standard<br>1. Milk composition, processing and manufacture of milk products<br>2. Nutrition and health aspects of milk and milk products<br><br>PART 2 Plant-based milk alternatives<br>3. Environmental impact and life cycle analysis of plant-based milk alternatives<br>4. Legume-based milk: raw materials, processing, physicochemical and sensory properties (e.g. soya milk)<br>5. Cereal-based milk: raw materials, processing, physicochemical and sensory properties (e.g. oat milk)<br>6. Nuts and seeds-based milk: raw materials, processing, physicochemical and sensory properties (e.g. almond milk)<br>7. Digestion behaviour of plant-based milks<br>8. Nutrition and health aspects of plant-based milk alternatives<br><br>Part 3 Plant-based yoghurt, cheese and cream alternatives<br>9. Plant-based yoghurt: production, physicochemical, organoleptic and nutritional aspects<br>10. Plant-based probiotic formulations: progress and challenges<br>11. Plant-based cheese alternatives: production, physicochemical, nutritional, and organoleptic aspects<br>12. Plant-based cream and ice cream alternatives: production, physicochemical and organoleptic and nutritional aspects<br>13. Nutritional aspects of plant-based yoghurt and cheese products<br>14. Recent innovations and patent landscape in plant-based dairy alternatives<br><br>Part 4 Biotechnological advances in producing dairy components<br>15. Overview, challenges and opportunities in utilizing biotechnologies for producing dairy ingredients<br>16. Molecular farming to produce milk components (e.g. proteins and fats): production, functionality and food applications<br>17. Precision fermentation technologies to produce milk components: production, functionality and food applications<br>18. Functionality and utilization of dairy ingredients derived from biotechnologies