The objective of this course is to evaluate plant-based alternatives that can be used instead of animal milk in terms of their composition, production processes, functional properties, and consumer acceptance. Additionally, the nutritional, sustainability, and regulatory aspects of these alternative products are examined.

* History and market development of plant-based milks * Technology of soy, almond, oat, coconut, rice, and other plant-based milks * Compositional differences of plant-based milks * Homogenization, stabilization, and shelf-life techniques * Modifications of protein, fat, and sugar * Fermented plant-based dairy products * Nutritional and allergenicity assessments * Sensory properties and consumer perception of plant-based milks * Labeling and regulations