The Soy Foods and Beverages Track, Basic Module has 15 educational topics that deal with various aspects of Soy related food and beverage applications in the human food industry. The course descriptions are provided herewith:

Introduction to SEC Basic Course

Soy Excellence Centre’s Basic Course will provide basic knowledge on soybean, its nutritional and health features, various aspects of soy beverages production technologies and product opportunities. By successfully completing the course, the participants will be able to gain the basic knowledge of soybean, from the seed structure, physical properties and chemical composition important for human food uses.  Learnings on the latest agriculture and sustainable practices, post-harvest technology and supply chain management which contribute to soybean quality that impact end-user products will also be discussed. Participants will also gain understanding on the production, characteristics and utilization of soy derivatives such as soy protein, soy oil and other soy ingredients, and introduced to their respective applications in food and beverage products.

The course lectures cover different extraction technologies for production of soya milk of different taste profiles. They will also learn about the fundamental of product formulation and product innovation to produce value added soy products. The module will also provide understanding to downstream processing of long-life soya beverage processing, inclusive of product blending and various aseptic heat treatment methods. Participants will also receive insights on the latest market trends and developments on soy beverage.

Further, the learners will be provided details on different soy products and food processing technologies, market trends and the value-added soy food products. Traditional soy food products and technologies to produce soy foods e.g. tofu, fermented soy foods and value-added ingredient or technology to create product differentiation in the markets are also explained. Participants will learn the latest market trends, soy food category, landscapes, and soy food product innovation such as the emerging plant-based food products for the Indian consumers.

Instructor Bio

COURSE AUTHORS

Yeong Boon Yee is Consultant and Senior Technical Director, Human Nutrition for U.S. Soybean Export Council for SE Asia (USSEC). Based in Singapore, Mrs. Yeong facilitates and coordinates the human nutrition programs including market development and technical assistance. A major area of her work over the past decade is in advancing knowledge and understanding on the role of soy in human health through education programs to increase awareness and understanding of recent scientific research and in technological improvements for soy products development.

Will McNair serves as Director of Human Nutrition and Oil for the U.S. Soybean Export Council. Prior to that, he fostered ties between USSEC and its members as Stakeholder Relations Manager. Before joining USSEC, McNair worked as a researcher at the University of Tennessee, focusing on conservation agriculture and oilseed markets. He also served as a contractor with the Foreign Agricultural Service (FAS), working as an analyst in the Buenos Aires embassy. Mr. McNair holds a bachelor's degree in international economics and a master's degree in agricultural economics, both from the University of Tennessee.

Dr Suresh Itapu, is a food scientist and technologist with about 30years experience. He has previously served in the capacity as Global Director for Nutrition for USSEC. Prior to joining USSEC/ASA -IM, Dr Itapu worked for five years at the Department of Food Science, Purdue University, USA. He has a Ph.D. in Food Science and Technology from G.B. Pant University of Agriculture and Technology (India) and has professional baking training from American Institute of Baking (USA). In 2010, Dr. Itapu started his own consulting company, working with key processing, protein and ingredients companies.

Dr. Ratan Sharma has more than 25 years of experience in developing and promoting the soy food processing, utilization and market development South Asia and other regions. He is an international expert on the soy foods. Actively promoted soy-based foods leading to a meteoric rise in soy utilization for the human consumption resulted establishing more than 2,000 soy food processing industries in India and other countries. To the best of achievements credited to his credential is transference of low cost and appropriate technology from Canada to South Asian and African Countries to process Soybean into dairy alternatives.

Dr. Murali Krishna Madhavapeddi is a distinguished figure with extensive expertise in Food Industries spanning over 50 years. He earned his Ph.D. from the Indian Agricultural Research Institute, New Delhi after completing postgraduate studies at CFTRI. Dr. Krishna is a Certified Food Scientist recognized by the IFT, USA. His career journey evolved from academia to diverse roles in India and abroad, encompassing public and private sectors, including the US Soybean Export Council and Dupont. He played a pivotal role during his tenure as Chairman and Managing Director of Modern Food Industries India Ltd.

Mr. Sumit Agarwal is the director of BIO NUTRIENTS (INDIA) PVT LTD and President of SFPWA. He started Bio Nutrients in 2008 to produce soymilk powder. For the first time in India, all the goodness of Soybean is now available in a most stable and convenient form of Soy Milk Powder. He is into diversified business and philanthropic activities.

Dr. Jyoti P. Tamang is a pioneer researcher in ethnic fermented foods and beverages of India and other Asian countries for last 35 years. e is the prestigious International Centre for Integrated Mountain Development (ICIMOD) Mountain Chair. He has received several national and international awards including Department of Biotechnology-Bio-Science Award in 2005. He has published more than 180 research publications including 7 books. He also has one Patent. Professor Tamang held several administrative posts in Sikkim University: first Registrar (2011-2013), Dean, School of Life Sciences (2012-2020) and Acting Vice- Chancellor (2017-18).

Mr. Ram Gopal Yadav works as Head Research at McDonald Pelz Global Commodities India Pvt. Ltd. He has around Fourteen (14) years of work experience in the field of Agriculture Commodity Research and Market Intelligence. He is also key member in tie-ups with alliance partners and act as interface of company for Government clients and Business meets. Earlier he was also worked in Indian Agribusiness Systems Pvt. Ltd, Sharekhan Limited, NCDEX and NBHC Pvt. Ltd. He holds a BE Degree in Biotechnology from the University of Rajasthan, MBA (F&M) from Malaviya National Institute of Technology, Jaipur.

Dr. Nepal Singh is currently working as Chief R&D Officer with DFM Foods. Prior to this, Dr. Nepal Singh worked as Innovation and R&D as VP (Haldiram's), Controller (R&D) (Perfetti Van Melle (I) Pvt. Ltd.) University of Georgia and Purdue university. Dr. Nepal singh worked as consultant for ASA-IM/USSEC and as an Assistant Professor at G.B. Pant University and Technology, Pantnagar. Dr. Nepal singh has a Master's & Ph.D in Food Science & Technology from GBPUA&T, Pantnagar, India. Has authored more than 20 research papers & 2 book chapters in International Journals & Scientific presentations across India & USA.

Ms. Pauline Chan is a Technical Consultant for USSEC, SEA Region as well as the MD of The Nutrition Place. She has worked with a wide range of clients, providing scientific, regulatory and strategic consultancy and education services to local, regional and multinational corporations as well as academic institutions, regulatory agencies and the general public. Ms. Chan is also the Director of Scientific Programs, International Life Sciences Institute (ILSI) SEA and is responsible for facilitating the regional scientific programs for the organization. She is a registered dietitian (US) and has M.S. Degree in Nutrition and Dietetics from New York University, USA.

Dr. B. Sesikeran, Former Director of the National Institute of Nutrition, ICMR and has been a nutritional pathologist of repute for over 30 years. He has an MBBS degree from Stanley Medical College, Chennai and an MD in Pathology from Gandhi Medical College, Hyderabad. He has joined the NIN in 1977 and served as the Director of the Institute. He is credited with over 50 publications, 7 chapters in books and monographs, several technical reports and papers. Along with Chairman Review Committee for Genetic Manipulation (Govt of India), Dr. Sesikeran has served on number of committees.

Dr. Prabodh Halde, currently the Head Regulatory, Marico Ltd. for domestic and international business, is a renowned Food Technologist with more than 22 years in some of the most reputed multinational corporations including Coca-Cola and ACC Ltd. Prabodh has enormous practical industrial experience in the areas of Quality and Food Safety, he is a lead auditor for ISO 9001/14001/OSHAS 18001/ISO 22000 systems. He was President, AFST (I) and served a member of various committees (Chairman of AIPFI, Maharashtra, Convener Regulatory committee SEA, IBHA, member at BHM SNDT Mumbai, Member of Regulatory committee CIFTI-FICCI, CII, PFNDAI & RAI India etc).

YOUR WEEKLY CHECK-IN EXPERT (INDIA)

Dr. Suresh Itapu is a Food Scientist and Technologist with more than 20 years of experience in promoting soy as human food based on health, nutritional and functional benefits. Dr. Itapu has been actively involved in promoting soy in South Asia and across the world. Dr. Itapu has Masters and Ph.D. in Food Science and Technology from G.B. Pant University of Agriculture and Technology, Pantnagar, India. He did post-doctoral work for five years in the Department of Food Science, Purdue University, USA. From 2000-2009, Dr. Itapu worked as Technical Director, Global Technical Director - Human Nutrition and as acting Regional Director with ASA-International Marketing (ASA-IM) and USSEC. During this time, Dr. Itapu was responsible for significantly increasing the consumption of soy foods in India across different segments of the population; the consumption of soybean for food use in India rose by more than ten-fold during this period. In 2010, Dr. Itapu started his own consultancy company (NutriTech Consulting Service Pvt. Ltd.), and on a part-time basis took charge as Executive Director for the Soy Food Promotion and Welfare Association to continue soy food promotion activities in India. At NutriTech, he has been working on the development of convenience foods, health foods, nutrition products using different food processing technologies.

Since 2013, Dr. Itapu has been associated with SEED, an NGO with its R&D activities in solar food processing. Since 2010, he has been helping WISHH with their US soy food promotion activities in Asia and Africa. From 2019, he continued consulting with USSEC to promote soy consumption and advising Soy Excellent Center.