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.