Optimization of oat beverage process for sustainability and high nutrient recovery

Plant-based beverages, originally introduced as cow milk alternatives, have attracted great attention from consumers in recent years due to their sustainability and health benefits. Oat beverages has become one of the most successful commercial products in the Canadian market due to the large oat production, high protein and dietary fiber contents and excellent sensory property. As one of the biggest oat beverage producers in Canada, Earth’s Own devotes significant effort to produce high quality oat beverages with less energy and water. Regarding to this vision, research and renovation are needed to solve some technical challenges. This proposed study will systematically investigate the impact of process temperature, water quality, filtration and protease on the process efficiency and product quality. The knowledge gained from this study will allow the industry to minimize the energy and water input, maximize nutrient recovery and generate less solid waste.

Faculty Supervisor:

Lingyun Chen

Student:

Partner:

Earth's Own Foods

Discipline:

Life Sciences

Sector:

Agriculture and Food; Life Sciences (not health); Clean Technology

University:

University of Alberta

Program: