Broadcast Date: November 30th, 2020 | 11:00am CDT
Price: Free for members, $49 for nonmembers
Pulses are part of legume family which contains dry edible seeds of plants including peas, lentils, beans and chickpeas. Pulses are gluten-free, and they are high in protein, dietary fiber and micronutrients. Pulses are environmentally sustainable crops due to their ability to create a healthy soil by fixing the nitrogen in the soil. In addition, they use less water during production compared to animal-based proteins. Pulses are both nutritionally balanced AND environmentally sustainable — attributes that matter more to consumers than ever before. In this webinar we will learn about pulse ingredients and dig into how we can holistically formulate with pulse ingredients in meat and dairy alternatives as well as bakery foods, snacks, and batter and breadings. We will review formulation approaches, discuss complimentary ingredients, provide formulation tools and guides, discuss challenges and how to overcome them.
About the Presenter
Dilek Uzunalioglu, Ph.D., is Head of Food Applications at Motif FoodWorks Inc., leading food application development for Motif’s ingredient portfolio designed to improve taste, texture and nutrition of plant-based foods. Prior joining Motif, Dilek led Ingredion Global Bakery & Snack Application team as well as Global Plant Protein application team, developing application capabilities as well as new ingredients including snack texturizers, gluten-free flour systems, fibers, pulse flours and proteins. Dilek is a graduate of the Ph. D. in Food Science program at Rutgers University, Uzunalioglu also holds a bachelor and a master of science degree in food engineering from the Middle East Technical University. She served as a President at Cereals & Grain Association Carbohydrate Division and Engineering & Processing Division. Currently, she is chair for Book Acquisition committee. She published several journal articles, conference papers and two book chapters. She lives with her son and her husband in Winchester, MA. She loves sourdough bread baking and enjoys hiking and biking with her family.