20 October 2025
Processes Webinar | Functional Juices: An Innovative Alternative to Traditional Dairy Products, 5 November 2025
Are you interested in the future of functional beverages and plant-based nutrition? If so, join us for the webinar titled “Functional Juices: An Innovative Alternative to Traditional Dairy Products”! This event is perfect for food scientists, nutritionists, product developers, researchers, and professionals in the food and beverage industry, as well as anyone curious about the latest innovations in gut-health-promoting, non-dairy functional foods.
The webinar will showcase cutting-edge developments in the formulation and production of functional fruit juices. We will explore topics such as fermenting juices with lactic acid bacteria, the integration of probiotics, prebiotics, and postbiotics to create next-generation plant-based drinks, and the potential effects of synbiotic juices on the human intestinal microbiota.
This event offers a unique opportunity to learn from leading experts about how these innovative beverages serve as effective nutraceutical vehicles, offering a convenient and inclusive alternative for consumers with lactose intolerance or those following vegan diets. Join us to discover how functional juices are shaping the future of health-conscious food choices.
Date: 5 November 2025 1:00 p.m. CET | 7:00 a.m. EST | 9:00 a.m. Brazil time
Webinar ID: 833 5274 2579
Webpage: https://sciforum.net/event/Processes-15
Register now for free!
Program:
| Speaker/Presentation | Time in CEST |
| Prof. Sueli Rodrigues Chair Introduction |
14:00–14:05 |
| Mr. Batendi Nduna Fermenting Fruit Juice with Lactic Acid Bacteria |
14:05–14:25 |
| Dr. Thatyane Fonteles Biotics Revolution: Probiotics, Prebiotics, and Postbiotics in Next-Generation Plant-Based Drinks |
14:25–14:45 |
| Dr. Rhonyele Silva Synbiotic Fruit Juices and Their Potential Effects on Human Intestinal Microbiota |
14:45–15:05 |
| Q&A Session | 15:05–15:20 |
| Prof. Sueli Rodrigues Closing of Webinar |
15:20–15:25 |
After registering, you will receive a confirmation email containing information on how to join the webinar. Registrations with academic institutional email addresses will be prioritized.
Unable to attend? Register anyway and we’ll let you know when the recording is available to watch.
Webinar Chair and Keynote Speakers:
- Prof. Sueli Rodrigues, Food Engineering Department, Federal University of Ceará, Brazil;
- Mr. Batendi Nduna, Food Engineering Department, Federal University of Ceará, Botswana International University of Science and Technology (BIUST);
- Dr. Thatyane Fonteles, Food Engineering Department, Federal University of Ceará, Brazil;
- Dr. Rhonyele Silva, Food Engineering Department, Federal University of Ceará, Brazil.
“Non-thermal Technologies in Food Science, 2nd Edition”
Guest Editors: Prof. Dr. César Ozuna, Prof. Dr. Sueli Rodrigues and Prof. Dr. Fabiano André Narciso Fernandes
Deadline for manuscript submissions: 28 February 2026
