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    Novel Technologies for Sustainable Dairy Products

    Dairy Science and Technology

    Conference

    The dairy science and technology session will highlight the latest research on technologies and approaches for sustainable processing technologies and enhanced consumer satisfaction.

    Speakers will discuss novel technologies applied to dairy manufacturing, non thermal processes, hurdle technologies, enhancement of dairy products’ health benefits and dairy foods packaging.

    Tuesday 18 October | 09.00 - 17.10 Hall A / B

    Programme Speakers

    Morning Session Chair:

    Phil Kelly (IE)
    09.00-09.50

    Role of novel technologies and approaches for sustainable dairy foods security

    Hasmukh Patel (NZ)
    09.50-10.10

    Application of electrochemically activated water for cleaning and sanitisation of dairy plants

    Bent Oestergaard (DK)
    10.10-10.25

    Save cleaning water by using vortex cavitation

    Hideo Shidara (JP)
    10.25-10.40

    Novel coating technology to reduce fouling during thermal processing

    Zhe Liu (AU-CN)
    10.40-11.00

    Coffee Break

    Brazzale

    11.00-11.50

    To heat or not to heat?

    Mansel Griffiths (CA)
    11.50-12.10

    Sustainable milk powder production: increasing the solids content of concentrates through controlling the behaviour of milk proteins

    Thom Huppertz (NL)
    12.10-12.30

    Spray drying of dairy bacteria: new opportunities to improve the viability of bacteria powder

    Pierre Schuck (FR)
    12.30-13.00

    Lunch

    Parmiggiano Reggiano

    Afternooon Session Chair:

    Paul Paquin (CA)
    13.00-13.45

    POSTER SESSION

    13.45-14.00

    Continuous heat treatment of skimmilk by ohmic heating (France)

    Yannik Remy (FR)
    14.00-14.15

    Comparison of continuous ohmic heating and steam injection for the sterilization of infant formula

    Mathilde Courel (FR)
    14.15-14.30

    Sonoprocessing of dairy ingredients

    Bogdan Zisu (AU)
    14.30-14.45

    The effects of ultrasound treatment on the stabilization of cocoa particles in milk

    Soleiman Abbasi (IR)
    14.45-15.00

    Role of packaging in improving the sustainability of cheese supply chain

    Eugenio Longo (IT)
    15.00-15.30

    Coffee Break

    Parmalat

    15.30-15.50

    Towards a more sustainable dairy industry: integration across the Farm-Factory interface and the dairy factory of the future

    Mary Ann Augustin (AU)
    15.50-16.10

    Cold adaptation of the cheese ripening bacterium propioni bacterium freudenreichii

    Marion Dalmasso (FR)
    16.10-16.30

    Changes in the milk fat globule structure and heat transfer in raw cream during plate heat exchanger processing

    Saskia Schwermann (DE)
    16.30-16.50

    Novel stimuli responsive Ion exchange resins for use in the dairy industry

    Cheryl Taylor (AU)
    16.50-17.10

    Preservation of raw milk in developing countries by addition of hexose oxidase to activate the lactoperoxidase system

    Doug Willrett (FR)

    With the support of

    Cryovac SPX


    Language

    The official language is English. Some conference will have simultaneous translation in Italian or other languages based on the number of participants