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Dairy Science and Technology
Dairy Science and Technology
This session focuses on milk, dairy products and technological advances in dairy processing. It covers dairy chemistry, dairy microbiology, milk quality, cheese technology, yogurt production, fermented dairy foods, lactose-free products, probiotics, dairy safety and quality control. The session also explores innovations in functional dairy products, sustainable dairy processing, packaging and value-added dairy product development.
Committee Members
Robert L Zimdahl
Colorado State University, United States
Kasiviswanathan Muthukumarappan
South Dakota State University, United States
Jean Pierre Poulain
University of Toulouse-Jean Jaures, France Food Frontiers 2027 Speakers
Harika Kakkireni
Independent Research, United States
Momoko Hidaka
University of Miyazaki, Japan
Nedyalka Naneva Valcheva
Vocational High School, Bulgaria
Title : Controlled environment ecosystem: A plant growth chamber to encounter climate change and grow plants through controlled environment technologies
Avinash Sharma, Arunachal University of Studies, India
Title : 3D printing of fish product enriched with essential nutrients
C O Mohan, ICAR - Central Institute of Fisheries Technology, India
Title : Transformation of agri-food systems
Famata Nanqui, Women's Agricultural Cooperative of Guinea-Bissau (CMA-GB), Guinea-Bissau
Title : NEXRIVOS: Cross-jurisdictional food safety analysis multi-agent large language model orchestrator with age-adaptive consumer education
Harika Kakkireni, Independent Research, United States
Title : Applied food science as a driver of next-generation food innovation
Harsha Hirdyani, Curcumin Sdn Bhd, Malaysia
Title : Sensory evaluation, physicochemical characterization, and consumer acceptability of peanut-quinoa plant-based cheese formulations
Irene A Binag, Sultan Kudarat State University, Philippines