Dairy Foods Processing Symposium: Emerging Processing Technologies to Improve Quality and Functionality of Dairy Ingredients

Section: Dairy Foods (orals)
Day/Time: Tuesday 2:00 PM–5:15 PM
Location: Room 200 DE
Chair: Rohit Kapoor, National Dairy Council
Sponsored by: National Dairy Council
Please note: last-minute changes to the program may not be reflected here.
2:00 PM   Recorded
#MISC17 Opening Remarks
Rohit Kapoor
2:00 PM
#287 Opportunities for novel dairy ingredients—End-user perspective.
Praveen Upreti
2:30 PM   Recorded
#406 High-pressure-jet spray-drying to create novel dairy products.
Federico Harte
3:00 PM   Recorded
#407 Use of forward osmosis as a non-thermal method of concentration for the manufacture of high quality milk concentrates and powders.
Carmen I. Moraru
3:30 PM
4:00 PM   Recorded
#408 Innovations in micro- and nano-bubble technology to improve dairy powder functionality.
Jayendra Amamcharla
4:30 PM   Recorded
#409 Single droplet drying—A new technology for optimization of drying conditions for dairy ingredients.
Lloyd E. Metzger
5:00 PM   Recorded
#MISC19 Closing Remarks
Rohit Kapoor