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   #MISC17 Opening Remarks Rohit Kapoor

2:00 PM #287 Opportunities for novel dairy ingredients—End-user perspective. Praveen Upreti

2:30 PM   #406 High-pressure-jet spray-drying to create novel dairy products. Federico Harte

3:00 PM   #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 Break

4:00 PM   #408 Innovations in micro- and nano-bubble technology to improve dairy powder functionality. Jayendra Amamcharla

4:30 PM   #409 Single droplet drying—A new technology for optimization of drying conditions for dairy ingredients. Lloyd E. Metzger

5:00 PM   #MISC19 Closing Remarks Rohit Kapoor