Dairy technology and its recent innovations are fundamentally reshaping the landscape of dairy product quality, safety, and nutritional enhancement. This session will critically examine current progress in milk processing, advanced fermentation techniques, and the fortification of dairy goods, with particular attention to functional products such as probiotic yogurts and nutrient-enriched milk. Participants can expect to engage with emerging methodologies aimed at prolonging shelf life, refining organoleptic properties like flavor and texture, and ensuring rigorous adherence to evolving safety and quality standards. Additionally, the session will address the integration of sustainable practices within dairy production, illuminating the role of technological advancement in balancing consumer health, environmental stewardship, and the shifting expectations of the global marketplace.
Welcome to a platform of collaboration where experts, researchers, and innovators unite to bring forward excellence in food science and technology.
