This webcast was organized by IFT's Dairy Foods Division.
This webcast highlights emerging research on the use of dairy ingredients as novel technologies to extend the shelf life of foods and reduce food waste. Increasing consumer demand for sustainable, minimally processed, and clean label foods has prompted interest in the use of natural ingredients for food preservation.
This webcast begins by examining the development and application of biodegradable edible films derived from milk proteins with strong oxygen barrier properties. Then, research on the use of natural cultures and enzymes to enhance the shelf life of dairy foods and the functionalization of acid whey, a common dairy byproduct, will be highlighted. The audience will gain insight into the latest technologies relating to dairy ingredients and processing that are innovative approaches to improving food safety and quality.
Learning Objectives:
• Learn about opportunities for use of dairy proteins in the development of edible films to prevent food spoilage.
• Gain insight into technology related to use of protective cultures and enzymes to extend shelf life of dairy foods.
• Learn about the use of acid whey as a functional ingredient for fermentations.
Speakers:
Peggy Tomasula, Ph.D.
Research Leader
Dairy and Functional Foods Research Unit, USDA-ARS
Laetitia Bonnaillie
Research Chemical Engineer
Dairy and Functional Foods Research, USDA-ARS
Samuel Alcaine, Ph.D.
Assistant Professor - Dairy Fermentations
Department of Food Science, Cornell University
Length: 62 minutes
Contact Hours: 1.00
Date Recorded: March 21, 2017
You will have access to the content for one year from the date of purchase.
All prices are in USD($). Sign in to see the correct price for your IFT member status.
This webcast was organized by IFT's Dairy Foods Division.
This webcast highlights emerging research on the use of dairy ingredients as novel technologies to extend the shelf life of foods and reduce food waste. Increasing consumer demand for sustainable, minimally processed, and clean label foods has prompted interest in the use of natural ingredients for food preservation.
This webcast begins by examining the development and application of biodegradable edible films derived from milk proteins with strong oxygen barrier properties. Then, research on the use of natural cultures and enzymes to enhance the shelf life of dairy foods and the functionalization of acid whey, a common dairy byproduct, will be highlighted. The audience will gain insight into the latest technologies relating to dairy ingredients and processing that are innovative approaches to improving food safety and quality.
Learning Objectives:
• Learn about opportunities for use of dairy proteins in the development of edible films to prevent food spoilage.
• Gain insight into technology related to use of protective cultures and enzymes to extend shelf life of dairy foods.
• Learn about the use of acid whey as a functional ingredient for fermentations.
Speakers:
Peggy Tomasula, Ph.D.
Research Leader
Dairy and Functional Foods Research Unit, USDA-ARS
Laetitia Bonnaillie
Research Chemical Engineer
Dairy and Functional Foods Research, USDA-ARS
Samuel Alcaine, Ph.D.
Assistant Professor - Dairy Fermentations
Department of Food Science, Cornell University
Length: 62 minutes
Contact Hours: 1.00
Date Recorded: March 21, 2017
You will have access to the content for one year from the date of purchase.
All prices are in USD($). Sign in to see the correct price for your IFT member status.
