1st ANNOUNCEMENT Seminar on Emerging Dairy Technologies Innovative Ways for Dairy Product and Process Design Sustainability – Novel Nutritional Concepts – New Functionalities and Structures 14.-16. Septembre 2016 WEDNESDAY SEPTEMBER 14TH, 2016 (START 12:30) Sustainable Production of Dairy Products: New Concepts and Applications z Ways for the reduction of the environmental impact in dairy manufacturing – An Overview z Energy efficient concentration and thermal treatment of milk and whey: Processing options for various shelf-life requirements and protein properties z Milk concentrates as an alternative to powder manufacture – Technical solutions for preservation with reduced economic and environmental impact z Towards “Zero fluid discharge”: Application of processing side streams as diafiltration media in membrane technology z Minimising product losses and water consumption during rinsing of production plants with emphasis on protein concentrate removal from membrane plants Technologies for Medical, Geriatric and Infant Dairy Food Products z The human gut microbiome: Recent insights on its impact on health state and disease z Methods to manipulate the adhesion ability of the probiotic bacterial spore former Bacillus subtilis z Retention of activity during fractionation and isolation of bioactive immunoglobulins from milk and colostrum z Drying technologies for maximized survival of Lactobacilli as health promoting microorganisms THURSDAY SEPTEMBER 15TH, 2016 (8:30) Technologies for Medical, Geriatric and Infant Dairy Food Products (cont.) z Recent scientific insights on nutritional needs of infants, the aging population and in medical nutrition z Design of clinical nutrition to meet physiological needs of patients z Personalized nutrition concepts: Application of 3D-printing technology for the design of attractive food products z Goals of enzymatic hydrolysis of whey proteins: From reduction of allergenicity to production of bioactive peptides z Monolith bases immobilized trypsin reactor for selective hydrolysis of ß-Lactoglobulin in a continuous flow system z Protein aerogel micro particles as encapsulation technology for sensitive substances z Casein micro-particles as carriers for hydrophobic bioactive substances - A new fabrication and characterization approach Organisation Univ.-Prof. Dr.-Ing. Ulrich Kulozik Research Foundation for Dairy Science Participation fee 850 € 3-day seminar-fee / 780 € Members of foundation and Weihenstephan alumni associations / 500 € Members of public institutions Early-bird registration till May 31st: 780 Euro / 720 Euro / 450 Euro Practical Demonstrations at the Food Process Engineering Pilot Plant & Labs The entire pilot plant and lab area will be shown to amend topics presented during the seminar and to highlight practical effects and unit operations of particular interest. Participants can individually select certain areas of special importance for themselves. z Bioprocessing Technologies (Microbial batch and continuous fermentation/Enzymatic hydrolysis and crosslinking of proteins) z Membrane Separation Techniques (Micro-, Ultra-, Nanofiltration and Reverse osmosis/ Dynamic and crossflow membrane techniques) z Centrifugal separation and fractionation techniques (Disc separator, decanter) z Drying Techniques Demonstrations (Spray drying, Vacuum drying, Freeze drying/Microwave assisted vacuum z Microencapsulation Technologies (Emulsification, aerogel and spray drying methods) z Thermal Processing Techniques (Indirect heating, Direct Steam Injection and Infusion) z Protein Microparticulation by extrusion cooking technology z Microencapsulation, Emulsification, Foaming and Gel formation techniques, Rehydration of powders z Microbiological, chemical, physical characterization (Rheology and particle size measurements/Calorimetry and interfacial characterization/ Flow cytometry and FTIR technologies) FRIDAY SEPTEMBER 16TH, 2016 (08:30- END 13.00) Novel Processes for New Functionalities and Structures z Processing concepts for production of demineralized whey and whey concentrates z Diafiltration and heat treatment of micellar casein concentrates – Factors affecting filtration performance and heat stability z Selective thermal aggregation of the major whey protein fractions – Comparison of heating strategies and subsequent separation techniques z High throughput chromatographic applications for the isolation of minor components in whey z Multiscale characterization of protein stabilized foams: how mechanistic understanding facilitates structure optimization and offers new fields of application z “Pickering” emulsions and foams stabilized by biogenic particles made of protein at different environmental conditions Contact Research Foundation for Dairy Science Weihenstephaner Berg 1, 85354 Freising-Weihenstephan, Germany Phone: +49(0)8161-71-4205/Fax: +49(0)8161-71-4384 Online Registration: info@technologieseminar-lmvt.de Hotel and dinner informations see our website www.technologieseminar-lmvt.de Technical University of Munich TUM School of Life Science at Freising-Weihenstephan
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