Dairy Science & Technology
Dairy science and technology focuses on the production, processing, and quality control of milk and dairy products. It encompasses the entire dairy supply chain, from animal health and milk composition to the development of various products such as cheese, yogurt, butter, and ice cream. Advanced technologies in pasteurization, homogenization, and fermentation ensure safety, extend shelf life, and enhance the nutritional profile of dairy products. Innovations like ultra-high temperature (UHT) processing, microfiltration, and precision fermentation are also transforming the industry, enabling the creation of plant-based and lactose-free alternatives.
Related Conference of Dairy Science & Technology
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
Dairy Science & Technology Conference Speakers
Recommended Sessions
- Dairy Science & Technology
- Food Allergies and Intolerances
- Food Analysis and Food omics
- Food and Nutrition
- Food Chemistry and Biochemistry
- Food Consumer Science
- Food Microbiology and Fermentation
- Food Packaging Standards
- Food Security and Sustainability
- Functional Foods and Supplements
- Innovation in Food Processing
- Micronutrient Deficiencies
- New Food Additives and Ingredients
- Nutrigenomics
- Nutritional Epidemiology
- Pediatric Nutrition
- Plant Based Protein
- Prebiotics and Probiotics
- Public Health Nutrition
- Sports Nutrition and Exercise Metabolism
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