Processes Webinar | Dairy Products: from Starter to Structure
10 September 2025
Welcome from the Chair
9th Processes Webinar
Dairy Products: from Starter to Structure
The webinar “Dairy Products: From Starter to Structure” brings together leading researchers from both academia and industry to explore the complexity and evolving challenges of the dairy sector from multiple perspectives. As consumer demands shift and the market continues to evolve, the dairy industry must adapt by embracing new technologies and developing innovative solutions.
This webinar aims to highlight recent advancements across the entire dairy production chain—from the role of microbial starters in fermentation to the structural and textural properties of final products. With increasing emphasis on product quality, nutritional value, and sustainability, there is a growing need for interdisciplinary expertise that bridges microbiology, process engineering, material science, and sensory analysis.
By fostering dialogue between scientific research and industrial practice, the event offers valuable insights into the skills and competences needed to drive innovation in dairy production and meet the expectations of modern consumers.
Date: 10 September 2025
Time: 10:00 am CEST | 4:00 pm CST Asia
Webinar ID: 882 7989 9378
Webinar Secretariat: journal.webinar@mdpi.com
Event Chairs
Department of Green Technology, University of Southern Denmark, Odense Denmark
His research activity is aligned with the development of resource-efficient and competitive technologies according to the Green Transition principles set by the European Commission. In particular, part of the research is done experimentally by testing methods to extract, characterize, and purify high-added-value compounds from biowastes or edible plants. Another part of the research includes the modeling and optimization of the separation methods necessary to bring the target compounds to the purity level required by the market. He leads the education program in Chemical Engineering and Biotechnology at SDU since 2017.
Keynote Speakers
Chief Scientist, Arla Food Ingredients Group P/S, Viby J, Denmark
How can processing modify the functionality of micellar casein isolate?
As a Chief Scientist at Arla Foods Ingredients Group, her research focuses on enhancing membrane applications in the dairy industry, particularly in protein fractionation and demineralization. By merging academia and industry, she aims to optimize existing membrane processes and develop novel, gentle, and sustainable technologies in the dairy sector. These efforts are geared toward producing specialized dairy ingredients with improved functionality and reduced environmental impact.
Department of Mechanical, Chemical and Materials Engineering, University of Cagliari, Cagliari, Italy
Raman spectroscopy: a novel tool for real-time monitoring of milk coagulation
After obtaining a bachelor’s degree in Chemical Engineering, he graduated with a Master's Degree in Chemical Engineering and Biotechnological Processes in 2022 from the University of Cagliari. Currently, he is a PhD candidate in Industrial Engineering at the University of Cagliari. During the PhD period, he held the position of visiting lecturer for the course “Industrial Separation and Purification Technologies” at the University of Southern Denmark and tutored the courses “Chemical and Biological Reactors” and “Chemical Plants” at his home University. His main scientific interests concern the application of advanced statistical techniques for data analytics in food manufacturing processes. He has contributed to the production of 8 scientific publications indexed on Scopus.
Department of Food Science, University of Copenhagen, Denmark
Quantitative microscopy of dairy structuring processes
José is a scientist focused on the study of structure–function relationships of different macromolecules (specialised on proteins) in food materials, more specifically using quantitative microscopy and textural/rheological techniques. José works in correlating the changes occurring in food materials during processing conditions throughout different length scales by using a multi-scale approach (molecular, micro, macro).
Senior Application Scientist – Applied R&D Fresh Dairy, Novonesis, Hoersholm, Denmark
Developing starter cultures for fresh dairy products
After obtaining her MSc. degree in Food Science and Technology with a specialization in Dairy Technology from the University of Copenhagen, she accrued several years of professional experience within the dairy industry, primarily concentrating on the optimization of fresh dairy products and their processes. Over the past nine years, she has been employed at Chr. Hansen—now operating as Novonesis—where she has developed culture solutions for a diverse, global clientele.
Registration
This is a FREE webinar. After registering, you will receive a confirmation email containing information on how to join the webinar. Registrations with academic institutional email addresses will be prioritized.
Certificates of attendance will be delivered to those who attend the live webinar.
Can’t attend? Register anyway and we’ll let you know when the recording is available to watch.
Program
|
Speaker/ Presentation |
Time in CEST |
Time in CST (Asia) |
|
Prof. Massimiliano Errico (Chair) Chair Introduction |
10:00 – 10:10 am |
4:00 – 4:10 pm |
|
Dr. Behnaz Razi Parjikolaei How can processing modify the functionality of micellar casein isolate? |
10:10 – 10:30 am |
4:10 – 4:30 pm |
|
Dr. Leonardo Sibono Raman spectroscopy: a novel tool for real-time monitoring of milk coagulation |
10:30 – 10:50 am |
4:30 – 4:50 pm |
|
Dr. José Bonilla Quantitative microscopy of dairy structuring processes |
10:50 – 11:10 am |
4:50 – 5:10 pm |
|
Dr. Victoria Prebner Developing starter cultures for fresh dairy products |
11:10 – 11:30 am |
5:10 – 5:30 pm |
|
Q&A |
11:30 – 12:00 am |
5:30 – 6:00 pm |
|
Prof. Massimiliano Errico (Chair) Closing of Webinar |
12:00 – 12:05 pm |
6:00 – 6:05 pm |
Relevant Special Issue
Food Biochemistry and Health: Recent Developments and Perspectives
Edited by Dr. Juristo Fonollá
Deadline for manuscript submissions: 15 December 2025
Improvement and Innovation in Engineering and Bioprocesses in Dairy Technology
Edited by Dr. Marek Adamczak and Dr. Bartosz Brzozowski
Deadline for manuscript submissions: 30 November 2025
