Processes Webinar | Dairy Products: From Starter to Structure
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
Meet Our Speakers
Dr. Behnaz Razi Parjikolaei
Chief Scientist, Arla Food Ingredients Group P/S, Viby J, Denmark;
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.
Mr. Leonardo Sibono
Department of Mechanical, Chemical and Materials Engineering, University of Cagliari, Cagliari, Italy;
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.
Dr. José Bonilla
Department of Food Science, University of Copenhagen, Denmark;
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).
Dr. Victoria Prebner
Senior Application Scientist – Applied R&D Fresh Dairy, Novonesis, Hoersholm, Denmark;
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.
The webinar was hosted via Zoom and required registration to attend. The full recording can be found below. In order to learn about future webinars, you can sign up to our newsletter by clicking “Subscribe” at the top of the page.
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