Next-Generation Technologies in Dairy Processing and Production: 9798369399491: Life Sciences Books

Publication Status: E-Book and Print Version Available for Purchase

ISBN13: 9798369399491

ISBN13 Softcover: 9798369399507

EISBN13: 9798369399514

DOI: 10.4018/979-8-3693-9949-1

Description:

Next-generation technologies revolutionize dairy processing and production, creating a new era of efficiency, sustainability, and innovation. From advanced automation and precision fermentation to Internet of Things (IoT) integration and data-driven quality control, these solutions transform the dairy value chain. As consumers demand more high quality, safe, and more sustainably produced dairy products, the industry embraces smart technologies that enhance productivity while minimizing environmental impact. This technological evolution may improve profitability for producers and pave the way for a more resilient and forward-thinking dairy sector.

Next-Generation Technologies in Dairy Processing and Production explores the latest technological advancements transforming the dairy industry. It examines how these cutting-edge technologies are used to enhance milk production, processing, preservation, and quality, with a special focus on improving efficiency, sustainability, and product diversity. This book covers topics such as waste reduction, dairy processing, and sensors and monitoring, and is a useful resource for business owners, engineers, agriculturalists, academicians, researchers, and scientists.

Coverage:

The many academic areas covered in this publication include, but are not limited to:

Agriculture and Food Technology
Artificial Intelligence
Automation Technology
Blockchain
Business Operations
Dairy Processing
Dairy Production
Digital Technology
Internet of Things
Processing Facilities
Sensors and Monitoring
Value Chains
Waste Reduction

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Poliana Mendes de Souza is a professor in the Animal Food Industry and Valorization, at the University Mohammed VI Polytechnic (UM6P). She holds a PhD in Food Technology from UPV (Spain, 2012), which included a research period at MRI (Germany), a Master in Food Engineering from UNICAMP (Brazil, 2007), and a Bachelor in Food Engineering from PUCPR (Brazil, 2006). Dr. Souza served as an associate professor at the Science and Technology Institute of the Federal University of Jequitinhonha and Mucuri Valley (UFVJM), Brazil, from 2013 to 2024. During her tenure, she led the Nutrition Sciences Graduate Program, and the Emerging Food Processing Technologies Research Group, and was the founder and first coordinator of the Master Program in Food Science and Technology. Her teaching expertise includes food science and technology, with a focus on project-based learning and learning by doing methodologies. Since 2002, Dr. Souza's research has focused on emerging technologies for the conservation of food matrices. Her recent research projects aimed to reduce microbiological contamination in meat and dairy products while surveying their sensorial and nutritional quality. Key projects included quantitative and predictive microbiology of meat and milk, the study of irradiation technologies (UV-C and gamma irradiation), and the valorization of byproducts from the food industry. Her ongoing projects at ASARI will deal with camel milk valorization and conservation, mainly the development and the quality assessment of new camel milk products. Dr. Souza has authored papers, book chapters, and conference publications. She advised graduate and undergraduate students and collaborated with local industries and community partners, mainly in Brazil, Uruguay, Mexico, and Spain.

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