Processes Webinar | Dairy Products: From Starter to Structure, 10 September 2025

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 an 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, this 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 at 10:00 a.m. CEST | 4:00 p.m. CST Asia

Webinar ID: 882 7989 9378

Program

Speaker	Presentation Title	Time in CEST	Time in CST (Asia)
Prof. Massimiliano Errico (Chair)	Chair Introduction	10:00–10:10 a.m.	4:00–4:10 p.m.
Dr. Behnaz Razi Parjikolaei	How can processing modify the functionality of micellar casein isolate?	10:10–10:30 a.m.	4:10–4:30 p.m.
Dr. Leonardo Sibono	Raman spectroscopy: a novel tool for real-time monitoring of milk coagulation	10:30–10:50 a.m.	4:30–4:50 p.m.
Dr. José Bonilla	Quantitative microscopy of dairy structuring processes	10:50–11:10 a.m.	4:50–5:10 p.m.
Dr. Victoria Prebner	Developing starter cultures for fresh dairy products	11:10–11:30 a.m.	5:10–5:30 p.m.
	Q&A Session	11:30–12:00 a.m.	5:30–6:00 p.m.
Prof. Massimiliano Errico	Webinar Closing	12:00–12:05 p.m.	6:00–6:05 p.m.

After registering, you will receive a confirmation email containing information on how to join the webinar. Registrations with academic and institutional email addresses will be prioritized.

Unable to attend? Register anyway, and we will let you know when the recording is available to watch.

Webinar Chairs and Keynote Speaker:

Prof. Massimiliano Errico, Department of Green Technology, University of Southern Denmark, Odense, Denmark;
Dr. Behnaz Razi Parjikolaei, Chief Scientist, Arla Food Ingredients Group P/S, Viby J, Denmark;
Dr. Leonardo Sibono, Department of Mechanical, Chemical and Materials Engineering, University of Cagliari, Cagliari, Italy;
Dr. José Bonilla, Department of Food Science, University of Copenhagen, Denmark;
Dr. Victoria Prebner, Senior Application Scientist—Applied R&D Fresh Dairy, Novonesis, Hoersholm, Denmark.

Relevant Special Issues:

“Improvement and Innovation in Engineering and Bioprocesses in Dairy Technology”

Guest Editors: Dr. Marek Adamczak and Dr. Bartosz Brzozowski

Deadline for manuscript submissions: 30 November 2025

“Food Biochemistry and Health: Recent Developments and Perspectives”

Guest Editor: Dr. Juristo Fonollá

Deadline for manuscript submissions: 15 December 2025