Book description
Advances in Dairy Ingredients
provides an international perspective on recent developments in the
area of dairy ingredients and dairy technology. Market and manufacturing
trends and opportunities are aligned with the latest science tools that
provide the foundation to successfully and rapidly capture these
opportunities. Functional foods are emerging as key drivers of the
global food economy and dairy ingredients and technology are at the
forefront in these developments. Advances in Dairy Ingredients
brings together food scientists, industry specialists, and marketers
from around the world to provide unique insight into the scientific
basis for the success of dairy ingredients in modern food products, and
a glimpse into the future of new dairy ingredients and foods on the
horizon. Geoffrey W Smithers
, PhD is the Director of International Business for Food Science
Australia, Melbourne, Victoria, Australia. He is responsible for setting
the strategic framework for relationship and business development in
international markets, and directing and coordinating activities in
these markets. Dr Smithers has a background in both fundamental and
applied R&D in the areas of advanced processing and ingredient
functionality, together with hands-on experience in food business
practice. He has more than 18 years experience in dairy food R&D,
both in Australia and in the United States. Dr Smithers has been closely
involved in the development and commercialization of high-value dairy
foods and ingredients, particularly those based on fractionated
proteins, and in the development of nutriceuticals, based on dairy
protein or peptide isolates, with specific and targeted physiological function.
Mary Ann Augustin, PhD is a Professor in Chemistry at Monash
University, Melbourne, Victoria, Australia. She is currently on
assignment to the University from Food Science Australia. Previously,
she held several science leadership positions at Food Science
Australia/CSIRO including Group Manager - Ingredients; Director,
Science Forum, Food Science Australia; Section Leader - Ingredient
Functionality; Team Leader - Milk Powders. Prof. Augustin is
inventor/co-inventor on a number of patents and innovations
(proprietary) in the area of ingredients, milk powders and
microencapsulated products.
