Dairy powders provide an important opportunity for export. They are stable, easy to transport and can reach markets where fresh products are difficult to distribute. Moreover, they can support access to affordable nutrition in developing and distant markets. However, powder quality can change during storage, transport and handling, affecting flowability, reconstitution, stability and overall product performance. A key challenge is to protect powders over long supply chains with widely varying atmospheric conditions, while simultaneously moving towards more sustainable and recyclable packaging solutions.

This one-day event will bring together industry and academia to connect practical industrial needs with new scientific tools and knowledge. The seminar will focus on how dairy powder quality changes during the supply chain and how these changes affect key quality attributes. Presentations demonstrate new multiscale understanding of how interactions between dairy powder components, including lactose and fat, can lead to changes in surface properties, stickiness and mechanical strength. The event will discuss methods to characterise powder quality, including surface analysis, mechanical testing and spectroscopy tools that can monitor changes more rapidly and non-destructively. Finally, modelling approaches will be presented to show how changes at molecular, particle and powder-bed levels can be linked to quality loss during storage and transport.

Speakers will include representatives from Arla, the University of Copenhagen and the University of Lorraine, and the meeting day facilitates discussion for all participants.

Read more about the seminar HERE