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New powder processes to deliver on energy saving &
Mechanisms involved in the process of powder formation
Pierre Schuck
To cite this version:
Pierre Schuck. New powder processes to deliver on energy saving & Mechanisms involved in the process of powder formation. DPTC: Dairy Processing Technology Centre, Feb 2017, Limerick, Ireland. 2017.
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TIME
08:15 – 09:00 09:00 – 09:05 09:05 – 09:20 09:20 – 09:40
09:40 - 10:00
10:00 – 10:50 COFFEE BREAK AND BREAKOUT SESSION 10:00– 10:50
10:50 – 11:10
11:10 - 11:30
11:30 -11:50
11:50 – 13:50 LUNCH AND PILLAR BREAKOUT SESSIONS 11:50 – 13:50
13:50 – 14:20
14:20 – 14:50
14:50 – 15:30
15:30– 15:40 15:40 – 16:30
TOPIC
Registration and Networking Breakfast
Welcome to Knowledge Day
Review of DPTC Activities in 2016
KEYNOTE 1: Sustainability Challenges and Opportunities for the Dairy Industry
PILLAR 5 Introduced by Prof Vincent O’Flaherty Project 5.1 “Mapping and LCA of energy usage”
Project 5.3 “In-company assessment of the performance of commercially available Energy Reduction/Energy Recovery technologies”
Q&A
Breakout Session with Pillar 3 & 5 Researchers
KEYNOTE 2: The future of funding for Food Research & Innovation in Ireland & Europe
PILLAR 4 Introduced by Prof Colm O’Donnell, UCD
Project 4.1 “Framing solutions for adoption of Process Analytical Technology (PAT) in the dairy processing factory of the future and development of PAT tools for monitoring and control of (i) milk concentration and milk powder
manufacture and (ii) cheese manufacture”.
Project 4.5 “A whole chain approach to the control of bacteria in powdered dairy ingredients, through the development of rapid diagnostic protocols to support food quality &
safety challenges in dairy food production”
Q&A
PILLAR 1 Introduced by Dr Mark Southern, UL
Project 1.1 E “Statistical analysis of unique sampling data for quality control (QC) process optimisation in a Dairy Processing setting”
Project 1.1 F “Benchmarking Analysis & Modelling”
Q&A
Breakout Sessions with Pillar 1, 2 & 4 Researchers PILLAR 2 Introduced by Dr Seamus O’Mahony, UCC and
Prof. Gavin Walker, UL
Project 2.1 “Enhancement of heat stability during wet processing using alterations to processing parameters and
formulation adjustments”
Project 2.8 “Mechanical integrity of agglomerated powders during pneumatic conveying and dry blending and management of fines in dairy processing”
Q&A
PILLAR 3 Introduction by Dr Mark Fenelon, Teagasc
Project 3.2 “Innovative technologies to increase energy efficiency during drying of dairy protein ingredients”
Project 3.4 “Fat filled powders with enhanced nutritional and functional properties”
Q&A
KEYNOTE 3: “New powder processes to deliver on energy saving”
“Mechanisms involved in the process of powder formation”
Q&A
Closing Remarks
NETWORKING AND POST-EVENT DRINKS
SPEAKER
Dr Sean Brady, Chair Padraig McPhillips, CEO David Fitzgerald,
Head of Sustainability, Dairygold
Dr Mingjia Yan, UCD Alan O’Reilly, UL
Dr Patrick Barrett, Dept. of Agriculture and NCP, H2020
Dr Carlos Esquerre, UCD
Dr Triona Hunt, Teagasc
Niamh Burke, UL Sarah Flynn, UL
Dr Essam Hebishy, UCC
Dr Akeem Olaleye, UL
Kevin Murphy, Teagasc Dr Graham O’Neill, UCD
Dr Pierre Schuck, INRA
Padraig McPhillips, CEO
