Smithers / Augustin Advances in Dairy Ingredients

1. Auflage 2012
ISBN: 978-1-118-44826-7
Verlag: John Wiley & Sons
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 352 Seiten, E-Book

Reihe: Institute of Food Technologists Series

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.

Autoren/Hrsg.

Smithers, Geoffrey W.

Augustin, Mary Ann

Über Autor(innen)

Geoffrey W Smithers, PhD is the Director of InternationalBusiness for Food Science Australia, Melbourne, Victoria,Australia. He is responsible for setting the strategic frameworkfor relationship and business development in international markets,and directing and coordinating activities in these markets. DrSmithers has a background in both fundamental and applied R&Din the areas of advanced processing and ingredient functionality,together with hands-on experience in food business practice. He hasmore than 18 years experience in dairy food R&D, both inAustralia and in the United States. Dr Smithers has been closelyinvolved in the development and commercialization of high-valuedairy foods and ingredients, particularly those based onfractionated proteins, and in the development of nutriceuticals,based on dairy protein or peptide isolates, with specific andtargeted physiological function.
Mary Ann Augustin, PhD is a Professor in Chemistry atMonash University, Melbourne, Victoria, Australia. She is currentlyon assignment to the University from Food Science Australia.Previously, she held several science leadership positions at FoodScience Australia/CSIRO including Group Manager -Ingredients; Director, Science Forum, Food Science Australia;Section Leader - Ingredient Functionality; Team Leader - MilkPowders. Prof. Augustin is inventor/co-inventor on a number ofpatents and innovations (proprietary) in the area of ingredients,milk powders and microencapsulated products.