On Friday, July 28, the INTERNATIONAL SYMPOSIUM ON THE APPLICATION OF EMERGING TECHNOLOGIES FOR THE TREATMENT AND PRODUCTION OF FUNCTIONAL DAIRY PRODUCTS was held at the Faculty of Agricultural Sciences of the National University of Litoral, (UNL) Argentina.
The purpose of the event was to provide knowledge on innovation, research and technology transfer related to food safety, nutritional value and storage of various functional dairy products.
During the event, presentations on the dairy situation in Argentina were developed; as well as international scientific advances on emerging technologies for the treatment and production of dairy products that contain biologically active ingredients.
KEY insight from the international symposium.
1- Innovation in the production of fermented milk
Welcome to the progressive presentation of Ma. Ayelen Velez, an esteemed Adjunct Researcher at the Institute of Industrial Lactology (INLAIN) in Santa Fe, Argentina. With a focus on innovation in the production of fermented milk enriched in bioactive compounds, Velez’s groundbreaking research is poised to revolutionize the dairy industry. Velez’s research focuses on developing innovative methods for producing fermented milk products with elevated levels of these bioactive compounds. By harnessing emerging technologies and understanding the complex interactions between different ingredients and microorganisms, Velez aims to optimize production processes and maximize the bioavailability and stability of these compounds.
Dairy products, especially fermented milk, have long been recognized for their nutritional value and contribution to overall health. In recent years, however, there has been a growing interest in enhancing these products with bioactive compounds to provide additional health benefits.
Bioactive compounds are naturally occurring substances found in foods, which have been scientifically proven to exert beneficial effects on human health, beyond basic nutrition. These compounds, such as probiotics, prebiotics, antioxidants, and peptides, play a vital role in improving digestion, boosting the immune system, and reducing the risk of chronic diseases. full presentation
2-Component Microencapsulation bioactive recovered
Welcome to the progressive presentation of Dr. Mariana S. Lingua, an esteemed Assistant Researcher at IDICAL-CONICET/INTA Rafaela in Argentina. Dr. Lingua’s groundbreaking research focuses on the microencapsulation of bioactive components recovered from waste generated by the fruit and vegetable industry for the development of functional dairy products.
The fruit and vegetable industry generates a significant amount of waste, including peels, seeds, and pulp. However, within this waste lies a treasure trove of bioactive compounds that have the potential to add value to various food products, including dairy.
Bioactive compounds derived from fruits and vegetables, such as polyphenols, carotenoids, and dietary fibers, have been extensively studied for their health benefits and disease prevention properties. Dr. Lingua’s research aims to harness these beneficial compounds by extracting them from agricultural waste and incorporating them into dairy products using a process called microencapsulation. full presentation
3- Obtaining increased fermented milk in proteins
Welcome to the progressive presentation of Dr. Claudia Inés Vénica, an esteemed Adjunct Researcher at the Institute of Industrial Dairy Science (UNL/CONICET) in Santa Fe, Argentina. Dr. Vénica’s groundbreaking research focuses on the development of fermented dairy products that are enriched in proteins, reduced in lactose, and fortified with fiber
Dairy products are an essential component of the human diet, providing valuable nutrients such as proteins, vitamins, and minerals. However, there is a growing demand for dairy products that cater to specific dietary requirements and health concerns. Many individuals are looking for products that are lower in lactose and higher in protein, particularly those who are lactose intolerant or seeking to reduce their lactose consumption.
Dr. Vénica’s research addresses this demand by developing innovative techniques to enhance the protein content and reduce the lactose content of dairy products. Moreover, she aims to further improve the nutritional profile of these products by fortifying them with dietary fiber.
Proteins are essential for growth, repair, and maintenance of body tissues. By increasing the protein content in dairy products, Dr. Vénica intends to provide consumers with an alternative source of high-quality proteins that can help meet their nutritional needs.
Lactose, a natural sugar found in milk, is responsible for lactose intolerance in a significant portion of the population. Dr. Vénica’s research focuses on reducing lactose levels in dairy products, making them suitable for individuals with lactose intolerance or those seeking to minimize their lactose intake.
Incorporating dietary fiber into dairy products offers additional health benefits, as fiber aids in digestion, promotes satiety, and supports gut health. Dr. Vénica aims to develop dairy products with increased fiber content, providing consumers with a convenient and accessible way to increase their fiber intake. full presentation
Se4all International Symposium showcased numerous interviews and presentations containing valuable information. This information aids in our progress towards a world with sustainable and healthy food. Check out Our YouTube Channel and share the symposium with friends to contribute to creating a more sustainable future together.
