DFS Conferences and 啵啵直播秀s
Each year our department has several students participating in regional and national competitions and conferences. Recently we have students participate in the Institute of Food Technologists (IFT) Conference and American Dairy Science Association (ADSA) Conference.
Akshit won first place in the IFT Dairy Foods Division Graduate Oral Competition, presenting his research titled, "Effect of air nanobubble incorporation on ultrafiltration permeation flux and physicochemical properties for model cheese whey."
Akshit is a graduating master's student from Maneesha Mohan's research team.
Rutvi has successfully defended her Master's Thesis titled, 鈥淚mpact of Varying Molecular Weights of Hyaluronic Acid on the Functional Properties of Process Cheese Product鈥.
With the mentorship of Prafulla Salunke, Rutvi has had many successes as a graduate dairy manufacturing student including the recipient of many regional IFT scholarships and research presenter at a variety of dairy and food based conferences. She's always willing to lend a helping hand to teach the next generation of dairy-based food manufacturers.
We are excited for what lies ahead for Rutvi and wish her all the best on her next endeavor!
- Poster presentation by Shafeeqa Irfan, titled: "Stabilizing high鈥損rotein dairy dispersions with CO2 Nanobubbles: Technological and Rheological Implication."
- Top 10 finalist competing at conference in 3 Minute Thesis Competition was Akshit. His thesis presentation titled: "Tiny Bubbles, Big Impact: Innovating Dairy Wastewater Treatment with Nanobubble Technology".
The cheese and dairy ingredient experts of Prafulla Salunke鈥檚 graduate research team attended the annual conference for the American Dairy Science Association in June. The team showcased their innovative research findings in cheese processing methods and ingredients. This team has knocked it out of the park as far as research output and recognition!
Titles noted:
- Impact of homogenization on microfiltration of whole milk. P. Ukwattage Don*, K. Shah, and P. Salunke
- Impact of low moisture part skim (LMPS) mozzarella shred geometry on the functional properties. Z. Modi* and P. Salunke
- Impact of proteolytic and crosslinking enzymes on the functional properties of milk protein concentrate. M. Akter*, K. Dubey, and P. Salunke
- Impact of different enzymatic hydrolysis treatments on characteristics of processed cheese products. M. Hamouda* and P. Salunke
- Use of high-casein powders in cheese. P. Salunke*
- Degree of fractionation of whole milk using microfiltration: Comparison at cold (19掳C) and heated (42掳C) temperatures. P. Ukwattage Don*, K. Shah, and P. Salunke
- Hyaluronic acid addition in ice cream manufacturing as a novel method to enhance its characteristics. M. Hamouda* and P. Salunke
- Fatty acids profile and lipid indices of ghee (butter oil) manufactured from bovine colostrum and sweet cream. Z. Modi, K. Dubey* and P. Salunke
- Tailoring dairy-based ingredient functionality. P. Salunke*
- Hyaluronic acid addition in ice cream manufacturing as a novel method to enhance its characteristics. M. Hamouda* and P. Salunke
- Fatty acids profile and lipid indices of ghee (butter oil) manufactured from bovine colostrum and sweet cream. Z. Modi, K. Dubey* and P. Salunke
Turner Swartz's research team, including Andrea Celemin Sarmiento and Marcela Bulnes, M.S., traveled south to highlight their latest findings in the effects of dietary rumen-derived microbial product supplementation on rumen fermentation, lactation performance and enteric methane emission in lactating dairy cows. As well as the effects of dietary rumen protected choline on the mammary DNA methylation patterns.
