Ultrasound Technology in Dairy Processing

Jayani Chandrapala has a PhD in food science from Monash University. She has worked on numerous dairy-related projects at CSIRO, the University of Queensland, the University of Melbourne and Victoria University. She was involved in a project to elucidate the physical chemistry and processing of dairy systems using novel emerging technologies especially ultrasound at the University of Melbourne for three years. She has written 2 book chapters, 5 review articles and 14 research articles on the use of ultrasound in food-related applications, focusing on dairy systems.Bogdan Zisu is a PhD food science graduate from Victoria University and worked in the field of industrial applied dairy research at Dairy Innovation Australia from 2004 to 2015. Working in collaboration with various Australian and international universities, he helped pioneer applied ultrasound dairy research in collaboration with the University of Melbourne in 2005 and has written multiple research articles and book chapters on the topic. In 2015, he joined the Food Science Department at RMIT University where he has continued research activity in the field of dairy science and ultrasonication.

• Introduction – High intensity ultrasound.- Use of ultrasound on dairy application.- Emulsification.- Homogenization.- Crystallization.- Filtration.- Microbial Inactivation.- Functionality modifications.- Fat separation.- Large scale operations.- Future trends.