For Members

Rapid Bacteriophage-based Detection of Listeria monocytogenes

October 2024

Presented by: Elie Fayad (Dr. Steven Bowden, advisor)
University of Minnesota

Evaluation of repeated CIP cycles on gasket surface roughness and biofilm formation (case study)

May 2024

Presented by: Taghreed Almalki (Dr. Sanjeev Anand, advisor)
South Dakota State University

Portable Giant Magnetoresistance Platform for the Detection of Foodborne Pathogens
in Food Products

March 2024

Presented by: Phanatchakorn Sutham, and Shuang Liang (Drs. Kumar Mallikarjunan and Jian-Ping Wang, advisors)
University of Nebraska-Lincoln

A technical evaluation of two commercially available natural mold inhibitors for their ability to extend the shelf life of dairy products

November 2023

Presented by Ana Arciniega (Dr. Andreia Bianchini, advisor)
University of Nebraska-Lincoln

High voltage atmospheric cold plasma (HVACP) inactivates Penicillium and Aspergillus molds to retard microbial spoilage of shredded cheddar and mozzarella cheese

November 2022

Presented by Dr. Aubrey Mendonca
Iowa State University

Improving dairy protein functionality using nonthermal processing technology

October 2022

Presented by Sonali Raghunath (Dr. Kumar Mallikarjunan, advisor)
University of Minnesota

Delivery of bioactive molecules by casein micelles

September 2022

Presented by: Dr. Maneesha Mohan
South Dakota State University

Probiotic butter and whipped cream containing encapsulated probiotic organisms

August 2022

Presented by: Kritika Gaba (Dr. Sanjeev Anand, Advisor)
South Dakota State University

Evaluation of LactoSensR rapid assay method for the determination of lactose in lactose-free, low lactose, and other dairy products

June 2022

Presented by: Sonia Patel, Dairy Applications Scientist
University of Minnesota

Electrical Resistance Tomography (ERT) as a tool to understand the stability of high protein dairy beverages

April 2022

Presented by: Baheeja Zaitoun (Dr. Jayendra Amamcharla, advisor)
Kansas State University

Heated whey protein and polysaccharide complexes: Functional properties and applications

March 2022

Presented by: Dr. Jeab Vardhanabhuti
University of Missouri

Impact of transglutaminase-treated MPC and MCC powders on imitation Mozzarella cheese

February 2022

Presented by: Dr. Prafulla Salunke
South Dakota State University

Application of bulk nanobubbles to improve processability of dairy streams

December 2021

Presented by: Karthik Sajith Babu and Dr. Jayendra Amamcharla
Kansas State University

Dairy nutrition education: Potential to increase dairy product consumption

November 2021

Presented by: Dr. Stephanie Clark
Iowa State University

Spectroscopic procedures for reconstitution behavior of dairy powders

October 2021

Presented by: Dr. Kumar Mallikarjunan
University of Minnesota

Influence of flavor reactions with whey protein on flavor quality and shelf-life

September 2021

Presented by: Dr. Gary Reineccius
University of Minnesota

Membrane-biofilm control by a natural antimicrobial from Bacillus subtilis

August 2021

Presented by: Dr. Sanjeev Anand
South Dakota State University

Understanding and Controlling Environmental Contamination in Dairy Facilities

April 7, 2021

Presented by:  Dr. Andreia Bianchini Huebner
University of Nebraska-Lincoln

Development and Characterization of Fibrillated Model Milk Protein Concentrate (MPC)

March 2, 2021

Presented by:  Rathod Gunvantsinh Indrasinh (Dr. Jayendra Amamcharla, advisor)
Kansas State University

Development of an FT-NIR Method to Predict Process Cheese Functionality

January 27, 2021

Presented by: Lisa Chou (Dr. Tonya Schoenfuss, advisor)
University of Minnesota

Extraction of Phospholipids from Dairy Processing By-Products

December 10, 2020

Presented by: Dr. Tong Wang, Professor of Food & Lipid Chemistry
University of Tennessee-Knoxville

Develop a Two-Step Process to Produce Food Ingredients from Permeate

November 18, 2020

Presented by Dr. Sergio Martinez-Monteagudo 
New Mexico State University

Application of Natural Antimicrobials for Control of Mold Spoilage in Shredded Cheddar Cheese

September 21, 2020

Presented by Dr. Aubrey Mendonca 
Iowa State University

Recent Advances in Spore Research: Best Practices in Spore Control

July 9, 2020

Presented by Vaishu Sankarlal 
Midwest Dairy

Advancements in non-thermal technologies to reduce the levels of bacterial spores in dairy powders

May 28, 2020

Presented by Dr. David Baumler 
University of Minnesota

Enhanced attributes of a conjugated whey protein in terms of bioactivity, functionality, and as an encapsulant for probiotics

April 24, 2020

Presented by Dr. Sanjeev Anand 
South Dakota State University

Developing Whey protein-based stabilizer for baked products

March 25, 2020

Presented by Dr. Bongkosh (Jeab) Vardhanabhuti 
University of Missouri

Interventions for Reduction of Sporeforming Bacteria at Farm Level

February 24, 2020

Presented by Dr. Andreia Bianchini
University of Nebraska-Lincoln

Polylactose: A novel and potent prebiotic

January 29, 2020

Presented by Drs. Daniel Gallaher and Tonya Schoenfuss
University of Minnesota

Bigels and their potential application in yogurt

December 18, 2019

Presented by Drs. Stephanie Clark and Nuria Acevedo
Iowa State University

Developing a blood glucose meter-based method for the rapid detection of lactose in dairy ingredients

November 22, 2019

Presented by Caleb Wagner and Dr. Jayendra Amamcharla
Ecolab and Kansas State University

Strategies for increasing solids to improve the drying efficiency of milk protein concentrate

October 24, 2019

Presented by Dr. Lloyd Metzger, Professor-Alfred Chair
Dairy and Food Science Department
South Dakota State University

Dairy Thermodurics Training Modules

Module 1: Thermoduric Bacteria: Basic Terminology and Characteristics of Common Thermodurics

Module 2: Thermoduric Bacteria: The Raw Milk Connection

Module 3: Controlling Thermodurics in Dairy Farms

Module 4: Persistence of Thermodurics in Dairy Processing Plants

Module 5: Common Quality and Safety Issues Related to Milk Thermodurics

Module 6: Control of Thermodurics in Dairy Processing Plants