Next-Generation Technologies in Dairy Processing and Production

Poliana Mendes de Souza

$385.95 $309.10

Paperback

Not in-store but you can order this
How long will it take?

Availability Information

We source books from suppliers in Australia and overseas. For books we don't currently have in stock, the time it takes to get them from our suppliers can vary widely - from a few days to a few months - so we check each book with each supplier to determine the expected time it will take to be supplied to us.

We then advise you accordingly. If the time taken to get any book is too long for you, you can let us know and we will cancel or adjust your order, and refund as required.

To find out the anticipated arrival time for specific items prior to ordering, please contact us by phone or email:

Phone +61 2 9264 3111, or 1800 4 BOOKS (1800 4 26657) if outside Sydney:
option 1 Abbey's Bookshop (Crime, History, Science, Kids & more) • info@abbeys.com.au
option 2 Language Book Centre (ESL & Foreign Languages) • language@abbeys.com.au
option 3 Galaxy Bookshop (Sci-fi, Fantasy, Romance, Graphic Novels) • sf@galaxybooks.com.au

QTY:

English

Engineering Science Reference
02 July 2025

Agriculture & related industries; Food & beverage technology; Agriculture & farming

Next-generation technologies revolutionize dairy processing and production, creating a new era of efficiency, sustainability, and innovation. From advanced automation and precision fermentation to Internet of Things (IoT) integration and data-driven quality control, these solutions transform the dairy value chain. As consumers demand more high quality, safe, and more sustainably produced dairy products, the industry embraces smart technologies that enhance productivity while minimizing environmental impact. This technological evolution may improve profitability for producers and pave the way for a more resilient and forward-thinking dairy sector. Next-Generation Technologies in Dairy Processing and Production explores the latest technological advancements transforming the dairy industry. It examines how these cutting-edge technologies are used to enhance milk production, processing, preservation, and quality, with a special focus on improving efficiency, sustainability, and product diversity. This book covers topics such as waste reduction, dairy processing, and sensors and monitoring, and is a useful resource for business owners, engineers, agriculturalists, academicians, researchers, and scientists.

Edited by: Poliana Mendes de Souza
Imprint: Engineering Science Reference
Country of Publication: United States
Dimensions: Height: 254mm, Width: 178mm,
ISBN: 9798369399507
Pages: 300
Publication Date: 02 July 2025
Audience: College/higher education , Professional and scholarly , Primary , Undergraduate
Format: Paperback
Publisher's Status: Active

Poliana Mendes de Souza is a professor in the Animal Food Industry and Valorization, at the University Mohammed VI Polytechnic (UM6P). She holds a PhD in Food Technology from UPV (Spain, 2012), which included a research period at MRI (Germany), a Master in Food Engineering from UNICAMP (Brazil, 2007), and a Bachelor in Food Engineering from PUCPR (Brazil, 2006). Dr. Souza served as an associate professor at the Science and Technology Institute of the Federal University of Jequitinhonha and Mucuri Valley (UFVJM), Brazil, from 2013 to 2024. During her tenure, she led the Nutrition Sciences Graduate Program, and the Emerging Food Processing Technologies Research Group, and was the founder and first coordinator of the Master Program in Food Science and Technology. Her teaching expertise includes food science and technology, with a focus on project-based learning and learning by doing methodologies. Since 2002, Dr. Souza's research has focused on emerging technologies for the conservation of food matrices. Her recent research projects aimed to reduce microbiological contamination in meat and dairy products while surveying their sensorial and nutritional quality. Key projects included quantitative and predictive microbiology of meat and milk, the study of irradiation technologies (UV-C and gamma irradiation), and the valorization of byproducts from the food industry. Her ongoing projects at ASARI will deal with camel milk valorization and conservation, mainly the development and the quality assessment of new camel milk products. Dr. Souza has authored papers, book chapters, and conference publications. She advised graduate and undergraduate students and collaborated with local industries and community partners, mainly in Brazil, Uruguay, Mexico, and Spain.