# New powder processes to deliver on energy saving & Mechanisms involved in the process of powder formation

Pierre Schuck

► To cite this version:

Pierre Schuck. New powder processes to deliver on energy saving & Mechanisms involved in the process of powder formation. DPTC: Dairy Processing Technology Centre, Feb 2017, Limerick, Ireland., 2017. [hal-01476518](https://hal.science/hal-01476518)

HAL Id: hal-01476518

https://hal.science/hal-01476518

Submitted on 2 Jun 2020

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## AGENDA

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# DPTC
DAIRY PROCESSING
TECHNOLOGY CENTRE

MORNING SESSION

AFTERNOON SESSION

<table><thead><tr><th>TIME</th><th>TOPIC</th><th>SPEAKER</th></tr></thead><tbody><tr><td>08:15 - 09:00</td><td>Registration and Networking Breakfast</td><td></td></tr><tr><td>09:00 - 09:05</td><td>Welcome to Knowledge Day</td><td>Dr Sean Brady, Chair</td></tr><tr><td>09:05 - 09:20</td><td>Review of DPTC Activities in 2016</td><td>Padraig McPhillips, CEO</td></tr><tr><td>09:20 - 09:40</td><td>KEYNOTE 1: Sustainability Challenges and Opportunities for the Dairy Industry</td><td>David Fitzgerald, Head of Sustainability, Dairygold</td></tr><tr><td rowspan="3">09:40 - 10:00</td><td>PILLAR 5 Introduced by Prof Vincent O'Flaherty</td><td></td></tr><tr><td>Project 5.1 "Mapping and LCA of energy usage"</td><td>Dr Mingjia Yan, UCD</td></tr><tr><td>Project 5.3 "In-company assessment of the performance of commercially available Energy Reduction/Energy Recovery technologies"</td><td>Alan O'Reilly, UL</td></tr><tr><td></td><td>Q&A</td><td></td></tr><tr><td>10:00 - 10:50</td><td colspan="2">COFFEE BREAK AND BREAKOUT SESSION</td></tr><tr><td>10:00 - 10:50</td><td colspan="2">Breakout Session with Pillar 3 & 5 Researchers</td></tr><tr><td>10:50 - 11:10</td><td>KEYNOTE 2: The future of funding for Food Research & Innovation in Ireland & Europe</td><td>Dr Patrick Barrett, Dept. of Agriculture and NCP, H2020</td></tr><tr><td rowspan="4">11:10 - 11:30</td><td>PILLAR 4 Introduced by Prof Colm O'Donnell, UCD</td><td></td></tr><tr><td>Project 4.1 "Framing solutions for adoption of Process Analytical Technology (PAT) in the dairy processing factory of the future and development of PAT tools for monitoring and control of (i) milk concentration and milk powder manufacture and (ii) cheese manufacture".</td><td>Dr Carlos Esquerre, UCD</td></tr><tr><td>Project 4.5 "A whole chain approach to the control of bacteria in powdered dairy ingredients, through the development of rapid diagnostic protocols to support food quality & safety challenges in dairy food production"</td><td>Dr Triona Hunt, Teagasc</td></tr><tr><td>Q&A</td><td></td></tr><tr><td rowspan="3">11:30 - 11:50</td><td>PILLAR 1 Introduced by Dr Mark Southern, UL</td><td></td></tr><tr><td>Project 1.1 E "Statistical analysis of unique sampling data for quality control (QC) process optimisation in a Dairy Processing setting"</td><td>Niamh Burke, UL</td></tr><tr><td>Project 1.1 F "Benchmarking Analysis & Modelling"</td><td>Sarah Flynn, UL</td></tr><tr><td></td><td>Q&A</td><td></td></tr><tr><td>11:50 - 13:50</td><td colspan="2">LUNCH AND PILLAR BREAKOUT SESSIONS</td></tr><tr><td>11:50 - 13:50</td><td colspan="2">Breakout Sessions with Pillar 1, 2 & 4 Researchers</td></tr><tr><td rowspan="4">13:50 - 14:20</td><td>PILLAR 2 Introduced by Dr Seamus O'Mahony, UCC and Prof. Gavin Walker, UL</td><td></td></tr><tr><td>Project 2.1 "Enhancement of heat stability during wet processing using alterations to processing parameters and formulation adjustments"</td><td>Dr Essam Hebishy, UCC</td></tr><tr><td>Project 2.8 "Mechanical integrity of agglomerated powders during pneumatic conveying and dry blending and management of fines in dairy processing"</td><td>Dr Akeem Olaleye, UL</td></tr><tr><td>Q&A</td><td></td></tr><tr><td rowspan="3">14:20 - 14:50</td><td>PILLAR 3 Introduction by Dr Mark Fenelon, Teagasc</td><td></td></tr><tr><td>Project 3.2 "Innovative technologies to increase energy efficiency during drying of dairy protein ingredients"</td><td>Kevin Murphy, Teagasc</td></tr><tr><td>Project 3.4 "Fat filled powders with enhanced nutritional and functional properties"</td><td>Dr Graham O'Neill, UCD</td></tr><tr><td></td><td>Q&A</td><td></td></tr><tr><td>14:50 - 15:30</td><td>KEYNOTE 3: "New powder processes to deliver on energy saving" "Mechanisms involved in the process of powder formation"</td><td>Dr Pierre Schuck, INRA</td></tr><tr><td></td><td>Q&A</td><td></td></tr><tr><td>15:30 - 15:40</td><td>Closing Remarks</td><td>Padraig McPhillips, CEO</td></tr><tr><td>15:40 - 16:30</td><td colspan="2">NETWORKING AND POST-EVENT DRINKS</td></tr></tbody></table>

TECHNOLOGY
CENTRE

SUPPORTED BY
ENTERPRISE IRELAND

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