The drivers for a competitive dairy industry have changed over time, but implementation of new technologies have historically shown to generate economic growth. To tackle sustainability challenges, the dairy industry has to review the way it utilizes all the resources, to ensure the efficient conversion of raw milk into ingredients and products sought by consumers. Advancement of traditional technologies, and new technologies and processing solutions are therefore expected to be part of the transition to a more sustainable dairy production.  The overall aim of the workshop is to provide the students with knowledge on emerging technologies, equipment and production processes applied in the dairy industry for sustainable manufacture of dairy products and ingredients.

The nutritional and health properties of food do not solely rely on the sum of nutrients but are strongly influenced by their food structure and subsequent behaviour during gastro-intestinal transit. To understand the human physiological response to specific foods, it is necessary to follow the complex digestive processes within the human digestive tract in more detail. Over the last decade more and more accurate and accessible in vitro digestion methods have been developed and validated against in vivo data.

The workshop will cover some examples of in vitro and in vivo digestion processes, such as simple static  or more advanced dynamic and semi-dynamic in vitro digestion methods as well as human in vivo methods using MRI, wireless capsule endoscopy, nasogastric and ileal sampling.