The workshop "Dairy Processes 4.0" aims to offer professionals and technicians an update and in-depth analysis on current issues in the dairy sector. Furthermore, after the 30 months of distancing due to the pandemic, the event will also be a pleasant chance of networking with colleagues and friends from the sector and exchanging knowledge.

Dairy is a sector that - after having shown all its resilience in recent years - is ready to adopt the innovations, complying with the Italian dairy tradition, particularly attentive to the qualitative and sensorial features perceived by consumers.

Speakers and Speeches
Erasmo Neviani - President - FIL-IDF Italia - Welcome greetings
Benedetta Bottari - Professoressa - Università di Parma - Dairy starter microbial biodiversity: a treasure at the service of cheese quality
Germano Mucchetti - Pasta filata techniques, yields and cheese quality
Paolo D’Incecco - Professore - Università di Milano Statale - Milk treatment technologies alternative to heat treatments
Andrea Giomo - The applications of machine learning and neural networks in the dairy industry: from process to predictive models

Moderator: Vincenzo Bozzetti

Event in Italian language.