Fermentation of Dairy Products
This session on Fermentation of Dairy Products at Food Chemistry 2026 explores the science, techniques, and benefits of fermenting milk-based foods. Attendees and presenters will learn how fermentation improves flavor, nutrition, and shelf-life while promoting beneficial microbiota. The session provides practical insights for researchers, product developers, and dairy industry professionals to innovate in functional and probiotic dairy products.
Sub-tracks:
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Probiotic Fermentation
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Lactic Acid Bacteria
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Flavor Development
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Shelf-life Enhancement
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Fermented Product Innovation
Related Conferences: Food Chemistry 2026 | Food Chemistry Conferences 2026 | Food Safety Conferences 2026 | Nutrition Conferences | DNA Conferences | Food Congress 2026 | Singapore Conferences | Food Science Conference | Singapore Congress
Related Journals: Food Chemistry | Journal of Agricultural and Food Chemistry | Food Research International | Journal of Food Biochemistry | Journal of Functional Foods