Session 5: Constructing dairy matrices for oral and gut functionality

Dairy food products consist of a complex arrangement of components that control functional and sensory properties, including flavor and texture in the mouth, and release of nutrients, bioactives, and incorporated pharmaceutical products in the gut. This session will feature the latest developments of microstructural engineering to develop dairy food functionality by controlling the processing steps during manufacture. We will also explore dairy foods as delivery vehicles for enhanced health-conferring functionality and the challenges required to construct appropriate matrices.