Maxine Roman Ph.D.

Maxine Roman, Ph.D., currently leads Innovation, Collaboration & Partnerships for Kraft Heinz North America R&D. She is an active committee member on the Dairy Foods Division of the Institute of Food Technologists (IFT) and earned her Ph.D. in Food Science from University of Massachusetts, Amherst.

Trends in the dairy industry

Artificial intelligence, sustainability and functional nutrition poised to drive dairy innovation to new heights.

Maxine Roman Ph.D.

October 25, 2024

The dairy industry is on the cusp of a transformative era, driven by three major trends: artificial intelligence, sustainability, and functional nutrition.

On-Demand What if you could generate energy from your wastewater and meet your treatment requirements? We will cover different solutions for treating biological wastewater including methods for generating biogas, creating green energy, and reducing fresh water demand with solutions for water reuse.

On-Demand What is the latest going on in the dairy industry? This is your chance to hear an all-encompassing look at the latest trends, as well as look forward to the future. Dairy Foods will also provide a sneak peek of its industry-leading State of the Industry report during our special November 13th webinar.

Maxine Roman Ph.D.

ARTICLES

Trends in the dairy industry

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