Katie Brown, EdD, RDN is President of the National Dairy Council (NDC), a non-profit dairy nutrition research and education organization founded by U.S. dairy farmers with a vision of a healthy, sustainable world with science as its foundation. In this role, Dr. Brown sets the strategic direction for NDC's talented Scientific, Regulatory, and Nutrition Affairs team and serves as a subject matter expert and spokesperson on dairy's wellness benefits and the responsible production practices of innovative dairy farmers as contributive to nutrition security, equitable food systems and a healthy population. An experienced leader, nutrition practitioner, academic, and entrepreneur, Brown is skilled at fostering relationships and programs that advance public health and community wellness. She has authored numerous papers published in peer-reviewed journals and has presented at more than 140 national and international professional conferences.
Venkateswarlu Sunkesula, Ph.D., is a member of the Institute of Food Technologists’ Dairy Foods Division.
Dairy processors create value-added milks by removing lactose or adding omega 3s, by adding flavors and by culturing it for buttermilk.
Ingredients from Milk is a concise, fresh approach to ingredients derived from milk, containing guidance and new techniques for dairy industry professionals and scientists.
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Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, editor Chandan and his associate editors have assembled experts worldwide to writeManufacturing Yogurt and Fermented Milks, 2nd Edition.
ViewFood texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement.
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