Continuing the series of “Coffee with Charles”…. Professor Charles Brennan sits down with Professor Jeremy Hill from Fonterra in New Zealand.
Over a cup of coffee they discuss the significant part that the dairy industry has played in the last 50 years or more in shaping innovation in science, technology, and nutrition.
Synopsis
In the world of dairy, over 900 billion litres of milk are produced annually, making up around 8% of total food biomass. Yet, its impact on global nutrition is vast.
The dairy market, valued at over $860 billion in 2024, supports around 240 million jobs and up to one billion livelihoods. This industry's deep roots have spurred extensive research in dairy science and technology, with hundreds of thousands of studies published. So, is there anything new left to explore?
As this episode illustrates ….. Absolutely! With advances in fields like materials science, biology, biochemistry, and computing technology, the opportunities in dairy science continue to grow.
Future innovations will focus on environmental sustainability, creating foods tailored to different life stages and lifestyles, leveraging our expanding knowledge of microbiomes, and embracing the potentials of artificial intelligence. The dairy sector's journey of discovery and innovation is far from over.
Read Professor Jeremy Hill's paper published in the International Journal of Food Science and Technology here: READ
The research featured in a video interview to be viewed here: WATCH
#healthy foods #nutrition #science