“What started as a PhD Project on the freezing of sheep milk for processing efficiency quickly evolved into a novel means of potentially freezing a wide range of liquid food products.
Hear Dr Jolin Morel, Callaghan Innovation, describe the three-year journey that resulted in several setbacks before finally discovering the unique behaviour of water crystals at around the freezing point that provided a new and efficient means of processing a wide range of liquid food products. Jolin’s presentation will explain how the new approach to freezing offers a wide range of benefits for food processors, particularly those of continuous freeze operations or as an important pre-processing step for freeze dry applications. “
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