We are pleased to announce Prof. Claire GAIANI as a Speaker at the Trends in Food Science and Emerging Technologies – An International Conference (TFoSET), taking place from November 25–27, 2026, in Prague, Czech Republic.
https://food.ircconferences.net
Prof. Gaiani is a Professor at Universite de Lorraine, France, and a senior member of the Institut universitaire de France (IUF). She is internationally recognized for her expertise in food powders and powder functionality, with research focusing on the relationships between food microstructure, surface composition, and functional properties during processing and storage.
As part of the collaborative AMUSE project (Advanced Methodologies to Understand Dairy Powder Stability and Promote Exports), Prof. Gaiani’s research introduces an innovative in-situ approach using Atomic Force Microscopy (AFM) under controlled humidity conditions to observe surface changes in milk powder in real time.
The study examines skim milk powder and whole milk powder and reveals that above 53% relative humidity, significant surface restructuring and lactose crystallization occur. These changes were more pronounced in skim milk powder, while the lipid-rich surface of whole milk powder delayed moisture-driven restructuring.
The findings also demonstrate a strong connection between microscopic surface changes and macroscopic powder functionality, particularly flowability, highlighting the potential of in-situ AFM to improve our understanding and prediction of dairy powder stability under realistic storage and transport conditions.
Join us at TFoSET 2026 to discover how advanced imaging and food engineering can unlock new insights into dairy powder stability, processing, and functionality.
More Info:
Trends in Food Science and Emerging Technologies:- https://food.ircconferences.net/ | https://www.linkedin.com/company/trends-in-food-science-and-emerging-technologies/
Impact Research Communications:- https://impactresearchcommunications.org/ | https://www.linkedin.com/company/impactresearchcommunications/
