3rd Annual Dairy Markets 2009 | Pre-event Workshop
20 - 22 May 2009 Renaissance Shanghai Pudong Hotel, Shanghai, China

Pre-event Workshop Pre-event Workshop 20 May 2009, Wednesday Extending Shelf-Life & Freshness for Dairy Products Today, food safety is a priority and major concern of consumers, especially for essential nutritional milk and dairy products. Safety is achieved though sacrificing taste and freshness with UHT treatment. Delivering fresh milk safely to consumers presents a business opportunity to dairy producers and good news to consumers who care about milk quality. Essentially, Extended Shelf Life (ESL) milk begins with Total Quality Management. It is about how to control the freshness and safety in micro-organisms from raw milk to the table. This workshop will discuss the following key issues: Striking the right balance between FRESH and Food SAFETY How can FRESH milk be delivered over longer distances than at present in China? What is ESL (Extended Shelf Life) milk? Examining the risks of bacteria infection in milk from cows to consumers Evaluating the importance of environmental controls for processing and packaging What packaging machines and materials should be considered for ESL milk products? How important is COLD chain in delivering FRESH milk? What are the potential benefits for dairies and consumers? Workshop Facilitator: Dr Peter Adams, Senior Food Scientist, Evergreen Packaging Peter has been heavily engaged over 20 years in the US dairy industry and microbiological study relating to shelf life for dairy products. He is a specialist in pasteurization and aseptic processing and has issued opinions on food safety. Peter holds a Ph.D. in Food Engineering and microbiology from the University of Wisconsin, teaching at the University of Florida for many years. Simultaneous translation will be provided by Herbert Lee, who joined Evergreen Packaging Equipment China in Jan 2008, covering Asia. Herbert has been involved in sales and marketing of food processing and packaging systems since 1986. In the last twelve years, he was in charge of the design of a margarine production line for South East Asia in Singapore. A graduate in Mechanical Engineering from Hong Kong Polytechnic, he holds an MBA from the University of Birmingham. Contacts:

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