From Instability to Control: Mastering Dairy and Alt-Dairy Systems
Stability is both a major challenge in dairy and plant-based formulations and a critical factor for product quality, shelf life, and consumer acceptance.
From phase separation to sedimentation and texture loss, even small changes in structure can lead to major product failures.
In this webinar, we explore how advanced analytical techniques can assist in understanding, measuring, and controlling stability in both dairy and alternative dairy systems.
Discover how formulation, processing, and microstructure interact, and how data-driven insights can lead to more stable and consistent products.
Key topics:
- Understanding instability mechanisms: Phase separation, sedimentation, and structural breakdown in complex food systems
- Measuring and predicting stability: How particle size analysis and rheology help quantify dispersion quality and system behavior
- Controlling interactions at the micro level: The role of particle interactions and formulation design
- From structure to sensory perception: Linking rheology and tribology to texture, mouthfeel, and product experience
- Optimizing formulation and processing: Improving homogenization, stability, and shelf-life performance
Join us to discover how to prevent stability issues before they occur and ensure consistent product performance.
Dr. Kartik Pondicherry is the Global Product Manager for Tribology at Anton Paar GmbH, specializing in tribological solutions within the Rheology department. With a Ph.D. in Tribology from Montanuniversität Leoben, a Master's in Advanced Materials from Ulm University, and an Engineer's Degree in Metallurgy from Mahatma Gandhi Institute of Technology, Dr. Pondicherry has a strong foundation in materials science and tribology. He leads efforts to advance tribological technologies and their applications in industries such as food manufacturing and materials research.
Nathalie Etchart is an application specialist for Particle Characterization and Surface Charge, at the Anton Paar headquarters in Austria. She earned a PhD in Immunology from the University of Lyon, France, and has worked in vaccine research and stem cell research in the UK, France and Austria, before joining Anton Paar in 2016.
Dr. Banu Sezer, Global Market Development Manager for Food & Feed at Anton Paar. She specializes in strategic growth for analytical, process, and quality control solutions in the food and feed industries. Dr. Sezer holds a BSc, MSc, and PhD in Food Engineering from Hacettepe University, Türkiye, and brings over a decade of expertise in quality control, production, and engineering.
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