Research Seminar Series
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Audrey Luiz, Room 413,
“There and Back Again”: Chemical Engineering at Auckland Process Systems Engineering and Milk Powder Functional Properties
About the Speaker
Professor Brent Young, Head of Department of Chemical and Materials Engineering, The University of Auckland, NZ.
- BS & PhD (Chemical and Process Engineering) (University of Canterbury, New Zealand)
- University of Technology, Sydney, Australia, 1991-8
- University of Calgary, Canada, 1998-2005
- University of Auckland, New Zealand, 2006 (Chair since 2011, Head since 2012)
- Fellow of the Institution of Chemical Engineers UK & Institution of Professional Engineers NZ
- Engineers Australia John A Brodie Medallist 2008 and 2009
- Caltex Australasian Award of Excellence in Chemical Engineering (Teaching) 2014
After a brief introduction to Chemical and Materials Engineering at The University of Auckland, New Zealand (NZ), focusing particularly on Process Systems Engineering, research on the Process Systems Engineering of food, in particular milk powder is described. Food processing is an industry that is of primary importance to many economies, especially NZ where many products have a clean, green and/or healthy image that is important to their final market. It is a diverse industry that ranges in business scale from small, even iconic brands to large enterprises of global reach. Food processing involves the chemical and physical processing of materials from the nano to the macro scale to produce food products of desired properties, structure and function. Industry drivers can be categorised under headings of product quality and traceability, process costs, and product safety and production sustainability, with inputs to these processes from consumer trends, regulatory requirements, resource costs, seasonal variations, weather conditions and new technology. The modern approach to supporting and enhancing the milk processing industry entitled Real-time Quality is introduced in this talk. This is built on Process Systems Engineering and Process Analytical Technology approaches and includes a move to traceability as opposed to minimum variance in production. Current work into the real-time prediction of milk powder functional properties is described.