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ICAR-National dairy research Institute

The National Dairy Research


Institute as country's premier
Dairy
Research
institution
has developed considerable
expertise over the last five
decades in different areas of
Dairy Production, Processing,
Management
and
Human
Resource
Development.
Information generated at the
Institute and the services
offered have contributed to the
growth of Dairy Industry as a
whole and well-being of millions
of milk producers and consumers of milk and milk products. Realizing the
challenging need of global Dairy Trade, the Institute is continuously working
to develop its R&D and HRD programmes to better serve the nation in terms
of food security, employment generation, poverty alleviation and economic
prosperity.

International Workshop
on

Milk : Naturally Nanostructured Food


30th November, 2016

University of Queensland
The University of Queensland
(UQ) is one of Australias leading
research and teaching institutions.
UQ strives for excellence through
the
creation,
preservation,
transfer and application of
knowledge. For more than a
century, UQ has educated and
worked with outstanding people
to deliver knowledge leadership
for a better world. UQ ranks in the
top 50 as measured by the QS
World University Rankings and
the Performance Ranking of Scientific Papers for World Universities.The food
science and technology research is one of the strengths of the University and
the food research group has a dynamic research environment and strong links
with the food industry and other research providers such as Dairy Industries,
Horticulture Innovation Australia, Rural Industries Research & Development
Corporation, Meat and Livestock Australia and AusAid.

Under collaborative project between


ICAR-National Dairy Research Institute, Karnal and University of Queensland, Brisbane
Supported by

Australia-India Council Grant Round 2015

Organized by

DIVISION OF DAIRY CHEMISTRY


ICAR-NATIONAL DAIRY RESEARCH INSTITUTE
(DEEMED UNIVERSITY)
KARNAL- 132001 (HARYANA)
www.ndri.res.in

Background
Nanotechnology is a recent development in food science. There are numerous
opportunities to exploit the benefit of nanotechnology for food product development
and performance. Food products naturally contain nanosize ingredients. The three
main components of food: proteins, carbohydrates and lipids, all exist at the
nanoscale and come together to form a complex colloidal mixture with diverse
physical and chemical properties. Milk naturally contains nanostructures, such as
casein micelles. In bovine milk, the micelle is comprised of four casein proteins
(S1, S2, and k) arranged in a large, heterogeneous, dynamic globular complex. In
addition to its nutritional role in providing protein for the neonate, the casein micelle
also solubilises calcium and phosphate at concentrations well above the level that
would normally precipitate in solution, allowing for nutrients to be passed from the
mother to her offspring. Globular proteins may vary between 10 and several hundred
nanometers in diameter. Also nanostructures may be produced during routine food
processing operations, such as homogenization. When milk is homogenized fat
globules are reduced to about 100 nm in size. Thus natural or fortuitous formations
of such structures require characterization.
The ongoing studies on bovine milk at the University of Queensland, Australia
proved that casein micelles and fat globules in nano size range can influence the
functional properties of milk and milk products. This knowledge will be highly useful
to improve the process efficiency, product yield and design of new dairy products.
India is a major producer of buffalo milk and milk products. Through this project
we intend to broaden the knowledge on buffalo milk by collaborating with dairy/
food experts in Australia. One basic study that needs to be addressed is nano sizeproperty relationship of buffalo milk. The overall background of this project is to
characterize the nano-structure of buffalo milk and its effect on fundamental and
functional properties of milk. This research will be a stepping stone to develop
strategic alliance and a collaborative research partnership between Australian and
Indian researchers in the dairy processing field. Nanotechnology research on
buffalo milk is supported by the Australian government through the Australia-India
Council of the Department of Foreign Affairs and Trade.
In the workshop delibrations will be made on:
Status of research on nanostructure of milk
Role of milk proteins as nanoencapsulant
Applications of nanotechnology in food packaging and analytical chemistry

Australia-India
Council Grant Round 2015
Dr Bimlesh Mann
Dr Rajesh Kumar Bajaj
Dr Rajan Sharma

Professor Bhesh Bhandari


Dr Sangeeta Prakash
Dr Nidhi Bansal
Chairman

Dr. A. K. Srivastava
Director & Vice Chancellor
ICAR- National Dairy Research Institute,
Karnal-132001 (Haryana)
Organizing Secretary
Dr Bimlesh Mann
Joint Director(Res) and
Head, Dairy Chemistry Division
ICAR-National Dairy Research Institute
Email: headdairychemistry@gmail.com
Mobile : 09896245110
Coordinator(s)
Dr Rajesh Kumar Bajaj
Principal Scientist
Dairy Chemistry Division
ICAR-National Dairy Research Institute
Email: rbajaj1375@gmail.com
Mobile : 09896138416
Dr. Rajan Sharma
Principal Scientist
Dairy Chemistry Division
ICAR-National Dairy Research Institute
Email: rajansharma21@gmail.com
Mobile : 09416120181

Registration
Registration is free and the nominations are invited from the faculty,
academicians and the personnel from dairy industry in the relevant field
and may be sent to The Head, Dairy Chemistry Division, ICAR-National Dairy
Research Institute, Karnal 132 001 (Haryana), latest by 15th November 2016,
Email : headdairychemistry@gmail.com, Contact Tel No. 0184-2259143.

Venue
N.N. Dastur Auditorium
ICAR-National Dairy Research Institute
Karnal (Haryana) 132001