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PRODID:IEEE vTools.Events//EN
CALSCALE:GREGORIAN
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TZID:NZ
BEGIN:DAYLIGHT
DTSTART:20200927T030000
TZOFFSETFROM:+1200
TZOFFSETTO:+1300
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TZNAME:NZDT
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BEGIN:VEVENT
DTSTAMP:20201028T024102Z
UID:78CE9B77-46E8-4044-A951-7F4F5EE6D657
DTSTART;TZID=NZ:20200904T120000
DTEND;TZID=NZ:20200904T130000
DESCRIPTION:Milk powder can undergo a complexity of chemical reactions\, al
 l influenced by oxygen\, moisture and temperature. Yet\, even small change
 s in milk powder lead to noticeable changes in its flavour. When milk powd
 er is shipped around the world\, it is subjected to diverse environmental 
 conditions for prolonged periods of time. We discuss how mathematical mode
 lling sheds light on what can be done to preserve its flavor under these c
 onditions.\n\nSpeaker(s): Dr Luke Fullard\, \n\nAuckland\, North Island\, 
 New Zealand\, 1010
LOCATION:Auckland\, North Island\, New Zealand\, 1010
ORGANIZER:ieeevtsnznc2018@gmail.com
SEQUENCE:3
SUMMARY:IEEE VTS NZNC Invited Webinar on Mathematical Modelling of Milk Pow
 der Properties during Shipment through Elevated Temperatures and Humiditie
 s
URL;VALUE=URI:https://events.vtools.ieee.org/m/238425
X-ALT-DESC:Description: <br /><p>Milk powder can undergo a complexity of ch
 emical reactions\, all influenced by oxygen\, moisture and temperature. Ye
 t\, even small changes in milk powder lead to noticeable changes in its fl
 avour. When milk powder is shipped around the world\, it is subjected to d
 iverse environmental conditions for prolonged periods of time. We discuss 
 how mathematical modelling sheds light on what can be done to preserve its
  flavor under these conditions.</p>
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