Changing pace in food science and technology: Examples from dairy science show how descriptive knowledge can be transferred into predictive knowledge

The food industry faces the challenge of shorter product life cycles and a market that is increasingly competitive. In such an environment, food science should provide the knowledge that can help reduce development cycles for processes and products. To achieve this goal, food science needs to combine the knowledge of physical and biological processes with the potential of expanding computer technology. Examples taken from dairy research illustrate how predictive knowledge can be developed and applied for accelerating product and process development.