393625 The Challenges of Water Use Reductions and Food Safety in Dairy Processing

Wednesday, November 19, 2014: 3:45 PM
M102 (Marriott Marquis Atlanta)
Jill Brigham, Sustainable Food and Wine Processing Center, University of California, Davis, CA

The UC Davis Viticulture & Enology Department is developing technologies necessary to realize a self-sustainable, zero carbon winery.  Through the use of rainwater capture, filtration and recycling, green cleaning chemistries, Clean-In-Place technology, carbon capture, as well as use of non-carbon energy sources, UCD proposes to develop the world’s first energy positive, water positive, and zero carbon winery.  Advanced data systems will enable analysis and optimization of processing technologies. Our goal is to develop systems and processes that will enable the food and beverage industry to significantly reduce their water and energy requirements as well as show how process wastewater can be reduced to nearly zero.

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