| Speaker: Steve Taylor Affiliation: The University of Auckland Time: 2 pm Thursday, 5 August, 2021 Location: 303-310 |
| Milk powder can undergo a complexity of chemical reactions, all influenced by oxygen, moisture and temperature. Yet, even small changes in milk powder lead to noticeable changes in its flavour. When milk powder is shipped around the world, it is subjected to diverse environmental conditions for prolonged periods of time. We discuss how mathematical modelling sheds light on what can be done to preserve its flavour under these conditions. This problem was posed by Fonterra at a recent MINZ (Maths in Industry New Zealand) workshop. |