At the upcoming Membrane Technology Forum in Minneapolis, Jayendra Amamcharla, Ph.D., professor in the Department of Food Science and Nutrition at the University of Minnesota and director of the Midwest Dairy Foods Research Center, will present an educational session titled Membrane Technology Research for Market Innovation.

The session will explore how advancements in membrane processing and dairy ingredient technologies are helping manufacturers develop ingredients designed for targeted applications, particularly in yogurt and high-protein beverage systems. As consumer demand for protein-rich foods continues to grow, processors are increasingly seeking ingredients that deliver both nutritional value and desired functional performance.

The presentation will examine how membrane-enabled ingredient customization can influence properties like texture, stability and heat resistance. Particular focus will be placed on addressing formulation challenges associated with cultured dairy products and high-protein beverages, where ingredient functionality can play a critical role in product performance and consumer acceptance.

Drawing on current research, the presentation will provide insight into how membrane technologies are contributing to the development of dairy ingredients that align with changing market demands and emerging product trends.

About Jayendra Amamcharla

Jayendra Amamcharla holds undergraduate and graduate degrees in Dairy Technology and Dairy Engineering, respectively. He earned his Ph.D. in Agricultural and Biosystems Engineering from North Dakota State University, Fargo, ND. Following his doctoral studies, he worked as a Postdoctoral Research Associate in the Dairy Science Department at South Dakota State University, Brookings, SD. Subsequently, he was with the Animal Sciences and Industry Department, Kansas State University as a Professor (Food Science) for 11 years. Dr. Amamcharla currently serves as a Professor in the Department of Food Science and Nutrition at the University of Minnesota. His research program focuses on Dairy Fractionation and Separation Science, with emphasis on the functional modification of milk proteins through protein–protein and protein–mineral interactions for high protein applications. He also serves as the Director of the Midwest Dairy Foods Research Center (MDFRC) and The Joseph J. Warthesen Food Processing Center (Pilot Plant). As Director of MDFRC, he collaborates with dairy industry partners, farmer-led organizations, and faculty across six universities to drive industry-driven collaborative research to advance dairy technologies, ingredients, and products.

About the Membrane Technology Forum

The annual Membrane Technology Forum, hosted by Dairy Foods magazine and the American Dairy Products Institute, is the premier live event in the commercial membrane and membrane technology sector. This event covers key concepts and innovations for the sector, from the fundamentals of membrane technology, fouling and cleaning, to emerging technologies and applications with real-world case studies that highlight challenges, proposed solutions and results. 

The Membrane Technology Forum serves processors, plant managers, engineers, chemists, equipment manufacturers, research and development, sales and marketing specialists, technicians and other industry professionals.

The program features a series of two dedicated educational tracks, each with short, informative technical sessions covering current topics and emerging trends. Attendees will gain fresh ideas, trusted data and proactive solutions to help their companies evolve with changing trends in membrane technology.

The Membrane Technology Forum also features a select group of innovative and forward-thinking suppliers on hand to demonstrate their new technologies and products designed to improve processing operations.

The 2026 Forum will take place June 15–17 at the DoubleTree by Hilton Bloomington – Minneapolis South in Minneapolis, Minn.

Learn more and register at dairyfoods.com/membrane-forum