Sustainability has become a focal point within the food industry, with the dairy sector experiencing increasing pressure to reduce its environmental impact and adopt more sustainable practices. This imperative is compounded by the need to maintain product quality, to meet consumer demands and adhere to regulatory standards. A pivotal aspect in this journey is the optimisation of cleaning-in-place (CIP) cycles, which requires constant monitoring and involvement by all supply chain stakeholders.  

At the EHEDG World Congress 2024 Niamh will be presenting on the Effects of Process and Environmental Influences on Product and Process Optimisation, with a strong focus on cleaning-in-place (CIP) programmes for the dairy sector. Join me as we explore the challenges and opportunities in navigating the dynamic landscape of sustainable dairy operations.