Major dairy industry players such as Bega and Saputo have joined forces with Monash University to utilise new drying technologies to extend the life and improve the quality of powdered dairy products.

The Melbourne-based university has created a "smart drying program", in which major manufacturers can work with Monash to test how a product would dry and how long it would last under various conditions at a small scale prior to investing in and rolling out the new product or process at a commercial level.