In general, the development of emerging technologies opened exciting opportunities for the food industry, particularly in the dairy industry. Practical experience demonstrated that such technologies can make a lasting impact when, besides microbial inactivation, they can bring additional benefits, such as the creation of new functionality in the treated products. This symposium will provide the audience with specific examples of how new technologies can be used to boost innovation in the dairy industry to benefit both the consumer and the industry. The session will start with a brief overview of emerging technologies that have dairy applications, including nontraditional technologies, as well as novel versions of traditional technologies. Four detailed presentations will follow, each featuring a specific technology. The first two presentations will focus on pulsed electric field and high-pressure processing, respectively. They also will discuss both aspects of microbial inactivation, as well as the effects of these treatments on the chemical components of milk and their potential for novel functionality. The other two presentations will discuss high-pressure homogenization and supercritical carbon dioxide reactive extrusion, focusing on their capability to create dairy ingredients of unique functionality, based on their effects on milk proteins. The talks will be given by reputable scientists with extensive expertise in these four particular areas. By allowing ample time for discussion after each talk, audience participants will have the opportunity to engage in discussions about the opportunities and challenges associated with the implementation of emerging technologies in the dairy industry.