Join international experts from the fields of flavour, microbiology, biochemistry, processing and sensory science to identify new ideas and routes that boost product development with improved consumer preference and acceptance and sustain innovations in dairy.

Scope of the conference
Dairy ingredients deliver functionality to a wide range of food and non-food products. Dairy ingredients are unique in combining nutritional value and technical functionality.

Current pressure on the ingredient market drives innovations in ingredient functionality as well as waste stream valorisation. Understanding the impact of processing on molecular properties allows controlling physical and (bio)chemical properties, hence allow tailoring of functionality.

Recent developments in encapsulation drives the protection of valuable ingredients. Health aspects of dairy ingredients stand out in relation to digestive health, resistance and satiety and weight management.

All these topics, from fundamental understanding to application in consumer products, will be covered during the conference.

The conference aims to present the most recent scientific developments in dairy ingredients from dairy processing and ingredient production, via molecular functionality and texture, to health aspects of the key ingredients and minor components.

The conference brings together experts from academia and food industry from the fields of biochemistry, processing, physics, and physiology to identify new ideas and routes that boost product development with improved consumer preference and benefits and sustain innovations in dairy.

The focus of the conference will be on the following themes:

• Processing, fractionation and purification of dairy ingredients
• Protein and peptide functionality
• Modification and fermentation to tailor functionality
• Encapsulation of and with dairy ingredients
• Health aspects of dairy fat
• Weight management by satiety-enhancing ingredients
• Healthy minor components, including those from non-bovine milk