6th NIZO Dairy Conference
Dairy ingredients: innovations in functionality
30 September – 2 October 2009, Papendal, The Netherlands
6th NIZO Dairy Conference
Dairy ingredients: innovations in functionality
30 September – 2 October 2009, Papendal, The Netherlands
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

Topics

  • Trends and new developments in diary ingredients processing
  • Weight management and diary ingredients
  • Dairy protein and peptide functionality
  • Diary ingredient functionality in application
  • Diary ingredients affecting texture and sensory perception
  • Oligosaccharides: Health and application
  • New developments in application of minor components

Presenters

  • Topic: Trends and new developments in diary ingredients processing
    Title of presentation: Micro and nanoscale food engineering with dairy ingredients
    Presenter: R. Boom, Wageningen University and Research, The Netherlands
  • Topic: Weight management and diary ingredients
    Title of presentation: The role of dairy in body weight management and risk factor modification
    Presenter: A. Astrup, University of Copenhagen, Denmark
  • Topic: Dairy protein and peptide functionality
    Presenter: A. Alting, NIZO Food Research, The Netherlands
  • Topic: Diary ingredient functionality in application
    Title of presentation: The impact of dairy ingredient functionality on the properties of ice cream
  • Presenter: D. Goff, University of Guelph, Canada
  • Topic: Diary ingredients affecting texture and sensory perception
    Title of presentation: Using dairy ingredients to alter the texture of foods
    Presenter: A. Foegeding, NC State University, USA
  • Topic: Oligosaccharides: Health and application
    Title of presentation: Specific dietetic oligosaccharides in infant nutrition
    Presenter: B. Stahl, Danone Research, Germany
  • Topic: New developments in application of minor components
    Title of presentation: The potential of bioactive bovine milk components
    Presenter: H.J. Andersen, Arla Foods amba, Denmark
Please be advised that no photography or video/sound recording of conference presentations is allowed to take place during the conference.
Conference Dinner and Tour Reminder
12 AUG: Delegate reminder
Don't forget to book your place at the NIZO 2009 conference dinner on Wednesday, 30th September and also the NIZO tour on Friday, 2nd October.
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Conference Registration
12 AUG: It is still not too late to register to attend the conference
Full oral and poster programmes are available.
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Recent Submissions
Don't forget to book your place at the NIZO 2009 conference dinner on ... »
Full oral and poster programmes are available. »
Browsable poster programmes and information for presenters are now posted ... »
Related Journal Information
Other Related Journal Information
The International Dairy Journal publishes original, refereed research papers and critical reviews on all aspects of dairy science and technology. Within this scope, the journal pays particular attention to applied research and to the interface of the dairy and food industries.