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.