New! Programme now available

Download Programme

The scientific programme includes lectures as well as posters sessions. In addition, a visit to NIZO food research is planned. During the plenary lectures eminent scientists and leaders from industry will provide broad coverage of important new developments and breakthroughs. For an up to date overview of invited speakers, please sign up here to receive updates on the conference.

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

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

Keynote speakers

Keynote [K1]
Market overview of dairy ingredients
T. Affertsholt; 3A Business Consulting, Denmark

Keynote [K2]
The impact of dairy ingredients on the functionality on the properties of ice cream
D. Goff; University of Guelph, Canada

Keynote [K3]
Micro- and nanoscale food engineering with dairy ingredients
R. Boom; Wageningen University and Research, The Netherlands

Keynote [K4]
The potential of bioactive bovine milk components
H. Andersen; Arla Foods amba, Denmark

Keynote [K5]
The role of dairy in body weight management and risk factor modification
A. Astrup; University of Copenhagen, Denmark

Keynote [K6]
Using dairy ingredients to alter the texture of foods
A. Foegeding; NC State University, USA    

Keynote [K7]
Engineering dairy proteins to tailor functionality
A. Alting; NIZO food research B.V., The Netherlands

Keynote [K8]
Specific dietetic oligosaccharides in infant nutrition
B. Stahl; Danone Research, Germany

Nominees for the Young Scientist Awards

Preparation of set-style lactic gels from buffalo and cow's skim milks: A comparison of compositional, pyhsico-chemical, microbiological, microstructural, rheological and organoleptic characteristics
S. Ahmad*1, M.-H. Famelart1, G. Tanguy1, J.-F. Grongnet2, V. Guerrier4, F. Gaucheron1, et al; 1INRA, France, 2Agrocampus Ouest, France, 3LMA-Agrocampus Ouest, France, 4FAMV, Port au Prince, Haiti

Exopolysaccharide producing lactic acid bacteria. Their physiology and effect on microstructure in milk products
S.K. Diemer*1,2, D.M. Folkenberg2, N. Arneborg1, R. Ipsen1; 1University of Copenhagen, Denmark, 2Chr. Hansen A/S, Denmark

Caseins as molecular chaperones in beta-lactoglobulin aggregation
E.A. Foegeding, J.J. Kehoe*, Y.H. Yong; North Carolina State University, USA

Interactions of milk-protein stabilized emulsions with pancreatin and/or bile salts in an in vitro intestinal model system
A. Sarkar*, D.S. Horne, H. Singh; Massey University, New Zealand

The dynamics of gelation of caseinoglycomacropeptide - beta-lactoglobulin mixtures as affected by interactions in the aqueous phases
M.J. Martínez*, E. Farías, A.M.R. Pilosof; Ciudad Universitaria, Argentina

Development of Exopolysaccharide as a bioingredient for application in cheese
N. Saija*1, A. Welman2, R.J. Bennett1; 1Massey University, New Zealand, 2Fonterra Research Centre, New Zealand

Final student nominee announced:

Study of alpha-Lactalbumin and beta-Lactoglobulin separation from pasteurized milk using dynamic ultrafiltration
V. Espina*, M. Jaffrin, L. Ding, M. Frappart; Technological University of Compiegne, France

Please be advised that no photography or video/sound recording of conference presentations is allowed to take place during the conference.