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Milk proteins play a crucial role in achieving and maintaining the desired textural and sensorial properties of almost all dairy products and many other foods. Moreover, milk proteins contribute to the nutritional and health effects of dairy products. Given the versatility of milk proteins and their importance to the dairy and non-dairy foods industry, the 9th NIZO Dairy Conference will be devoted to milk protein functionality.
The 9th NIZO Dairy Conference aims to combine the most recent scientific developments in milk protein functionality. It will provide a unique opportunity for experts from academia, the dairy and food industry to interact and apply their knowledge and latest research findings to the design and manufacture of novel and improved foods and dairy ingredients. The conference will bring together experts from the fields of dairy science and technology, processing, chemistry, physics, sensory, health and nutritional sciences.
Key Speakers and Topics:
Skelte Anema, Fonterra, New Zealand
Topic: Protein interactions affecting product properties
Jörg Hinrichs, Universität Hohenheim, Germany
Topic: Fermented dairy products: impact of processing on product properties
Carl Holt, The University of Glasgow, UK
Topic: Biosynthesis of milk proteins
Thom Huppertz, NIZO food research, The Netherlands/South Dakota State University, USA
Topic: Functionality of milk protein ingredients: impact of product-process interactions
Tim Guinee, Teagasc Food Research Centre, Ireland
Topic: Protein functionality in cheese
Daniel Tomé, AgroParisTech, France
Topic: Impact of matrix and processing on protein digestibility