12th NIZO Dairy Conference
Innovations in Dairy Ingredients
4 – 7 October 2021, Papendal, The Netherlands
The 12th NIZO Dairy Conference will cover technologies and developments around dairy ingredients.
Dairy ingredients play a crucial role in achieving and maintaining textural and sensorial properties of almost all dairy products and many other foods. Moreover, dairy ingredients have an important contribution to the nutritional and health effects of dairy and other food products.
The focus of the conference will be on the following aspects of dairy ingredient functionality:
- Protein and peptide functionality
- Ingredient manufacture and properties
- Product structure and stability
- Nutrition, digestion and health
- Fractionation, purification and production of dairy ingredients
- Healthy minor components
The 12th NIZO dairy conference aims to combine the most recent scientific developments in dairy ingredients. It will provide a unique opportunity for experts from academia, the dairy industry and the wider food industry to interact and apply their knowledge and latest research findings to the design and manufacture of new 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.
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Claire Gaiani, University of Lorraine, France
André Groeneveld, FrieslandCampina, Netherlands
Dr. Rita Hickey, Teagasc Food Research Centre, Ireland
Ulrich Kulozik, Technical University of Munich, Germany
Peng Zhou, Jiangnan University, China
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René Floris (Conference Chair), NIZO Food Research
Fred van de Velde, NIZO Food Research
John Giezen, NIZO Food Research
Lizzy Birnie, Elsevier
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Fred van de Velde, NIZO Food Research
René Floris, NIZO Food Research
Thom Huppertz, FrieslandCampina, Wageningen University
