12th NIZO Dairy Conference

Innovations in Dairy Ingredients

4 – 7 October 2021, Papendal, The Netherlands

We are looking forward to seeing you at the 12th NIZO Dairy Conference: Innovations in Dairy Ingredients on 4-7 October 2021.

At present we simply do not know where the world will be regarding the COVID-19 pandemic by the time of the conference. Therefore, we need to be honest and say that we do not currently know if this will be an online conference, a physical conference or both. But we can say with full confidence that this conference will happen on 4-7 October 2021, and that we will find the best way for it to take place.

We have had tremendous success with online conferences to date and we know that this can work well, giving many the opportunity to attend who would not have been able to regularly. We also recognise that many people miss the face-to-face nature of a physical conference. We are striving to find the optimum scenario for the 12th NIZO Dairy Conference in 2021. As time goes by we will be able to better assess what we can do and we will communicate this to you as soon as possible.

You can feel confident when submitting your abstract to the conference that we will provide a high-quality, peer-reviewed programme in which to showcase your research.

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.

Register Now Submit Abstract View Programme
  • Claire Gaiani, University of Lorraine, France
    André Groeneveld, FrieslandCampina, Netherlands
    Dr. Rita Hickey, Teagasc Food Research Centre, Ireland
    Prof. Thom Huppertz, FrieslandCampina/ Wageningen University
    Prof. Peter de Jong, NIZO/Van Hall Larenstein University of Applied Sciences
    Ulrich Kulozik, Technical University of Munich, Germany
    Peng Zhou, Jiangnan University, China

Organising committee
  • René Floris (Conference Chair), NIZO Food Research
    Fred van de Velde, NIZO Food Research
    John Giezen, NIZO Food Research
    Lizzy Birnie, Elsevier

Scientific Committee
  • Fred van de Velde, NIZO Food Research
    René Floris, NIZO Food Research
    Thom Huppertz, FrieslandCampina, Wageningen University

Organised by
  • Elsevier
  • NIZO
Supporting Publication

Join the Conversation