Key Speakers and Abstracts

Herwig Bachmann, VU University Amsterdam / NIZO food research, The Netherlands
Abstract: Enzymes and their role for the selection and improvement of dairy starter cultures
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Richard Ipsen, University of Copenhagen, Denmark
Abstract: Enzymatic modification to improve milk lipid functionality
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Paul Jelen, University of Alberta, Canada
Abstract: Enzymatic production of lactose derivatives
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Alan Kelly, University College Cork, Ireland
Abstract: Physiological and technological significance of proteases in mammalian milk
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Isidra Recio, Universidad Autónoma de Madrid, Spain
Abstract: Dairy protein and technological significance of proteases in mammalain milk
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Fred van de Velde, NIZO food research, The Netherlands
Abstract: Enzymatic modification of milk proteins
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Closing Session

Luc van Loon, Maastricht University Medical Centre+, The Netherlands
Abstract: Milk protein and muscle maintenance
In an interactive presentation, Prof. Luc van Loon, specialist in muscle physiology, Maastricht University, will demonstrate the link between dairy proteins, sports and health. The phenomena he will address are relevant for all consumers, from athletes to the elderly. We offer delegates the possibility to join a tour of the Papendal Sports facilities to see the InnoSportLab® Papendal, the new “Arnhemhal” training centre and the TopSport Restaurant.
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Enzymes play a crucial role in achieving and maintaining the desired textural and sensorial properties of almost all dairy products. Prime examples include role of enzymes in the conversion of milk into a cheese and its subsequent flavor formation during ripening and the role of enzyme inactivation in extending the shelf-life of liquid dairy products. In addition, enzymes are widely employed to add further value to dairy ingredients and products, e.g., in the production of oligosaccharides from lactose, lysophospholipids and the various enzymatic tools available to optimize milk protein functionality. All these topics, from fundamental understanding to application in consumer products, will be covered during the conference.

The conference aims to combine the most recent scientific developments in functional dairy enzymes. It will provide a unique opportunity for experts from academia and the food industry to interact and apply their knowledge and latest research findings to the design and manufacture of novel and improved dairy foods. The conference will bring together experts from the fields of dairy science and technology, enzymology, (bio)chemistry, processing, physics and sensory sciences.