12th NIZO Dairy Conference

Innovations in Dairy Ingredients

5 – 7 October 2021 | Online – Live and on-demand

Join us online: same great content – now online

The online 12th NIZO Dairy Conference will take place as a live-streamed and interactive event on 5 – 7 October 2021.

Submit your abstract now to participate in an interactive conference experience direct from your desktop or mobile device: live-stream presentations and take part in discussion through live chat and Q&A.

Participate live from your desktop or mobile device to:

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Deepen your knowledge: Live-stream a personalised schedule from the entire programme to match your research interests

Journal of The Energy Institute

Engage with our inspirational speakers and other attendees during the live-streamed sessions: Ask questions and participate in live chat and polls.

Journal of The Energy Institute

Review the latest research in the ePoster hall and discuss directly with the author in the live poster sessions.

Plus:

  • Network with your peers, meet new contacts and renew relationships: Connect with other attendees during the live event to chat and arrange one-to-one meetings.
  • Connect with a wider, more-inclusive audience: our lower fees, online delivery and post-event on-demand access will make the event more accessible to all.
  • Visit the live exhibition booths to meet industry partners, chat with exhibitors and learn more about their products. 
  • Enjoy more flexibility with on-demand access to recorded sessions for 12 months after the event*. Watch one stream live and catch-up on what you missed after the event.

* On-demand access includes recordings of talks and slides, poster pitches and posters from authors that have agreed for post event distribution: the organisers cannot guarantee on-demand access to all presentations.

Want to know more? Visit our FAQs.

2-minute read: How to optimise your online conference experience

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
Speakers
  • 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

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