10th NIZO Dairy Conference

Innovations in Dairy Ingredients

1-3 October 2017 | Papendal, The Netherlands

To mark its 10th anniversary, the NIZO Dairy Conference will address the latest technologies and developments surrounding dairy ingredients. The conference will provide a unique opportunity for experts from academia, the dairy and food industry to interact and apply their knowledge and latest research findings of 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.

Keynote Speakers and Topics

Prof. Alan Mackie, University of Leeds, UK
Topic: Modulating in vivo behaviour with dairy ingredients

Dr. Pierre Schuck, INRA Rennes, France
Topic: Functional ingredients from permeates and acid whey: product-process interactions

Prof. Michael Gänzle, University of Alberta, Canada
Topic: Lactose, lactose derivatives and oligosaccharides

Prof. John A. Lucey, University of Wisconsin-Madison, USA
Topic: Milk protein ingredient functionality: linking ingredient properties to in-product functionality

Prof. Thom Huppertz, NIZO food research, The Netherlands / South Dakota State University, USA
Topic: Milk proteins: controlling product-processing interactions for ingredient functionality

Prof. Koen Dewettinck, University of Ghent, Belgium
Topic: Milk fat and milk fat globule membrane: processing and functionality

Register Now Submit Abstract View Programme
  • Fred van de Velde (chair)
  • Thom Huppertz
  • René Floris
  • Anneke Postema

(NIZO food research)

Organised by
  • Elsevier
  • NIZO
Supporting Publication

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