The 11th NIZO Dairy Conference aims to combine the most recent scientific developments in milk protein functionality. It will provide a unique opportunity for experts from academia, the dairy and food industry to interact and apply their knowledge and latest research findings to the design and manufacture of novel 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. Dr.-Ing. Jörg Hinrichs, Universität Hohenheim, Germany
Topic: Structure/function relationships for protein in cheese

Prof. Todor Vasiljevic, Victoria University, Australia
Topic: Protein stability during processing and storage

Prof. Taco Nicolai, Université du Maine, Le Mans, France
Topic: Aggregation of proteins during heat processing

Dr. Lotte Larsen, Aarhus University, Denmark
Topic: Genetica – Molecules – post translational modification and functionality

Dr. Astrid Horstman, Nestlé Research, Lausanne, Switzerland
Topic: Role of milk protein in muscle mass

Prof. Herwig Bachmann, NIZO and University of Amsterdam, The Netherlands
Topic: Interactions between proteins and bacteria