14th NIZO Dairy Conference
Innovations in Dairy Ingredients
Papendal Hotel and Congress Centre, The Netherlands
14-17 October 2025
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The 14th NIZO Dairy Conference will cover, technologies and developments around dairy ingredients.
“One of the most important dairy related conferences.”
Comment from a previous delegate
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 & health
- Fractionation, purification and production of dairy ingredients
- Healthy minor components
The conference will combine the most recent scientific developments in dairy ingredients. 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 new and improved foods and dairy ingredients.
"Good balance of delegates from academia-industry."
Comment from a previous delegate
The conference will bring together experts from the fields of dairy science and technology, processing, chemistry, physics, sensory, health and nutritional sciences.
Conference Topics:
We are still accepting late poster submissions on the following topics. Please submit using the online abstract submission system.
- Protein and peptide functionality
- Ingredient manufacture and properties
- Product structure and stability
- Nutrition, digestion & health
- Fractionation, purification and production of dairy ingredients
- Healthy minor components
Speakers
Thom Huppertz, Friesland Campina, The Netherlands
Julia Keppler, Wageningen University, The Netherlands
Taco Nicolai, Le Mans Université, France
Jan Trige Rasmussen, Aarhus University, Denmark
Rodrigo Stephani, Federal University of Juiz de Fora, Brazil
Lina Zhang, Jiangnan University, China
Organising committee (NIZO Food Research):
Kevin van Koerten (Conference Chair)
Els de Hoog, NIZO Food Research
Celine Brattinga, NIZO Food Research
Scientific Committee:
Fred van de Velde, NIZO Food Research
René Floris, NIZO Food Research
Thom Huppertz, FrieslandCampina, University College, Cork
Kevin van Koerten, NIZO Food Research
Els de Hoog, NIZO Food Research