ANNOUNCEMENT:
8th NIZO Dairy Conference 2013
11-13 September 2013
Papendal, The Netherlands
FUNCTIONAL ENZYMES for dairy applications
- Enzymes to create and improve structure and stability
- Enzymes to produce and improve functional dairy ingredients
- Functional fermentation with enzymes from Lactic Acid Bacteria
- Sustainable dairy processing by controlling enzymatic activities
- Enzymatic creation of taste and flavour in dairy applications
- Enzymes for healthy and nutritious dairy products
Final Programme Available!
The NIZO Dairy Conference series is organised and hosted by Elsevier in collaboration with NIZO food research who are responsible for the programme and scientific content. This conference is the 7th in a series of meetings on key topics in dairy and food sciences.
Speakers announced:
Prof. Thomas Hofmann, Technische Universität München, Germany
Dr. Peter de Kok, NIZO food research, The Netherlands
Prof. Kees de Kruif, Utrecht University/NIZO food research, The Netherlands
Dr. Dave Mela, Unilever R&D Vlaardingen, The Netherlands
Dr. Cindy Schweitzer, Global Dairy Platform, USA
Prof. Harjinder Singh, Massey University, New Zealand
The focus of the conference will be on the following themes:
- Strategies to reduce sugar, fat and salt
- Oral processing, mouth feel and perception
- Flavour-texture interactions
- Flavour formation, release and perception
- Structure formation, stability and processing
- Innovative dairy ingredients
- Fortification (e.g. with minerals, proteins, vitamins)
Scope of the conference
Current health trends are driving innovations in dairy to the design of reduced-fat, reduced-sugar and reduced-salt products, as well as fortified products enriched with functional components, such as proteins, vitamins and minerals. For these innovative products, flavour and texture are key attributes. Together, they largely determine consumer acceptance. In addition, product variation and improvement of product-liking will continue to be very important, where the same attributes play a pivotal role.
Successful design of innovative products combines the effects of ingredient choice and processing technology with the product properties and consumer experiences during consumption.
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 flavour and texture research. 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 healthy dairy foods.
The conference will bring together experts from the fields of dairy science and technology, (bio)chemistry, processing, physics, sensory science and physiology.
To receive further information about the 7th NIZO Dairy Conference and to register for email updates about the conference, complete and return the reply form.
The scientific committee of the symposium invites applicants for a Young Scientist Award
If you are a young scientist (student, PhD student or equivalent) and your submitted abstract is accepted for a presentation in the poster sessions, six successful applicants will be invited to make a short 10 minute oral presentation during the oral programme.
Click here for further details
Please be advised that no photography or video/sound recording of conference presentations is allowed to take place during the conference.
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