7th NIZO Dairy Conference
Flavour and Texture: Innovations in Dairy
21-23 September 2011, Papendal, The Netherlands
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Programme...
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Tuesday, 20th September 2011 |
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| 17:00-19:00 | Registration | Lobby |
| 19:00-20:00 | Welcome Drinks Reception | Bar Dug Out |
Wednesday, 21st September 2011 |
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| 08:45-09:00 | Refreshment Break | Foyer 1+2 |
| 09:00-09:15 | Conference Welcome René Floris, NIZO food research, The Netherlands |
| 09:15-09:45 | [KN1] Good foods with bad nutrients: A perspective for dairy C. Schweitzer; Global Dairy Platform, USA |
| 09:45-10:15 | [KN2] Balancing immediate rewards and long-term benefits D.J. Mela; Unilever R&D Vlaardingen, The Netherlands |
| 10:15-10:45 | Refreshment Break | Foyer 1+2 |
| Session 1: Flavour & Texture: interactions and perception | Athene BC Session Chair: D.J. Mela, Unilever R&D |
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| 10:45-11:15 | [KN3] Flavour and Texture; inseparable elements determining dairy food quality perception P.M.T. de Kok; NIZO food research, The Netherlands |
| 11:15-11:35 | [O1] Influence of composition and texture on in-mouth sodium release and saltiness perception during consumption of semi-hard cheeses G. Lawrence¹, F. Berodier¹, C. Achilleos¹, S. Buchin¹, P. Courcoux², C. Salles*¹; ¹INRA- Dijon, France, ²ONIRIS, France |
| 11:35-11:55 | [O2] In-mouth flavour release during eating a solid food product: mechanistic modelling and experimental validation M. Doyennette*¹, ², I-C. Tréléa¹,², I. Déléris¹,², G. Feron³, H. Labouré³, I. Souchon¹,²; ¹INRA, France, ²AGROPARISTECH, France, ³CSGA, France |
| 11:55-12:15 | [O3] Simulation of Cheddar cheese flavour through sensory profiling and taste-taste interactions J. Niimi*¹,², A. Eddy², A. Overington³, R. Holland³, T. Coolbear³, P. Silcock³, S. P. Heenan¹, P. J. Bremer¹, C. M. Delahunty²; ¹University of Otago,New Zealand, ²CSIRO Food and Nutritional Science, Australia, ³Fonterra Research Centre, New Zealand |
| 12:30-14:00 | Lunch and Poster Session 1 | Foyer 1+2 / Athene A |
| Session 2: Young Scientist presentations | Athene BC Session Chair: Thom Hupperts, NIZO food research |
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| 14:00-14:05 | Young Scientists Presentations - Introduction |
| 14:05-14:10 | Butter aroma influences texture perception in dairy model gels at higher pH J.E. Knoop*¹ ,², G. Sala¹ ,², J.H.F. Bult¹ ,³, M. Stieger¹ ,², G. Smit² ,4, ¹Top Institute Food and Nutrition, The Netherlands, ²Wageningen UR, The Netherlands, ³NIZO food research, The Netherlands, 4Unilever R&D, Vlaardingen, The Netherlands |
| 14:10-14:15 | The physicochemical properties of milk-protein-concentrate-stabilised emulsion as influenced by pre- and post-processing treatments Y.C. Liang*¹ ,², H. Patel¹, M. Golding², L. Matia-Merino², A.Q. Ye³, ¹Fonterra Research Centre, New Zealand, ²Massey University, New Zealand, ³Riddet Institute, New Zealand |
| 14:15-14:20 | Liking as part of rewarding value of dairy protein in relation to weight status and stress M.J.I. Martens*¹ ,², M.S. Westerterp-Plantenga¹, ¹Maastricht University Medical Centre + (MUMC+), The Netherlands, ²Top Institute Food and Nutrition, The Netherlands |
| 14:20-14:25 | Interactions of β-Lactoglobulin and κ-casein after addition of low levels of a disulphide reducing agent N.H.A. Nguyen*¹, S.G. Anema², F. Guyomarc'h³ ,4, P. Havea², M. Wong¹, ¹Massey University, New Zealand, ²Fonterra Co-operative Group Ltd, New Zealand, ³INRA, France, 4Agrocampus Ouest, France |
| 14:25-14:30 | The influence of fat globule membrane components and adjuncts on the microstructure of low-fat Cheddar cheese E.A. Romeih*¹, K.M. Moe², S. Skeie², ¹Cairo University, Egypt, ²Norwegian University of Life Scieneces, Norway |
| 14:30-14:35 | Relationship between sensory profiles and odor-active compounds detected by gas-chromatography olfactometry: A novel attempt to explain cheese aroma M. Thomsen*¹, F. Mercier², P. Tournayre², J.L. Berdagué², T. Thomas-Danguin¹, E. Guichard¹, ¹Université de Bourgogne, Agrosup Dijon, France, ²INRA, France |
| Session 3: Flavour formation and release | Athene BC Session Chair: Peter de Kok, NIZO food research |
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| 14:40-15:10 | [KN4] Recent advances in molecularizing the taste of dairy products by means of a Sensomics approach T. Hofmann; Technische Universität München, Germany |
| 15:10-15:30 | [O4] Study of sodium reduced Gouda cheese T. Ruyssen*¹, D. Van Laere¹, M. De Meerleer¹, L. Vermeiren¹, J.C. Martins², M. Uyttendaele² , L. De Vuyst³; ¹University College Ghent, Belgium, ²Ghent University, Belgium, Belgium, ³Vrije Universiteit Brussel - Research Group IMDO, Belgium |
| 15:30-16:00 | Refreshment break | Foyer 1+2 |
| 16:00-16:20 | [O5] How does composition of model cheeses affect sodium and aroma release? L. Boisard*¹, I. Andriot¹, E. Sémon¹, C. Arnould², C. Lopez³, C. Salles¹, E. Guichard¹; ¹Centre des Sciences du Goût et de l'Alimentation (CSGA), INRA Dijon, France, ²Centre de Microscopie INRA/Université de Bourgogne, France, ³STLO, INRA-Agrocampus Ouest, France |
| 16:20-16:40 | [O6] Salt release and perception during consumption of model dairy products: in vitro, in vivo and modelling approaches M. Panouillé*¹, C. de Loubens², A. Saint-Eve¹, I. Déléris², C. Tréléa¹, I. Souchon²; ¹AgroParisTech, France, ²INRA, France |
| 16:40-17:00 | [O7] Effect of fat reduction on the aroma of Gouda- and Emmental-type cheeses I. Van Leuven*, T. Van Caelenberg, P. Dirinck; Catholic University College Ghent, Belgium |
| 18:00 | Conference banquet at the Dutch National Heritage Museum - ticket holders only |
Thursday, 22 September 2011 |
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| 08:45-09:00 | Refreshment Break | Foyer 1+2 |
| Session 4: Structure formation, oral processing and mouthfeel | Athene BC Session Chair: H. Singh , Massey University |
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| 09.00-9.30 | [KN5] Texture design for reduced-fat dairy products K. de Kruif*¹,², T. Huppertz¹, F. van de Velde¹; ¹NIZO food research, The Netherlands, ²Utrecht University, The Netherlands |
| 09.30-9.50 | [O8] Objective analysis and prediction of texture perception of yoghurt by hybrid neuro-numerical methods C. Rauh*, J. Singh, M. Nagel, A. Delgado; Institute of Fluid Mechanics, Friedrich-Alexander University Erlangen-Nuremberg, Germany |
| 09:50-10:10 | [O9] Tailored whey protein-based structure elements for traditional and emerging food applications S.C. Pyett*¹,², A.C. Alting¹,², T. Huppertz¹, F. van de Velde¹,², J.M. Vereijken²,³, R. Floris¹; ¹NIZO food research, The Netherlands, ²TI Food and Nutrition, The Netherlands, ³Wageningen UR, The Netherlands |
| 10:10-10:40 | Refreshment break | Foyer 1+2 |
| 10:40-11:00 | [O10] Leveraging textures in the pastry kitchen for developing innovative flavours and healthy dairy based desserts F. Migoya*, C.R. Loss; Culinary Institute of America, USA |
| 11:00-11:20 | [O11] Evaluation of low fat cheese texture via oral processing and understanding of textural changes based on model foods H. Koc*¹, E. Cakir¹, C. Daubert¹, M. Drake¹, G. Essick², C. Vinyard³ et al; ¹North Carolina State University, USA, ²University of North Carolina at Chapel Hill, USA, ³NEOUCOM, USA |
| 11:20-11:40 | [O12] Influence of dairy proteins on textural change in high-protein snack bars S. Hogan*, B. O'Kennedy, P. Kelly; Teagasc Food Research Centre, Moorepark, Ireland |
| 11:45-12:00 | Young Scientist Award |
| 12:00-13:30 | Lunch and Poster session 2 | Foyer 1+2 / Athene A |
| Session 5: Innovative dairy ingredients & products | Athene BC Session Chair: D. Everett , University of Otago |
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| 13:30-14:00 | [KN6] Dairy ingredient interactions and functionality: status and prospects H. Singh; Massey University, New Zealand |
| 14:00-14:20 | [O13 ] Multilayer emulsions as delivery systems for controlled release of volatile compounds using pH and salt triggers O. Benjamin*¹,², P. Silcock¹, M. Leus¹, D.W. Everett¹,²; ¹Riddet Institute, Palmerston North, New Zealand, ²Otago University, Dunedin, New Zealand |
| 14:20-14:40 | [O14] Dairy ingredients as gluten substitute L.E. van Riemsdijk*², A.J. van der Goot¹, R.M. Boom¹; ¹Wageningen University, The Netherlands, ²Bel Leerdammer, The Netherlands |
| 14:40-15:00 | [O15] Texture improvement in low calorie stirred yogurt K. Lauridsen*, E. Lynenskjold, S. Møller, Danisco, Denmark |
| 15:00-15:30 | Refreshment break | Foyer 1+2 |
| 15:30-15:50 | [O16] Spontaneous interaction between native globular proteins and the casein micelles in skim milk S.G. Anema*¹, C.G. de Kruif²; ¹Fonterra Research Centre, New Zealand, ²Van 't Hoff laboratory for Physical and Colloid Chemistry, The Netherlands |
| 15:50-16:10 | [O17] Engineering caseins and caseinates with enhanced functionality T. Huppertz; NIZO food research, The Netherlands |
| 16:15-16:45 | Final session: It's all in your mind S. Pyett, H. Bult; NIZO food research, The Netherlands |
| 16:45-17:00 | Closing session |
| 18:30 | Barbeque | Grand Café All delegates are invited by the conference committee to attend |
Friday, 23rd September 2011 |
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| NIZO food research visit and tour | |
| 08:30 | Tour 1 - Coach to depart from lobby at Papendal Hotel |
| 09:45 | Tour 2 - Coach to depart from lobby at Papendal Hotel |
| 11:45 | Tour 1 - Coach departs from NIZO to Ede-Wageningen Train Station |
| 13:10 | Tour 2 - Coach departs from NIZO to Ede-Wageningen Train Station |
