13th NIZO Dairy Conference

Innovations in Milk Proteins

17-20 October 2023, Papendal, The Netherlands

NIZO Site Visit

As the hosts of the NIZO Dairy Conference, we are excited to offer you a unique opportunity to visit NIZO. We have created an interesting tour to show you different areas of expertise of our core capabilities.  

The site visits will take place on Friday morning 20 October 2023 directly after the conference, just before you travel back home.  You can subscribe for the 8.30 tour and the 9.45 tour. Click here for more details and to book >>

Please contact Imogen Lowe, email: i.lowe@elsevier.com (Please do not email credit card information under any circumstances) to reserve a space.

The 13th NIZO Dairy Conference will 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, microbiology, chemistry, physics, sensory, health and nutritional sciences.

Conference Topics:

Abstracts are now invited on the following topics. They should be submitted using the online abstract submission system.

  • Nutrition, digestion, and health aspects of milk proteins
  • Protein structure, stability, and interactions
  • Process-product interactions affecting milk protein functionality
  • Milk protein ingredient manufacture, including microbial production and functionality
  • Influence of milk proteins in product structure and stability
  • Milk proteins produced by precision fermentation
Register Now Submit Abstract View Programme

Organising committee (NIZO Food Research):
René Floris (Conference Chair)
Fred van de Velde
Celine Brattinga

Scientific Committee:
Fred van de Velde, NIZO Food Research
René Floris, NIZO Food Research
Thom Huppertz, FrieslandCampina, Wageningen University
Peter de Jong, NIZO Food Research, VHL University of Applied Sciences

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