Early Career Researcher Event and Award

Early Career Researcher Event
Tuesday 12 October 2027

Begin your conference experience together with fellow young researchers from across the scientific community and food industry. This dedicated event provides the opportunity to get to know and connect with peers, exchange perspectives, and engage in informal, forward-looking discussions. The program is currently being finalized and is expected to feature contributions from both academia and industry. Of course, there will be drinks and some light snacks, and the gathering will transition directly into the main conference registration and welcome reception.

We encourage all early career researchers to join this relaxed, social yet professional kickstart to the conference and build a strong community among young researchers.

Jan Wouters Early Career Researcher Award

We invite applicants for the Jan Wouters Early Career Researcher Award. Six early career scientists (student, PhD student or equivalent) with a submitted and accepted abstract for the poster sessions will be invited to make a short 5-minute oral presentation during the oral program.

Submit your abstract here.

Jan T.M. Wouters (died 23 August 2025) was a highly influential Dutch scientist whose work defined modern dairy science and microbiology. He is most widely recognised as a primary author of the definitive textbook used by students and professionals globally: Dairy Science and Technology.

Professional Career & Affiliations

NIZO Food Research: He served as a Principal Scientist and Research Director at NIZO food research in Ede, the Netherlands, which is one of the world's leading independent dairy research institutes.
Academic Role: He was a professor at Wageningen University, where he bridged the gap between fundamental microbiology and practical industrial dairy processing. He greatly enjoyed educating the next generation of dairy professionals, covering the broad range of disciplines represented within dairy science. He also served for many years as editor and editor‑in‑chief of the International Dairy Journal, including the special issues linked to the NIZO Dairy Conferences.
Strategic Leadership: He played a key role in the Wageningen Centre for Food Sciences (WCFS), a public-private partnership focused on pre-competitive research for the food industry.

Major Scientific Achievements

His research transformed how the industry understands the biochemical pathways of milk fermentation and product quality:

Flavor Formation: Wouters was a pioneer in studying how lactic acid bacteria (LAB), specifically Lactococcus lactis, convert amino acids into volatile aroma compounds. His work identified the specific enzymes responsible for the flavors in Gouda and other fermented dairy products.
Microbiology of Starter Cultures: He contributed groundbreaking insights into the metabolism of starter cultures, helping the industry "tailor-make" bacterial mixes to achieve specific taste profiles and avoid off-flavours.
Dairy Technology Textbook: Along with Pieter Walstra and Tom Geurts, he co-authored the Second Edition of Dairy Science and Technology (2005). This 800-page volume remains the "bible" of the field, covering everything from the physical chemistry of milk to the microbiology of cheese ripening.
Genomics & Predictive Modelling: He was early to support the application of genomics and predictive modelling to food safety and fermentation, moving the field from trial-and-error to a precise science.

Legacy

The curiosity for science, the commitment to sharing knowledge and educating others, and the dedication to supporting the personal and scientific growth of young researchers form an essential part of the legacy of Prof. Dr. Jan T. M. Wouters. These values are reflected in the ambitions of the Jan Wouters Early Career Scientist Award.