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10th NIZO Dairy Conference – Innovations in Dairy Ingredients

Oct 1, 2018 -
Oct 3, 2018

To mark its 10th anniversary, the NIZO Dairy Conference will address the latest technologies and developments surrounding dairy ingredients. The conference will take place in Papendal, The Netherlands and provide a unique opportunity for experts from academia, the dairy and food industry to interact and apply their knowledge and latest research findings of the design and manufacture of new and improved foods and dairy ingredients. The conference will bring together experts from the fields of dairy science and technology, processing, chemistry, physics, sensory, health and nutritional sciences.

Keynote Speakers and Topics

Prof. Alan MackieUniversity of Leeds, UK
Topic: Modulating in vivo behaviour with dairy ingredients

Dr. Pierre Schuck, INRA Rennes, France
Topic: Functional ingredients from permeates and acid whey: product-process interactions

Prof. Michael GänzleUniversity of Alberta, Canada
Topic: Lactose, lactose derivatives and oligosaccharides

Prof. John A. LuceyUniversity of Wisconsin-Madison, USA
Topic: Milk protein ingredient functionality: linking ingredient properties to in-product functionality

Prof. Thom HuppertzNIZO, The Netherlands / South Dakota State University, USA
Topic: Milk proteins: controlling product-processing interactions for ingredient functionality

Dr. Mark FenelonTeagasc, Ireland
Topic: Utilising protein aggregation and separation technology for generation of dairy ingredients


Oct 1, 2018
Oct 3, 2018