Events at NIZO
Najaarssymposium Genootschap ter bevordering van Melkkunde
thema is: Innovatie met Zuivel
7th NIZO dairy conference, Flavour and Texture: Innovations in Dairy
From 21 to 23 Sept 2011 NIZO holds its bi-annual dairy conference where scientists and industry meet to exchange ideas and new technologies. Title of the 7th NIZO dairy conference is Flavour and Texture: Innovations in Dairy
Focus
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.
Key speakers
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 Food and Health Research Institute, The Netherlands
Prof. Edmund Rolls, Oxford University, UK
Dr. Cindy Schweitzer, Global Dairy Platform, USA
Prof. Harjinder Singh, Massey University, New Zealand
Organising committee
- René Floris (chair, see image below)
- Arno Alting
- Meike te Giffel
- Natalie Hotrum
- Thom Huppertz
- Peter de Kok
- Hendrik Prins
- Rianne Ruijschop
- Fred van de Velde
- Nel Zoon
NIZO experts at this event
click here for our course programme