Hi Europe

Join us during the Hi Europe (27-29 november) in Frankfurt. Visit our booth or join us during the Hi Conference. Our fermentation expert Herwig Bachman will give a presentation about the opportunities associated with fermentation for the F&B industry: ‘Free from yet full of: reducing salt and sugar through fermentation presentation’, on Tuesday, 27 November, 15.55-16.20, at Hi Europe 2018 Conference, Discovery Theatre.

 

Microbiome Movement Skin Health & Dermatology 2018

NIZO is Innovation partner of the Microbiome Movement Skin Health & Dermatology 2018. Join us to this event, as the industry unites to define future trends.

Meet our Key Account Manager Personal Care & Pharma Nils Hijlkema and our Principal Scientist Data Analytics Wynand Alkema at the Microbiome Movement Skin Health & Dermatology 2018 in San Diego from the 10th till the 12th of September 2018. Wynand will give a presentation on the 11th of September at 1.00 P.M., entitled ’Predictive Modelling of Host-Microbe Interactions for the Discovery of New Skin Microbiome Modulators’. He will explain about a comprehensive biological knowledge map of the skin microbiome in relation to host disease. This map is created by large scale systematic analysis of the scientific literature and in-vitro and in-vivo data. With a mathematical model build on this map, ~omics data can be analysed in a biological context and new biological modulators of the skin microbiome can be predicted.

Do you want to meet Nils or Wynand? Make an appointment with them before the event starts!

ESPEN CONGRESS 2018

Meet us during the 40TH ESPEN congress in Madrid (September 1- 4) and make an appointment with our Sales Manager Infant & ClinicalMartine van der Mast. NIZO has a long track record of adding value to infant and clinical companies and improving production processes. We can often increase production yields by 5-15%.

The theme of the congress for this year will be “Nutrition without borders”.  New topics will be introduced in clinical nutrition, in different clinical settings, besides the multidisciplinary and worldwide environment of the Congress.

We hope to see you there!

 

IFT 2018

Meet us during the IFT 2018 (July 15-18), stand # S1613 in the McCormick Place convention center in Chicago, Illinois. Meet our Business Develop Manager Food, Beverage & Ingredients, Ben van der Deen. Make an appointment with Ben before the IFT starts and discover what our latest technologies can do for your product!

During the IFT, our Group Expertise Leader Flavour & Texture Peter de Kok and our Senior Project Manager Flavour & Texture, Els de Hoog will both give lectures. Peter will provide an overview highlighting the most important aspects of the knowledge available in off-flavors in pulses. The presentation will cover the off-flavor compounds present in various pulses, such as lupins, lentils, chickpeas, and common beans. It will also summarize the possible origins, the effects of processing, and the technologies available to prevent, reduce, or mask these off-flavor compounds. This lecture will be part of the session ‘057 Flavors of Food Protein Ingredients and Their Applications in Production Formulation’ on July 17th, 2.15-3.45 PM, at McCormick Place N426C.

Els will update you about the unique challenges of the functional properties of plant proteins, like solubility and powder dispersibility. Els aims at understanding plant protein functionality and therefore their application in food products. Practical examples will be presented as on ingredient compatiblity. Els will give this lecture during session ‘099 Dialing Plant Protein Functionality for Enhanced Utilization’, on July 17th, 11.15 AM-12.15 PM, at McCormick Place S403AB.

 

International Conference on Microbial Diversity

Join us on the 4th International Conference on Microbial Diversity 2017, in Bari, Italy, from 24-26 October. Our scientist on bacterial genetics, Peter Bron, will update you on employing strain diversity and genomics for better food and health.

The International Conferences on Microbial Diversity are becoming a consolidated biennial event bringing together agricultural, environmental and food microbiology researchers and professionals from all over the world. Drivers of microbiota establishment and composition in different ecosystems, the focus of the 2017 Conference, are key factors in the vast and fascinating field of microbial diversity.

Bridge2Food Protein Summit

Meet us at the 10th Protein Summit 2017 in Reims, France, from 26-28 September. Please contact our Key Account Manager Jose Escher if you are interested in a meeting!

The food and protein markets will evolve massively in the coming years. The demand for protein remains high. ‘High’ protein is hot in Western worlds, the consumer awareness of the benefits of plant-based foods is growing, prices for dairy protein are soaring again, new proteins and technologies have come to market. Debates on the availability of proteins and the impact on food security, economy and geo-politics, as well as the impact of protein production on the climate will intensify. Global transition is imminent in the food, petfood and feed industries. This 5-in-1 Summit will bring together Industry and Public Policy Leaders to discuss, build and shape the future strategies in close cooperation.

European Society For Clinical Nutrition And Metabolism

Meat us at the 39th annual congress of the European Society For Clinical Nutrition And Metabolism in The Hague, the Netherlands, from 9-12 September. Interested in a meeting regarding infant and clinical? Contact our sales manager Martine van der Mast!

Hot Topics in Food Microbiology Conference

Come and visit us at the Hot Topics in Food Microbiology Conference, which will take place in Gloucestershire, UK, on the 17th and 18th of October. Our food safety expert Marjon Wells-Bennik will give a lecture on bacterial spores in food, focused on variation in resistance properties and outgrowth of spoilers and pathogens.

The conference will update you on current areas of concern and emerging issues and is aimed for food and beverage laboratory personnel, microbiologists and technical managers, food manufacturers, quality assurance staff, food safety managers

Weurman Flavour Research Symposium 2017

On the 15th Weurman Flavour Research Symposium 2017, our expert on flavour & texture, Peter de Kok, will update you on our latest research regarding the robustness of aroma-induced taste enhancements. The conference will take place in Austria, between 18th and 22nd September 2017.

In memory of Cornelius Weurman, a pioneer of flavour research, the Weurman Flavour Research Symposium has become one of the most important international conferences on all relevant topics from the field of flavour science. Since 1975, the Weurman Flavour Research Symposium has been a unique platform for flavour scientists from all over the world offering the opportunity to discuss recent trends and developments in the field of flavour research.
Taking place every three years, the conference organizers would like to announce the 15th Weurman Flavour Research Symposium. The conference will take place on the old campus of Graz University of Technology located in the centre of Graz which has been listed as UNESCO world heritage.

International Whey Conference 2017

Come and visit our presentations on the International Whey Conference, in Chicago,  from 17-20 September. Our scientist on dairy technology,  Thom Huppertz,  will update you regarding whey ingredients in sports nutrition and the opportunities and challenges of whey ingredients from non-bovine milk.

The 8th International Whey Conference 2017 (IWC-2017) will focus on the cutting-edge developments in science, industry and the global marketplace with respect to whey. The conference will feature presentations reviewing the global supply of whey as well as the markets for various whey-based products. Key-note speakers will address the current state of the whey business, examining all aspects of the  competitive strengths and weaknesses as well as the opportunities and threats in our industry. The IWC-2017 Market Place will be the central gathering place at the conference for networking, with an exhibition of innovative whey-based ingredients, processing equipment and products, poster presentations and demonstration stations.