Weurman Flavour Research Symposium 2017

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.

5th Microbiome R&D and Business Collaboration Forum: USA

As part of its worldwide microbiome series, the 5th Microbiome R&D and Business Collaboration Forum will be held in San Diego, USA, on November 2 and 3, 2017. Our Expertise Group Leader Microbiomics, Michiel Wels will give a lecture on ‘Predict & Connect: Controlling microbial composition through expertise driven identification of microbiome modulators’. Please contact our Key Account Manager Personal Care & Pharma Nils Hijlkema to meet us there!

Over 400 attendees are expected to converge on San Diego this fall to hear a 70-strong speaker faculty discuss the latest developments; engage in expert-led round table discussions and extended panel discussions; analyse the newest biotechs and start-ups worthy of investment; and utilise over seven hours of dedicated networking time to broaden business connections within the field. The Global Engage series is rapidly gaining a fantastic reputation as the number one microbiome networking event. If looking to either learn more from the top scientists in the microbiome and probiotic space; showcase exciting developments in your research; or seek partnerships and funding within the industry; it is a congress not to be missed.

Food Matters Live

Come and visit the seminars given by our experts Martijn Fox and Fred van de Velde on Food Matters Live on Food Matters Live, taking place from 21 – 23 November 2017 at London’s ExCeL. Interested in a meeting? Contact Peter Heusinkveld.

Martijn Fox will give a seminar about ‘Conditions for acceleration of innovation’. Fred van de Velde will talk about ‘Feeding the world in 2020’.

Food Matters Live is the UK’s only cross-sector event bringing together the food and drink industry, retailers, foodservice providers, government and those working in nutrition, to enable collaboration and innovation to support a sustainable food landscape for the future. Foot Matters Live provides a platform for thought-provoking, cross-sector debate and encourages cross-sector collaboration.


BioJapan 2017

Visit us at the BioJapan 2017 in Yokohoma from 11-13 October. Business Development Manager Liz Kamei and microbiome expert Sabina Lukovac will showcase our skin and gut microbiome expertise and our human challenge models for substantiating health benefits. Top business development, licensing, and alliance management professionals, R&D personnel, and biotech company executives from around the world will gather for the 19th iteration of this event.

Sabina will give a more detailed presentation on this topic on the day before the opening of BioJapan, the 10th of October, during the Life Science Seminar at the Dutch Embassy in Tokyo. This will be followed by a networking reception in the afternoon. Interesting in a meeting? Contact Liz Kamei.


12th International Symposium on Lactic Acid Bacteria

One of the plenary speakers will be our expertise group leader on fermentation, Dr. Herwig Bachmann. He will give a lecture on the August 29. This lecture is accompanied by a review in FEMS (Federation of European Micobiolocial Society) Microbiology Reviews titled “Experimental evolution and the adjustment of metabolic strategies in lactic acid bacteria” which was recently published.

Lactic Acid Bacteria play important roles in the production of food and feed throughout the world in addition to being used as health-promoting probiotics. The incessant scientific interest in these microorganisms by academic research groups as well as by industry has resulted in many important scientific breakthroughs and has led to new applications.



Fi Europe Frankfurt

Meet us at the Fi Europe @ 08.0A68 (Hall 8). Join us to explore the latest technologies and developments in the food, beverage & ingredient sector. Taste our joint innovations: ultra low-fat ice cream & high protein drink! Register now!

You will also get a chance to meet us during the Future of Nutrition Summit & the Fi Conference:

1) 27 Nov 16:30-16:30, MesseTurm Conference Room A: Meeting nutrition needs: technologies at work – René Floris, Division Manager Flavour & Texture, NIZO.

Session: Shaping the future of nutrition in Europe


2) 28 Nov 16.00-16:30, Fi Conference Meeting Room: Protein flexibility: blending and replacing proteins in high protein products – Laurice Pouvreau, Senior Project Manager Protein Functionality

Session: Everything Protein Master Class


3) 29 Nov 15:30-16.15, Fi Conference Discovery Theatre: Understanding the determinants to develop beverages with optimized mouth feel – Els de Hoog, Senior Project Manager Flavour & Texture, NIZO

Session: Clean Label & Natural Ingredients Part 2

Protein Trends & Technologies Seminar

This Seminar will focus on providing R&D and application food scientists with practical, non-commercial advise on how to work with protein ingredients in a range of foods, beverages and nutritional products. Solutions will be suggested for protein formulation and labeling challenges and sensory (texture & taste) issues. Join the presentation by our protein functionality expert Laurice Pouvreau on Protein Blends, on the second day of this Seminar, the 24th of May.


Meet NIZO at the Food Proteins Course in Las Vegas

Join us at the Food Proteins Course in Las Vegas, which starts right after IFT. Our Key Account Manager Stacy Pyett, will be a speaker at the 12th Food Proteins Course, held in Las Vegas (USA), 28-30 June.

This course, initiated by Bridge2Food, is the only one available of its kind in the USA and elsewhere and is an excellent opportunity to learn more about 10 different plant and animal proteins from lectures of protein industry experts. The combination of theoretical lectures by industry professionals on a wide range of proteins combined with practical hands-on experience is unique and a real point of difference to other courses available. You want to join 100 other food product developers  or learn about the programme? Early bird exist till May 15. Check out the website website.

NutrEvent 2017

Join our presentation during the session on “New transformation processes and clean processes to preserve food nutritional value and add bioactivity“.