The scientific programme includes lectures as well as posters sessions. In addition, a visit to NIZO food research is planned. During the plenary lectures eminent scientists and leaders from industry will provide broad coverage of important new developments and breakthroughs. For an up to date overview of invited speakers, please sign up here to receive updates on the conference.

The focus of the conference will be on the following themes:

• Processing, fractionation and purification of dairy ingredients
• Protein and peptide functionality
• Modification and fermentation to tailor functionality
• Encapsulation of and with dairy ingredients
• Health aspects of dairy fat
• Weight management by satiety-enhancing ingredients
• Healthy minor components, including those from non-bovine milk

Keynote Speakers

• Arno Alting, NIZO food research, (NL)
• Douglas Goff, University of Guelph (Can)
• Allen Foegeding, NC State University (USA)
• Remko Boom, Wageningen University and Research (NL)
• Bernd Stahl, Danone Research - Centre for Specialised Nutrition (Germany)
• Henrik Andersen, Arla Foods amba, (Denmark)

Please be advised that no photography or video/sound recording of conference presentations is allowed to take place during the conference.