NIZODAIRY 2011 - NIZODAIRY 2011 : 7th NIZO Dairy Conference - Flavour and Texture: Innovations in Dairy

7th NIZO Dairy Conference
Flavour and Texture: Innovations in Dairy
21-23 September 2011, Papendal, The Netherlands
The NIZO Dairy Conference series is organised and hosted by Elsevier in collaboration with NIZO food research who are responsible for the programme and scientific content. This conference is the 7th in a series of meetings on key topics in dairy and food sciences.

Speakers announced:

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 R&D Vlaardingen, The Netherlands
Prof. Edmund Rolls, Oxford University, UK
Dr. Cindy Schweitzer, Global Dairy Platform, USA
Prof. Harjinder Singh, Massey University, New Zealand

Abstract submission deadline: March 25, 2011

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)
Submit your Abstract

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.

To receive further information about the 7th NIZO Dairy Conference and to register for email updates about the conference, complete and return the reply form.

The scientific committee of the symposium invites applicants for a Young Scientist Award

If you are a young scientist (student, PhD student or equivalent) and your submitted abstract is accepted for a presentation in the poster sessions, six successful applicants will be invited to make a short 10 minute oral presentation during the oral programme.