The 12th NIZO Dairy Conference will cover technologies and developments around dairy ingredients.

Dairy ingredients play a crucial role in achieving and maintaining textural and sensorial properties of almost all dairy products and many other foods. Moreover, dairy ingredients have an important contribution to the nutritional and health effects of dairy and other food products.

The focus of the conference will be on the following aspects of dairy ingredient functionality:

• Protein and peptide functionality
• Ingredient manufacture and properties
• Product structure and stability
• Nutrition, digestion and health
• Fractionation, purification and production of dairy ingredients
• Healthy minor components

The 12th NIZO dairy conference aims to combine the most recent scientific developments in dairy ingredients. It will provide a unique opportunity for experts from academia, the dairy industry and the wider food industry to interact and apply their knowledge and latest research findings to the design and manufacture of new and improved foods and dairy ingredients. The conference will bring together experts from the fields of dairy science and technology, processing, chemistry, physics, sensory, health and nutritional sciences.

For more information visit the 12th NIZO dairy conference website.