Dairy Science and Technology Conference
DAIRY SCIENCE AND TECHNOLOGY: WEDNESDAY 1ST NOVEMBER
The conference will explore different aspects of the dairy matrix and the opportunities associated with it. Three scientific sessions will be followed by a Leaders’ Forum where R&D managers from around the world will discuss the commercial application of the science and their vision for the future.
Session 1: The dairy matrix
Chair: Diarmuid Sheehan
09:00 – 09:25 Dr David Everett, California Polytechnic State University: Milk – more than just a collection of nutrients (incl interspecies comparison).
An introduction to the benefits of the dairy matrix, which is more than just a collection of nutrients and delivers a benefit above and beyond its nutritional components. This presentation will explore the unique characteristics of the dairy matrix and the reasons behind its composition.
09:25 – 09:50 Dr Christelle Lopez, INRA: Milk fat globules
Within the dairy matrix, milk fat globules play a crucial role. How do they interact with other components of the matrix and what opportunities do they offer the dairy industry in terms of new product development.
09:50 – 10:15 Prof John Lucey, University of Wisconsin-Madison: Milk proteins
A presentation exploring the unique features of proteins within the dairy matrix and their crucial role in enhancing the nutritional value of dairy products. Opportunities for future dairy ingredients will also be discussed.
10:15 – 10:30 Poster presentation: TBC
10:30 – 11:00 Break
Session 2: Dairy processing and its impact on the matrix
Chair: Milena Corredig
11:00 – 11:25 Dr Thom Huppertz, NIZO: From milk to dairy products and ingredients – the expected and the unexpected
A close look at how the processing of milk into dairy products and ingredients has an effect on the matrix, creating expected and unexpected changes. The presentation will also explore how the dairy industry can harness these changes.
11:25 – 11:50 Prof Alan Kelly, University College Cork: How innovations in existing processing affect the matrix
As the dairy industry grows and evolves, it is crucial to be aware of how innovations in existing processing techniques affect the dairy matrix. How can innovation be coupled with high nutritional value?
11:50 – 12:15 Richard Ipsen, University of Copenhagen: TBC
As a follow-up to the previous talk, this presentation explores the effect of novel technologies on the dairy matrix and how these technologies can be used to produce wholesome and nutritious dairy foods.
12:15 – 12:30 Poster presentation: TBC
12:30 – 14:00 Lunch
Session 3: Digestibility and delivery of nutrients
Chair: Iraz Alper
14:00 – 14:25 Dr Didier Dupont, INRA: Dairy food structures influence the rates of nutrient digestion
The unique structure of the dairy matrix influences how individual nutrients are delivered to the human body and metabolised: a very interesting talk focusing on dairy structures and their effect on rates of nutrient digestion.
14:25 – 14:50 Dr Guy Vergères, Agroscope: Fermented fresh dairy products – Impact of milk fermentation on gut and blood composition
This presentation will focus on the effect of milk and yogurt on key indicators within the human body related to human metabolism and the gut microbiome, using omics-markers measured during scientific trials.
14:50 – 15:15 Professor Tsukasa Matsuda, Nagoya University: Metabolites in dairy – before and after consumption
Following on from previous talks within the session, this presentation will highlight the changes in metabolites within the body which are the result of consumption of dairy products. Further information on this talk will be available once the speaker is confirmed.
15:15 – 15:30 Poster presentation: TBC
15:30 – 16:00 Break
Session 4: Dairy Science and Technology Leaders’ Forum
16:00 – 17:00 Commercial applications of science and vision for the future
Jeremy Hill (Fonterra) will facilitate this roundtable discussion in which three R&D managers from around the world (Europe, America and Asia) will discuss the commercial applications of the science and their vision for the future of new dairy products and ingredients. Participants of this session will be Dr Alexander Tolkach (Saputo), Dr Margrethe Jonkman (FrieslandCampina) and Mr Michio Ikeda (Morinaga).