Emerging topics Conference

EMERGING TOPICS: THURSDAY 2ND NOVEMBER

This half-day conference will explore key emerging areas of interest to the dairy industry and will provide delegates with a fresh look at the most recent research associated with these.

Session 1: 3D Food Printing

  1. Prof Alan Kelly, University College Cork: 3D Food Printing 1

When food production meets ground-breaking technology: how 3D food printing is continuing to develop and how the dairy industry can make the most of this unique opportunity. Further information on the talk will be available soon.

  1. Prof Richard Archer, Massey University: 3D Food Printing 2

A presentation complementing and enriching the previous talk: more information to follow.

Session 2: Cyber security

  1. TBC

A timely talk exploring the dangers and risks associated with cyber systems and outlining how food companies can protect their businesses through robust and smart cyber security. Examples of how different companies are responding to cyber threat will be presented.

Session 3: Additives

  1. TBC: Role of Food Additives in Delivering Dairy Product Functionality and Consumer Acceptance

An overview talk discussing the importance of food additives in enhancing dairy product functionality and in delivering nutritious products which are successful on the market and accepted by consumers worldwide.

  1. TBC: New Technological Innovations 

How can the dairy industry match new dairy products and their characteristics with the right food additives or processing aids to achieve optimum functionality and consumer acceptance? An in-depth presentation aimed at answering this important question.

  1. Allen Sayler, Food & Cosmetic Consulting Services: Codex and international trade of additives

A comprehensive look at how international trade of dairy food additives is affected by challenges and impediments. Delegates can expect to be brought up to speed with how the dairy additives sector has evolved and the challenges it faces today.


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