Amsterdam, 5 December, 2010 - NIZO food research, in association
with Elsevier, the leading publisher of scientific, technical and
medical information products and services, announces the 7th NIZO
Dairy conference, to be held on 21-23 September 2011, in Arnhem,
The Netherlands.
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 exchange their knowledge and latest research
findings to the design and manufacture of healthy dairy foods.
The following highly-esteemed scientists have been confirmed and
will be speaking at the conference:
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 Food and Health Research Institute, The
Netherlands
Prof. Edmund Rolls, Oxford University, UK
Dr. Cindy Schweitzer, Global Dairy Platform, USA
Prof. Harjinder Singh, Massey University, New Zealand
The theme of the 7th NIZO Dairy conference is flavour and
texture.
"We notice that important achievements have been reached by
solving flavor or texture issues," said René Floris,
division manager Flavour-Texture at NIZO and conference Chair,
"However, if you want to make a serious step towards sugar, salt or
fat reduction, the solution will only be found in the interaction
between flavor and texture. This is one of the few conferences
where this topic is an integral part of the program."
Other topics included in the program:
- 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)
Full information is available at www.nizodairyconference.com.
SOURCE