4th NIZO Dairy Conference
|Event Date/Time: Jun 15, 2005||End Date/Time: Jun 17, 2005|
* Proteins and bio-active peptides
* Pre- and probiotics
* Biopreservation and shelf-life extension
* Innovative functional dairy foods
* Processing of health ingredients
Scope of the Conference
Milk and dairy products provide essential nutrients and also contain specific components that are capable of improving the health and well-being of the consumer. New and advanced technologies enable the formulation of innovative products that improve the cardiovascular system, bone mineralization, immune responses, and gastro-intestinal physiology, and reduce the risk for obesity. Milk components e.g. lactoferrin or bio-active peptides are applied for decontamination and preservation of foods to extend shelf life. New technologies such as (nutri)genomics offer the possibility of finding new functional ingredients, selecting new probiotic strains, and to determine the relation between food components and human gene function.
The conference aims to present the most recent developments in dairy products and components, and will in particular focus on developments and technologies leading to healthy and safe ingredients and consumer products. In addition, the conference aims to bring together experts from academia and the food industry from the fields of nutrition, health and safety to identify new ideas and routes that sustain innovations in dairy.
The official language of the conference will be English.