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PRELIMINARY CONFERENCE PROGRAMME ( 01-02-2014) Conference programme overview 8:45 Day 1 Mon Sept 8th Opening and plenary lectures 12:15 Market place / lunch 13:45 Theme session 1 Theme session 2 Theme session 3 - 17:30 18:30 Conference dinner (SS Rotterdam) 8:30 Day 2 Tue Sept 9th Theme session 4 Theme session 5 Theme session 6 - 11:45 Market place / lunch 13:15 plenary lectures and closing 16:45 Plenary Session: Introduction into the excitement around whey Monday Sept 8th, 8:45-12.15 Speaker Christophe Lafougere, GIRA (France) Topic Supply and demand developments of whey in global perspective Monday Sept 8th 8:45-12:15 Polly Olson, Davisco (USA) Opportunities and challenges in the market for whey proteins Luis Cubel, Arla Foods Ingredients (Denmark) Opportunities and challenges in the market of lactose Richard Field, Orrani Consulting (UK) Developments in consumer/customer needs related to whey based products Dr. Geoffrey Smithers (Australia ) Different whey sources (with cheese production based on cows, sheep, goats or buffalo milk), with casein production (rennet, acid), with Greek Yoghurt production, from ultafiltration of milk, etc ) Theme sessions New contributions to the excitement around whey Monday Sept 8th PM – Tuesday Sept 9th AM Speaker Topic Speaker Topic Whey processing Speaker Topic Theme session 1 Whey proteins Theme session 2 Theme session 3 Nutrition and Health aspects of whey/whey components Prof. Allen Foegeding , North Carolina State University (USA) The impact of whey fortification on structure and texture of products Prof. Ulrich Kulozik, Technical University Munich (Germany) Membrane separation techniques in whey concentration and fractionation and ways to control deposit formation Prof. Donald Layman, University of Illinois, (USA) Amino acid requirements of healthy adults Prof. Thom Huppertz, NIZO/ South Dakota State University (USA) High protein sport bars: understanding texture and hardening upon whey fortification Prof. Albert vd Padt, Wageningen University/ FrieslandCampina (NL) Use of membrane cascades for production of high quality whey derived products and for treatment of side streams Prof. Douglas Paddon-Jones, University of Texas (USA) Dietary proteins in ageing and sports Dr. Riitta Partanen, Valio (Finland) Enzymatic modification of whey proteins to alter functionality: cross linking and beyond Dr. Martijn Fox, NIZO food research (NL) Powder properties and qualities in relation to spray drying and pretreatment considering energy and cost efficiency Prof. Huub Savelkoul, Wageningen University (NL) Immune response, minor components Prof. Dick Fitzgerald, University of Limerick (Ireland) Impact of substrate modification Dr. Pierre Schuck INRA (France) Modelling and improving the spray drying process for whey derivates Prof. Joost van Neerven, Wageningen University/Friesla ndCampina (NL) Hydrolysates, allergy and oral tolerance Veronique Lagrange, USDEC (USA) tbc Use of whey in food aid programmes and its relevance for health Theme sessions New contributions to the excitement around whey Monday Sept 8th PM – Tuesday Sept 9th AM Speaker Topic Speaker Topic Theme session 4 Structure and functionality contribution of whey based ingredients Theme session 5 Lactose and whey oligosaccharides Prof. Richard Ipsen, Univ ersity of Copenhagen (Denmark) Microparticulation of whey protein / particulation control v.s. application areas Prof. Lubbert Dijkhuizen, University of Groningen (NL) Synthesis and structural analysis of functional oligosaccharides Dr. Fred van de Velde, NIZO food research (NL) Perception, microstructure and texture of WPI gels Prof. Tadasu Urashima, Obihiro University (Japan) Analysis and screening of milk oligosaccharides Prof. Harjinder Singh, Massey University (New Zealand) Whey proteins used as encapsulation media in foods Prof. Lars Bode, University of San Diego, (USA) Future oligosaccharide content of Infant formulas Prof. Johan Garssen, Utrecht University/ Danone (NL) Immune active functions of GOS and FOS (continued) Plenary Session: How to make use of the excitement around whey Tuesday Sept 9th, 13:15-16.45 Speaker Topic Vikki Nicholson, USDEC (USA) Nutrition/Health applications of whey in consumer products (Infant Formula, Sports Drinks, Elderly products, Clinical foods ) Prof. Alan Kelly, University College Cork (Ireland) Emerging technologies with whey processing. Prof. Paul Moughan, Massey Univ (New Zealand) TBC Digestibility as quality aspect of (whey) proteins Prof. Toon van Hooijdonk, Wageningen University (NL) Whey and sustainability Nigel Baldwin / Dr. Kathy Musa-Veloso, Cantox (UK/Canada) Regulatory affairs/ global evaluation on possibility for health claims on whey products.