Transcript Draft: set up of conference

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.