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9th NIZO Dairy Conference

30th September 2015 - 2nd October 2015
Papendal, Netherlands


Milk proteins play a crucial role in achieving and maintaining the desired textural and sensorial properties of almost all dairy products and many other foods. Moreover, milk proteins contribute to the nutritional and health effects of dairy products. Given the versatility of milk proteins and their importance to the dairy and non-dairy foods industry, the 9th NIZO dairy conference will be devoted to milk protein functionality. The 9th NIZO Dairy Conference aims to combine the most recent scientific developments in milk protein functionality. It will provide a unique opportunity for experts from academia, the dairy and food industry to interact and apply their knowledge and latest research findings to the design and manufacture of novel and improved foods and dairy ingredients. The conference will bring together experts from the fields of dairy science and technology, processing, chemistry, physics, sensory, health and nutritional sciences.

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