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 Universitt Mnchen, 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 Ren 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:
|Contact: Gwen van der Heide|