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7th NIZO Dairy Conference to focus on flavor and texture, innovations in dairy
Date:1/5/2011

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:

  • Strategies to reduce sugar, fat and salt
  • Oral processing, mouth feel and perception
  • Flavour-texture interactions
  • Flavour formation, release and perception
  • Structure formation, stability and processing
  • Innovati
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Contact: Gwen van der Heide
g.heide@elsevier.com
31-020-485-2594
Elsevier
Source:Eurekalert

Page: 1 2

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