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12th NIZO Dairy Conference: Innovations in Dairy Ingredients
October 5 - October 7
The 12th NIZO Dairy Conference: Innovations in Dairy Ingredients will now take place online as a live-streamed and interactive event from 5-7 October 2021.
Submit your abstract now to participate in an interactive conference experience direct from your desktop or mobile device: live-stream presentations and take part in discussion through live chat and Q&A.
The conference will combine the most recent scientific developments in dairy ingredients. It will provide a unique opportunity for experts from academia, the dairy industry and the wider food industry to interact and apply their knowledge and latest research findings to the design and manufacture of new and improved foods and dairy ingredients.
Abstracts are now invited on the topics listed below. Please submit using the online abstract submission system by 16 April 2021.
The focus of the conference will be on the following aspects of dairy ingredient functionality:
- Protein and peptide functionality
- Ingredient manufacture and properties
- Product structure and stability
- Nutrition, digestion and health
- Fractionation, purification and production of dairy ingredients
- Healthy minor components.
Please forward this invitation to your colleagues to ensure they don’t miss out! Submit your abstract now!