Information
13-15 June, 2007
Papendal Hotel and Conference Centre
The Netherlands
Join international experts from the fields of flavour, microbiology, biochemistry, processing and sensory science to identify new ideas and routes that boost product development with improved consumer preference and acceptance and sustain innovations in dairy.
The NIZO Dairy Conference series is organized and hosted by Elsevier in collaboration with NIZO food research who are responsible for the programme and scientific content. This conference is the fifth in a series of meetings on key topics in dairy and food sciences.
Scope of the Conference
Dairy foods and ingredients are well recognized for their nutritional value to both infant and adult consumers. The delicate and complex flavour systems in dairy products cue for freshness, quality and authenticity. Recent developments in e.g. flavour enhancement, off flavour masking and cross modal interactions provide insight in its efficacy to achieve consumer preference. Microbiology and genomics are essential in explaining its flavour formation routes while biodiversity mining offers huge opportunities for the development of fermentative foods with new flavour properties. Fermentation and processing conditions require adequate tailoring to maintain the balanced dairy sensory impressions. All these topics, from fundamental understandings to application in consumer products, will be covered in the conference.
The conference programme presents the most recent scientific developments in dairy products and ingredients, from flavour generation, processing, via release under oral conditions, to perception.
Papers are arranged within the following sessions:
• Dairy Flavour Systems
• Microbial Flavour Formation
• Dairy Flavour Systems and Processing
• Masking and Enhancing Flavours
• Cross-Modal Interactions
• Advanced Instrumental Analysis
• Sensory Specific Satiety
• Genetic Tools in Flavour Formation
The conference aims to bring together experts from academia and food industry from the fields of flavour, microbiology, biochemistry, processing and sensory science to identify new ideas and routes that boost product development with improved consumer preference and acceptance and sustain innovations in dairy.
Conference Format
The scientific programme includes lectures as well as poster sessions. In addition, a visit to NIZO food research is planned. During the plenary lectures eminent scientists and leaders from industry will provide broad coverage of important new developments and breakthroughs.
The focus of the conference will be on the following themes:
• Microbiology, fermentation and flavour biochemistry
• Genomics, metabolomics and biodiversity mining
• Flavour enhancement
• Masking off flavours and improving freshness
• Cross modal interactions between aroma, taste and texture
• Effect of processing on dairy quality
• Sensory specific satiety
Posters will be displayed throughout the conference with ample time dedicated to poster viewing. A selection will be made of the 6 best posters which will compete for the New Investigator Award. In addition, these scientists will be given the opportunity to make oral presentations of 10 minutes each in a plenary session.
KEYNOTE LECTURES
Processes influencing appetite and satiety - methodological and practical implications
John Blundell, University of Leeds, UK
Molecularization of food taste by combining the human gustatory system with analytical chemistry
Andreas Dunkel, Westfälische Wilhelms-Universität Münster, Germany
Flavour of dairy products: Effects of composition, structure, delivery and interactions
Andy Taylor, University of Nottingham, UK
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INVITED LECTURES
Understanding dairy flavors: A complete approach
MaryAnne Drake, North Carolina State University, USA
Molecular approaches to cheese microbiology and flavour development
Eric Johansen, Chr Hansen A/S, Denmark
Physico-chemical and cognitive drivers of perception in dairy products
Nathalie Martin, Nestlé Research Center, Switzerland
Retronasal perception of odors
Thomas Hummel, University of Dresden Medical School, Germany
Fermentative flavour production - harvesting the fruits of a decade of genomics research
Johan van Hylckama Vlieg, NIZO food research, Netherlands |