Information
February 27-28, 2006
The Cliffs - Shell Beach Oceanfront Resort Hotel
Shell Beach, California - USA
Program Description
Designed to provide an overview and update on the latest trends and issues in the marketing, science, manufacturing technology and application of value-added dairy ingredients including whey derived and milk derived concentrates and powders. Experts from academia, government and industry will provide concise perspectives about key developments which can impact today and tomorrow´s decisions on marketing strategy, manufacturing technology, research and business development for producers and end-users of value-added dairy ingredients.
Program Schedule
Day 1 February 7, 2005
SESSION I. MEETING END USER NEEDS FOR DAIRY INGREDIENTS
* Where are the New Markets for Dairy Ingredients? - D. Berry, Consultant, Dairy and Food Communications, Inc. Chicago, IL
* Solutions for Dairy Ingredients Applications –Utilizing Dairy Producer Funded Support - A. Reed, Vice President-Business Development, Dairy Management Inc., Rosemont, IL
SESSION II. MARKETING OPPORTUNITIES & NUTRIENT FORTIFICATION
* Bio-guided Opportunities to Deliver Dietary Supplements Through Dairy Ingredients - J. O´Donnell, Executive Director, California Dairy Research Foundation, Davis, CA
* Nutrient Fortification Needs and Opportunities: A Global Perspective - L. Allen, Professor, Department of Nutrition Director, USA-ARS Western Human Nutrition Research Center, University of California, Davis, CA
* Micronutrient Fortification in Dairy Based Products - R. Chaudhari, Senior Exec. V.P., Chief Scientific Officer, Fortitech, Inc., Schenectady, NY
SESSION III. UNDERSTANDING DAIRY INGREDIENT QUALITY
* Defining and Controlling the Cause of Browning in Sweet Whey Powder - S. Rankin, Asst. Professor, Dept. Food Science, University of Wisconsin, Madison, WI
* Flavor and Physicochemical Properties of Sweet Whey Powder: Impact of Location, Storage, and Seasonality - L. Goddik, ODI-Bodyfelt Prof., Extension Dairy Processing Specialist, Dept. Food Science, Oregon State University, Corvalis, OR
* Bovine Genomics- What Could It Mean For New Ingredients? - R. Jimenez, Professor, Dairy Products Technology Center, Cal Poly, San Luis Obispo, CA
SESSION IV. BILL HAINES INVITED LECTURE ON DAIRY INGREDIENTS
* Commercialization of Milk Protein Fractionation Products as Food Ingredients:
New Opportunities - D. Barbano, Professor, Dept. Food Science, Director NEDFRC, Cornell University, Ithaca, NY
Day 2 February 8, 2005
SESSION V. TOOLS TO USING DAIRY INGREDIENTS EFFECTIVELY
* Texturized Whey Protein: A New Ingredient and Application - C. Onwulata, Lead Scientist, Dairy Processing Unit, USDA-ERRC, Wyndmoor, PA
* Whey Protein Nitrogen Index and Protein Standardization / Implications for Users and Manufacturers of Dairy Ingredients - P. Tong, Professor, Dairy Products Tech. Center, Cal Poly State University, San Luis Obispo, CA
* Permeate and Lactose- What''s New? - B. Horton, Horton International, Cambridge, MA
SESSION VI. ESL/UHT DAIRY PRODUCT CONSIDERATIONS
* Proteases in Milk and Dairy Ingredients and Their Implications on Product Quality - K. Hayes, Asst. Professor, Dept. Food Science, Purdue University, West Lafayette, IN
* Stabilization of Dairy Based Systems Exposed to High Temperature Processing - T. Benic, General Manager Dairy Systems, TIC Gums, St. Charles, IL
SESSION VII. TECHNOLOGY AND DAIRY INGREDIENT APPLICATIONS
* Innovations on the Functional Properties of Dairy Ingredients - Dr. Ir. Jeroen A. Wouters Group Leader Functional Starters, Account Manager Dairy Innovation, NIZO Food Research, The Netherlands
* Food Aid Programs Worldwide: An Opportunity for Market Development -
V. LaGrange, V.P. Strategic Business Development, United States Dairy Export Council, Arlington, VA
* Latest Developments in Manufacturing Technology for Dairy Ingredients - B. Blanchard, Sales Manager, GEA Filtration, Niro Inc., Hudson, WI