7th NIZO Dairy Conference to Focus on Flavour and Texture, Innovations in Dairy

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Elsevier

05 Jan, 2011, 12:34 GMT

AMSTERDAM, January 5, 2011 /PRNewswire/ --

- Conference to be Held on 21-23 September 2011, in Arnhem, the Netherlands

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 Universitat Munchen, 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 Rene 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
    - Innovative dairy ingredients
    - Fortification (e.g. with minerals, proteins, vitamins)

Full information is available at http://www.nizodairyconference.com.

About NIZO

NIZO (http://www.nizo.com/home/) food research is an independent contract research company. Our 200 experts successfully assist food and ingredient companies to be more profitable and make better foods. We do this by developing and applying competitive technologies in strictly confidential projects for: 

     
    - new product benefits: better flavour and texture, safe products and
      evidence based health claims
    - cost reduction: efficient processing, increased shelf life,
      reformulation, valorisation and reduction of side-streams
    - reduced fixed costs: testing new concepts in our food grade processing
      centre.

Innovation is teamwork: only when people work together, share results, and continuously look for the earliest opportunity to apply results, can progress be made. Since 1948 our experts have worked in joint teams with industry to co-create new products and process technologies.

NIZO HQ is based in Food Valley, The Netherlands, with offices in the USA, France, and Japan.

About Elsevier

Elsevier is a world-leading publisher of scientific, technical and medical information products and services. The company works in partnership with the global science and health communities to publish more than 2,000 journals, including The Lancet (http://www.thelancet.com/) and Cell (http://www.cell.com/), and close to 20,000 book titles, including major reference works from Mosby and Saunders. Elsevier's online solutions include SciVerse ScienceDirect (http://www.sciencedirect.com/), SciVerse Scopus (http://www.scopus.com/), Reaxys (http://www.reaxys.com/), MD Consult (http://www.mdconsult.com/) and Nursing Consult ( http://www.nursingconsult.com/), which enhance the productivity of science and health professionals, and the SciVal suite (http://www.scival.com/) and MEDai's Pinpoint Review (http://www.medai.com/), which help research and health care institutions deliver better outcomes more cost-effectively.

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