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

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

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 7thNIZO 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 Universität München, 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 René 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 www.nizodairyconference.com.

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About NIZO
NIZO 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 strictlyconfidential 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 global information analytics business that helps scientists and clinicians to find new answers, reshape human knowledge, and tackle the most urgent human crises. For 140 years, we have partnered with the research world to curate and verify scientific knowledge. Today, we’re committed to bringing that rigor to a new generation of platforms. Elsevier provides digital solutions and tools in the areas of strategic research management, R&D performance, clinical decision support, and professional education; including ScienceDirect, Scopus, SciVal, ClinicalKey and Sherpath. Elsevier publishes over 2,500 digitized journals, including The Lancet and Cell, 39,000 e-book titles and many iconic reference works, including Gray's Anatomy. Elsevier is part of RELX, a global provider of information-based analytics and decision tools for professional and business customers. www.elsevier.com

Media Contact 
Gwen van der Heide
+31 (0)20 485 2594