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 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 provider of information solutions that enhance the performance of science, health, and technology professionals, empowering them to make better decisions, deliver better care, and sometimes make groundbreaking discoveries that advance the boundaries of knowledge and human progress. Elsevier provides web-based, digital solutions — among them ScienceDirect, Scopus, Research Intelligence and ClinicalKey— and publishes over 2,500 journals, including The Lancet and Cell, and more than 35,000 book titles, including a number of iconic reference works. Elsevier is part of RELX Group, a world-leading provider of information and analytics for professional and business customers across industries. www.elsevier.com

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