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

By Elsevier, PRNE
Tuesday, January 4, 2011

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

AMSTERDAM, January 5, 2011 - 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 www.nizodairyconference.com.

About NIZO

NIZO (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

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.

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    Media Contact
    Gwen van der Heide

Media Contact: Gwen van der Heide, +31(0)20-485-2594, g.heide at elsevier.com

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