1. Enzymes play a crucial role in achieving and maintaining the desired textural and sensorial properties of
almost all dairy products. Prime examples include role of enzymes in the conversion of milk into a cheese
and its subsequent flavor formation during ripening and the role of enzyme inactivation in extending the
shelf-life of liquid dairy products. In addition, enzymes are widely employed to add further value to dairy
ingredients and products, e.g., in the production of oligosaccharides from lactose, lysophospholipids and
the various enzymatic tools available to optimize milk protein functionality. All these topics, from
fundamental understanding to application in consumer products, will be covered during the conference.
The conference aims to combine the most recent scientific developments in functional dairy enzymes. It
will provide a unique opportunity for experts from academia and the food industry to interact and apply
their knowledge and latest research findings to the design and manufacture of novel and improved dairy
foods. The conference will bring together experts from the fields of dairy science and technology,
enzymology, (bio)chemistry, processing, physics and sensory sciences.
The conference will address the following themes:
• Innovative enzymatic strategies to improve milk protein functionality, fat functionality in dairy products
and the functionality of lactose and other dairy carbohydrates
• New insights into the role of enzymes in flavor formation in dairy and dairy products
• New insights in enzymatic functions and their application potential in dairy systems
• Innovative technologies and strategies to optimize, control, or inactivate enzyme activity in milk and
dairy products
• Application of enzymes to improve the nutritional and health properties of dairy products
http://www.nizodairyconference.com/submit-abstract.html

2. Key Speakers and Abstracts
Herwig Bachmann, VU University Amsterdam / NIZO food research, The Netherlands
Abstract: Enzymes and their role for the selection and improvement of dairy starter cultures
Click to view abstract in full
Richard Ipsen, University of Copenhagen, Denmark
Abstract: Enzymatic modification to improve milk lipid functionality
Click to view abstract in full
Paul Jelen, University of Alberta, Canada
Abstract: Enzymatic production of lactose derivatives
Click to view abstract in full
Alan Kelly, University College Cork, Ireland
Abstract: Physiological and technological significance of proteases in mammalian milk
Click to view abstract in full
Isidra Recio, Universidad Autónoma de Madrid, Spain
Abstract: Dairy protein and technological significance of proteases in mammalain milk
Click here to view abstract in full
Fred van de Velde, NIZO food research, The Netherlands
Abstract: Enzymatic modification of milk proteins
Click here to view abstract in full
Closing Session
Luc van Loon, Maastricht University Medical Centre+, The Netherlands
Abstract: Milk protein and muscle maintenance
Click her to view abstract in full
http://www.nizodairyconference.com/submit-abstract.html

3. During the conference there is the possibility to join a tour of the Papendal Sports facilities to see the
InnoSportLab® Papendal, the new “Arnhemhal” training centre and the TopSport Restaurant.
And on Friday the 13th of September there is a complimentary tour to NIZO food research in Ede.
http://www.nizodairyconference.com/submit-abstract.html