7th IDF Symposium on Science and Technology of Fermented Milk

Welcome

Fermentation of milks is one of the oldest methods used to prolong the shelf life of milk and have been practised by humans for thousands of years. Fermented dairy products and probiotic bacteria have proven to be of growing interest to consumers, as they provide health benefits due to their effect on the gut microbiota. In addition, fermented dairy products, due to their special characteristics, are an excellent matrix for the incorporation of ingredients and/or nutrients that confer the final product properties beyond the purely nutritional ones, making them true functional foods, interesting in a healthy diet.

Event objectives

This two-day virtual event symposium aims to present the latest research and product innovation on the area of fermented milk.

It is intended to attract academia and research, companies, regulators.

Confirmed guest speakers

• Professor Dennis Savaiano, Purdue University, United States
• Ms George Paraskevakos, International Probiotics Association
• Professor Siv Skeie, Norwegian University of Life Sciences, Norway
• Professor Gisèle LaPointe - University of Guelph, Canada
• Dr. Li Day - AgResearch, New Zealand
• Dr. Photis Papademas - Cyprus University of Technology, Cyprus
• Professor John A Lucey - Center for Dairy Research, University of Wisconsin-Madison, United States
• Dr. Olivia McAuliffe - Teagasc Research Centre, Ireland
• Dr Guy Vergères - Agroscope, Switzerland
• Dr. Subrota Hati - Kamdhenu University, India
• Dr. Doris Jaros - Technische Universität Dresden, Germany
• Mrs Serena Schaffner - Dairy Management, Inc., United States
• Professor Dr. Meral Kılıç Akyılmaz, Istanbul Technical University, Turkey
• Mr Ronni Rodhe, Chr. Hansen, Denmark
• Ms Rosanna Pecere, IPA Europe
• Dr. Anil Kommineni, Danone, United States
• Dr. Christophe Chassard, INRAE, France
• Dr. Chris Cifeli, National Dairy Council, United States

Scientific Committee

• Dr. Diarmuid Sheehan - Chair of the IDF SC on Dairy Science and Technology
• Professor Catherine Stanton - Teagasc, Ireland
• Dr. Toshiya Kobayashi - Japan
• Dr. Henrik Jørgen Andersen - Arla Foods, Denmark
• Dr. Marie-Claude Gentes - Agriculture and Agri-Food Canada
• Professor Thom Huppertz - Wageningen University, The Netherlands
• Dr. Arjen Nauta - Friesland Campina, The Netherlands