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