Programme  Titles  Presenters 
Tuesday, 29th September 2015
17:00-19:00  Registration
Lobby
19:00-20:00  Welcome Drinks Reception
Bar Dug Out
 
Wednesday, 30th September 2015
08:30-09:00  Refreshment Break
Foyer 1+2
09:00-09:15  Conference Welcome: Fred van de Velde, NIZO food research, The Netherlands
Athene BC
09:15-09:50  INV01: Carl Holt, University of Glasgow, UK
Athene BC
09:50-10:10  O01: The structure of casein micelles linked to casein origin and functionality
Athene BC
10:10-10:30  O02: Properties of casein micelles in milk protein concentrates
Athene BC
10:30-11:00  Refreshment Break
Foyer 1+2
11:00-11:30  INV02: Dr. Skelte Anema, Fonterra, New Zealand
Athene BC
11:30-11:50  O03: Formation of Morphologically Distinct Amyloid-like Aggregates by Co-Aggregation of ê-Casein and â-Lactoglobulin: A potential mechanism for UHT milk age gelation
Athene BC
11:50-12:10  O04: Proteomic investigation of aggregates in whey protein drinks during storage
Athene BC
12:10-12:30  O05: Improvement of functional properties of whey protein hydrolysate by conjugation with maltodextrin
Athene BC
12:30-14:00  Lunch and Poster Session 1
Foyer 1+2 / Athene A
14:00-14:45  Young Scientists Presentations
Athene BC
14:45-15:15  INV03: Prof. Dr. Thom Huppertz, NIZO food research, The Netherlands / South Dakota State University, USA
Athene BC
15:15-15:45  Refreshment Break
Foyer 1+2
15:45-16:05  O06: Understanding water-binding properties of whey protein microparticles using NMR
Athene BC
16:05-16:25  O07: Whey protein functionalization by extrusion cooking
Athene BC
16:25-16:45  O08: Drying behaviour of milk protein concentrates
Athene BC
16:45-17:05  O09: Enzymatic modification of milk proteins in an acidic milieu and its effect on gel structure
Athene BC
18:00-22:00  Conference banquet – ticket holders only
Radio Kootwijk
 
Thursday, 1st October 2015
08:45-09:15  Refreshment Break
Foyer 1+2
09.15-09.45  INV04: Prof. Jörg Hinrichs, Universität Hohenheim, Germany
Athene BC
09.45-10.05  O10: Improving the structure and rheology of high protein, low fat yoghurt with undenatured whey proteins
Athene BC
10:05-10:25  O11: The role of â-casein for the structuring of acid-induced casein gels: Conclusions drawn from unusual gelation experiments
Athene BC
10:25-10:45  O12: Exopolysaccharide-producing cultures and milk protein ingredients: their effect on microstructure, textural and sensorial properties of stirred yoghurts
Athene BC
10:45-11:15  Refreshment Break
Foyer 1+2
11:15-11:45  INV05: Prof. Daniel Tomé, AgroParisTech, France
Athene BC
11:30-11:50  O13: State of proteins dictate their structural stability under simulated processing conditions
Athene BC
11:50-12:10  O14: Influence of whey protein isolate aggregation state on in vitro protein digestion
Athene BC
12:30-14:00  Lunch and Poster Session 2
Foyer 1+2 / Athene A
14:00-14:20  Young Scientist Award Ceremony
Athene BC
14:20-14:50  INV06: Dr. Tim Guinee, Moorepark, Ireland
Athene BC
14:50-15:10  O15: Novel genetic markers affect rennet-induced milk coagulation
Athene BC
15:10-15:40  Refreshment Break
Foyer 1+2
15:40-16:00  O16: Diffusion of solutes in dairy systems as affected by system microstructure and physicochemical characteristics of solutes
Athene BC
16:00-16:20  O17: The effect of cheddar cheese age, proteolysis and meltability on stability of cheese feed without emulsifying salt
Athene BC
16:20-16:30  Closing remarks
Athene BC
18:00-22:00  Barbeque
Grand Café
 
Friday, 2nd October 2015
08:30-13:10  NIZO food research visit and tour
NIZO
08:30  Tour 1 - Coach to depart from lobby at Papendal Hotel
Papendal Hotel
09:45  Tour 2 - Coach to depart from lobby at Papendal Hotel
Papendal Hotel
11:45  Tour 1 - Coach departs from NIZO to Ede-Wageningen Train Station
NIZO
13:10  Tour 2 - Coach departs from NIZO to Ede-Wageningen Train Station
NIZO
 
  Copyright © 2016 Elsevier Limited. Privacy | Terms | Cookies
Powered by Oxford Abstracts. Cookies are set by this site. To decline them or learn more, visit our Cookies page.