Programme Titles Presenters Topics
Sunday, 01 October, 2017
17:00-19:00 Registration
Lobby
19:00-20:00 Welcome Drinks Reception
Bar Dug Out
Monday, 02 October, 2017
08:30-09:00 Refreshment Break
Foyer 1+2
09:00-09:10 Conference Welcome: Fred van de Velde, NIZO, The Netherlands
Athene BC
09:10-10:40 Fundamental understanding of dairy ingredients
Athene BC
9:10-9:45 [KN01] Thom Huppertz | NIZO, The Netherlands / South Dakota State University, USA | Milk proteins: Controlling product-processing interactions for ingredient functionality
Athene BC
09:45-10:05 [O01] Acid-induced gelation of casein: Impact of maillard reaction-based glycoconjugation and protein cross-linking
Athene BC
10:05-10:25 [O02] Naturally-derived surface active block copolymers using casein fractions
Athene BC
10:25-10:45 [O03] Use of 31P NMR and FTIR to investigate the structure and stability of micellar casein during heat treatment
Athene BC
10:45-11:15 Refreshment break
Foyer 1+2
11:15-12:00 Young scientist presentations
Athene BC
12:00-12:30 [INV01] Alan Kelly | University College Cork, Ireland | 3D printing of cheese
Athene BC
12:30-14:00 Lunch and Poster Session 1
Foyer 1+2 & Athene A
14:00-15:10 Fractionation of dairy ingredients
Athene BC
14:00-14:35 [KN02] Mark Fenelon | Teagasc, Ireland | Utilising Protein Aggregation and Separation Technology for Generation of Dairy Ingredients
Athene BC
14:35-14:55 [O04] Isolation and characterization of -casein/whey protein particles from heated milk protein concentrate and role of -casein in whey protein aggregation
Athene BC
14:55-15:15 [O05] Technical-scale extraction of bovine s-, - and -casein from micellar casein
Athene BC
15:10-15:40 Refreshment Break
Foyer 1+2
15:40-17:10 Enzymatic modification in ingredient manufacture
Athene BC
15:45-16:20 [KN03] Michael Gnzle | University of Alberta, Canada | Lactose and lactose-derived oligosaccharides: Structure function relationships for biological activities
Athene BC
16:20-16:40 [O06] Enzymatically cross-linked sodium caseinate for enrichment of acid milk gels
Athene BC
16:40-17:00 [O07] Functional properties of milk protein isolate and its associated enzymatic hydrolysates
Athene BC
17:00-17:20 [O08] Physicochemical properties of whey protein enzymatic hydrolysates generated at 5 and 50oC
Athene BC
18:00-22:00 Conference dinner – ticket holders only
Landgoed Hotel Groot Warnsborn
Tuesday, 3 October, 2017
08:30-09:00 Refreshment break
Foyer 1+2
09:00-10:30 Digestion and biofunctionality
Athene BC
09.00-09.35 [KN04] Alan Mackie | University of Leeds, UK | Modulating digestion and satiety with dairy ingredients
Athene BC
09.35-09.55 [O09] Homogenisation and heat treatment of milk affect in vitro gastric digestion
Athene BC
09:55-10:15 [O010] In vitro digestion of prebiotic carbohydrates added to milk using a rat intestinal enzyme preparation
Athene BC
10:15-10:35 [O11] Quantification of -casomorphin-7 release from bovine -casein variants by multiple reaction monitoring after Ex Vivo gastrointestinal digestion
Athene BC
10:35-11:05 Refreshment Break
Foyer 1+2
11:05-11:15 Young scientist award
Athene BC
11:10-15:20 Processing of dairy ingredients
Athene BC
11:15-11:50 [KN05] Seamus A. O’Mahony | University College Cork, Ireland | Understanding, predicting and controlling dairy ingredient powder functionality
Athene BC
11:50-12:10 [O12] Cheese age, dairy ingredients and drying temperature: Effect on hydration properties of cheese powders
Athene BC
12:10-12:30 [O13] An original way to produce functional particles by dry heating whey proteins
Athene BC
12:30-14:00 Lunch and Poster Session 2
Foyer 1+2 & Athene A
13:00-13:30 Tour of Sports Centre, Papendal
Sports Centre, Papendal
14:00-14:20 [O14] Stability of whey protein isolate during lab and pilot scale heat treatment
Athene BC
14:20-14:40 [O15] Formation and structure of insoluble particles in reconstituted model infant formula powders
Athene BC
14:40-15:00 [O16] Effect of sweet whey powder addition before or after spray drying on the physical, thermal and hydration properties of cheese powders
Athene BC
15:00-15:20 [O17] Control of the texture of oil-in-water emulsions by modulating interfacial composition in complex systems containing whey protein aggregates, caseins and non-heated whet proteins
Athene BC
15:20-15:50 Refreshment Break
Foyer 1+2
15:50-17:10 Application of dairy ingredients
Athene BC
15:50-16:25 [KN06] John A. Lucey | University of Wisconsin-Madison, USA | Milk protein ingredient functionality: Linking ingredient properties to in-product functionality
Athene BC
16:25-16:45 [O18] Fred van de Velde | NIZO | Dairy ingredients in protein bars
Athene BC
16:45-17:05 [O19] The effect of dairy ingredient processing on the microstructure and texture of cream cheese
Athene BC
17:05-17:15 Closing remarks
Athene BC
18:00-22:00 Barbeque
Grand Caf
Wednesday, 4 October, 2017
08:30-13:10 NIZO visit and tour (Registration required)
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
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