14th NIZO Dairy Conference

The 14th NIZO Dairy Conference will cover, technologies and developments around dairy ingredients.

“One of the most important dairy related conferences.”
Comment from a previous delegate

Dairy ingredients play a crucial role in achieving and maintaining textural and sensorial properties of almost all dairy products and many other foods. Moreover, dairy ingredients have an important contribution to the nutritional and health effects of dairy and other food products.

The focus of the conference will be on the following aspects of dairy ingredient functionality:

• Protein and peptide functionality
• Ingredient manufacture and properties
• Product structure and stability
• Nutrition, digestion & health
• Fractionation, purification and production of dairy ingredients
• Healthy minor components

The conference will combine the most recent scientific developments in dairy ingredients. It will provide a unique opportunity for experts from academia, the dairy and food industry to interact and apply their knowledge and latest research findings to the design and manufacture of new and improved foods and dairy ingredients.

"Good balance of delegates from academia-industry."
Comment from a previous delegate

The conference will bring together experts from the fields of dairy science and technology, processing, chemistry, physics, sensory, health and nutritional sciences.

Conference Topics:

Oral and poster abstracts are now invited on the following topics and should be submitted using the online abstract submission system.

Deadline: 9 May 2025

• Protein and peptide functionality
• Ingredient manufacture and properties
• Product structure and stability
• Nutrition, digestion & health
• Fractionation, purification and production of dairy ingredients
• Healthy minor components