15th NIZO Dairy Conference

The 15th NIZO Dairy Conference will take place at the Papendal Hotel and Congress Centre, The Netherlands from12-15 October 2027 and will cover technologies and developments around milk proteins functionality.

Comment from a previous delegate:

“Being able to talk to researchers working in the field and listening to their topics was wonderful and expanded my view on dairy (ingredients) and its properties.”

“One of the most important dairy related conferences.”

“Good balance of delegates from academia-industry.”

Milk proteins play a crucial role in achieving and maintaining the desired textural and sensorial properties of almost all dairy products and many other food products. Moreover, milk proteins contribute to the nutritional and health effects of dairy products. Given the versatility of milk proteins and their importance to the dairy and non-dairy foods industry, the 15th NIZO Dairy Conference will be devoted to milk protein functionality. The focus of the conference will be on the following aspects of milk protein functionality: 

• Nutrition, digestion and health aspects of milk proteins 
• Protein structure, stability and interactions 
• Process-product interactions affecting milk protein functionality 
• Milk protein ingredient manufacture, including microbial production and functionality 
• Influence of milk proteins in product structure and stability 
• Milk proteins produced by precision fermentation

This conference aims to combine the most recent scientific developments in milk protein functionality. 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 novel and improved foods and dairy ingredients.

The conference will bring together experts from the fields of dairy science and technology, processing, microbiology, 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: 30 April 2027

• Nutrition, digestion and health aspects of milk proteins 
• Protein structure, stability and interactions 
• Process-product interactions affecting milk protein functionality 
• Milk protein ingredient manufacture, including microbial production and functionality 
• Influence of milk proteins in product structure and stability 
• Milk proteins produced by precision fermentation