Spring Conference,  9-10th May 2019

Day 1

Unlocking Growth in Uncertain Times: Innovation and the UK Grocery Market   Oliver Bluring, Kantar

Process Innovation Supporting NPD  John Tuohy, Consultant

Dairy Separation – Performance, Sustainability and Innovation    Karl Kieffer, Tetra Pak       

Premium & sustainable: the challenge for cheese packaging in 2019     Neil Andrews, Aldo Galbusera, Sealed Air                 

How Innovation & Sustainability can help you keep pace in the yogurt category      Mathieu Nicey, Amcor                 

Day 2

Coagulant developments and the Coagusens™ sensor   Daryl Craven, Chr Hansen

Solutions to support dairy innovation with focus on the consumer demands for sugar reduction, clean label and plant-based fermented products  Kirsten Lauridsen, Dupont

Innovative starch based solutions in dairy & dairy free applications   Corinna Faustmann, Ingredion

The Art of the Possible – manipulation of cow’s milk with reference to case studies within the Future Foods project  Michael Rose, Aberystwyth University

Plant based drinks: Friend or Foe to the dairy industry? John Taylerson, BIC Innovation, NutriWales

Integrating Sensory and Consumer Research into NPD  Tracey Sanderson, Sensory Dimensions

Values, ethics and dairy product innovation  Ralph Early, Independent Food Scientist & Ethicist

 

Summer symposium & Annual Dinner Nantwich, 23rd July 2018

Cleaning objectives, expectations and impacts - John Holah, Holchem Laboratories Ltd

Novel strains of Penicillium roqueforti for cheese production - Dr Jaceh Obuchowicz, Myconeous Ltd

Next generation engineering consultancy to the dairy industry, - Jonathan May, Niras

Urban cheesemaker - Sophie Williamson, Sheffield Cheesemakers

Summer symposium Nantwich, 24th July 2017

Advances in starter technology - Mike Pinches, DuPont

Brexit and the cheese industry - Andrew Kuyk CBE, Director General, PTF

Co-products of the cheese industry - James Neville, CEO Volac International

2017 Spring Conference: Advances in Nutritional Dairy Products and Ingredients

Advances in Nutritional Powders Technology - Dr Chris Bloore

Food concepts for specific target groups - Prof Ulrich Kulozik

Quality Control of Nutritionals - Michael O'connor

The role of milk products in human health - Prof Ian Givens

Milk protein quality and bioactives - Distinguished Prof Paul Moughan

Promoting Dairy Nutrition to key target audiences - Zoe Kavanagh

Functionality of casein-rich ingredients - Dr Tom Huppertz

Protein Ingredients - John Reilly

Lactose and GOS - Dr Ken Burgess

Milk Fat – global production, nutrition and research perspectives - Dr Maneesha Mohan

2016 Spring Conference Probiotics - the Journey continues held at the University of Reading on 15th April. Presentations can be accessed by clicking on the links below:

Keynote Paper: The Rise and Fall (and rise?) of Probiotics: the effects of health claim regulations on probiotics in Europe.

Carine Lambert, Executive Director, International Probiotics Association, Europe.

Paper 2: Life in a crowded space - is there room for probiotics in the microbiome space? Professor Paul Ross, UCC

Paper 3: Reseach into probiotics: Human and Mechanistic Studies. Dr Linda Thomas, Yakult 

Paper 4: New applications of probiotic products - probiotics in the fight against obesity and metabolic disorder. 

Dr Elaine Patterson, Teagasc

Paper 5 is not available due to confidentiality issues

Paper 6: The Cheese Matrix - physicochemical and microbial considerations for probiotic delivery. Dr Diarmuid Sheehan, Teagasc

Paper 7: Current Legislation of Probiotic products. Michael Hickey, IDF