University College Cork19-22 June 2023
3rd Annual Dairy Science and Technology Symposium – Delivering with Dairy: From primary production to primary purpose
The Dairy Science and Technology Symposium 2023 consists of two different events:
- An online symposium from June 19th to June 22nd, from 14:00 to 16.30 GMT each day, targeted equally at students of dairy science that are interested in the latest topics and dairy professionals from academia and industry.The theme of this year’s Dairy Symposium is ‘Delivering with Dairy: from primary production to primary purpose.’
- A summer school from June 19th to June 23rd, from 9:00 to 13.00 GMT each day, for early career researchers who want to strengthen their knowledge in dairy science and enhance their transferable skills. While the symposium will be held online (link will follow after registration), the summer school will be held in person at University College Cork, Ireland.
Key Sessions & Activities
- 14:00-14:05 Welcome and introduction – Lilia Ahrné
- 14:05-14:30 Henrik Andersen (Arla)How to position milk and dairy in a sustainable diet
- 14:30-14:40 Abigail ThielDesigning bovine milk to be more human: increasing the amountof beta-casein to ease infant digestion
- 14:40-14:50 Shamim HossainImprovement of calcium bioavailability using Lactobionic acid-enriched yoghurt: an in-vivo validation
- 14:50-15:15 Stephan Peters (Dutch Dairy Association)The role of animal products in sustainable and healthy diets
- 15:30-15:40 Victoria M BeretTechnological development and characterization of high proteinyogurt, reduced in lactose and with galactooligosacharides aspotentially enhancers of gut health
- 15:40-15:50 Anastasia PagoniProduction of a novel white brined cheese, from Greek sheepmilk, with improved quality and nutritional characteristics
- 15:50-16:00 Blerina ShkembiImpact of dairy products and plant-based alternatives on dentalhealth: food matrix effects
- 16:00-16:25 Bruce German (University of California Davis)Milk and Lactation: a model for 21st century Diet and Health
- 16:25-16:30 Final remarks & closing – Lilia Ahrné
- 14:00-14:05 Welcome and introduction – Milena Corredig
- 14:05-14:30 Didier Dupont (INRAE) How structure of dairy products affect their digestion and bioavailability
- 14:30-14:40 Jasper M. van der Schaaf A novel approach to isolation of β casein from micellar casein concentrate by cold microfiltration combined with chymosin treatment
- 14:40-14:50 Thorbjørn Vincent Sønderby Refining the Texture and Moisture Binding of Acid-Induced Gels Produced with Milk Protein Concentrate
- 14:50-15:15 Ger Ryan (Nestle) Hydrolysis of bovine milk protein isolate: impact on physicochemical and functional properties
- 15:30-15:40 Chandni Dularia Characterization of MPC 80 based processed cheese product with varying emulsifying salt type and level
- 15:40-16:05 Koen Dewettink (Ghent University) Milk Fat: Still a benchmark or not
- 16:05-16:15 Tobias Roland Dons Effective separation of fat from bovine milk using ceramic membranes
- 16:15-16:25 Yanjun Sun Changes in Milk Fat Globules and Membrane Proteins Prepared from pH ₋Adjusted Bovine Raw Milk
- 14:00-14:05 Welcome and introduction – Mette Christensen
- 14:05-14:30 Sean Hogan (Teagasc, Moorepark) Milk Fat – structure, functionality and nutrient delivery
- 14:30-14:40 Renata Kostovska The impact of cow breed, feed and seasonality on milk fat properties
- 14:40-14:50 Dionysios D. Neofytos In situ, single droplet analysis of oil crystallization at oil-water interfaces through Confocal Raman Microscopy
- 14:50-15:15 Joana Ortega (Arla) MFGM phospholipids – from primary production to effects in Lactobacillus and Bifidobacterium probiotics
- 15:30-15:40 Ganga Sahay Meena Effect of Protein Glutaminase on Properties of High-Protein, Low-Fat Set Yoghurt
- 15:40-15:50 Davor Daniloski The function of β-casein phenotype on the properties of acidified milk gels and skimmed yoghurts
- 15:50-16:00 Seán M. Wrenn Variation in protein composition between the milk of individual cows and its impact on physicochemical properties, milk
functionality, and processability. - 16:00-16:25 Federico Harte (Pennsylvania State University) High pressure jets to deliver casein-based functionality
- 16:25-16:30 Final remarks & closing – Mette Christensen
- 14:00-14:05 Welcome and introduction – Mette Christensen
- 14:05-14:30 Sean Hogan (Teagasc, Moorepark) Milk Fat – structure, functionality and nutrient delivery
- 14:30-14:40 Renata Kostovska The impact of cow breed, feed and seasonality on milk fat properties
- 14:40-14:50 Dionysios D. Neofytos In situ, single droplet analysis of oil crystallization at oil-water interfaces through Confocal Raman Microscopy
- 14:50-15:15 Joana Ortega (Arla) MFGM phospholipids – from primary production to effects in Lactobacillus and Bifidobacterium probiotics
- 15:30-15:40 Ganga Sahay Meena Effect of Protein Glutaminase on Properties of High-Protein, Low-Fat Set Yoghurt
- 15:40-15:50 Davor Daniloski The function of β-casein phenotype on the properties of acidified milk gels and skimmed yoghurts
- 15:50-16:00 Seán M. Wrenn Variation in protein composition between the milk of individual cows and its impact on physicochemical properties, milk
functionality, and processability. - 16:00-16:25 Federico Harte (Pennsylvania State University) High pressure jets to deliver casein-based functionality
- 16:25-16:30 Final remarks & closing – Mette Christensen
- 14:00-14:05 Welcome and introduction – Ulf Andersen
- 14:05-14:30 Siv Skie (Norwegian University of Life Sciences) How can the use of microfiltration contribute to a more sustainable cheese production?
- 14:30-14:40 Freja Mardal How diafiltration medium influences the fouling mechanisms and protein permeability during microfiltration of skim milk at 50°C
- 14:40-14:50 Kristin Eichelberger Enzymatic cross-linking of casein
- 14:50-15:15 Seamus O’Mahony (University College Cork) Fortification of dairy protein-based nutritional beverage systems with calcium
- 15:30-15:40 Gaurav Kr Deshwal Effect of calcium content of cheese curd and calciumnsequestering salts on the properties of fat-free processed cheese
- 15:40-15:50 Doll Chutani Electrostatic spray drying of whey protein isolate (WPI) lactose dispersion and its comparison with conventional spray drying
- 15:50-16:00 Subhadip Manik Conversion of Traditionally Produced Sour Buttermilk (a by-product) into a New Generation Dairy Ingredient Employing Reverse Osmosis and Spray Drying
- 16:00-16:25 Alexander Mathys (ETH) Emerging preservation technologies-Process windows, scalability, and sustainability
- 16:25-16:30 Final remarks & closing – Ulf Andersen