IDF 7th Symposium on Science & Technology of Fermented Milk - Watch again on Demand

Publication description

Session 1: New developments and opportunities in fermented dairy

This session offers insights into the regulation and market of probiotics in different regions of the world. Moreover, it discusses new perspectives on consumer science, sensory, and new techniques to assess the quality of fermented milk.

• Guest speaker: Mr George Paraskevakos (IPA)

Probiotics and the Microbiome; a synopsis of trends, regulations, and the market from the IPA desk

• Guest speaker: Ms Rosanna Pecere (IPA Europe)

Probiotic market overview, consumer perception and regulatory limitations in the EU

• Guest speaker: Mrs Serena Schaffner (Dairy Management Inc., United States) - 20 min

Translating the science for the next generation of consumers

• Guest speaker: Mr Ronni Rohde (Chr. Hansen, Denmark)

Sensory evaluation for fresh dairy product innovation

• Guest speaker: Dr Photis Papademas (Cyprus University of Technology, Cyprus)

Non-bovine milk developments and opportunities for fermented dairy products

• Abstract selected speaker: Dr Audrey Gilbert (Universitè Laval, Canada)

Evaluation of microscopic image analyses and low-frequency time-domain NMR as potential new tools to predict and assess stirred commercial yogurts qualities

Session 2: Innovation in fermented dairy for human health

Do you want to know the relationships between fermented dairy and human nutrition and health? This session will provide an overview of the latest science. Learn more about the impact of fermented milk on health, which goes beyond digestive health.

• Guest speaker: Prof Dennis Savaiano (Purdue University, United States)

Yogurt and Health: What do we know and what else do we need to know?

• Guest speaker: Dr Christophe Chassard (INRAE, France)

Health impact of fermented milks

• Guest speaker: Dr Olaf Larsen (Yakult, The Netherlands)

Probiotics: matrix effects & efficacy

• Abstract selected speaker: Dr Benjamin Bourrie (University of Alberta, Canada)

A novel kefir product utilizing traditional microbes improves metabolic health better than commercial kefir in mice and humans

• Guest speaker: Dr Chris Cifelli (National Dairy Council, United States)

The role of fermented dairy foods on health

• Guest speaker: Dr Subrota Hati (Kamdhenu University, India)

Antioxidative, antimicrobial and anti-inflammatory activities and release of ultra-filtered antioxidative and antimicrobial peptides during fermentation of sheep milk: In-vitro, in-silico and molecular interaction studies

• Guest speaker: Dr Guy Vergères (Agroscope, Switzerland)

Functional properties of fermented dairy products: from the genome of lactic acid bacteria to human

• Abstract selected speaker: Dr Farhad Garavand (Teagasc, Ireland)

Boosting milk postbiotics and bioactives by supplementation and fermentation: tracking antihypertension activity, antioxidant potential, free amino acid profile, and gastrointestinal digestion effects

• Flash presentation: Dr Widodo Widodo (Universitas Gadjah Mada, Indonesia)

Milk fermented with Pediococcus acidilactici strain BE improves high blood glucose levels and pancreatic beta-cell function in diabetic rats

• Flash presentation: Marine Mantel (INRAE, France)

How could dairy propionic bacteria serve to strengthen the intestinal epithelial barrier and reduce colitis

Session 3: Microstructure of fermented milks (4^th IDF Symposium on Microstructure of Dairy Products)

The microstructure of fermented milk is the key to product texture, rheology and sensory properties. Do you want to learn how to modulate microstructure to achieve certain properties in fermented dairy? If so, this session is a must. You will also learn about the latest techniques to study structure and physicochemical properties.

• Guest speaker: Dr Doris Jaros (Technische Universitaet Dresden, Germany)

Exopolysaccharide-producing starters and microstructure of fermented milk

• Guest speaker: Dr Li Day (AgResearch, New Zealand)

Differences in microstructure, rheological properties and aroma metabolite profiles of fermented milk using different cultures

• Abstract selected speaker: Dr Georg Surber (Technische Universitaet Dresden, Germany)

Case study on structure–function relationships of exopolysaccharides from Streptococcus thermophilus in stirred skim milk gels

• Abstract selected speaker: Dr Anita Pax (Teagasc, Ireland)

Advanced microspectroscopy techniques to study the effect of different hydrocolloids on the microstructure and physical properties of fermented dairy products

• Guest speaker: Prof John Lucey (University of Wisconsin-Madison, United States)

Manipulating milk protein interactions to control yogurt texture

• Guest speaker: Prof Meral Kılıç Akyılmaz (Istanbul Technical University, Turkey)

Structure and stability of fermented milk drinks

• Abstract selected speaker: Davor Daniloski (Victoria University, Australia, and Teagasc, Ireland)

The function of β-casein phenotype on the rheological characteristics and structural properties of acid-induced milk gels

• Abstract selected speaker: Agathe Schera (STELA Dairy Research Center, Canada)

Impact of adjunct strain in co-culture with a low texturizing starter on rheological and physical properties of stirred yoghurt

Session 4: Exploration of novel ingredients and processes for fermented dairy

In this session, you will learn about the latest research on new/improved ingredients, starter cultures, processes and products for fermented dairy. Interesting aspects such as creating clean-label products through selected microbes and, novel process technology and functional ingredients to develop high-protein fermented foods are included in the talks of this session.

• Guest speaker: Prof Siv Skeie (The Norwegian University of Life Sciences, Norway)

Production of fortified yogurt; Enrichment of the protein or phospholipid content

• Guest speaker: Dr Olivia McAuliffe (Teagasc, Ireland)

New strain discovery for applications in fermented milk products

• Abstract selected speaker: Dr Mutamed Ayyash (United Arab Emirates University, United Arab Emirates)

Fermented camel milk: bioactive properties and textural challenges

• Abstract selected speaker: Dr Rashmi Mallapa (ICAR-National Dairy Research Institute, India)

Integrated omics (Metagenomics and Culturomics) approach to reveal the microbial signatures of Dahi

• Guest speaker: Prof Gisèle Lapointe (University of Guelph, Canada)

A fresh look at an enduring problem: starter functionality in fermented dairy products

• Guest speaker: Dr Anil Kommineni (Danone, United States)

Novel ingredients and processes for high protein – Low sugar fermented product innovations

• Abstract selected speaker: Nico Piskors (University of Hohenheim, Germany)

Tailoring the rheological properties of fat-free fermented concentrated milk products using high-power ultrasound to modify particle voluminosity

• Abstract selected speaker: Dr Livia Darnay (University of Veterinary Medicine Budapest, Hungary)

Characteristics of ripened camel cheese made from pasteurised or spray-dried milk with microbial transglutaminase