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Global events, Virtual events

7th IDF Symposium on Science and Technology of Fermented Milk

DATE: November 29 – 30, 2022

Fermentation of milks is one of the oldest methods used to prolong the shelf life of milk and has been practised by humans for thousands of years. Fermented dairy products and probiotic bacteria have proven to be of growing interest to consumers, as they provide health benefits due to their effect on the gut microbiota. In addition, fermented dairy products, due to their special characteristics, are an excellent matrix for the incorporation of ingredients and/or nutrients that confer the final product properties beyond the purely nutritional ones, making them true functional foods, interesting in a healthy diet.

This two day- virtual event symposium aims to present the latest research and product innovation in the area of fermented milk. It is intended to attract academia and research, companies, and regulators.

Join the event website and listen to our speaker live!

Draft Programme

Session 1: New developments and opportunities in fermented dairy

Mr Georgios Paraskevakos, International Probiotics Association

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

 

Ms Rosanna Pecere, International Probiotics Association Europe

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

 

Mr Ronni Rohde, Chr. Hansen, Denmark

Sensory evaluation for fresh dairy product innovation

 

Dr Photis Papademas, Cyprus University of Technology, Cyprus

Non-bovine milk developments and opportunities for fermented dairy

 

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

Professor Dennis Savaiano, Purdue University, United States

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

 

Dr Christophe Chassard, INRAE, France

Fermented milks and human health

 

Dr Olaf Larsen, Yakult, The Netherlands

Probiotics: matrix effects & efficacy

 

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

 

Dr Chris Cifelli, National Dairy Council, United States

Health effects of fermented dairy

 

Dr Subrota Hati, Kamdhenu University, India

Health Benefits of milk bioactive peptides from different species of fermented milks

 

Dr Guy Vergères, Agroscope, Switzerland

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

 

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

 

 

 

Session 3: Microstructure of dairy products

Dr Doris Jaros, Technische Universitaet Dresden, Germany

Exopolysaccharid-producing starters and microstructure of fermented milk

Dr Li Day, AgResearch, New Zealand

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

Dr Georg Surber, Technische Universitaet Dresden, Germany

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

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

Professor John Lucey, University of Wisconsin-Madison, United States

Manipulating milk protein interactions to control yogurt texture

Professor Meral Kılıç Akyılmaz, Istanbul Technical University, Turkey

Structure and stability of fermented milk drinks

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

Agathe Schera , STELA Dairy Research Center, Canada

Impact of adjunt 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

Professor Siv Skeie, The Norwegian University of Life Sciences, Norway

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

 

Dr Olivia McAuliffe, Teagasc, Ireland

New strain discovery for applications in fermented milk products

 

Dr Mutamed Ayyash, United Arab Emirates University, United Arab Emirates

Fermented camel milk: bioactive properties and textural challenges

 

Dr Rashmi Mallapa, ICAR-National Dairy Research Institute, India

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

 

Professor Gisèle LaPointe, University of Guelph, Canada

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

 

Dr Anil Kommineni, Danone North America, United States

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

 

Dr 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

 

Dr Livia Darnay, University of Veterinary Medicine Budapest, Hungary

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

 

 

 

Scientific Committee

 

  • Dr Diarmuid Sheehan – Chair of the IDF SC on Dairy Science and Technology
  • Prof. Dr. Catherine Stanton – Teagasc, Ireland
  • Dr. Toshiya Kobayashi – Japan
  • Dr. Henrik Jørgen Andersen – Arla Foods, Denmark
  • Dr. Carolina Maldonado Galdeano – Cerela, Argentina
  • Dr. Marie-Claude Gentes – Agriculture and Agri-Food Canada
  • Prof. Dr. Thom Huppertz – Wageningen University, The Netherlands
  • Dr. Arjen Nauta – Friesland Campina, The Netherlands

Related reports & publications

IDF provides a permanent source of authoritative scientific and other information on a whole range of topics relevant to the dairy sector.