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IDF looks back at its first ever Dairy Science and Technology week!

Date: February 25, 2021
Insights type: News
Subject Area: Dairy Science & Technology
Categories: News

On the 28th of February to the 3rd of March 2005, the first ever IDF Dairy Science and Technology week was launched in Cambridge, UK. The subject “Innovation through Innovation” was a chance for stakeholders and members to come together. It was held in Cambridge at Madingley Hall, an old and traditional refurbished country house built in the 16th century.

Hosted by the UK National Committee of the IDF, the main objective of the event was to exchange knowledge amongst dairy scientists, bringing together scientists from the industry as well as specialists from research and academia.

Chaired by Ken Burgess, former chairman of the UK IDF National Committee, and former IDF Standing Committee on Dairy Science and Technology member, the conference was set into three different sessions. Each featured a keynote speaker, and four other theme speakers introducing the main topic of Innovation through Innovation’, in which speakers presented and examined how changes in dairy science and technology can result in changes in the products that are produced.

The week also included a poster exhibition, meetings of the IDF Standing Committee on Dairy Science and Technology and sub–Action Teams and an open session, which gave younger speakers and researchers the opportunity to give a number of shorter presentations on topics that complemented the existing programme. Many topics were covered in this event including the following:

  • Innovation in dairying;
  • Whey Utilization;
  • Water treatment and use;
  • Extended life technology;
  • Packaging technology;
  • Innovation in hygiene design;
  • Trends in new products;
  • Innovations in drying.


Secretary of the UK National Committee of the IDF, Ian Wakeling commented:

The Dairy Science and Technology Week was instrumental in the sharing of expertise and cutting-edge developments in the sector.  Sharing expertise and innovation remains essential, as yet further advances continue to be made, and so dedicated events for dairy science and technology must be a core part of IDF work and events.”

Since the launch of the first ever Dairy Science and Technology week 15 years ago, IDF has continued this successful event for several years after, attracting dairy scientists from all over the world. Recently this event has been replaced by rotating targeted technical symposia such as the IDF International Cheese Science and Technology symposium, which will also be held this year between 7-11 June, IDF Symposium on Microstructure of Dairy Products, as well as the IDF Symposium on Fermented Milk and Dairy.



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