On November 29-30, 2022, join our dairy experts where fermented milk, one of the oldest methods used to prolong the shelf life of milk, which has been practised by humans for thousands of years will be discussed.
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, due to their special characteristics, fermented dairy products are an excellent matrix for incorporating ingredients and/or nutrients that confer the final product properties beyond the purely nutritional ones, making them truly functional foods, interesting in a healthy diet. This symposium aims to present the latest research and product innovation in fermented milk.
The event will take place in a virtual conference format, using the online platform Oxford Abstracts, with the integration of Zoom.
If you would like more information on the event and the registration details, click here