7. NIZO Dairy Conference
"Flavour and Texture: Innovations in Dairy" ;
"The focus of the conference will be on the following themes:
- Strategies to reduce sugar, fat and salt
- Oral processing, mouth feel and perception
- Flavour-texture interactions
- Flavour formation, release and perception
- Structure formation, stability and processing
- Innovative dairy ingredients
- Fortification (e.g. with minerals, proteins, vitamins"