Sponsored by Dairy Australia, the Symposia will bring together experts to discuss developments in the science of dairy. Two Symposia are taking place; the Second IDF Symposium on Microstructure of Dairy Products, 3rd-4th March, and the Fifth IDF Symposium on Science and Technology of Fermented Milk 6th-7th March.
“The IDF Symposia are the most prestigious conferences on the science of dairy in the world,” said Neil Van Buuren, Program Manager at Dairy Australia and Chairperson of the Symposia coordinating committee.
“It is a real coup to have these meetings here in Melbourne as they really are the ‘Olympics’ of dairy science and to date more than 150 delegates from over 15 countries have registered,” said Mr. Van Buuren.
Keynote speakers include Dr. Jeremy Hill, Chief Technology Officer for Fonterra and President and Chair of the Board of the International Dairy Federation, Dr. Wang Jun, Executive Director Beijing Genomics Institute, and Dr. Peter De Kok Principal Scientist Flavour, Nizo Food Research, responsible for science quality and innovations in the field of aroma and taste.
“Dr. Wang is one of the world’s most important scientists working in the area of genetics and his focus is on the analysis of complex diseases and agricultural crops. In 2012 Nature magazine described Dr. Wang as one of the ‘Ten People who Matter’ in science, so it will be fascinating to hear what he has to say,” said Mr. Van Buuren.
Both Symposia have attracted large number of presentations and posters representing the incredible diversity and depth of today’s dairy science.
The Symposium on the Microstructure of Dairy Products presents topics such as the ‘…Microstructure of Australian Cheddar Cheese, ’ focusing on the impact of variables in production such as temperature, pH, calcium and protein concentration. There are also papers examining the impact of dairy food composition and structure on the digestion process, the rate of protein degradation and nutrient release.
“Every year, biology, food science and research is teaching us how valuable and versatile a food source dairy is the recently revised Australian Government guidelines recommending more consumption show science, nutrition and agriculture locked in step for the benefit of everyone who wants a healthy diet.
“Farmers and processors can also get a snapshot into the state of contemporary dairy science and gain insight into how dairy foods will develop in the future,” said Mr. Buuren.
The Symposium on Science and Technology of Fermented Milk embraces the underlying science, manufacture, product development challenges, texture, flavour, shelf-life and health benefits of fermented dairy products.
Presentations and posters at the Symposium will reveal the extraordinary nutritional and cultural importance of fermented milk in cultures as diverse as Scandinavia, Sub-Sahara Africa and Central Asia.
“I am particularly keen to hear Dr. Wang (with colleagues) paper on ‘Personalised health will depend on your gut flora’ which discusses the groundbreaking work by the Beijing Genetics Institute and other Universities on unravelling the genetic code of millions of gut flora and how this information might assist with both the analysis and betterment of human health,” said Mr. Buuren.
A limited number of Symposia passes for accredited media are available for the IDF Symposia 2014 Melbourne. Contact Dairy Australia for more information.
Dairy Australia (dairyaustralia.com.au) is the national services body for the Australian dairy industry. The company acts as the collective investment arm of the industry, investing in essential research, development, extension and industry services.