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Programme

IDF Symposium on Science and Technology of Fermented Milk, Tromsö, Norway, 7–9 June 2010

Print programme

	Monday 7 June
09.00-09.40	Welcome on behalf of the Organizing Committee Mrs. Ida Berg Hauge, Norwegian National Committee of the IDF
	Welcome on behalf of IDF Technical Director Joerg Seifert
	Welcome to Tromsö and Norway
	Welcome on behalf of the Programme Committee Mr. Steinar Evavold

Opening session: Fermented Milk Market

Chair: Mr. Einar Mathiasson, MS Iceland Dairies, Iceland

09.45-10.10

Invited speaker: Dr. Johan van Hylckama Vlieg, Danone, Research, France

"Current market situation, trends and challenges in fermented milk"

10.15-10.50

Invited speaker: Mr. Kalle Leporanta, Valio, Finland

"Traditional Nordic Fermented Milk products"

	Session 1: Cultures Chair: Prof. Bennie Viljoen, University Free State, South Africa
11.00-11.35	Keynote: Prof. Judith Narvhus, Norwegian University of Life Sciences, Norway "The effects and influence of cultures"
11.35-12.00	Prof. Luis-Felipe Gutiérrez, National University of Colombia, Colombia "Variation in the fatty acid composition of yoghurt with emphasis on CLA: Influence of processing manufacture and of probiotic bacteria addition"
12.00-13.00	Lunch break
13.00-13.25	Prof. Luc De Vuyst, Vrije University Brussel, Belgium "New insights into the metabolism of streptococci an enterococci and their impact on the production of fermented dairy products"
13.25-13.50	Ms. Silja K. Diemer, University of Copenhagen and Chr. Hansen, Denmark "Interactions between homo- and exopolysaccharide producing lactic acid bacteria and the impact on texture of fermented milk"
13.50-14.15	Dr. Toshitaka Odamaki, Morinage Milk Industry, Japan "Improved growth and viability of bifidobacteria in fermented milk by co-cultivation with Lactococcus lactis"
14.15-14.40	Prof. Helge Holo, TINE, Norway "Quantity and diversity of Lactococcal bacteriophages in Norwegian dairies"
14.40-15.10	Coffee break
15.10-15.35	Ms. Heidi Grønnevik, Norwegian University of Life Sciences, Norway "Development in microbiology, aromatic volatiles, organic acids and free amino acids in Norwegian kefir during storage"
15.35-16.00	Prof. Bennie Viljoen, University Free State, South Africa "Yeasts as spolage organisms in fermented milk products: A growing consern"
16.00-17.00	Posters session Author present by their poster in the exhibition hall.

	Tuesday 8 June Session 2: Nutrition and Health Chair: Dr. Elisabeth Waak, Arla Foods, Sweden
08.30-09.05	Keynote: Prof. Nagendra Shah, Victoria University, Australia Health benefits and safety of probiotic dairy products.
09.05-09.30	Dr. Guy Vergères, Agroscope, Switzerland "A nutrigenomic strategy to assess the physiological properties of fermented dairy products."
09.30-09.55	Dr. Angela Tellez, University of Guelph, Canada "Characterization of immunoactive peptides present in cell-free preparations obtained from milk fermented by Lactobacillus helveticus"
09.55-10.20	Mr. Cid Ramon Gonzalez-Gonsalez, University of Reading, United Kingdom "Novel probiotic fermented milks with angiotension-converting enzyme inhibitory activity"
10.20-10.45	Dr. Tuomas Salusjarvi, Valio, Finland "Lactobacillius rhamnosus GG sheds light on the mechanisms behind health-promoting probiotic bacteria"
10.45 -11.15	Coffee break
11.15-11.40	Mr. Yukio Kado-oka, Snow Brand Milk Products, Japan "Probiotic Lactobacillus gasseri SBT2055 reduced abdominal adiposity in humans"
11.40-12.05	Prof. Seppo Salminen, University of Natural Resources and Applied Life Sciences, Austria "Impact of EFSA on health claims of probiotic bacteria"
12.05-13.00	Lunch break

	Session 3: Ingredients Chair: Mr. Petri Silfverberg, Valio, Finland
13.00-13.35	Keynote: MSc. Marja Kanning, NIZO food research, The Netherlands "Ingredients applied in yoghurt to modify the texture and perception"
13.35-14.00	Mrs. Eva Lynenskjold, Danisco, Denmark "Fruit preparation as yoghurt tecture modulator"
14.00-14.25	Mr. Christopher Guyot, Technical University of Münich, Germany "Effect of transglutaminase-treated milk powders on the properties of skim milk yoghurt"
14.25-14.50	Mrs. Natacha Thienpont, Ghent University College, Belgium "Use of milk fat globule membrane material in makin a functional yoghurt"
14.50-15.15	Dr. Dominik Guggisberg, Agroscope, Switzerland "Effects of sugard substitution with Palatinose or Actilight together with Stevia on rheological and sensory characteristics of low-fat and whole milk set yoghurt"
15.15-15.45	Coffee break
15.45-16.10	Mrs. Isabel Celigueta Torres, University of Copenhagen, Denmark "Effect of microparticulated whey protein addition on the rheological and sensory characteristics of low-fat yoghurt"
16.10-16.35	Mrs. Ana Paula do Espirito Santo, University of Sao Paulo, Brasil "Utilization of apple, banana and passion fruit processing byproducts in the development of probiotic yoghurts: Texture, probiotic counts and fatty acids profile evaluation"

	Wednesday 9 June Session 4: Processing Chair: Dr. Peter Schkoda, Zurich University of Applied Science, Switzerland
08.30-09.05	Keynote: Prof. Jörg Hinrichs, University of Hohenheim, Stuttgart, Germany "Technological options in processing of fermented milk"
09.05-09.30	Mr. Mathias Aschenbrenner, Technical University of Münich, Germany "In-situ determination of the physical state of starter cultures during freeze-drying".
09.30-09.55	Dr. Elena Kristo, University of Guelhp, Canada "The role of exopolysaccharide produced by Lactococcus lactis subsp. cremoris in structure formation in acid-induced gels and structure recovery afer shearing."
09.55-10.20	Mr. Karsten Bruun Quist, Chr. Hansen, Denmark "Engineering yoghurt texture. Interaction between texturing lactic acid bacteria and processing conditions in low fat yoghurt"
10.20-10.50	Coffee break
10.50-11.15	Dr. Julita van Oosten-Manski, Fonterra Research Centre, New Zealand "Factors impactin smoothing of stirred yoghurt"
11.15-11.40	Dr. Pascal Fourcassié, Danisco, France "Assessment of texture of fresh fermented milks: new techniques of measurement for ropiness and graininess giving new insights for cultures design"

Conference Closing

11.40-12.00

Invited speker: Dr. Lisbet Bjerre Knudsen, Arla Foods, Danmark

"Conclusions of the symposium"

12.30-14.00

Lunch break