PRZOOM - /newswire/ -
Southbank, Victoria, Australia, 2014/03/03 - The first International Dairy Federation (IDF) Symposia to be held in Australia opens today in Melbourne with nearly two hundred scientists and other experts from all over the world gathering to discuss the latest developments in the science of dairy.
Two Symposia are taking place this week; 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 in Australia as they truly really are the ‘Olympics’ of dairy science and it shows their relevance to dairy producers, academia and business as nearly two hundred delegates from every continent except Antarctica have registered,” said Mr. Van Buuren.
The Symposium on the Microstructure of Dairy Products starting today presents fascinating 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. Tomorrow afternoon there is a session on ‘Optimising Flavour Perception of Structured Dairy Products’, and “Why Structure is Important for Flavour Development and Release’.
Papers examining the impact of dairy food composition and structure on the digestion process, the rate of protein degradation and nutrient release among other topics will also be given.
Keynote speakers for both symposia 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 particularly about human stomach flora and the development of new approaches to personalized health,” said Mr. Van Buuren.
American delegate David Dallas paper Lactation: What 200 million years of evolution can teach us about food structure and health to be presented this afternoon is likely to attract a lot of interest.
Both Symposia have attracted large number of presentations and posters representing the incredible diversity and depth of today’s international dairy science.
“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 who attend the Symposia will be able to get a snapshot into the state of contemporary dairy science and gain insight into how dairy foods will develop in the future,” said Mr. Van Buuren.
A limited number of Symposia passes for accredited media are available for the IDF Symposia 2014 Melbourne. Contact Dairy Australia for more information.
Look out for Twitter updates and join the conversation #IDFS14
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.