Dairy innovation at the core of Science and Technology Week
The worldwide elite of dairy science and dairy processing industry is gathering in Tromsø, Norway, this week to discuss and advance "healthier dairy products" for improving nutrition and health benefits.
"The IDF Dairy Science and Technology Week 2010 is the unique platform for researchers and the dairy industry to exchange and advance latest knowledge in dairy science and technology.
The IDF National Committee of Norway is proud to announce the participation of 250 delegates representing 32 countries from as far away as Australia, Japan, Lesotho, Brazil, Colombia, Canada, the USA, and of course all major dairy nations of Europe, who have come to experience our unique Norwegian hospitality in Tromsø located within the polar circle." commented Ida Berg Hauge, CEO of the Norwegian Dairy Council and Chair of the Organizing Committee.
Presentations focus on new innovative ingredients such as probiotic strains and new manufacturing technologies that will contribute to enhanced nutritional benefits for different consumer segments, greater taste and convenience to the consumer.
"The choice of Tromsø as the meeting venue was driven by the fact that Nordic countries have a leading role in dairy research worldwide and in particular in fermented milk and probiotics. The University Hospital in Tromsø has undertaken clinical studies to substantiate some of the manifold positive health benefits of fermented milk in human nutrition. This is well recognized by the global dairy industry." said Richard Doyle, IDF President.
The programme of the week comprises two topical symposia related to Fermented Milk and Microstructure of Dairy Products developed under the leadership of Steinar Evavold, TINE, Norway and Ulf Andersen, Arla Foods, Denmark.
Committed to the strategic objectives of the IDF, the industry partners will continue to support the IDF in generating and conveying the latest science available to international, regional and national regulators and policy-setting bodies.
This will provide the best global source of scientific expertise and knowledge in support of the development and promotion of quality milk and dairy products to deliver consumers with nutrition, health and well-being.
