International Whey Conference takes shape
A draft program has also been published for the event.
On Sunday afternoon, to start the conference, there will be a pre-conference workshop: SUEZ Water Technologies & Solutions.
Monday’s program is dedicated to the current and future state of the international whey sector in the morning, with the afternoon featuring sessions on Nutrition & Markets: Body Composition, Weight management, Non-communicable Diseases, Consumer Perceptions; and Whey Ingredients for Sports Nutrition. At the same time in the afternoon, there are sessions on Ingredients & Technology Session: Sustainable Whey Processing; and New Applications for Whey Ingredients.
The second full day features morning presentations on Markets & Communication, and on Alternative uses for Whey Protein.
The afternoon sessions follow the previous day’s format, with concurrent sessions on Nutrition & Markets, and Ingredients and Technology. There is also a gala dinner in the evening.
Topics on the final day include A Better Whey of Life and The Whey Forward.
Speakers will be brought in from around the world for the event, including from the US, Ireland, UK, Denmark, Australia, New Zealand, Belgium, France, The Netherlands and Italy.
There is a mix of speakers from industry and academia, including CEO of Arla Foods Ingredients, Henrik Andersen; Kevin Bellamy, global strategist dairy at Rabobank; Dr Esra Cakir-Fuller, principal research scientist at Fonterra; Prof Thom Huppertz, principal scientist at the FrieslandCampina Innovation Centre; Lesley Mitchell, associate director for sustainable nutrition (Forum for the Future); Dr John Tobin, head of the food chemistry & technology department at Teagasc in Ireland, and many others. A full list of speakers can be found here.
