Dairy ingredients play a crucial role in achieving and maintaining textural and sensorial properties of almost all dairy products and many other foods. Moreover, dairy ingredients have an important contribution to the nutritional and health effects of dairy and other food products.

The conference will combine the most recent scientific developments in dairy ingredients. It will provide a unique opportunity for experts from academia, the dairy and food industry to interact and apply their knowledge and latest research findings to the design and manufacture of new and improved foods and dairy ingredients.


The conference will bring together experts from the fields of dairy science and technology, processing, chemistry, physics, sensory, health and nutritional sciences.

Oral and poster abstracts are now invited on the following topics and should be submitted using the online abstract submission system: https://auth.oxfordabstracts.com/?redirect=/stages/76213/submitter

Deadline: 9 May 2025

Protein and peptide functionality
Ingredient manufacture and properties
Product structure and stability
Nutrition, digestion & health
Fractionation, purification and production of dairy ingredients
Healthy minor components