Fermented dairy foods symposium to be held May 22-23

Expert speakers will address dairy and human health, trends and opportunities, and more.

The National Dairy Council, the University of Nebraska’s Department of Food Science and Technology and the Midwest Dairy Association said they will be cosponsoring a fermented dairy foods symposium, titled "Fermented Dairy Foods — Opportunities and Challenges," on May 22-23, 2018, at the University of Nebraska, Food Innovation Center in Lincoln, Neb.

Research focusing on bacteria in fermented foods has put a spotlight on the health benefits of dairy foods such as yogurt, kefir and cheese, the organizations said. Expert speakers will address featured topics that include dairy and human health, the navigation of new trends and opportunities related to fermented products, and more.

For many years, all cultures around the world have been leveraging bacteria and other microorganisms to transform food components, making them both nutritious and delicious. The current state of science has significantly advanced the understanding of good microorganisms that reach the gut and have a positive impact on overall health, the organizations said. The symposium will offer a unique opportunity to learn about fermented dairy foods and health while not losing sight of food safety and other considerations.

Space is limited, and all participants must preregister. For more information and to register, visit https://www.eventbrite.com/e/fermented-dairy-foods-opportunities-and-challenges-registration-44856781842. Registration closes on May 18.