ADPI announces program for 21st annual Dairy Ingredients Symposium
The event will be held in Santa Barbara, Calif., Feb. 26-28, 2019.
The American Dairy Products Institute (ADPI) announced the program for its 21st Dairy Ingredients Symposium — “Dairy Ingredients for Tomorrow’s Marketplace” — which will be held at the Hilton Beachfront Resort in Santa Barbara, Calif., Feb. 26-28, 2019.
“The 2019 lineup of speakers and topics has been designed to help ensure dairy ingredient manufacturers and marketers get advanced insights to innovate and best meet the future needs in the marketplace for dairy ingredients,” said Dr. Phil Tong, co-chair and the founder of the symposium and technology consultant for Elhurst, Ill.-based ADPI. “We are excited that this year’s program will bring attendees the opportunity to hear experts from around the world.”
Kicking off the meeting is the keynote presentation titled “Food for Tomorrow’s Consumer: Implications for Dairy Ingredients,” presented by Bruce German, director of the UC Davis Food for Health Institute. Dr. German is world-renowned for his research, which is at the intersection of food and nutrition, ADPI said. He and colleagues have published more than 400 papers on milk, lipids and food, metabolism and metabolite measurements, and food functions and have patented various technologies and applications of bioactive compounds.
Following the keynote presentation, the Feb. 27 program will focus on topics from four different sessions, ADPI noted, including:
- Market Product Trends and Competition. Find out what will motivate consumer purchases and how to best position milk and wheybased ingredients in the highly competitive food protein market space.
- Towards Sustainable Dairy Ingredients Processing. Gain the latest insights into what the dairy industry can do and say to respond positively to address the growing interest in sustainability.
- Advances in Dairy Ingredients Processing. Hear what technological developments are available now to allow you to be more innovative in milk and whey processing.
- Lactose and Permeate Product and Process Innovation. Discover what can be done to add greater consumer value to lactose and permeate via novel processes.
On Feb. 27, the evening’s networking reception will keep the interaction going and continue the day’s conversations in a relaxed environment. Attendees and speakers will enjoy the opportunity to network with colleagues, meet new people, talk about pressing issues, share ideas and solutions, and create lasting connections with people from the industry while watching the sun set on the Pacific Ocean, ADPI said.
The program will continue on Feb. 28 with updates on nutrition, health and wellness research as it relates to the latest benefits of milk protein and milkfat. Attendees then will hear presentations on dairy protein properties and functionality that are important to food product developers.
The concluding session of the 2019 program is titled “Research Innovations for the Future.” Presentations from noted research leaders at North Carolina State University, Cornell University and University College Cork in Ireland will describe their views on how science and technology will drive innovation in dairy ingredients processes and products for the foreseeable future, ADPI said.
Discounted registration is available until Feb. 4, 2019, and student prices are available. For more information and to register, please visit www.adpi.org.