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A Better Whey of Life- The 9th International Whey Conference (IWC2020)

Event Time 2.30pm to 4.00pm
Venue Online Webinar: https://www.iwc2020virtual.com/
The IWC is a unique forum which brings together the whey business and scientific community from around the world for an interactive dialogue on the most relevant aspects of whey production, processing and applications.

The IWC is a unique forum which brings together the whey business and scientific community from around the world for an interactive dialogue on the most relevant aspects of whey production, processing and applications. This year, the conference is moving online for the first time with three webinars focused on markets, nutrition and technology.

This virtual conference is organised by the European Whey Processors Association (EWPA) and the American Dairy Products Institute (ADPI), with support from Teagasc, VistaMilk and University College Cork. Dr. Mark Fenelon, head of the Food Research Programme at Teagasc, is chair of the scientific committee. Dr. Rita Hickey, senior research officer in the Food Biosciences Department, will also present at the conference.

Conference Programme Day One

Friday 13th November: Markets

  • Fraser Tooley, Strategy Consultant to the global B2B dairy ingredients industry, Ireland

 Introduction and welcome address by the Chair

  • Ingo Muller, Chief Executive Officer (DMK Deutsches Milchkontor GmbH), Germany

 State of play and future direction in dairy and dairy ingredients

  • Kevin Bellamy, Global Strategist Dairy (Rabobank), The Netherlands

 Whey economics in 2020 (including the impact of Corona crisis)

The webinars will be hosted by Teagasc ConnectEd and take place on the 13th November, 20th November and 4th December from 2.30-4.00PM. For further information and registration details, visit the conference website, https://www.iwc2020virtual.com/.

Conference day two Nutrition - view details here.