A Better Whey of Life- The 9th International Whey Conference (IWC2020)20 November 2020 20 November 2020
Venue Online Webinar
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 Two
Friday 20th November: Nutrition
- Veronique Lagrange, Director of Strategic Development (ADPI), USA
Welcome address by the Chair
- Dr Rita Hickey, Research Officer (Teagasc), Ireland
Alternative ingredients in whey including oligosaccharides and bioactive components in whey that boost probiotic establishment in infants
- Dr Gareth Wallis, Senior Lecturer in Exercise Metabolism and Nutrition at School of Sport, Exercise and Rehabilitation Sciences (University of Birmingham), United Kingdom
Role of lactose in sports nutrition and exercise
- Satya Jonnalagadda, PhD, MBA, RDN, Director of Global Nutrition Science, Innovation and Education (Abbott Nutrition), USA
Impact of the COVID-19 Pandemic: Medical Nutrition Perspectives
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 three Technology - view details here.