A Better Whey of Life- The 9th International Whey Conference (IWC2020)4 December 2020 4 December 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 Three
Friday 4th December: Technology
- Andreas Linsenmeier, Head of Product Development & Application (MILEI GmbH), Germany
Welcome address by the Chair
- Prof. Thom Huppertz, Principal Scientist (FrieslandCampina Innovation Centre), The Netherlands
Sustainable whey processing: metrics, measures and messaging
- Dr Esra Cakir-Fuller, Principal Research Scientist (Fonterra), New Zealand
Delivering improved functional and gastric digestion properties through advanced whey protein ingredients
- Dr Anand Rao, Vice President, R&D Ingredients (Agropur), USA
Current and novel applications of fractionated whey proteins
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 one Markets - view details here.