Speaker

Prof. Thom Huppertz hold an MSc from Wageningen University and a PhD from University College Cork. His research career includes academic and industrial research in the field of dairy science and technology, with dairy chemistry and physics as a central theme. His research topics have ranged from biosynthesis of milk constituents to digestion of dairy products in the human body, and from product and process optimization to the role of dairy products in a healthy sustainable diet. He currently combines the roles of Professor of Dairy Science and Technology at Wageningen University, Principal Scientist at FrieslandCampina, Visiting Professor at Victoria University and Editor-in-Chief of International Dairy Journal.

Talk Titles: Sustainable whey processing: metrics, measures and messaging; Whey ingredients: from volume to value

 

 

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