Speakers
Jayendra Amamcharla, University of Minnesota, Midwest Dairy Foods Research Center and The Joseph J. Warthesen Food Processing Center, USA
- Marta Bianchi, RISE Research Institutes of Sweden, Sweden
- Ben Boyd, University of Copenhagen, Denmark
- Richard Bradfield, International Ingredient Corporation, USA
- Kevin Deegan, Valio, Finland
- Andrew Fletcher, Fonterra, New Zealand
- Katherine Grasberger, Aarhus University, Denmark
- Michelle Kilcoyne, University of Galway, Ireland
- Lisa Koep, Tirlán, Ireland
- Luc J.C. van Loon, Maastricht University, The Netherlands
- John A. Lucey, University of Wisconsin-Madison, USA
- Abbas Mehrabadi, Fonterra, New Zealand
- Lisa Metheven, University of Reading, UK
- Søren Roi Midtgaard, Arla Foods Ingredients, Denmark
- Eoin Murphy, Teagasc, Ireland
- Joost van Neerven, Wageningen University, The Netherlands
- Fabian Ostertag, University of Hohenheim, Germany
- Cortney Price, United Nations (FAO)
- Marieke Schoemaker, FrieslandCampina, The Netherlands
- Hanne Søndergaard, Arla Foods Ingredients, Germany
- Esben Skipper Sørensen, Aarhus University, Denmark
- Anne Staudt Kvistgaard, Arla Foods Ingredients, Denmark
- Wei Wei, Jiangnan University, China
- Daniel West, Newcastle University, UK
- Haotian Zheng, North Carolina State University, USA