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
  • Richard Bradfield, International Ingredient Corporation, USA
  • Kevin Deegan, Valio, Finland
  • Katherine Grasberger, Aarhus University, Denmark
  • Michelle Kilcoyne, University of Galway, 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
  • 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
  • Marie Stampe Ostenfeld, Arla Foods Ingredients, Denmark
  • Wei Wei, Jiangnan University, China
  • Daniel West, Newcastle University, UK
  • Haotian Zheng, North Carolina State University, USA