Speakers

  • Jayendra Amamcharla, University of Minnesota, Midwest Dairy Foods Research Center and The Joseph J. Warthesen Food Processing Center, USA

  • Lilia Ahrné, University of Copenhagen, Denmark
  • Faustine Bas-Defossez, European Environmental Bureau, Belgium
  • Marta Bianchi, RISE Research Institutes of Sweden, Sweden
  • Michael Bones, EU Managing Director, Fonterra, New Zealand
  • Ben Boyd, University of Copenhagen, Denmark
  • Richard Bradfield, International Ingredient Corporation, USA
  • Kevin Deegan, Valio, Finland
  • Herman Ermens, President Friesland Campina Ingredients, the Netherlands
  • Andrew Fletcher, Fonterra, New Zealand 
  • Lucas Fuess, Rabobank, USA 
  • Conor Galvin, CEO Ornua, Ireland
  • Katherine Grasberger, Aarhus University, Denmark
  • Jason Hawkins, CEO, Carbery, Ireland
  • Michelle Kilcoyne, University of Galway, Ireland
  • Lisa Koep, Tirlán, Ireland
  • Luc J.C. van Loon, Maastricht University, The Netherlands
  • David Lenzmeier, Milk Specialties Global, USA
  • 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
  • James Neville, Volac, UK
  • Fabian Ostertag, University of Hohenheim, Germany
  • Cortney Price, United Nations (FAO)
  • Marieke Schoemaker, FrieslandCampina, The Netherlands
  • Douwe van Sinderen, University College Cork, Ireland
  • Hanne Søndergaard, Arla Foods Ingredients, Germany
  • Esben Skipper Sørensen, Aarhus University, Denmark
  • Anne Staudt Kvistgaard, Arla Foods Ingredients, Denmark
  • Wytse Vellema, Ausnutria / HGM, The Netherlands
  • Wei Wei, Jiangnan University, China
  • Daniel West, Newcastle University, UK
  • Ruihong Zhang, UC Davis, USA
  • Haotian Zheng, North Carolina State University, USA