Dairy Research Day 2019 Stronger Together – Dairy Research Matching Future Needs
Wednesday 27 March 2019 9:30 – 18:00 Hotel Legoland Aastvej 10, 7190 Billund
Program overview When
What
09:00-09:30
Registration
09:30-10:00
Welcome and introduction to the new strategy 2022 from the Danish Dairy Research Foundation Hans Henrik Lund, Chairman of the Board of Directors, Grith Mortensen, Senior Consultant, Danish Dairy Research Foundation
10:00-10:40
Stronger when working together Chairman of the Board of Directors Jan Toft Nørgaard, Arla Foods
10:40-11:00
Dairy break
11:00-12:30
Parallel sessions 1 and 2
12:30-13:30
Lunch
13:30-15:00
Parallel sessions 3 and 4
15:05-16:10
Tour de science including dairy break
16:15-17:45
Parallel sessions 5 and 6
17:45-18:00
Closing remarks
18:00-?
Networking dinner (optional)
Networking dinner (optional) “We never have enough time for networking” – we have heard you, and invite you to participate in the networking dinner to conclude the day in the best possible way. The dinner includes a 3 course menu including beverages DKK475 excl. VAT.
Practical information
Parking
Dairy Research Day 2019 Wednesday 27 March 2019, 09:30 – 18:00 Hotel Legoland, Aastvej 10, 7190 Billund, Denmark
Parking tickets are required. They will be sent via e-mail prior to the conference.
Registration
Program committee
Sign up at: www.dairyresearchday.dk Sign-up will be open until Monday 18 March 2019.
Anne-Sofi Christiansen, Mælkeritidende Fergal Rattray, University of Copenhagen Grith Mortensen, Danish Dairy Research Foundation Hans Henrik Lund, Arla Foods Jakob Holm Nielsen, Arla Foods Ingredients Jette Rohde, Mælkeritidende Katrine Lindholm Bøgh, Technical University of Denmark Morten Christiansen, ÅF A/S Per M. Olsen, Arla Foods Trine Dalsgaard, Aarhus University
Organizers
Questions – please contact
Danish Dairy Research Foundation Danish Society of Dairy Technology Association of MSc in Dairy Science and Technology Association of Dairy Managers and Specialists Danish Agriculture and Food Council
Grith Mortensen gmo@lf.dk +45 33 39 46 65 Jette Rohde dmf@maelkertidende.dk +45 51 24 24 76
The conference – regular: DKK 2695 excl. VAT The conference – student: DKK 0 (limited availability, no show fee: DKK 750) excl. VAT The conference is all inclusive until the conference dinner. Conference dinner: DKK 475 excl. VAT
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Hele programmet med parallelsessioner - se side 16-17
Dairy Research Day 2019:
Mejeriforskningens Dag byder atter på rundtur i forskningens verden Få en effektiv opdatering på seneste forskningsresultater og direkte dialog med forskerne. Så er det atter tid til at samles om Mejeriforskningens Dag, hvor man som altid kan få et ”fix” af ny viden fra forsknings- og udviklingsverden. Dagen byder på plenumforedrag og seks parallelsessioner. Programmet er udvidet i forhold til de tidligere år – både for at give tid til netværksdelen og for at give plads til ”den nye dreng i klassen” – Tour de science. I årets program har programkomiteen også sat sig for, at der skulle gives plads til, at yngre forskere kan komme på programmet. Tag godt imod dem og deres indlæg. Vi afslutter dagen med en middag for de deltagere, der har lyst til at netværke yderligere.
I år bliver hele programmet på engelsk. På den måde har vi åbnet op for, at også ikke-dansktalende kan deltage i dagen samt, at vi får adgang til en række meget dygtige forskere, hvis første sprog ikke er dansk. Vi håber, I vil tage godt imod denne ændring – i de fleste tilfælde vil det være muligt at stille spørgsmål på dansk eller engelsk, således at den gode diskussion ikke bliver hindret.
A day full of innovation
Arrangørerne
Join the Dairy Research Conference 2019 taking place on 27 March 2019 at Billund, Denmark to experience interesting science presentations in the follow ing areas: Sustainable production through the value chain, dairy products in a globalized world, food design – from molecular interaction to excellent eating, healthy and nutritional choices, digitalization and automation and finally, future consumer demands. The conference language is English, and the orga nizers welcome anyone with an interest in dairy research and the topics included in the program. After the academic program (18.00) it is optional to register for a conference dinner and continue the discussions, and to meet the dairy network in an informal set-up. Visit www.mejeriforskningensdag.dk for more information on the program and to sign up for the event.
Arrangementet er som tidligere et samarbejde mellem Mejeribrugets ForskningsFond, Dansk Mejeriingeniør Forening, Foreningen af Mejeriledere og Funktionærer, Danmarks Mejeritekniske Selskab og Landbrug & Fødevarer. Gruppen af arrangører har – med udgangspunkt i deres respektive formål – et fælles ønske om at formidle videnskabelige, mejerifaglige resultater, så branchen og den tilknyttede industri fortsat kan være konkurrencedygtig og helt i front inden for viden og innovationskraft – som jo er det, vi skal leve af i dag, i morgen og de næste mange år.
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Derfor bakker vi op om Mejeriforskningens Dag Vi har bedt repræsentanter fra de bagvedliggende organisationer om at dele deres tanker om årets program, og hvad de glæder sig mest til, når de kigger på programmet.
Hans Henrik Lund, Senior Quality Advisor, Arla Foods og formand for Mejeribrugets ForskningsFond (MFF) Hans Henrik, du er jo både formand for Mejeribrugets ForskningsFonds bestyrelse og med i programkomiteen for Mejeriforskningens Dag. Hvorfor synes du, det er vigtigt at bruge tid på mejeriforskning, og hvad får man ud af at deltage i Mejeriforskningens dag? - Det er essentielt at bruge ressourcer på mejeriforskningen, da den er en af forudsætningerne for at udvikle fremtidens mejerier, mejeriprocesser, og mejeriprodukter. Hvis ikke vi følger med i, hvad der sker på den nationale og internationale forskningsscene – og hvis ikke vi som mejerier og følgeindustri går aktivt ind i debatten om, hvad vi ser som forskningsbehov i de kommende 5-20 år – så kan vi meget vel risikere at blive overhalet af og miste terræn til vores konkurrenter. Og den meget tidlige forskning – den såkaldt prækompetitive forskning – den kan vi sagtens være fælles om – på tværs af både branchen og værdikæden. Her har vi samme mål – at blive klogere på grundlæggende forhold som fx, hvordan den sekundære flora påvirker ostens kvalitet, styring af fødevaresikkerhed, eller hvordan nye teknologier påvirker mælkens proteiner, hvilket igen har betydning for funktionalitet og ernæring. Det er viden, vi kan bruge til produkt- eller procesoptimering på de enkelte produktionssteder eller i følgeindustrien, eller som kan bruges til dokumentation af mejeriprodukters rolle i en sund kost. Når vi går sammen – dygtige forskere på universiteterne, produktionsfolk i landbruget og på mejerierne, R&D eksperter og følgeindustri – så kommer vi bare så meget længere. Vores forskellighed gør os stærkere. Og det er også, hvad Mejeriforskningens dag handler om. Her kommer man for en kort stund væk fra hverdagen – bliver
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bragt sammen med andre kloge folk, der alle bidrager med hver deres vinkel på emne, lytter til inspirerende indlæg, får mulighed for at stille spørgsmål og netværke, og ender altid med at komme klogere hjem. Mejeriforskningens dag er et eksempel på et branchearrangement, der viser, at vi er så meget stærkere, når vi går sammen. Og så er mejeriforskning på universitetsniveau en forudsætning for at udvikle og opretholde vores uddannelsessystemer i Danmark og få dygtige forskere til at engagere sig.
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Jan Toft Nørgaard, landmand og formand for Arla Foods’ bestyrelse Jan, du er jo både landmand og formand for Arlas bestyrelse, og så har du et plenumindlæg om at være stærkere, når man arbejder sammen. Hvorfor er det vigtigt for dig? - Her rører vi ved kernen af dansk – og også nordeuropæisk – mejeribrug, nemlig at vi er stærkere, når vi går sammen, og også, at vi skal forstå hinandens verdener for at optimere på hele værdikæden – det er så vigtigt, at alle led i kæden er stærke. Hvis jeg som landmand ikke sørger for, at kvaliteten af mælken er i top, så påvirker det, hvad mælken kan bruges til på mejeriet. Det kan fx være, hvis jeg fodrer, så det giver afsmag i mælken, hvis min mælk har for høje celletal, eller hvis jeg avler på parametre, som påvirker mælkens ostningsevne. På samme måde er det jo vigtigt, at mejerierne ikke ødelægger min mælk med for hårdhændet behandling, fx pumpning eller opbevaring under de forkerte forhold. Og det hjælper jo heller ikke, hvis mejerierne ikke får den bedste støtte fra følgeindustrien, eller hvis højkvalitetsprodukter ødelægges på vej hen til forbrugerne. Det er bare et par eksempler på, hvor meget stærkere vi er, når vi arbejder sammen. Og når vi så kombinerer de klogeste hoveder på universiteter og andre vidensinstitutioner med praktisk mejeribrug, så bliver det for alvor interessant. Vi har en lang tradition for at arbejde tæt sammen, og jeg er overbevist om, at det er en del af forklaringen på, at vi historisk har klaret os så godt. Og hvad vigtigere er – så er jeg overbevist om, at det tætte samarbejde også er en hel essentiel ingrediens i opskriften på succes for fremtidens mejeribrug.
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Poul Johannes Pedersen, mejeridirektør på Thise Mejeri, medlem af Mejeribrugets ForskningsFonds bestyrelse og formand for MFF-styregruppen Teknologi & Sikkerhed Poul, du er formand for MFF-styregruppen, der dækker fødevaredesign, teknologi, bioteknologi, fødevaresikkerhed og analyser. Er der noget i programmet for folk, der er interesserede i de områder? - Ja, da! Jeg skal selv være ordstyrer i en session om bæredygtig produktion igennem værdikæden. Det glæder jeg mig meget til. I den session starter vi med koen – fodring, avl og pasning på bæredygtig vis. Derefter følger et indlæg om vandforbrug og vandbesparelse på mejerierne, og så skal vi høre om, hvordan man kan udnytte sidestrømmene til nye produkter. Andre sessioner på det felt inkluderer ‘Dairy products in a globalized world’, ‘Food design – from molecular interaction to excellent eating’ og ‘Digitalization and automation’. Så der er masser at komme efter for folk, der interesserer sig for teknologi og mikrobiologi. Jeg glæder mig desuden rigtig meget til det nye tiltag, Tour the science. Jeg er blevet lovet, at det er vores chance for at få en bedre forståelse af de avancerede metoder, som forskerne i dag bruger, samt få et indblik i, hvordan de kan bruges i forhold til mejeriindustrien. Det bliver en fin måde at få en hurtig opdatering inden for en række spændende emner.
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Søren Jensen, Produktionsdirektør, Arla Foods og formand for Foreningen af mejeriledere og funktionærer Søren – hvis du nu skal sige noget om programmet på vegne af foreningerne, der er med til at arrangere dagen – hvad vil du så lægge vægt på? To ting, som hænger sammen: Sammenhold – nemlig en industri, som holder sammen og bakker op om et fælles arrangement. Og: Sammen bliver vi klogere – nemlig, at dialog altid gør klogere, og at vi sammen kan løfte hele branchens vidensniveau. Det gælder uanset, om man er studerende, er ansat på universitetet, på et mejeri, i følgeindustrien, i en styrelse eller interesseorganisation – eller et helt 7. sted. Det er vigtigt, at vi er sammen om at uddanne og videreuddanne os – og det element er der bestemt også i Mejeriforskningens dag. Vi skal fortsat fokusere på at blive klogere, hvis vi skal fastholde konkurrenceevnen og dermed også jobs i Danmark. Hvis jeg så som produktionsmand kigger på programmet, så glæder jeg mig især til at høre mere om digitalisering og automatisering – fra både praktiske og mere teoretiske vinkler, og så jeg spændt på sessionen omkring fødevaredesign – det er jo stadig fascinerende, at den samme råvare kan designes på så mange forskellige måder og give produkter, der smager og opleves så forskelligt og har så mange brugsmuligheder. Det vil jeg gerne blive klogere på.
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Jørgen Hald Christensen, sektordirektør Landbrug & Fødevarer, direktør for Mejeriforeningen og medlem af Mejeribrugets ForskningsFonds bestyrelse Jørgen – som direktør for Mejeriforeningen står du som samlende figur for erhvervet. Hvad glæder du dig mest til ved Mejeriforskningens dag? Jeg glæder mig altid over den store opbakning fra hele sektoren og fra universiteterne. Jeg nyder at lytte til den summen af folk i ivrig dialog, som også er et væsentligt element i et godt mejeriarrangement. Jeg er stolt af, at vi formår at samle så mange dygtige og engagerede folk. Når jeg kigger ned over programmet, så glæder jeg mig over, at det er så forskelligartet. Her er noget for enhver smag, så jeg er overbevist om, at det er svært IKKE at gå klogere hjem, end da man kom. Personligt glæder jeg mig meget til at høre de lidt mere forbrugerrettede oplæg. I sidste ende skal vi jo helst som erhverv kunne tilbyde de rigtige produkter og services til kunderne og forbrugerne. Ellers har vi jo ingen berettigelse i morgen. Det gælder om at holde sig relevant.
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Tour de science – med plads til hurtige spørgsmål For første gang bliver tour de science en del af Mejeriforskningens dag. Ideen er at give tid til interaktive præsentationer af forskning, de nyeste metoder, udstyr og forskningsinfrastruktur. Tanker er, at give plads til undren: Jeg undrer mig over... hvad ESS kan bruges til? Hmm, jeg forstår altså stadig ikke hvad genomics, transcriptiomics, metabolomics er for noget – og hvad kan det bruges til? Og så videre og så videre for alle emnerne.
Sådan virker det Tour de science finder sted mellem kl. 15.05 og kl. 16.10. Når klokken ringer, går alle deltagere ud til et stop efter eget valg. Indlægsholderne har nu ca. 12 min til at præsentere, hvorefter vi ringer med klokken, der afsluttes, hvorefter alle går videre til det næste stop, og så fremdeles. Det betyder, at der er tid til i alt fire stop.
Tour de science - indlægsholdere Jacob Kirkensgaard, Department of Food Science, University of Copenhagen
Søren Drud-Heydary Nielsen & Lotte Bach Larsen, Department of Food Science, Aarhus University
ESS – what on earth is that? And can it be used to characterize dairy products?
Introduction to omics
The European Spallation Source is a world-leading neutron facility under construction in Lund, Sweden. Together with its x-ray synchrotron ‘sister’ facility MAX4 to be located next door, it will provide a new European powerhouse for structural material science looking at scales from the atomic to at least the micrometer scale. At this stop, you will learn more about ESS and be presented to case studies of relevance to dairy science. Lukasz Krych, Department of Food Science, University of Copenhagen
Applications of 3rd generation sequencing in dairy research The future of studies on complex microbial communities belongs to the 3rd generation sequencing platforms that offer ultra-long reads and direct RNA sequencing. Today’s absolute leaders in generation of ultra-long reads is Oxford Nanopore Technologies (ONT). Lukasz Krych and his team recently developed a method for bulk, rapid and highly cost-effective ways to type bacteria down to species and strain level. Join the stop to see how to sequence bacteria in real-time using Oxford Nanopore Technologies.
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Omics is a broad term referring to a field of study, such as the most well-known – genomics, proteomics or metabolomics. The different omics aim at characterizing and quantifying a specific group of biological molecules in a tissue, cell or other biological sample. Since the original definition of genomics, an emerging number of omics have been defined (peptidomics, lipidomics, etc.), with the introduction of Foodomics more recently. Stop by Søren Drud-Heydary Nielsen and Lotte Bach Larsen to learn more about the different omics and their applications. Belinda Lange, Department of Food Science, University of Copenhagen
Future consumer lab This stop introduces the research at Future Consumer Lab at Department of Food Science, University of Copenhagen. Future Consumer Lab covers laboratories with research facilities dedicated to understanding how and why people make the food choices they do. It includes a gastro science lab, a sensory and consumer lab and provides access to observation with video surveillance for specific studies on food choice behavior and the measurement of food intake and consumption rate in relation to product and meal design. The Future Consumer Lab uses Virtual Reality equipment to explore our senses in relation to food. It can help the food industry develop innovative products that will meet the consumers’ needs. MÆLKERITIDENDE 2019 7
Michael Crafack and Valentin Rauh, Arla Foods R&D
Charlotte Sørensen, Arla Foods Ingredients Group P/S
Heat treatment of milk: shelf life vs. chemical changes. Can you taste the difference?
How can dairy ingredients contribute to better nutrition for malnourished children in developing countries?
Milk for consumption always undergoes a heat treatment to prolong shelf life and ensure food safety. Beyond pasteurization, there is a range of different technologies to prolong shelf life. Some of these may lead to chemical changes in the milk, which negatively affects the sensorial quality. In this talk, Michael Crafack and Valentin Rauh will discuss different technologies, their impact on shelf life and chemical changes as well as shelf life development. Does prolonged shelf life and fresh taste have to be a compromise? Have a taste and decide for yourself! Hanne Christine Bertram, Department of Food Science, Aarhus University
NMR – what is it and what can it be used for? Nuclear magnetic resonance (NMR) represents an exquisite and versatile analytical technology that can be used to a range of different applications in food science and research. NMR spectroscopy can provide information on micronutrients that may be of importance for both taste, aroma, and nutritional value. Stop by Hanne C. Bertram to explore the world of NMR and how the different types of NMR may be used to follow changes in major food constituents such as water and lipids and quantify different metabolites present in a food matrix.
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More than one in four of all children below the age of five suffer the effects of stunting due to malnutrition, according to UNICEF. For many of them, the problem is not that food is in short supply, but that the food, their families can afford, lacks essential nutrients for growth and development. Clinical studies have shown that inexpensive milk-derived ingredients such as whey protein and permeate can be used to boost local dairy production and make important nutrients more easily available. Stop by Charlotte Sørensen to hear about how the GAIN Nordic partnership sets out to bring this nutrition to low-income consumers in developing countries. Anne Vuholm Sunds, Department of Food Science, Aarhus University
Proteins for the future – differences in animal and plant protein The demand for plant-based milk alternatives have recently increased in many countries. These changes in consumer attitudes are mainly a result of increasing focus on sustainability and environmental footprint. Future discussions on how we mitigate the climate changes by our choices of food – even though it is complex – needs to be based on land use, greenhouse gas emission and water consumption, but it is also crucial to consider protein quality and nutritional density. Visit Anne Vuholm Sunds to get a better understanding of the differences in proteins.
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25 oplægsholdere – værsgo at vælge
De 25 oplæg er opdelt efter de seks overordnede emner – med en kort præsentation af hver oplæg. En mere udførlig omtale af oplæggene kan ses på www.dairyresearchday.dk
Plenum
Jan Toft Nørgaard, Arla Foods
Stronger when working together The Danish – and to a large extent – the Northern European dairy industry (including the affiliated industries) is known to deliver cutting edge products and solutions for the global consumers. Part of the success may be ascribed to a long tradition of close cooperation between universities, knowledge institutions and, industry and authorities, and between small and medium-sized and large companies across the entire value chain from primary production to processers and producers of food, technology and equipment. We are stronger when we work together! This pre sentation provides examples of how working together can elevate a whole sector to new levels.
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1. Sustainable production through the value chain
Nina Aagaard Poulsen, Department of Food Science, Aarhus University (Keynote)
Christian Solem, National Food Institute, Technical University of Denmark
Sustainable milk production and the impact on the milk quality and functionality
Valorization of dairy side streams using bacterial cell factories
In the pursuit of more sustainable milk production schemes, new management strategies are being introduced. However, it is important to assess how these emerging strategies affect milk composition and functionality, and to secure that milk quality is not compromised in the search for more sustainable solutions for dairy production systems. The presentation will highlight results of ongoing and completed projects reviewing some of these aspects.
The dairies generate enormous amounts of whey as a byproduct of cheese manufacturing. Much of the whey ends up as whey powder or is further processed into whey proteins or lactose. However, large under-utilized streams rich in lactose are still generated. The waste can be transformed into value-added compounds. Christian Solem will present some of the group’s past and ongoing efforts to come up with fermentation-based solutions for valorizing low-value dairy streams.
Søren Balling Engelsen, Department of Food Science, University of Copenhagen
Marije Akkerman, Department of Food Science, Aarhus University
Reuse of water in the dairy industry
Differentiation of milk, including organics, with storage outside the cold chain
This presentation outlines the results of the project, REWARD, which aimed at establishing the knowledge necessary to bring the Danish industry closer to water self-sustainability. Safe process-water reuses in the food industries starts with an efficient, high-throughput analytical, microbial and statistical platform to ‘map’ the water household. REWARD developed and tested this platform and this presentation gives an overview of the results obtained in the REWARD project.
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The presentation will cover natural variations in especially milk calcium, citrate and urea levels and elucidate possible implications for functional properties, including UHT stability of milk from organic and conventional production systems.
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2. Dairy products in a globalized world
Claire Gaiani, Université de Lorraine – Laboratoire d’Ingénierie des Biomolécules (Keynote)
Christian Gilleladen, Chr. Hansen A/S
Dairy powder functional properties during storage
Ambient yoghurt has become a significant fermented dairy application over the past 10 years – mainly due to the huge demand in China. During the past years, Chr. Hansen, has developed new state-of-the-art cultures, enzymes and technologies for ambient yoghurt. The presentation offers a deep dive into the ambient market, drivers, technology and the new Chr. Hansen products. The presentation will be initiated with a small taste session for all to experience the high quality of ambient yoghurt at the Chinese market.
High-protein dairy powders are ingredients added to a large variety of products in order to improve nutritional, functional and sensory properties. The powder reconstitution ability is a critical point. However, storage conditions (time, temperature, water activity, etc.) can affect the functional properties of the powders. The presentation will introduce the use of Atomic Force Microscopy (AFM) to explore and understand the molecular changes taking place at the surface of the particle, and it will highlight some of the results – primarily looking at high protein dairy powders such as native phosphocaseinate and native whey proteins powders.
Ambient Yoghurt – Cultures & Enzymes
Veronica Martinez Rios, National Food Institute, Technical University of Denmark
Predictive microbiology – converting predictions into practice Marianne Nissen Lund, Department of Food Science, University of Copenhagen
Well-tasting milk drinks with long shelf-life The shelf life of long-life liquid dairy products, such as ultra-high temperature (UHT) milk, is limited by sensory deterioration due to physical and chemical changes, rather than microbial spoilage. Changes in sensory quality may cause consumers rejection of the product. Chemical changes include Maillard reactions and oxidation of lipids and proteins, resulting in off flavor generation and browning, which have been observed to be more challenging in lactose-hydrolyzed UHT milk compared to conventional UHT milk. The presentation will present results that may be used to develop strategies for inhibition of Maillard reactions in UHT milk, and hence to extend the shelf life of such products.
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Guidelines and challenge testing can be used to design recipes that inhibit growth of microorganisms and to determine shelf-life of dairy products. However, when food properties or packaging are changed, then new tests are often needed. This is a cost and time-consuming process. Predictive food microbiology models can facilitate and speed up innovation by simulating the effect of different product recipes and storage conditions on growth of microorganisms in dairy products. An overview of these new predictive food microbiology models for dairy products and related software will be presented. Focus will be on fermented cheeses, chemically acidified cheeses and processed spreadable cheeses.
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3. Food design – from molecular interaction to excellent eating
Lilia Ahrné, Department of Food Science, University of Copenhagen (Keynote)
Customized products through gentle processing Gentle processing intends to preserve the fresh-like properties of foods. Thermal and non-thermal technologies are commercially available, or emerging, offering new possibilities for gentle processing. They are governed by different physical mechanisms and consequently their impact on microorganisms, milk colloidal structure and individual components differs significantly. Knowledge and understanding of the effects of gentle techniques on milk can be explored to customize products and ingredients with naturally enhanced functionality. The presentation will highlight the potential and challenges of gentle processing using traditional, novel or a combination of technologies.
Marcela Alexander, Arla Food Ingredients
Obtaining new structures and functionalities with micellar casein isolate Casein micelles have always been associated with high desirable functionality. Their high water holding capacity and viscosity enhancing properties have been extensively used. However, in the last few years, Micellar Casein Isolate, MCI, has been considered as one of the main or the most profitable functional ingredients obtained from milk. It is now becoming clear that MCI has the potential to bring new and exciting possibilities to create novel functionalities in complex food systems. This talk will highlight what makes MCI unique, along with the challenges, but also benefits, that MCI can bring to the dairy world.
Zachary Glover, Department of Physics, Chemistry and Pharmacy, University of Southern Denmark Marianne Hammershøj, Department of Food Science, Aarhus University
Designing biofunctional dairy foods: matrix structure of dairy products in relation to lipaemia The worldwide increasing incidences of lifestyle-related diseases call for a better understanding of how to design healthier foods. Consumers are conservative in food habits and reluctant to change their dietary pattern dramatically. Hence, it is relevant to optimize or modulate existing foods in order to reduce the food-specific contribution to lifestyle-related disease risks. The presented project evaluates the relationship between the food matrix structure of dairy products and bioavailability/uptake of nutrients and metabolic responses. The objective is to better understand how uptake of lipids is affected by modifications of the dairy structure and texture in iso-energetic meals, where macronutrient components are kept the same.
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Investigation of the reconstitution, structure and formation of dairy derived systems and gels The structure and formation of dairy products provide systems in which nano-scale components undergo complex interactions to form structures with a multitude of macroscopic properties. To monitor and understand structure formation/degradation, it is important to have suitable methods at hand. The presentation introduces new spectroscopic and microscopic methods used to better investigate and characterize the physical properties of dairy systems and gels.
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4. Healthy and nutritious choices
Mette Hansen, Department for Public Health, Aarhus University (Keynote)
The importance of protein in a healthy life Ingestion of high-quality protein is associated with several health outcomes, which help to promote healthy aging, appetite regulation, weight management, as well as performance and recovery in athletes. In this brief talk, recent evidence will be presented concerning beneficial health effects associated with eating a high-quality protein diet.
Mads Norvin Thomsen, Bispebjerg Hospital
Carbohydrate-reduced diets and type 2 diabetes Until now, studies of dietary effects on type 2 diabetes mellitus (T2DM) have mostly mixed diet, body weight loss and exercise when evaluating the antidiabetic dietary effects. Three studies will evaluate the acute and the longterm effects of a carbohydrate-reduced/high-protein diet on glucose metabolism and cardiovascular risk markers, and in addition evaluate to what extent a body weight loss will further improve the metabolic changes induced by this diet. Mads Norvin Thomsen will give an overview of the results so far and discuss how the results may impact future dietary recommendations for T2DM patients.
Meghan Callaghan-Gillespie, Washington University School of Medicine
Dairy protein in the treatment of malnourished children The addition of milk powder to therapeutics foods is known to improve their protein quality and mineral content without the introduction of the antinutrients found in some plant proteins; however, evidence supporting the role of protein quality in the treatment of children with moderate acute malnutrition (MAM) is limited. A prospective, randomized, double-blinded, controlled clinical effectiveness trial of two isonitrogenous peanut/dairy readyto-use supplementary foods (RUSFs) for the treatment of MAM in children aims to gain a better understanding of the role of protein quality in recovery. Meghan CallaghanGillespie will present the latest results of the study.
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Ann Bjørnshave, Arla Foods Ingredients
Whey protein containing pre-meals for patients with metabolic syndrome and type 2 diabetes Cardiovascular disease (CVD) is the dominating cause of death worldwide. People with metabolic syndrome and type 2 diabetes (T2D) have an increased CVD risk. Humans spend the majority of the day in a non-fasting state. Thus, it is relevant to look at the acute effects on metabolic and hormonal responses after the intake of a meal (i.e. the postprandial response). One of the most important modifiable factors influencing the postprandial lipid metabolism is diet. Ann Bjørnshave will present the results of her acute, postprandial studies of healthy and T2D subjects when they ingest whey proteins before a high-fat meal.
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5. Digitalization and automation
Klavs Martin Sørensen, Department of Food Science, University of Copenhagen (Keynote)
Digitalization in a value chain perspective Digitalization is powering ahead. It is developing and transforming our everyday lives, our businesses and the society. The dairy industry rests on a unique foundation of data collected over several decades and robots and sensors have made their entry into the farms, dairies and suppliers. The technological quantum leaps of our time might bring the industry even further. With the help of digitalization’s many possibilities, we can improve, streamline and optimize our production. This presentation will give a status on digitalization and highlight the opportunities and challenges related to the world of digitalization and big data.
Søren Peter Johansen, Danish Technological Institute
Soon cobots are working next to you Previously, the robots were half blind and senseless. However, robots and advanced sensors are steadily developing, and the robots are now getting better to localize objects and to sense obstacles in a non-destructive way. More robots are so sensitive that they are considered safe even though they are operating in the same workplace as humans. These types of robots are called cobots, which is short for collaborative robots. The presentation will introduce the audience to the next wave of automation – predicted to be driven by cobots.
Tove Kjær Beck, Arla Foods Høgelund Dairy
Data driven optimization in production at Arla Foods Høgelund Dairy The "semi big data" in Høgelund comes from many various sources and all hold valuable information. Data can, in the long run, tell the entire history of the cheese from farm to warehouse. All these data will, if combined, visualized and interpreted, give a greater understanding of the biological processes that are responsible for the taste development and growth of the blue mould, and of the variables that can be adjusted to achieve the optimal product quality every time and throughout the seasons. The presentation will provide insights into real-life application of big data at the dairy plant.
Kasper Borg Damkjær, Department of Food Science, University of Copenhagen
On-line, real-time monitoring of cheese quality Manufacturing cheese with a consistent quality is critical. When assessing cheese quality, it is not uncommon to analyze one in five hundred cheeses. By doing so, there is no guarantee that the quality of the chosen cheese is representative for all the produced cheeses. Therefore, the dairy industry seeks to move from laboratory-based single measurements to 100% on-line quality control. Kasper Damkjær will present the results of a project aiming at developing a fast, on-line, real-time method (based on visible and near-infrared light measurements) for assessing cheese quality.
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6. Future consumer demands
Nina Preus, Danish Agriculture & Food Council (Keynote)
Søren Herskind, Chr. Hansen
What do consumers really want?
Dairy in the Chinese market
More and more consumers are demanding good quality food with i.e. clean and natural ingredients, an authentic, handmade touch, higher animal welfare standards or more sustainable production methods. The expectations from consumers are not always matched with a willingness to pay more for the food and beverage products that actually meet these higher demands that consumers express to have. But not all consumers demand more than they are willing to pay for. The consumer segment called “Idealists” is in this context an extremely attractive target group, as they tend to ‘put their money where their mouth is’, so to say. Understanding the attitudes and needs of this segment can point to the future of consumer demands.
China has a population of almost 1.4 billion, and the dairy category is today the #1 food group when it comes to imported foods. Even finding a niche is lucrative! The presentation will tap into the needs and desires of the Chinese consumers and address present and future opportunities for the dairy industry. Market drive consumptions 20192022 is the rising affluence driven by young, exploring and tech savvy generation. New demand arise from foodservice, and new needs towards probiotic product to guide innovation. Cheese is still in early development stage due to low per capita consumption. Chinese market demand is driven by products like ambient/room-temperature yogurt and UHT milk which set to continue leading fresh dairy sector revenue growth.
Liisa Lähteenmäki, MAPP Centre, Aarhus University
Foresight – future consumer scenarios How might policy and practices shift and shape the evolution of the food sector? How active – and by what means – are consumers influencing the development of food supply and new product development? How will health and sustainability be framed and promoted? What constraints will ultimately have an impact on consumers’ food choices? In order to gain traction on such questions, AU’s MAPP Centre, in co-operation with AU’s Strategic Foresight Research Network, have initiated foresight exercises to explore the future of food in Europe. The presentation will describe the method and reveal results of the foresights.
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Maria Kümpel Nørgaard, Arla Foods R&D
How to involve kids in consumer research in an ethical responsible way – to get the right insights From a market perspective, kids are interesting because they have a huge influence on their family’s purchase decisions, they are individual consumers of kids- and other products, and they are the future consumers. Child-centric research is needed to get a proper understanding of what children want. The presentation introduces code of conducts, guidelines, and benefits of child-centric research.
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Program Parallel sessions
1
2
3
4
11:00-12:30
Sustainable production through the value chain
Dairy products in a globalized world
13:30-15:00
Food design – from molecular interaction to excellent eating
Healthy and nutritious choices
11:00-11:30 Keynote
Sustainable milk production and the impact on milk quality and functionality Associate Professor Nina Aagaard Poulsen, Aarhus University
Dairy powder functional properties during storage Professor Claire Gaiani, University of Lorraine
13:30-14:00 Keynote
Customized products through gentle processing Professor Lilia Ahrné, University of Copenhagen
The importance of protein in a healthy life Associate Professor Mette Hansen, Aarhus University
11:30-11:50 Presentation
REWARD – Reuse of water in the dairy industry Professor Søren Balling Engelsen, University of Copenhagen
Well-tasting milk drinks with long shelf-life Associate Professor Marianne Nissen Lund, University of Copenhagen
14:00-14:20 Presentation
Designing biofunctional dairy foods: matrix structure of dairy products in relation to lipaemia Associate Professor Marianne Hammershøj, Aarhus University
Dairy protein in the treatment of malnourished children Research Associate Meghan CallaghanGillespie, Washington University
11:50-12:00
Break/transfer
Break/transfer
14:20-14:30
Break/transfer
Break/transfer
12:00-12:20 Presentation
Valorization of dairy side streams using bacterial cell factories Associate Professor Christian Solem, Technical University of Denmark
Ambient yoghurt – cultures & enzymes Global Application Manager – Senior Principal Scientist Christian Gilleladen, Chr. Hansen A/S
14:30-14:50 Presentation
Obtaining new structures and functionalities with micellar casein isolate Senior Scientist Marcela Alexander, Arla Foods Ingredients
Carbohydrate-reduced diets and type 2 diabetes PhD Student Mads Norvin Thomsen, Bispebjerg Hospital
12:20-12:30 Young researcher
Differentiation of milk, including organic milk, with storage outside the cold chain PhD Student Marije Akkerman, Aarhus University
Predictive microbiology – converting prediction into practice PhD Student Veronica Martinez Rios, Technical University of Denmark
14:50-15:00 Young researcher
Investigation of the reconstitution, structure and formation of dairy derived systems and gels PhD Student Zachary Glover, University of Southern Denmark
Whey protein containing pre-meals for patients with metabolic syndrome and type 2 diabetes Global Quality Specialist Ann Bjørnshave, Arla Foods Ingredients
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Tour de science
5
6
16:15-17:45
Digitalization and automation
Future consumer demands
16:15-16:45 Keynote
Digitalization in a value chain perspective Associate Professor Klavs Martin Sørensen, University of Copenhagen
What do consumers really want? Consumer psychologist Nina Preus, Danish Agriculture & Food Council
16:45-17:05 Presentation
Soon robots are working next to you Technology Manager Søren Peter Johansen, Danish Technological Institute
Foresight – future consumer scenarios Professor Liisa Lähteenmäki, Aarhus University
17:05-17:15
Break/transfer
Break/transfer
17:15-17:35 Presentation
Data-driven optimization in production at Høgelund Dairy PTD Project Leader Tove Kjær Beck, Arla Foods Høgelund
Dairy in the Chinese market Vice president Søren Herskind, Chr. Hansen A/S
17:35-17:45 Young researcher
Converting production data to better cheeses PhD student Kasper Borg Damkjær, University of Copenhagen
How to involve kids in consumer research in an ethical responsible way - to get the right insights Consumer Scientist Maria Kümpel Nørgaard, Arla Foods
17:45-18:00
Closing
Closing
Will take the participants through interactive stops, where the latest developments within techniques and methodologies used to characterize food quality and safety will be highlighted and where the audience will be introduced to the latest science pertaining to properties of ingredients and dairy products. Learn about omics, food aid products, different proteins, sensory science, and new technologies for testing products and evaluating quality and safety of dairy products.
Dairy Research Day 2019 Stronger Together – Dairy Research Matching Future Needs
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