10th Dairy Ingredients Symposium
Hotel 480, San Francisco, CA   
March 17-19, 2008

Tentative Program Schedule
(subject to change)

Monday, March 17, 2008

7:00-9:00 p.m. Reception (Hosted by DMI)

Tuesday, March 18, 2008

7:15 a.m.       REGISTRATION (Continental breakfast available)

8:15 a.m.       WELCOMING REMARKS 
                       P. Tong, Director, Dairy Products Technology Center, Cal Poly State University
                       Kimberly Claus, Vice Chair., National Dairy Board

8:35 a.m.       Session I.     Market Trends and Dairy Ingredient Opportunities
                        Alan Reed, Moderator
8:40 a.m.        Key Food Trends for 2008 and Their Implications for Dairy Ingredient
                         Anne Mixen, NPD Group
9:10 a.m.        Nutritional Ingredients:   Factors for Success
                        Todd Runestad, Senior Editor, Functional Ingredients
9:40 a.m.        Nutrition Research Update: Emerging Science on Dairy Ingredients
                        Matt Pikosky, National Dairy Council

10:10 a.m.      BREAK

10: 35 a.m.     SESSION II.    Health, Wellness and Dairy Ingredients
                        J. O’Donnell, Moderator   
10:40 a.m.     Bioactivity:   An Emerging Opportunity for Increasing Value of Dairy Ingredients
                       Bruce German, Professor, Dept. Food Science and Technology, University of                        California, Davis.
11:10 a.m.     Vitamin D’s Role in Human Health and the Potential Need for Food Fortification
                        Charles Stephensen, Adjunct Professor, USDA-ARS-WHNRC Scientist,                                         Department of Nutrition, UC Davis
11:40 a.m.     Technical considerations and market opportunities for incorporation of DHA into dairy                         ingredients".
                        Wei-Wang Nolan, Senior Scientist, Martek

12:15 p.m.      LUNCH (provided)

1:30 p.m.        SESSION III.  Innovative Technologies for Dairy Processing
                        TBA, Moderator       
1:35 p.m.        Nonthermal processing applications for dairy ingredients
                        Gustavo Barbosa Canovas, Professor. Washington State Univ.
2:05 p.m.       The Applications of Surepure Technology for Dairy Processing
                        Tertius Cilliers/Pieter Gouws, Sure Pur, South Africa
2:35 p.m.        Advances in our understanding of drying dairy ingredients
                        Jim Kent, NIRO 

3:05 p.m.        BREAK

3:30 p.m.        SESSION IV.  WILLIAM C. HAINES DAIRY SCIENCE AWARD AND LECTURE
                        J. O’Donnell, Moderator
                        Milk Proteins as Potential Nano-encapsulation and Nutrient Delivery Systems"
                        Harjinder Singh, Professor, Massey Univ., New Zealand

4:30 p.m.       Closing Remarks and Adjournment

5:00 p.m.-7:00 p.m.        RECEPTION (hosted by USDEC)

Wednesday, March 19, 2008

7:15 a.m.         REGISTRATION (Continental breakfast available)

8:15 a.m.         WELCOMING REMARKS

8:25 a.m.        Session V.     Properties of Dairy Ingredients
                        R. Jimenez, Moderator   
8:30 a.m.        Characterizing Dairy Ingredients Functionality
                        A. Kilara, Kilara Worldwide
9:00 a.m.        Particle Size and Solubility of Dairy Ingredients
                        P. Tong, Professor, Director, Cal Poly Dairy Products Technology Center
9:30 a.m.        Opportunities and Challenges of Whey Protein Beverages
                        A. Foegeding, Professor, Southeast Dairy Foods Research Center
               
10:00 a.m.       BREAK

10: 25 a.m.      SESSION VI.       Milk Protein Concentrates:  Markets, Production, Ingredient                           Properties, L. Gottchalk, Moderator 
10:30 a.m.       Milk Protein Concentrate and Permeate Market Research Study
                         V. Lagrange, Senior Vice President, USDEC           
11 00 a.m.       Composition and Properties of Milk Protein Concentrates
                         Renee Floris, NIZO
11:30 a.m.       Market Impacts of Increased Domestic Production of Casein(ates) and Milk Protein                          Concentrates and Strategic Feasibility of Investments in Processing Capacity
                         Mark Stephenson, Cornell Program for Dairy Markets & Policy

12:00 p.m.       LUNCH (provided)

1:15 p.m.         SESSION VII.    Dairy Ingredients and the Consumer
                         P. Tong, Moderator
1:20 p.m.         Nutrition and Health Messages and the Consumer
                         Ann McDermott, Assoc. Prof. Kinesiology, Cal Poly    
1:50 p.m.         Impact of Processing on Whey Protein Flavor
                         MaryAnne Drake, Assoc. Professor, Southeast Dairy Foods Research Center
2:20 p.m.         The New Food Safety Environment: Potential Impacts on Dairy Ingredients
                         George Clarke, Burson-Marstellar 

2:50 p.m.         BREAK

3:10 p.m.         SESSION VIII Market Trends and Needs of Dairy Ingredients Customers
                         TBA , Moderator 
3:15 p.m.         Market Outlook for Dairy Ingredients
                         Bob Cropp, Professor Emeritus, University of Wisconsin
3:45 p.m.         Estimating US Dairy Ingredient Markets & Opportunities
                         David Henkes, Vice President, Technomic & Laura Gottschalk, DMI
4:15 p.m.         Dairy Foods and Ingredients in Operational Rations
                         Kenneth Racicot, Food Technologist, Combat Feeding/PEFST,
                         Natick Soldier RDEC

4:45 p.m.        Closing Remarks, Acknowledgments

4:50 p.m.        Adjourn

Additional Program Sponsors:
California Dairy Research Foundation
United States Dairy Export Council

For more information on this program or any other DPTC course, please contact

Laurie Jacobson
805-305-5056
ljacobso@calpoly.edu