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Sa. on appointment

International conferences

Introduction and presentation of innovative and sustainable developments in manufacturing milk- and whey- ingredients and their drying processes - including discussion of the world wide growing demand in the food industry. 

Topics / Contents / Aims:

This international conference will present the following lectures based on industrial experiences and scientific findings:

  • Future trends and visions for the dried milk and whey products market
  • Production and expectations after the disappearance of EU’s the quota regime in 2015
  • Introduction of the world's largest milk dryer by Fonterra, Darfield/New Zealand and its technical challenges
  • Latest advancements in membrane driven processes
  • Optimization and cost reduction in whey demineralization
  • Maximizing of concentration and drying techniques
  • Keys to manufacturing of baby food raw materials
  • Technological innovations for improving our competitive edge

Aim of this conference is to provide the participants with an overview of the latest developments of separation technologies of raw materials and drying processes, including transportation, storage and packaging. With the disappearance of the quota regime in 2015 and the world wide growing demand of milk powder and whey derivates, the future will hold further investment decisions for which this seminar ought to be another provider of in-depth information.

Target group:

  • Managing directors  and factory managers, who deliver or are planning to deliver milk and whey or pre-treated whey to powder factories
  • Managing directors, factory managers, department managers of powder factories
  • Marketing-, sales-managers and developers of industrial milk- and whey-products
  • Managers of the food and supplying industry

Co-operation partners:

Members of the Programm-Committee:

  • Dr. Heinrich Buchholz, Biolac GmbH & Co. KG, Harbarnsen / Germany
  • Dr. Martijn Fox, NIZO food research, Ede / Netherlands
  • Dr. Matti Harju, VALIO Ltd., Helsinki / Finland
  • Georg Herbertz, Herbertz Dairy Food Service, Kempten / Germany
  • Dr. Petra Hoch, Deutsche Landwirtschafts-Gesellschaft e.V. Frankfurt / Germany
  • John Holland, Carbery Group, Ballineen co Cork / Ireland
  • Jens Larsen, GEA Process Engineering A/S – NIRO, Søborg / Denmark
  • Prof. Philip S.Tong, California Polytechnic State University, San Luis Obispo / USA
  • Ed van der Ent, Ph.D., FrieslandCampina, Wageneingen / Netherlands
  • Dr. Marc Vissers, HOCHDORF Swiss Milk AG / Switzerland
  • Dr. Thomas Westermair, muva kempten GmbH, Kempten / Germany
  • Bernd Ziegmann, muva kempten GmbH, Kempten / Germany