"Flavour and Texture: Innovations in Dairy" ;

"The focus of the conference will be on the following themes:

• Strategies to reduce sugar, fat and salt
• Oral processing, mouth feel and perception
• Flavour-texture interactions
• Flavour formation, release and perception
• Structure formation, stability and processing
• Innovative dairy ingredients
• Fortification (e.g. with minerals, proteins, vitamins"