Your agenda for September 2008 *
Sunday 7 September 2008, Paris
• 16.00 - 20.00
Registration for IWC-2008 / WheyVolution at the CNIT, La Défense, Paris
Registration for IWC-2008 / WheyVolution at the CNIT, La Défense, Paris
• 19.00 - 23.00
Welcome reception at the top floor of the Grande Arche at La Defense, Paris
Enjoy the cheeses, the by-products of whey production, from all over the world, together with the great wines of the hosting country, France
Welcome reception at the top floor of the Grande Arche at La Defense, Paris
Enjoy the cheeses, the by-products of whey production, from all over the world, together with the great wines of the hosting country, France
Monday 8 September 2008, Paris
• 9.00 - 18.00
Meet your colleagues at the WheyVolution Plaza around the exhibition
Meet your colleagues at the WheyVolution Plaza around the exhibition
• 9.00 - 9.30
Opening session
Opening session
• 9.30 - 12.30
First plenary, to learn about why whey is that important source for high quality food ingredients (for more information, see the Program page)
First plenary, to learn about why whey is that important source for high quality food ingredients (for more information, see the Program page)
- 10.45 - 11.15
Coffee break
Coffee break
• 12.30 - 14.00
Lunch with lunch presentation by Dr Claude Fischler on the sociology of eating (see News, 27 May 2008)
Lunch with lunch presentation by Dr Claude Fischler on the sociology of eating (see News, 27 May 2008)
• 14.00 - 17.00
3 parallel sessions on the most recent findings on properties and applications of whey-based ingredients (for more information, see the Program page)
3 parallel sessions on the most recent findings on properties and applications of whey-based ingredients (for more information, see the Program page)
- 15.15 - 15.45
Coffee break
Coffee break
• 19.00 - 23.00
The WheyVolution conference dinner with, besides good food, various surprises to make this evening unforgettable
The WheyVolution conference dinner with, besides good food, various surprises to make this evening unforgettable
Tuesday 9 September 2008, Paris
• 9.00 - 12.00
3 parallel sessions giving another opportunity to learn what science has delivered to make whey-based ingredients even more functional (for more information, see the Program page)
3 parallel sessions giving another opportunity to learn what science has delivered to make whey-based ingredients even more functional (for more information, see the Program page)
- 10.15 - 10.45
Coffee break
Coffee break
• 12.00 - 13.30
Lunch with lunch presentation by Prof. Dr Hervé This on molecular cooking (see News, 27 May 2008)
Lunch with lunch presentation by Prof. Dr Hervé This on molecular cooking (see News, 27 May 2008)
• 13.30 - 16.30
Closing plenary session on the expectations for the future: what may you expect from new research on products, applications and on the market development? For more information, see the Program page
Closing plenary session on the expectations for the future: what may you expect from new research on products, applications and on the market development? For more information, see the Program page
- 14.45 - 15.15
Coffee break
Coffee break
• 16.30 - 17.00
Closing session, during which you will be aware that you should never have missed this opportunity to learn more about whey-based ingredients and their applications: WheyVolution
Closing session, during which you will be aware that you should never have missed this opportunity to learn more about whey-based ingredients and their applications: WheyVolution
During the two conference days, posters on recent findings from research and development work of the delegates will be presented at the WheyVolution Plaza; for details see the News page of 30 June 2008.
(*) Final timetable will be available 1 month before the conference