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9.30		Why a main food producer uses whey: translating science to diet and health Dr. Zdenek Kratky, Switzerland
9.55		Food market trends: how can whey give the solution Mr. Patrick Mannion, Netherlands
10.20		Why whey is that healthy Prof. Bruce German, US
10.45		Coffee Break
11.15		The whey market: mechanism of supply and pricing Dr. Frans Visser, Netherlands
11.40		Whey, the natural source for a broad range of food ingredients: products of refining and  fractionation of whey Dr. François Morgan, France
12.05		Panel discussion with speakers

14.00		New insights into the significance of protein quality in human diets Prof. Dr. Daniel Tomé, France
14.25		High-protein diets in weight reduction: effects on fat mass, muscle mass and risk factors of the metabolic syndrome Prof. Donald Layman, US
14.50		Dietary protein and physical activity: effects on muscle protein synthesis Prof. Dr. René Koopman, Australia
15.15		Coffee Break
15.45		Effects of high-protein diets on lean body mass preservation, metabolism, well-being and kidney function in weight loss Prof. Wayne Campbell, US
16.10		Significance of protein composition in body protein anabolism by resistance exercise Prof. Dr. Stuart Phillips, Canada
16.35		Dietary protein: an essential nutrient for bone health throughout life Prof. Jean-Philippe Bonjour, Switzerland

14.00		Textural improvement of low fat slow chum type ice creams using whey proteins Mr. Sam Adapa, US
14.25		Developing whey-based innovative bioactive ingredients Dr. Eric Simard, Canada
14.50		Importance of whey ingredients in confectionery products Mrs. Andréa Pernot-Barry, Germany
15.15		Coffee Break
15.45		Infant Formula and importance of whey products in China Dr. Xie Hong, China
16.10		Beverages and dairy products as market for whey based ingredients Dr. Rick Flaget, US
16.35		From whey to therapeutics Dr. Renaud Beauchesne, Canada

14.00		Developments in downstream processing of whey for new products Prof. Dr. Ulrich Kulozik, Germany
14.25		Recent improvements in lactose crystallisation and in drying parameters for improving quality and uses of acid whey and of derivated powders Dr. Pierre Schuck, France
14.50		Impacts of protein modification – designed functionalities as food ingredients Prof. Dr. Allen Foegeding, US
15.15		Coffee Break
15.45		Fermentation and enzymology as tool for functional whey ingredients/products Prof. Dr. Lutz Fischer, Germany
16.10		Hydrolysis of whey proteins: oppotunities for new functionalities Dr. René Floris, Netherlands
16.35		Summary

9.00		Proteins and satiety: new insights Prof. Harvey Anderson, Canada
9.20		High-protein diets in weight management; short- and long term effects; significance of protein quality Prof. Dr. Margriet Westerterp-Plantenga, Netherlands
9.40		Whey and gut health promotion, a review Dr. Corinne Sprong, Netherlands
10.00		Lactose intolerance: the irrelevance for the Chinese market Dr. Liebing Zhang, China
10.20		Coffee Break
10.45		Nutritional benefits of lactose and lactose derived products Prof. Dr. Gertjan Schaafsma, Netherlands
11.10		Beneficial effects of prebiotic oligosacharides added to infant formulas Prof. Dr. Jacques Bindels, Netherlands
11.35		Whey, the gut microbiota and the infuence on human health Dr. Gemma Walton, UK

9.00		Importance of whey components in items for children (incl. brand and marketing aspects) Mr. Ingo Barlovic, Germany
9.25		Inhibiting Protein Aggregation and Hardening in Whey based Nutritional Bars Prof. Dr. Ted Labuza, US
9.50		Sports recovery gels Dr. Paul Bouchier, Ireland
10.15		Coffee Break
10.45		Whey components as prebiotics; use with patients undergoing surgery to prepare for better recovery Dr. Takuya Takahashi, Japan
11.10		Whey and HIV/AIDS, from strategy to field work Mrs. Veronique Lagrange, US, and Prof. Dr. Kim Fleischer Michaelsen, Denmark
11.35		Discussion

9.00		What can we learn from infant nutrition? Dr. Günther Sawatzki, Germany
9.25		Whey proteins –a realistic approach– designed products for the food industry Dr. Palatasa Havea, New Zealand
9.50		Application of antimicrobial proteins lactoferrin and lactoperoxidase for oral hygiene Dr. Kouichirou Shin, Japan
10.15		Coffee Break
10.45		Lactase as a tool in new product development Dr. Matti Harju, Finland
11.10		Osteopontin –a multifunctional whey protein Mr. Anders Steen Jørgensen, Denmark
11.35		Conclusions

13.30		Future for the whey products market from a whey processor’s perspective Mr. Tage Affersholt, Denmark
13.55		Future for the whey products market from a customer’s perspective Mr. Richard Field, UK
14.20		Recent results of the research into the possible contribution of whey powders in the fight against obesity Dr. David Baer, US
14.45		Coffee Break
15.15		How health needs may create new markets for whey products in China? Dr. Lijun Chen, China
15.40		How recognition of the superior contribution of whey based ingredients may shape the future for marketing? Mr. Mark Davis, US
16.05		The endless possibilities of whey: still many opportunities for innovation Prof. Dr. Ernst Reimerdes, Switzerland