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The program of IWC-2008 in Paris
Monday, 8 September 2008, Paris
9.00-12.00
Plenary Session: How whey has taken the food world
Chairman – Dr. Jean-Jacques Maugas
• Why a main food producer uses whey to anticipate current and future market trends
Dr. P. van Bladeren, Switzerland
• Food market trends: how can whey give the solution
Mr. Patrick Mannion, Innova Market Insights, Netherlands
• Why whey is that healthy
Prof. Bruce German, US
• The whey market: mechanism of supply and pricing
Dr. Frans Visser, DMV, Netherlands
• Whey, the natural source for a broad range of food ingredients: products of refining and  fractionation of whey
speaker to be confirmed
• Panel discussion with speakers
14.00-17.00
Parallel session 1: Whey, the healthy way to nutritious consumer products
Chairman – Prof. Gertjan Schaafsma
• New insights into the significance of protein quality in human diets
Prof. David Tomé, France
• High-protein diets in weight reduction: effects on fat mass, muscle mass and risk factors of the metabolic syndrome
Prof. Don Layman, US
• Significance of whey protein and physical activity in muscle mass promotion in sports people and the elderly
Prof. René Koopman, Australia
• Effects of high-protein diets on lean body mass preservation, metabolism, well-being and kidney function in weight loss
Prof. Wayne Campbell, US
• Significance of protein composition in body protein anabolism by resistance exercise
Prof. Stuart Phillips, Canada
• Dietary protein: an essential nutrient for bone health throughout life
Prof. Jean-Philippe Bonjour, Switzerland
Parallel session 2: Whey, the profitable way to consumer products in all market segments
Chairman – Georg Herbertz
• Whey protein use in churn rich and creamy ice cream products (Slow Churn)
Dr. Sam Adapa, US
• Developing whey-based innovative bioactive ingredients
Dr. Eric Simard, Canada
• Importance of whey ingredients in confectionery products
Mrs. Andrιa Pernot-Barry, Germany
• Infant Formula and importance of whey ingredients in China
Dr. Xie Hong, China
• Beverages and dairy products as market for whey based ingredients
Dr. Rick Flaget, US
• From whey to therapeutics
Dr. Renaud Beauchesne, Canada
Parallel session 3: Innovation in whey processing, new ways to business development
Chairman – Dr. Ernst Reimerdes / Ray Dyke
• Developments in downstream processing of whey for new products
Prof. Dr. Ulrich Kulozik, Germany
• 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
• Impacts of protein modification – designed functionalities as food ingredients
Dr. Allen Foegeding, US
• Fermentation and enzymology as tool for functional whey ingredients/products
Prof. Lutz Fischer, Germany
• Impacts of proteolysis – technology for functional peptides
Dr. René Floris, Netherlands
• Summary
Tuesday, 9 September 2008, Paris
9.00-12.00
Parallel session 1: Whey, the healthy way to nutritious consumer products
Chairman – Dr. Matt Pikowski
• Proteins and satiety: new insights
Prof. Harvey Anderson, Canada
• High-protein diets in weight management; short- and long term effects; significance of protein quality
Prof. Margriet Westerterp, Netherlands
• Whey and gut health promotion, a review
Dr. Corinne Sprong, Netherlands
• Lactose intolerance: the irrelevance for the Chinese market
Dr. Liebing Zhang, China
• Nutritional benefits of lactose and lactose derived products
Prof. Gertjan Schaafsma, Netherlands
• Beneficial effects of prebiotic oligosacharides added to infant formulas
Prof. Jacques Bindels, Netherlands
• Protective effects of whey proteins on the colon
Dr. Gemma Walton, UK
Parallel session 2: Whey, the profitable way to consumer products in all market segments
Chairman – Mitch Davis
• Importance of whey components in items for children (incl. brand and marketing aspects)
Ingo Barlovic, Germany
• Whey components in nutritional (protein) bars
Dr. Ted Labuza, US
• Sports recovery gels
speaker to be confirmed
• Whey components as prebiotics; use with patients undergoing surgery to prepare for better recovery
Dr. Takuya Takahashi, Japan
• 11. Whey and HIV/AIDS, from strategy to field work
Mrs. Veronique Lagrange, US, and Prof. Kim Fleischer Michaelsen, Denmark
Parallel session 3: Innovation in whey products, new ways to business development
Chairman – Dr. Ernst Reimerdes / Ray Dyke
• What can we learn from infant nutrition?
Dr. Günther Sawatzki, Germany
• Whey proteins –a realistic approach– designed products for the food industry
Dr. Palatasa Havea, New Zealand
• Application of antimicrobial proteins lactoferrin and lactoperoxidase for oral hygiene
Dr. Kouichirou Shin, Japan
• Lactase as a tool in new product development
Dr. Matti Harju, Finland
• Osteopontin –a multifunctional whey protein
Dr. Anders Steen Jorgensen, Denmark
• Conclusions
14.00-17.00
Plenary Session: The future perspective for whey in consumer products
Chairman –
• Future for the whey products market from a whey processor’s perspective
Tage Affersholt, Denmark
• Future for the whey products market from a customer’s perspective
Richard Field, UK
• Recent results of the research into the possible contribution of whey powders in the fight against obesity
Dr. David Baer, US
• How health needs may create new markets for whey products in China?
Dr. Lijun Chen, China
• How recognition of the superior contribution of whey based ingredients may shape the future for marketing?
Mark Davis, US
•The endless possibilities of whey: still many opportunities for innovation
Dr. Ernst Reimerdes, Switzerland
Besides the information presented and discussed in the various conference sessions, delegates are invited to present their newest results from research and development work in poster presentations at the WheyVolution Plaza; for details see the News page of 30 June 2008.