Fermented Foods Symposium to Highlight Dairy’s Health Benefits

Featuring research, product opportunities, food safety challenges

Midwest Dairy, National Dairy Council and the University of Nebraska – Lincoln (UNL) will convene influential industry processors, retailers and students, along with academic experts, at a two-day symposium to learn about fermented dairy foods, their health benefits and related food safety considerations. The conference, “Fermented Dairy Products – Health Opportunities and Challenges,” will be held at UNL’s Food Innovation Center on the Nebraska Innovation Campus May 22-23, 2018.

 

For many years, cultures around the world have been leveraging bacteria and other microorganisms to transform food components into nutritious and enjoyable products. The conference will highlight the current science which has significantly advanced the understanding of good microorganisms that reach the gut and have a positive impact on overall health, with a focus on bacteria in fermented foods, including yogurt, kefir and cheese.

“Midwest Dairy is excited to co-sponsor this event, which is designed to educate individuals within the dairy value chain — processors, retailers, research, academia, nutritionists, and dietitians — with fermentation information specific to consumer trends, product opportunities, health benefits, processing and food safety,” says Nancy Huls, vice president of Midwest Dairy’s Research and Innovation team.

 

The event’s design aligns with the mission of the Midwest Dairy Foods Research Center, which Huls’ team works closely with and is a collaborative effort between dairy farmers and land-grant universities to provide responsive, agile, thorough and comprehensive product research.

The agenda features the following experts in food science:

  • Lloyd Metzger, Ph.D., professor, South Dakota State University; director, Midwest Dairy Foods Research Center
  • Chris Cifelli, Ph.D., vice president, Nutrition Research at National Dairy Council
  • Robert Hutkins, Ph.D., professor, University of Nebraska – Lincoln
  • Amanda Ramer-Tait, Ph.D., assistant professor, University of Nebraska – Lincoln
  • Andreia Bianchini, Ph.D., associate professor, University of Nebraska – Lincoln
  • Joe Baumert, Ph.D., associate professor, University of Nebraska – Lincoln

Registration is available online through May 18.

Editor’s Note: Interview opportunities with Nancy Huls and Lloyd Metzger are available. Please contact Stephanie Cundith for more details: [email protected] or 913-904-8328.

Midwest Dairy™ represents 7,000 dairy farm families and works on their behalf to build dairy demand by inspiring consumer confidence in our products and production practices. We are committed to Bringing Dairy to Life! by Giving Consumers an Excellent Dairy Experience and are funded by farmers across a 10-state region, including Minnesota, North Dakota, South Dakota, Nebraska, Iowa, Illinois, Missouri, Kansas, Arkansas and eastern Oklahoma. For more information, visit MidwestDairy.com. Follow us on Twitter and find us on Facebook at Midwest Dairy.