Ylva Ardø is professor in Dairy Technology at University of Copenhagen. Her expertise covers cheese technology and ripening from all aspects, including flavour formation. In 2008 Ylva was honoured the IDF Award for Outstanding Contribution to Progress in Dairying Worldwide as well as the Swiss Cheese Award for best Cheese Scientist Worldwide.
Jørgen Berthelsen, Filtration Specialist, B Sc
Mech Eng, Tetra Pak Cheese and Powder Systems
A/S - Filtration Systems. 13 years in Ice Cream
business at Tetra Pak Hoyer A/S as Project
Manager and as Sales Responsible. Today he is
working as sales responsible in Tetra Pak Cheese
and Powder Systems A/S - Filtration Systems.
Since 2000 with sales support to local TP Market
Companies in Northern Europe, China, South
East Asia and Africa and working with membrane
filtration systems and processes in the Dairy
industry.
Annette Baltzer Larsen graduated as a dairyman
in 1992 and as a dairy engineer in 1997. She
almost consider herself a veteran, with her 11
years of experience, in the dairy industry. The
last 2 years she has been working in FORCE
Technology and not directly connected to the
dairy industry. The last 7 years she has been
working with the topic Biofilm: what is biofilm,
which problems can biofilm cause for the dairy
industry and which challenge the dairy have,
when trying to detect the micro-organisms from
the biofilm?
Rob Boswell, Business Development Manager, B.E.
(Chemical and Process Engineering), Tetra Pak Cheese
& Powder Systems NZ. 17 years New Zealand dairy
industry. Development and commercialization of whey
and protein products and processing technology. 3
years as a consultant in Innovation Management,
Food and Pharmaceutical industries. 1 year Business
Development, Tetra Pak CPS.
Geneviève Gésan-Guiziou has obtained a
PhD in Chemical Engineering Science from
University Rennes I, France in 1993. Since 1994,
she has worked as a research scientist in the
French National Institute for Agricultural Research
(INRA). She is based at the Joint Research Unit
"Science and Technology of milk and egg" in
Rennes. Her research work activities focus on
transport phenomena in membrane operation
(filtration), mainly applied to the fractionation
of milk components.
Odd Magne Harstad obtained his M.Sc. in animal
nutrition at the Norwegian University of Life Sciences
(UMB) in 1978. Before starting a career in research,
Harstad spent two years in the consultant service of
the dairy industry. He obtained a PhD in ruminant
nutrition at UMB in 1984. In 1990 he was appointed
professor in animal nutrition at the Department of
Animal and Aquacultural Sciences (IHA), UMB. Harstad
is presently the leader of the research group “Ruminant
Physiology and Nutrition” at IHA. He is in charge of
a research team studying feeding strategies to improve
the nutritional quality of milk. More recently his work
explores the potential of reducing greenhouse gases
from the animal sector.
Hans Henrik Holst has a cand. scient. – Master’s
degree – in chemistry from the University of Aarhus,
and has during the last 25 years been working with
fractionation of proteins within the dairy industry. In
1985, he was employed at APV in the development
dairy in Nr. Vium, and 5 years later he was employed
by Denmark Protein as development officer. This
company is now part of Arla Foods and he is head
of Department Separation in Arla Foods Ingredients
R&D. He has throughout all the years worked with
fractionation. His main focus was in the first stages
on filtering of whey protein subsequently followed
by filtration of milk protein and the chosen technologies
have been filtering as well chromatographic methods.
Jaana Husu-Kallio has been Director General of
the Finnish Food Safety Authority Evira since 2006.
She was formerly the Deputy Director General of DG
Health and Consumers in the European Commission.
Prior to that she served as Director General of the
Department of Food and Health in the Ministry of
Agriculture and Forestry. The earlier jobs included
veterinary practice, laboratory work and in-house
control planning in Finnish dairies. The academic
education is based on graduating in veterinary
medicine in Helsinki.
Steffen Jahnke, Manager Process Engineering, GEA
Niro Soavi Deutschland, 46 years, 1984 school with
university entrance qualification, 1986 skilled machineand
plant monteur, 1986 – 1992 study of process
engineering at the Technical University of Dresden,
Dipl.-Ing. in mechanical dispersion technique and
automation, 1992 – 2000 Head of R&D for high
pressure homogenizers at APV Gaulin GmbH, Lübeck,
since 2000 sales and process application of Niro Soavi
high pressure homogenizers at GEA Niro Soavi
Deutschland.
Rafael Jimenez-Florens finished his B. S. degree
from La Salle University with a major in Chemistry.
He received his M. S. degree from Cornell University
in Food Science. He got his Ph. D. at UC-Davis,
working with Tom Richardson in the area of Agricultural
Chemistry. The topic of his work was cloning and
production of milk proteins and his studies focused
on understanding the relationship between chemical
structure and function. Since then his main interest
academically has been the chemistry of milk proteins,
their structure, function and interaction with other
components. He joined Cal Poly in 1995 working at
the Dairy Science Department, in the Dairy Products
Technology Center.
Hannu J. Korhonen graduated from the University
of Helsinki in 1970 majoring in Dairy Technology and
General Microbiology. He obtained a PhD. degree in
dairy science from the same university in 1974. From
1978 to 1992 he worked in dairy development
programmes in East Africa for FAO and the Finnish
Government. Since 1994 he has worked for MTT
Agrifood Research Finland, the first 12 years as
Director of Food Research Institute and currently as
Research Professor doing research on bioactive dietary
compounds and functional foods.
Ulrich Kulozik holds since 2000 the Chair for Food
Process Engineering and Dairy Technology of the
Technische Universität München. His research activities
are for example at the areas of bioprocess engineering,
starter culture preservation, enzyme technology,
protein-protein and protein-polysaccharide
interactions, aseptic and sterile processing, membrane
technology and fractionation by chromatography and
food microstructure engineering. He is also the
Chairman of the IDF Standing Committee on Dairy
Science and Technology since 2003.
Henrik Kæmpe is Dairy Manager at Arla Foods,
Rødkærsbro dairy. He is educated as a dairyman in
1991 and dairy engineer in 1997. He worked as
production- and dairy manager on different Arla Foods
dairies. Operating engineer at Vellev dairy (1997-
2000), production engineer at Production Division
(2000-2001), dairy manager at Vellev dairy (2001-
2002), production manager at Branderup dairy (2002-
2003), dairy manager at Danya Foods (Arla Foods)
in Saudi Arabia (2003-2004), production manager
at Rødkærsbro dairy (2004-2006), dairy manager at
Rødkærsbro dairy (2007-). Optimising the utilisation
of the milk has his biggest interest, and using statistical
methods has always been a tool in this optimisation.
Raija Lantto’s know-how covers the exploitation of
enzymes in food processing. Her special expertise
area is protein cross-linking enzymes and their
structural and textural effects in various milk, meat
and fish systems. Having her roots in the industry,
product and process development is at the centre of
her interest. Her work at VTT focuses on developing
enzyme technologies to tailor material properties,
such as texture and water-holding, of biopolymer
matrices aiming at light and healthy foods.
Daiva Leskauskaité is an Associate Professor in
Kaunas University of Technology (KTU). She is heading
the Department of Food Technology in KTU with
responsibility for research strategy, education and
administration. Her research activities are focused
on milk protein functionality and the rheology and
microstructure of dairy products, mainly acid milk
gels. Modification of the functional properties using
enzymatic or other treatments has been a major
research interest.
Miia Lindström, DVM, PhD, was nominated as Professor of Dairy Hygiene in the University of Helsinki in 2009. Her research has focused on molecular epidemiology, diagnostics and stress response of spore-forming and psychrotrophic foodborne pathogenic bacteria, with particular attention to food safety risks caused by Clostridium botulinum in the chilled food industry. Currently Lindström is establishing a dairy hygiene oriented research group with the main focus on safety and quality risks caused by spore-forming bacteria in dairy production. She works at the Department of Food Hygiene and Environmental Health in the Faculty of Veterinary Medicine.
Päivi Myllärinen graduated in 1994 and received PhD in 2004 from the University of Helsinki. She has done her basic studies on the cereal science. She worked as a research scientist at VTT over twenty years. Last five years she has been working at Valio R&D. Her scientific interest are on the understanding the gel forming properties of both proteins and carbohydrates. Also the physical and enzymatic modification of milk proteins and the effect on the structure function properties of formed gels are her passion. New products and process technologies she is developing together with Valio production factories.
Marko Outinen graduated in 1991 from the Chemical
Engineering faculty at Helsinki University of
Technology, and defended his PhD thesis in 2010. He
has been working in research and product
development at Valio from 1990. His field of expertise
is whey and whey products, including demineralised
whey powders, whey protein concentrates, -fractions
and -hydrolysates. Related to his role as a quality
manager of whey, he has currently been involved in
research concerning modifications of the cheese
processes and their impact on whey quality.
Ejnar Refstrup received his M.Sc. in Dairy Science
& Technology from the Royal Veterinary and
Agricultural University in Copenhagen, Denmark in
1970 and after his graduation went to work for Niro
A/S in Copenhagen. Between 1971 and 1974 Mr.
Refstrup wrote his Ph.D. also at the Royal Veterinary
and Agricultural University in Copenhagen. He
continued at the same institution in a position as
Associate Professor at the Dairy Department. In 1980
he returned to work for Niro A/S at the company’s
Research & Development department and he is
working in a position as Process Design Engineer.
Gunnar Rysstad is Director System verification,
Elopak Corporate Offices, Norway. He graduated from
the University of Agriculture, Norway, with a master
in Dairy Technology, and he has a PhD from the same
university in Dairy Technology and Microbiology. The
last 20 years he has been with Elopak in various
positions within R&D and Marketing. He also holds
a Master of Technology Management degree from
the Technical University in Norway, and Sloan School
of management, Boston, USA.
Eirik Selmer-Olsen, R&D Director of TINE, Norway.
Background from the Norwegian University of Life
Sciences, department of Food science. PhD in Food
science and microbiology. Expertise in food science,
food microbiology, environment and innovation. Board
member of TINE; the Norwegian Research Council;
Nofima - Norwegian Institute of Food, Fisheries and
Aquaculture Research.
Flemming Skou, Senior Application Expert Dairy
and Membrane. He is working in JohnsonDiversey
Global R&D department and he was previous the
Technical Manager F&B Nordic. His lecture will focus
on the following areas: membrane materials &
specifications, establishing cleaning procedures
depending on products processed, considerations for
the cleaning procedures and how to optimise
procedures in order to save water, time & energy.
Dr. Maria Smolander, a senior research scientist, is currently working as a team leader of "Biobased power sources and indicators" research team at VTTs knowledge centre for Printed Functional Solutions. She is particularly focused into following research fields: "Development and testing of intelligent packaging systems capable to indicate the quality of packed food or the storage conditions of the food package" and "Application of oxidative enzymes in biosensors and biofuel cells, especially to the development of printable, enzyme-based power sources".
Heinrich Stephan, 1977-1982 Study of Mechanical
Eng. at Technical University Darmstadt, 1989 Doctoral
Thesis in Fluid Dynamics at Technical University
Darmstadt. 1982-1987 Research and Technical
Assistant at Technical University Darmstadt, 1987-
1998 Head of Production Technology of Brass Roof
Tile Systems, since 1998 Director for Cheese
Production Technology of ALPMA.
Soile Tynkkynen, PhD in microbiology 1994 at University of Helsinki, has more than 20 years experience of dairy starters and probiotics at Valio Ltd, R&D. She has worked years on application and development of molecular biological techniques for bacterial identification and analysis. Lately, the focus has been on probiotics and combining genetic and microbiological data for research and product development purposes.
Ylva Ardø is professor in Dairy Technology at University of Copenhagen. Her expertise covers cheese technology and ripening from all aspects, including flavour formation. In 2008 Ylva was honoured the IDF Award for Outstanding Contribution to Progress in Dairying Worldwide as well as the Swiss Cheese Award for best Cheese Scientist Worldwide.
Jørgen Berthelsen, Filtration Specialist, B Sc
Mech Eng, Tetra Pak Cheese and Powder Systems
A/S - Filtration Systems. 13 years in Ice Cream
business at Tetra Pak Hoyer A/S as Project
Manager and as Sales Responsible. Today he is
working as sales responsible in Tetra Pak Cheese
and Powder Systems A/S - Filtration Systems.
Since 2000 with sales support to local TP Market
Companies in Northern Europe, China, South
East Asia and Africa and working with membrane
filtration systems and processes in the Dairy
industry.
Annette Baltzer Larsen graduated as a dairyman
in 1992 and as a dairy engineer in 1997. She
almost consider herself a veteran, with her 11
years of experience, in the dairy industry. The
last 2 years she has been working in FORCE
Technology and not directly connected to the
dairy industry. The last 7 years she has been
working with the topic Biofilm: what is biofilm,
which problems can biofilm cause for the dairy
industry and which challenge the dairy have,
when trying to detect the micro-organisms from
the biofilm?
Rob Boswell, Business Development Manager, B.E.
(Chemical and Process Engineering), Tetra Pak Cheese
& Powder Systems NZ. 17 years New Zealand dairy
industry. Development and commercialization of whey
and protein products and processing technology. 3
years as a consultant in Innovation Management,
Food and Pharmaceutical industries. 1 year Business
Development, Tetra Pak CPS.
Geneviève Gésan-Guiziou has obtained a
PhD in Chemical Engineering Science from
University Rennes I, France in 1993. Since 1994,
she has worked as a research scientist in the
French National Institute for Agricultural Research
(INRA). She is based at the Joint Research Unit
"Science and Technology of milk and egg" in
Rennes. Her research work activities focus on
transport phenomena in membrane operation
(filtration), mainly applied to the fractionation
of milk components.
Odd Magne Harstad obtained his M.Sc. in animal
nutrition at the Norwegian University of Life Sciences
(UMB) in 1978. Before starting a career in research,
Harstad spent two years in the consultant service of
the dairy industry. He obtained a PhD in ruminant
nutrition at UMB in 1984. In 1990 he was appointed
professor in animal nutrition at the Department of
Animal and Aquacultural Sciences (IHA), UMB. Harstad
is presently the leader of the research group “Ruminant
Physiology and Nutrition” at IHA. He is in charge of
a research team studying feeding strategies to improve
the nutritional quality of milk. More recently his work
explores the potential of reducing greenhouse gases
from the animal sector.
Hans Henrik Holst has a cand. scient. – Master’s
degree – in chemistry from the University of Aarhus,
and has during the last 25 years been working with
fractionation of proteins within the dairy industry. In
1985, he was employed at APV in the development
dairy in Nr. Vium, and 5 years later he was employed
by Denmark Protein as development officer. This
company is now part of Arla Foods and he is head
of Department Separation in Arla Foods Ingredients
R&D. He has throughout all the years worked with
fractionation. His main focus was in the first stages
on filtering of whey protein subsequently followed
by filtration of milk protein and the chosen technologies
have been filtering as well chromatographic methods.
Jaana Husu-Kallio has been Director General of
the Finnish Food Safety Authority Evira since 2006.
She was formerly the Deputy Director General of DG
Health and Consumers in the European Commission.
Prior to that she served as Director General of the
Department of Food and Health in the Ministry of
Agriculture and Forestry. The earlier jobs included
veterinary practice, laboratory work and in-house
control planning in Finnish dairies. The academic
education is based on graduating in veterinary
medicine in Helsinki.
Steffen Jahnke, Manager Process Engineering, GEA
Niro Soavi Deutschland, 46 years, 1984 school with
university entrance qualification, 1986 skilled machineand
plant monteur, 1986 – 1992 study of process
engineering at the Technical University of Dresden,
Dipl.-Ing. in mechanical dispersion technique and
automation, 1992 – 2000 Head of R&D for high
pressure homogenizers at APV Gaulin GmbH, Lübeck,
since 2000 sales and process application of Niro Soavi
high pressure homogenizers at GEA Niro Soavi
Deutschland.
Rafael Jimenez-Florens finished his B. S. degree
from La Salle University with a major in Chemistry.
He received his M. S. degree from Cornell University
in Food Science. He got his Ph. D. at UC-Davis,
working with Tom Richardson in the area of Agricultural
Chemistry. The topic of his work was cloning and
production of milk proteins and his studies focused
on understanding the relationship between chemical
structure and function. Since then his main interest
academically has been the chemistry of milk proteins,
their structure, function and interaction with other
components. He joined Cal Poly in 1995 working at
the Dairy Science Department, in the Dairy Products
Technology Center.
Hannu J. Korhonen graduated from the University
of Helsinki in 1970 majoring in Dairy Technology and
General Microbiology. He obtained a PhD. degree in
dairy science from the same university in 1974. From
1978 to 1992 he worked in dairy development
programmes in East Africa for FAO and the Finnish
Government. Since 1994 he has worked for MTT
Agrifood Research Finland, the first 12 years as
Director of Food Research Institute and currently as
Research Professor doing research on bioactive dietary
compounds and functional foods.
Ulrich Kulozik holds since 2000 the Chair for Food
Process Engineering and Dairy Technology of the
Technische Universität München. His research activities
are for example at the areas of bioprocess engineering,
starter culture preservation, enzyme technology,
protein-protein and protein-polysaccharide
interactions, aseptic and sterile processing, membrane
technology and fractionation by chromatography and
food microstructure engineering. He is also the
Chairman of the IDF Standing Committee on Dairy
Science and Technology since 2003.
Henrik Kæmpe is Dairy Manager at Arla Foods,
Rødkærsbro dairy. He is educated as a dairyman in
1991 and dairy engineer in 1997. He worked as
production- and dairy manager on different Arla Foods
dairies. Operating engineer at Vellev dairy (1997-
2000), production engineer at Production Division
(2000-2001), dairy manager at Vellev dairy (2001-
2002), production manager at Branderup dairy (2002-
2003), dairy manager at Danya Foods (Arla Foods)
in Saudi Arabia (2003-2004), production manager
at Rødkærsbro dairy (2004-2006), dairy manager at
Rødkærsbro dairy (2007-). Optimising the utilisation
of the milk has his biggest interest, and using statistical
methods has always been a tool in this optimisation.
Raija Lantto’s know-how covers the exploitation of
enzymes in food processing. Her special expertise
area is protein cross-linking enzymes and their
structural and textural effects in various milk, meat
and fish systems. Having her roots in the industry,
product and process development is at the centre of
her interest. Her work at VTT focuses on developing
enzyme technologies to tailor material properties,
such as texture and water-holding, of biopolymer
matrices aiming at light and healthy foods.
Daiva Leskauskaité is an Associate Professor in
Kaunas University of Technology (KTU). She is heading
the Department of Food Technology in KTU with
responsibility for research strategy, education and
administration. Her research activities are focused
on milk protein functionality and the rheology and
microstructure of dairy products, mainly acid milk
gels. Modification of the functional properties using
enzymatic or other treatments has been a major
research interest.
Miia Lindström, DVM, PhD, was nominated as Professor of Dairy Hygiene in the University of Helsinki in 2009. Her research has focused on molecular epidemiology, diagnostics and stress response of spore-forming and psychrotrophic foodborne pathogenic bacteria, with particular attention to food safety risks caused by Clostridium botulinum in the chilled food industry. Currently Lindström is establishing a dairy hygiene oriented research group with the main focus on safety and quality risks caused by spore-forming bacteria in dairy production. She works at the Department of Food Hygiene and Environmental Health in the Faculty of Veterinary Medicine.
Päivi Myllärinen graduated in 1994 and received PhD in 2004 from the University of Helsinki. She has done her basic studies on the cereal science. She worked as a research scientist at VTT over twenty years. Last five years she has been working at Valio R&D. Her scientific interest are on the understanding the gel forming properties of both proteins and carbohydrates. Also the physical and enzymatic modification of milk proteins and the effect on the structure function properties of formed gels are her passion. New products and process technologies she is developing together with Valio production factories.
Marko Outinen graduated in 1991 from the Chemical
Engineering faculty at Helsinki University of
Technology, and defended his PhD thesis in 2010. He
has been working in research and product
development at Valio from 1990. His field of expertise
is whey and whey products, including demineralised
whey powders, whey protein concentrates, -fractions
and -hydrolysates. Related to his role as a quality
manager of whey, he has currently been involved in
research concerning modifications of the cheese
processes and their impact on whey quality.
Ejnar Refstrup received his M.Sc. in Dairy Science
& Technology from the Royal Veterinary and
Agricultural University in Copenhagen, Denmark in
1970 and after his graduation went to work for Niro
A/S in Copenhagen. Between 1971 and 1974 Mr.
Refstrup wrote his Ph.D. also at the Royal Veterinary
and Agricultural University in Copenhagen. He
continued at the same institution in a position as
Associate Professor at the Dairy Department. In 1980
he returned to work for Niro A/S at the company’s
Research & Development department and he is
working in a position as Process Design Engineer.
Gunnar Rysstad is Director System verification,
Elopak Corporate Offices, Norway. He graduated from
the University of Agriculture, Norway, with a master
in Dairy Technology, and he has a PhD from the same
university in Dairy Technology and Microbiology. The
last 20 years he has been with Elopak in various
positions within R&D and Marketing. He also holds
a Master of Technology Management degree from
the Technical University in Norway, and Sloan School
of management, Boston, USA.
Eirik Selmer-Olsen, R&D Director of TINE, Norway.
Background from the Norwegian University of Life
Sciences, department of Food science. PhD in Food
science and microbiology. Expertise in food science,
food microbiology, environment and innovation. Board
member of TINE; the Norwegian Research Council;
Nofima - Norwegian Institute of Food, Fisheries and
Aquaculture Research.
Flemming Skou, Senior Application Expert Dairy
and Membrane. He is working in JohnsonDiversey
Global R&D department and he was previous the
Technical Manager F&B Nordic. His lecture will focus
on the following areas: membrane materials &
specifications, establishing cleaning procedures
depending on products processed, considerations for
the cleaning procedures and how to optimise
procedures in order to save water, time & energy.
Dr. Maria Smolander, a senior research scientist, is currently working as a team leader of "Biobased power sources and indicators" research team at VTTs knowledge centre for Printed Functional Solutions. She is particularly focused into following research fields: "Development and testing of intelligent packaging systems capable to indicate the quality of packed food or the storage conditions of the food package" and "Application of oxidative enzymes in biosensors and biofuel cells, especially to the development of printable, enzyme-based power sources".
Heinrich Stephan, 1977-1982 Study of Mechanical
Eng. at Technical University Darmstadt, 1989 Doctoral
Thesis in Fluid Dynamics at Technical University
Darmstadt. 1982-1987 Research and Technical
Assistant at Technical University Darmstadt, 1987-
1998 Head of Production Technology of Brass Roof
Tile Systems, since 1998 Director for Cheese
Production Technology of ALPMA.
Soile Tynkkynen, PhD in microbiology 1994 at University of Helsinki, has more than 20 years experience of dairy starters and probiotics at Valio Ltd, R&D. She has worked years on application and development of molecular biological techniques for bacterial identification and analysis. Lately, the focus has been on probiotics and combining genetic and microbiological data for research and product development purposes.