Nutrient Density of Milk International advanced course 26 - 28 January 2009 Wageningen, The Netherlands Organised by the Graduate School VLAG, in co-operation with the Graduate School WIAS, Wageningen University, The Netherlands

Introduction

Background
Milk and dairy products are an important part of the daily diet in many regions of the world. The nutritional value of these products is well recognized and most dietary guidelines consider milk and other dairy products as one of the basic food groups for which daily consumption is recommended. By virtue of its origin milk contains all important nutrients and protective components for the newborn to grow fast and healthy. Milk is a rich source of many minerals, vitamins, and also of milk fat, lactose and milk proteins and therefore relevant in the diet through the whole cycle of life. The concept of nutrient density of foods in relation to its energy density has gained importance since obesity has become a major health problem. Delivering adequate nutrients by restrictive caloric intake is, together with exercise, a fundamental solution to combat obesity. Milk is a product with a high nutrient density. The nutrient density of milk and milk products may be altered in different ways and stages of the dairy chain.

Target group
The course is meant for university graduates in animal sciences, food technology, nutritional sciences, and consumer sciences. The course is focused on the PhD students and post-docs as well as participants from the industry and research centers. Participants will be challenged to actively contribute in discussions.

Course contents

Course aim
The course aims to provide detailed scientific background on the significance of the nutrient density of dairy products in the diet, how the nutrient density can be changed at the different stages of the dairy chain and how the concept of nutrient density can be communicated to health professionals and consumers.

Course design
The course consists of a series of lectures and several workshops providing the latest scientific knowledge on the different subjects and giving the participants sufficient opportunities to contribute in discussions.

Programme topics
The following topics will be addressed:

• The nutritional contribution of milk and dairy products in our diets
• The concept of nutrient density and its relevance for milk and dairy products
• Ways to effect milk composition through selective breeding. Insight will be given in the genetic variation between cows in constituents of milk
• How milk composition can be changed by specific feeding regimes. What components can be changed through feeding
• Impact of processing such as heating and fermentation on nutrients in milk. This includes the concept of pro- and prebiotics
• Nutritional ingredients extracted from milk and their applications in foods
• Legal aspects of nutritional claims on dairy products
• Communicating the nutritional value of milk and dairy products to health professionals and consumers

Provisional programme
Download in pdf.

Organisation

Course coordinators
Prof. Toon van Hooijdonk, Dairy Science Technology, WU
Prof. Johan van Arendonk, Animal Genetics, WU
Eva Oudshoorn-Gijsbertsen, Graduate School VLAG

Other faculty
Prof. Bruce German, University of California, Davis, USA
Prof. Frans Kok, Human Nutrition, WU
Dr. Peter Huth, DMI, USA
Dr. Henk Bovenhuis, Animal Genetics, WU
Dr. Jan Dijkstra, Animal Nutrition, WU
Dr. Helena Lindmark-Mansson, Swedish Dairy Association/Lund University, Sweden
Prof. Eric Claassen, Viroscope/Erasmus MC
Dr. Jan Steijns, Campina
Prof. Gert Jan Hiddink, Communication Sciences, WU
Prof. Klaus Grunert, University of Aarhus, Denmark

General information

Date & duration
The course is scheduled for 26 - 28 January 2009.

Study load
The study load of this course is 0.8 ECTS credits.

Language
The course will be conducted in English.

Location & accommodation
Lectures will be given at the Hof van Wageningen, former Wageningen International Conference Centre (WICC). Wageningen is located 5 km from the railway station of Ede-Wageningen. The conference centre can be reached by train (to railway station Ede-Wageningen) and bus/taxi (to bus station in Wageningen) in less than two hours from Amsterdam Schiphol Airport (for train schedules please visit www.ns.nl).
The organising committee has blocked a number of rooms in the hotel Hof van Wageningen, but only until December 19, 2008. Accommodation costs are around € 80,- (single room; bed & breakfast) per night. Participants have to book their own hotel room. Hotel reservation is handled by Hof van Wageningen (WICC), see www.wicc.nl.
Please mention booking code "NDM-09".

Social programme
On Monday evening a course dinner is organised.

Contact information
For organisational matters and registration please contact Mrs. Eva Oudshoorn, phone: +31 317 485310 (Eva.Oudshoorn@wur.nl).

Registration & course fee

Please register by completing the course application form.

The final registration date is December 12, 2008. You will be notified before December 19, 2008 on acceptance of your registration and you will receive instructions for payment, and further information. Cancellations may be made free of charge until December 19, 2008. After that date the charge will be 25% of the fee paid or due. Substitutions can be made at any time.

The course fee includes printed materials, coffee/tea during breaks, lunches and one dinner but does not cover accommodation. The course fee depends on the participant's affiliation:

Industry / For-Profit organisations	€ 1200
University Staff / Non-Profit organisations	€ 600
PhD students	€ 300
PhD students affiliated with Graduate School VLAG/WIAS	€ 150