Three Chr. Hansen Speakers at International Conference for Fermented Milk

On May 14, 2006 three speakers from Chr. Hansen will take the podium in Sirmione, Italy at the second IDF Symposium on Scientific and Technological Challenges in Fermented Milk. The one-week symposium wraps up on May 18th with a visit to Chr. Hansen?s Italian headquarters in Parma.

"Science shows that daily consumption of fermented dairy products may have a positive impact on general nutrition, cardiovascular and bone health, as well as the digestion and immune systems. Therefore, communicating the health benefits of fermented milk in a scientific and objective manner is crucial, and serves to foster a greater understanding of the link between health, nutrition, and diet."

These words come from Hans Christian Bejder, Marketing Manager, Probiotics and Fermented Milk, Chr. Hansen.

The IDF Symposium

The upcoming IDF Symposium on Scientific and Technological Challenges in Fermented Milk takes place in Sirmione, Italy from May 14th to 18th. The week-long conference will allow industry professionals and experts to network and exchange the latest findings and scientific knowledge. The objective of the symposium is to advance scientific and technological progress, which include: addressing market trends, such as health and enjoyment, as well as production-related concerns, including process optimization, storage stability, functional cultures, texture creation, stable and flexible processes and safety in relation to fermented milk.

At the symposium, Chr. Hansen will have three speakers presenting. Anne Skriver, Head of the Department of Fermented Milk Technology, will lecture on Modifying yoghurt texture by exopolysaccharide producing lactic acid bacteria. Dr. Morten Danielsen from the Department of Molecular Strain Characterization will address Antibiotic resistance in probiotics - an issue of concern? In addition, Dr. Ken Flemming Hansen, Department Manager, Analytics, will speak about In-process product qualification.

Visit Chr. Hansen?s headquarters in Parma, Italy

Following the symposium we will invite conference attendees to visit Chr. Hansen?s Italian headquarters and application laboratory in Parma.

During this visit, guests will have the opportunity to attend a presentation about Chr. Hansen, focusing on the company's wide range of dairy ingredients. Also, a guided tour of the premises will be offered, including a tasting session of different applications: dairy, meat and beverages - all made using Chr. Hansen's ingredients.

Departure from the Sirmione Conference Centre is scheduled for 2 p.m., and the return for 7:30 p.m.