DRIFT-FOOD Research Team Shines at the 14th NIZO Dairy Conference
The DRIFT-FOOD Research Team proudly took part in the 14th NIZO Dairy Conference: Innovations in Dairy Ingredients, held October 14–17, 2025 in Papendal, the Netherlands. This renowned event gathered global experts to discuss the latest advancements in dairy science and technology.
Our team was represented by Senior Member Dr. Sandra Teresita Martín del Campo Barba, who contributed to the scientific program with a research poster presentation. Two posters from our team were featured at the conference:
🧪 Poster by Eugenia Ronga
“Pulsed electric field treatment in Greek yogurt processing: impact on antioxidant properties and bioactive peptides”
This study explored the application of pulsed electric fields as a non-thermal technology in Greek yogurt production, demonstrating its potential to enhance antioxidant capacity and promote the formation of beneficial bioactive peptides.
🧀 Poster by Dr. Sandra Teresita Martín del Campo Barba
“Jihočeská Niva cheese: effect of cheese age on the small peptides profile and their antioxidant capacity”
This work investigated how the ripening process influences the peptide profile and antioxidant activity in Jihočeská Niva cheese, offering new insights for the development of functional dairy products.
The DRIFT-FOOD team continues to advance innovation in dairy ingredient research, contributing valuable knowledge to the global scientific community.
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