Technology: Sustainability, Functionality and New Applications for Whey Ingredients

 Friday, 04 December 2020 


15.30 - 15.35 (CET)

Welcome address  
Blake Anderson, President & CEO (ADPI), USA

Blake Anderson is the President & Chief Executive Officer of American Dairy Products Institute (ADPI) and has held this position since 2018. His association with ADPI dates back to 2015 as a Board Member and a member/officer of ADPI’s Executive & Finance Committee, serving as Treasurer. 

Prior to joining ADPI, Blake worked for California Dairies, Inc. as Sr. VP of Business Development having P&L responsibility for the Milkfat/Butter, Nutritional Powders, Cheese, Processed Fluids (Condensed Milks and Cream) businesses. Additionally, he had functional responsibility for sales, marketing, business development, and related Supply Chain activities. Blake headed up CDI’s commercial industry relations efforts, and was a member of the Senior Management Team.

CPG, food and dairy industry experience prior to California Dairies, Inc. includes senior management roles with both domestic and international companies including Campbell Soup Company, Vlasic Foods International, Dean Specialty Foods Group, Symrise AG, and Fonterra Cooperative Group Ltd. While at Fonterra, he held a global role with responsibility for North Asia, North America (US, CN, MX), and Europe with offices in Tokyo, Seoul, Chicago, Mexico City, Hamburg, and Amsterdam.


15.35 - 15.40 (CET)

Introduction by the Chair 
Andreas Linsenmeier, Head of Product Development & Application (MILEI GmbH), Germany 

Andreas Linsenmeier heads the R&D of MILEI GmbH, a globally represented specialist for whey and milk fractions, probiotics and market leader for lactoferrin. MILEI is part of Morinaga Milk Industry Co., Ltd., a leading producer and seller of dairy products in Japan.  

Being passionate for innovation, he led R&D projects for several companies in the field of dairy, fruits & flavors as well as infant food.

Andreas received his degree in Food Technology and Biotechnology at Technical University of Munich and is currently about to complete his MBA degree at Berlin´s Steinbeis School for Management & Innovation. He lives in the alpine region of southern Germany.


15.40 - 16.00 (CET)

Sustainable whey processing: metrics, measures and messaging
Prof. Thom Huppertz, Wageningen University & Research, The Netherlands

Prof. Thom Huppertz hold an MSc from Wageningen University and a PhD from University College Cork. 

His research career includes academic and industrial research in the field of dairy science and technology, with dairy chemistry and physics as a central theme. His research topics have ranged from biosynthesis of milk constituents to digestion of dairy products in the human body, and from product and process optimization to the role of dairy products in a healthy sustainable diet. 

He currently combines the roles of Professor of Dairy Science and Technology at Wageningen University, Principal Scientist at FrieslandCampina, Visiting Professor at Victoria University and Editor-in-Chief of International Dairy Journal. 


16.00 - 16.20 (CET)

Delivering improved functional and gastric digestion properties through advanced whey protein ingredients 

Dr Esra Cakir-Fuller, Principal Research Scientist (Fonterra), New Zealand

Esra Cakir-Fuller is a Principle Research Scientist at the Fonterra Research and Development Centre in New Zealand. Her research focuses on using advanced technologies to develop new dairy protein ingredients with unique functional properties. This includes the design of heat stable whey protein ingredients for UHT beverage applications.

Her research goal is to provide an understanding of the physical and chemical mechanisms that control functionality so that the desired sensory and texture properties can be obtained.  

Recently, the emphasis has been on how to utilise these unique protein ingredients in oral nutritional supplements for critically ill and/or recovering patients, as well as the elderly that are at high risk of malnutrition. She is also actively involved in intellectual property management.  


16.20 - 16.40 (CET)

Current and novel applications of fractionated whey proteins

Dr Anand Rao, Vice President, R&D Ingredients (Agropur), USA

Anand Rao joined Agropur’s US Operations in August 2016 to lead the Innovation and Product Development efforts in the Ingredient division.  Prior to joining Agropur, Anand was the Technical Services Director at Fonterra North America, supporting the sales teams and customers.  

Anand’s career includes various roles – Director of Technical Sales at Edlong Dairy Flavors, Director of Quality and Technical Services at Davisco Foods, and Assistant Professor of Food Science at University of Wisconsin-River Falls. 

Dr. Rao received his Ph.D. in Food Technology from Iowa State University and Master’s degree in Dairy Science (Manufacturing) from South Dakota State University. He received his BSc in Dairy Technology in India.

16.40 - 16.50 (CET)


16.50 - 16.55 (CET)

Conclusion by the Chair

16.55 - 17.00 (CET)

Closing remarks & invitation to IWC 2022

European Whey Processors Association (EWPA)

Avenue d'Auderghem, 22-28

1040 - Brussels, Belgium

©2020 by EWPA

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