Milk Proteins

Mike Boland joined the Riddet Institute in 2006 after 15 years in the dairy industry, first with the New Zealand Dairy Research Institute and then with Fonterra. During this time he headed a group involved in protein research and was General Manager for strategic research. He was also Global Program Leader for the New Zealand Dairy Board's Milk Characteristics program. Extensive liaison with high profile overseas researchers in the UK, USA and Germany enabled Dr Boland to bring the very best of those collaborations to his New Zealand work resulting in excellence in commercial processes and innovation for New Zealand. Dr Boland has published about 80 papers and 6 patents. Harjinder Singh is a Distinguished Professor and Director of the Massey Institute of Food Science and Technology. He is also the Co-Director of the Riddet Institute, a National Centre of Research Excellence in food science and nutrition. Professor Singh's research focuses on milk protein structures and functionality, food emulsions, protection and encapsulation of bioactive compounds, and digestive behavior of food structures. He has published over 300 research papers in international journals, and is co-inventor of 15 patents some which have formed the basis of commercial innovations. He has presented over 110 keynote addresses at national and international conferences.

• 1. World supply of food and the role of dairy protein2. Milk: An overview3. The comparative genomics of monotremes, marsupials and pinnipeds: Models to examine function of milk proteins4. Significance, origin and function of bovine milk proteins: The biological implications of manipulation or modification5. Post-translational modifications of caseins6. Casein micelle structure and stability7. Structure and stability of whey proteins8. Effects of high pressure processing on structure and interactions of milk proteins9. The whey proteins in milk: Thermal denaturation, physical interactions and effects on the functional properties of milk10. Effects of drying on milk proteins11. Changes in milk proteins during storage of dry powders12. Interactions and functionality of milk proteins in food emulsions13. Milk protein-polysaccharide interactions14. Interactions between milk proteins and micronutrients15. Model food systems and protein functionality16. Sensory properties of dairy proteins17. Milk protein gels18. Milk proteins: A cornucopia for developing functional foods19. Milk proteins and human health20. Milk proteins: Digestion and absorption in the gastrointestinal tract21. Milk proteins: Consumer demand and future trends