Introduction

This course has been designed to provide attendees with the foundations and critical insights into milk and dairy products and their impact on human nutrition and health. The course will consider all macronutrients and the important micronutrients in these products and focus on their digestion and bioavailability. Attention will also be on how the specific product matrix affects these aspects and the consideration of health and nutrition in sustainable diets.

Who Should Attend?

This course will be relevant to any person working in or related to the dairy sector who wishes to understand in more detail the impact that milk and dairy products can have on human nutrition and health. It will appeal to any person looking to enhance their knowledge on digestion, bioavailability and product matrices and may include those working in nutrition, food safety, microbiology, quality, new product development, supply chain, sales and marketing, labelling and health claims.

Programme Content

Lead Trainers

Professor Thom Huppertz holds an MSc from Wageningen University and a PhD from University College Cork. His career includes academic and industrial research in dairy science and technology, and nutrition. His research has spanned from products to processes, from biosynthesis of milk to digestion of milk constituents in the human body, and from product and process optimisation to sustainable food systems.

He is a Distinguished Visiting Professor at Victoria University and the Editor-in-Chief of International Dairy Journal. In addition, he has been an active member of committees in the International Dairy Federation, Global Dairy Platform and FAO. Professor Huppertz combines his role as Research Professor at University College Cork with his role as Research Fellow at FrieslandCampina in the Netherlands.

Dr Miriam Clegg has a BSc in Sports and Exercise Sciences, PhD in Nutrition and is a Registered Nutritionist with the Association for Nutrition. Miriam’s current research is funded by grants obtained from the UK Research and Innovation (UKRI) Biotechnology and Biological Sciences Research Council (BBSRC) and Medical Research Council (MRC), and the Joint Programming Initiative “A Healthy Diet for a Healthy Life”. As Principal Investigator for the BBSRC funded Food4Years Ageing Network, she built a community of over 200 individuals from diverse backgrounds committed to the development, integration and communication of healthy, affordable foods and specific diets for all older adults across our food landscape. Dissemination work in this space has included speaking at the UK All-Party Parliamentary Food and Health Forum at Westminster and the development of a Massive Online Open Course (MOOC) targeted at carers of older people focused on increasing protein and energy in the diet and improving physical activity. She currently Chairs the Nutrition Society Special Interest Group in Healthy Ageing. Miriam feels strongly about the development of diets that are both healthy and sustainable. As such, she is a Co-Investigator in the UKRI funded “Raising the Pulse” project, a systems analysis of the environmental, nutritional and health benefits of pulse-enhanced foods and has researched the implications of plant-based dairy alternative consumption on dietary intake across the lifespan.

Miriam became a Senior Fellow of the Higher Education Academy in 2020 and recently as a member of the UK Quality Assurance Agency (QAA) Advisory group has developed the Higher Education, Agriculture, Horticulture, Forestry, Food, Nutrition and Consumer Sciences Subject Benchmark Statement. She is a member of the Association for Nutrition Accreditation Committee and is External Examiner for the BSc Nutrition at St Mary’s University and MSc Sports and Exercise Nutrition at Hong Kong University Space. Miriam is Assistant Editor for the British Journal of Nutrition, Journal of Human Nutrition and Dietetics and Journal of Nutritional Science.

Fee

The fee for this course is €800

Registration

Click here to register for the course.

For further information contact:

Vicky Snook

Training and Learning Manager for foodlineUCC

Food Industry Training Unit

School of Food and Nutritional Sciences College of Science,

Engineering and Food Science,

University College Cork

email: vicky.snook@ucc.ie