VALIO B2B WEBINAR: Milk fat and vegetable fat in infant nutrition

9:00 AM - 10:00 AM (CET)
5/27/2021
Webinar

Milk fat and vegetable fat: High-quality fat is crucial for infant development and wellbeing

Date: 27 May 2021

Time: 9am CET / 3pm CST

Duration: 60 min

Join our free Valio webinar and hear top scientist Dr. Baoru Yang and nutrition research manager Dr. Anu Turpeinen share their latest research findings on infant nutrition and milk fat. After the webinar, you will have a deeper understanding of the benefits and drawbacks of different fat sources in infant formulas.

Babies are the most delicate and demanding group of consumers when it comes to nutrition, safety, and quality of food products. The latest research into the optimal composition of infant milk formula helps infant food manufacturers develop high-quality, nutrient dense infant nutrition products for a variety of consumer needs.

Tune in and learn about these important themes:

  • GOLDEN STANDARD: Optimal fat composition in infant milk formula is more than a fatty acid composition similar to breastmilk.
  • COMPLEX FATS: In infancy, complex fats are essential for gut maturation and development of immune and cognitive functions.
  • COMPOSITION OF DAIRY FAT: Dairy fat has many similarities to the fat composition and structure of breastmilk.
  • EFFECTS OF MFGM: The milk fat globule membrane (MFGM) is a treasure chest of bioactive lipids and proteins.

Speakers:

Dr. Baoru Yang Professor, Food Chemistry and Food Development at University of Turku

Professor Yang has strong expertise in the chemistry and biochemistry of food lipids, such as triacylglycerols and phospholipids. An important goal of her research is to better understand the significance of molecular structures of lipids for infant nutrition.

Dr. Anu Turpeinen Nutrition Research Manager at Valio

Dr. Turpeinen has a strong academic background, combined with experience in the food industry. Her research interests are related to the health effects of lipids, proteins, and various other bioactive components in milk.

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