Probiotics – when can this term be used in the marketing of foods?
Mette Christiansen, Special Advisor, Chemistry and Food Quality Division, Danish Veterinary & Food Administration

The various nuances of kefir yesterday and today
Paolo Cernuschi, Regional Director Sacco System

Microorganisms in plant-based dairy substitutes – new challenges, new opportunities
Dieter Elsser-Gravesen, Managing Director and Ass. Professor Aarhus University

UV technology and its effect on unwanted microorganisms
Benedikte B. Holm, Research Engineer, Lyras

Whey quality in relation to powder production
Søren Dollerup Nielsen, Global Quality Specialist, Whey Team, Arla Foods Ingredients

Fast detection of bacteriophages at dairies
Vittoria Piccini, Research Scientist at Arla Foods amba

Bacteriophages: from enemies to allies of dairy plants
Michela Gambino, Assistant Professor, SUND, University of Copenhagen