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Important Instructions from the Organizer:

Oral and poster presentations are invited in relation to specific topics within the broad field of the production, properties and application of powdered ingredients manufactured from milk, whey streams and other dairy products. This may include non-traditional processes which hav ethe potential to be applied in dairy ingredient manufacturing, as well as those which have been designed specifically for dairy processing.

Similarly, ingredients topics may include pure dairy components and ingredients, dairy ingredient functionality in traditional dairy foods or interactions with non-dairy ingredients in mixed food systems.

It is planned to develop a balanced program that includes aspects of "process", "product" and "process-product interaction" in relation to spray-dried dairy ingredients.

Both review papers & original scientific and technical reports will be welcome. It is planned to publish a selection of these papers in a special edition of Dairy Science and Technology (formerly Le Lait) in 2009.

Accpeted papers would be published free of any publication fee to the author but publication would still be subject to the usual editorial process and publication conditions of the journal. These papers will also be included in the complete Proceedings of teh Symposium, to be made available in electronic form to all registrations.

Oral and poster presentations with a high level of scientiic and technical content will be welcome from dairy processors and equipment manufacturers as well as research organisations. However, sales and marketing presentations or "advertorials" will not be accepted for presentation in the plenary sessions.

This will include the following themes:

* Advances in the development of dairy spray drying systems (including pre- and post-drying steps, such as concentration and agglomeration processes)

* Modelling and control of the spray drying process

* Beyond spray drying - alternative technologies for the preparation of dried dairy ingredients

* Characterisation of dairy powder properties (including physical, chemical and microstructural aspects of dried and concentrated dairy ingredients)

* Functionality and applications of spray-dried dairy ingredients (including performance and stability of reconstituted, recombined or encapsulated ingredients in food systems).

To submit your completed paper please go into your abstract and follow the prompts.

If your paper is accepted, you are committing to provide a paper to be published in a special edition of the "Dairy Science and Technology" (formerly "Le Lait"). Your paper, prepared in accordance with the provided guidelines will be submitted to "Dairy Science and Technology" by 1 December 2008.

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