This year, our MILK Symposium’s topic is a particularly interesting one, because it deals directly with the potential of milk structure and components and its role in human health and wellness beyond basic nutrition. This year, the MILK Symposium brings together two currently developing areas in dairy science: lactation biology and food biotechnology, as well as current views of milk synthesis, structure, and function. Milk globules, vesicles, and exosomes constitute a topic of increasing research interest, and one in which dairy scientists and scientists of diverse disciplines working with milk have a great deal to contribute to our members. The presenters for this MILK Symposium and their insights promise to be highly motivating for students and young scientists.
Dr. Ian Mather has studied lactation for a long time, and his work in fundamental aspects of the unique origin of the most important food for all mammals has achieved a level of sophistication and complexity that is increasing our understanding on how milk is produced and secreted in the mammary gland.
Dr. Janos Zempleni is a pioneer in the area of exosomes in milk and has impressive developments in understanding their function. His research leads to the potential development of dairy foods in the future, where new delivery systems will result from our understanding of nature’s micro- and nano-vesicles.
Dr. Nurit Agrov-Argaman is currently studying the factors that influence the size of fat globules in the bovine mammary gland. The size and composition of the fat globules seem to be correlated with important functions in nutrition, which may hold the key for a smarter design of individualized food development. A fundamental understanding of how to regulate the size and composition of fat globules is a new perspective in milk production.
Dr. Harjinder Singh’s research group has a long tradition of exploring the relationship of structure and function of dairy foods, and the area of fat globules, vesicles, and their role in digestion is one of the latest areas in which Dr. Singh has developed novel techniques and constructed current views on the relationship of structure and function of dairy emulsions.
Dr. Rafael Jimenez-Flores has focused in the last 15 years on the study of the milk fat globule membrane (MFGM) and its potential in food nutrition and function. With new approaches to the analysis of MFGM and vesicle components and structure, models of innovation in foods with directed health and wellness targets may be possible.
Janos Zempleni, University of Nebraska-Lincoln
Exosomes: Past, present, future
Ian Mather, University of Maryland
Current view of milk fat globule secretions: New tools and new concepts
Nurit Argov-Argaman, The Hebrew University of Jerusalem
Factors affecting the size of fat globules and other vesicles
Rafael Jimenez-Flores, The Ohio State University
The relevance of phospholipid and vesicles from milk in dairy foods and human nutrition
Harjinder Singh, Massey University, New Zealand
Fat globules and vesicles in milk: Synthesis, regulation, and function