You can download the final programme here: FINAL PROGRAMME
- Wim Saris, Maastricht University, The Netherlands
- Sylvain Moineau, Canada Research Chair in Bacteriophages, Université Laval, Canada
Innovation workshop: The future ingredients – opportunities and challenges
Chair: Anders Permin, Saxocon, Denmark
In a world where the human population is growing rapidly and where the pressure on natural resources increases day-by-day, there is a need to rethink our supply and production of food and feed. Can we utilize the resources better? Can we find new resources? Can we produce our food and feed in a smarter way? Can we improve the durability of food and feed? Or can we improve our health by intake of special food with specific features? Can we change our eating habits or introduce novel foods?. There are many answers to these questions. However, to begin at the beginning we need to rethink how we use the natural resources and which food and feed stuffs we produce from these resources. This process has already started which is among other technologies reflected in the increasing use of ingredients in the food and feed production. Our workshop will focus on the future needs of ingredients in the food industry and in which directions the innovation is going or should go.
- Adam Hillestrøm, DACOFI, Denmark
- Jan Boegh Hansen, Tapperiet, Denmark
- Anders D. Rosenkrans Ødum, Technical University of Denmark
- Jens Legarth, Fermentationexperts, Denmark
Workshop: From innovative student to entrepreneurial employee
Chair: Lars Bogø Jensen, DTU Food - National Food Institute, Denmark
By integrating entrepreneurship in today teaching at universities as an intra curriculum activity and possibilities for students to participate in extra curium activities at students’ hub the gap between being part of the education system and their first job as graduates is drastically reduced. At the same time students will be able to look at the real life challenges seen in companies and challenge existing limitation hereby create new innovative solution. Challenges can be introduced to students as part of the learning objective in course at universities or competitions like OIX (Open Innovation), Hackathons . In this session speakers from universities and companies will focus on the importance of this cooperation’s between companies and universities and examples on students’ solutions will be resented.
- Harry Barraza, Arla Foods, Denmark
- Nanna Viereck, University of Copenhagen, Denmark
- Peder Fode, Confederation of Danish Industries, Denmark
- Dorthe Lynnerup, University of Copenhagen, Denmark
- Marie Louise Møllebæk Pollmann-Larsen, Technical University of Denmark
Session/Workshop: Regulatory affairs: Challenges and opportunities
Chair: Svend Laulund, Chr. Hansen, Denmark
Today, we experience that the speed of science is a great deal faster than the speed of regulation. Science has the advantage that it is generally recognized in the same way worldwide. Regulation, on the contrary, is an area with a slower evolution. It is also implemented differently at regional level and in many cases down to individual national level; differing from country to country. This is a challenge for international food and feed ingredients producers. At the same time, being dependent on microbes adds to the challenge due to the Nagoya protocol that regulates access and benefit-sharing of genetic resources.
Two European associations with manufacturers of ingredients products (Association of Manufacturers & Formulators of Enzymes products, AMFEP, and European Food Cultures Association, EFFCA) where the use of microbes is the core, will explain their challenges. One is struggling with relatively new regulatory demands, and the other struggles due to the opposite: no specific regulation!
Since 2002, the International dairy Federation (IDF) and EFFCA have published and managed an inventory of microorganisms with a historical safe use in food. Five years later, in 2007, the European Food Safety Authorities (EFSA) published their first Qualified Presumption of Safety (QPS) list with microbial species safety assessed (by scientists) for use in production of feed and food additives. Despite updates twice a year, the QPS list lacks several microbes which have been used for producing safe fermented food for years. This is due to differences in EU regulation. This creates uncertainty and confusion for food producers and authorities as QPS is seen as “the positive list” by many. We will hear about the 2 systems, their differences, their differences from other systems like the US GRAS and discuss whether there is a possibility of finding a way to eliminate the uncertainties.
- Eric Johansen, Chr. Hansen, Denmark
- Paul Tenning, European Food and Feed Cultures Association (EFFCA)
- Lisa Jensen, Association of Manufacturers and Formulators of Enzyme Products (AMFEP)
- Francois Bourdichon, Food Safety and Hygiene Consultant, France
- Lieve Herman, Flanders Research Institute for Agriculture, Fisheries and Food, Belgium
The session will turn into a workshop and finish with a panel discussion.