MiFFI 2021 Conference - Microbial Food and Feed Ingredients - miffi.org
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Thank you for attending - See you again in 2023!

The MiFFI Scientific Committee would like to thank all atteendees, abstract presenters, invited speakers, sponsors and exhibitors for making MiFFI2021 a memorable conference, with a lots of interesting scientific presentations. 

We are furthermore pleased to announce the Scientific Committee for MiFFI2023, which will be taking place in the Spring 2023.

Scientific Committee members

  • Dennis Sandris Nielsen, Department of Food Science, University of Copenhagen, Denmark (Chair)
  • Christel Thea Jørgensen, Bactolife, Denmark
  • Egon Bech Hansen, National Food Institute, Technical University of Denmark, Denmark
  • Fergal P. Rattray, Novozymes, Denmark
  • Gisèle LaPointe, Department of Food Science, University of Guelph, Canada
  • Herwig Bachmann, VU University Amsterdam/NIZO, The Netherlands
  • Ildar Nisamedtinov, Lallemand, Estonia
  • Irina Borodina, Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Denmark
  • Karsten Kragh, IFF, Denmark
  • Lotte Bach Larsen, Department of Food Science, Aarhus University, Denmark
  • Ole Højberg, Department of Animal Science, Aarhus University, Denmark
  • Rosa Aragão Börner, Nestlé Research, Switzerland
  • Svend Laulund, Chr. Hansen A/S, Denmark


We look forward to seeing you all again in 2023.

On behalf of the Scientific Committee,

Dennis Sandris Nielsen, University of Copenhagen, Denmark (Chair)
 


Important dates

MiFFI conference 19-21 April 2023


Fall 2022    
Open abstracts submission

January 2023
Abstracts Submission Deadline

March 2023
Early Registration Deadline

The specific dates will be announced in the fall of 2022.


Conference venue 2023

Marmorhallen (The Marble Hall)
University of Copenhagen - department of Food Science
Thorvaldsensvej 40
1870 Frederiksberg
Denmark


MiFFI Thematic Issue

We are pleased to announce that a second MiFFI Thematic Issue is now published. 

Access the issue here

 

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