2021 Conference programme

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PLENARY SESSION

DAY 1 – Monday, January 25th

At a time of urging climate change considerations, the feed, food and nutrition industry is facing the challenge of delivering healthy diets for a growing population. Which food systems should the value chain stakeholders consider to achieve sustainable nutrition for all? How will this transformation impact farming and food production in the coming years and what would be the direct consequences on processing and distribution? To what extent will this structural shift affect food consumption, final products and nutritional aspects? Which role will consumers play in laying the foundation for the next generation diets?

Moderator: Danielle Nierenberg, President, Food Tank USA

  • Els de Groene, Global Director Nutrition Standards & Advocacy, UnileverThe Netherlands
  • Saskia Hoebée, VC Associate, Five Seasons VenturesFrance
  • Shawna Lemke, Head of Food Safety, Health and Nutrition Stakeholder Affairs, Bayer US – Crop ScienceUSA
  • Edie Mukiibi, Vice President, Slow Food InternationalUSA
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TRACK 1: FROM RESEARCH TO INNOVATION

DAY 2 – Tuesday, January 26th

COVID-19 studies have questioned the link between the virus and the gut health, putting the spotlight on the role of nutrition to support the immune system. How to support individual immune system through improved nutritional health?  Which are the ingredients to provide for immune health and what are the scientific evidence to substantiate their efficacy? What is the clinical evidence linking nutritional status and COVID-19 outcome? To what extent can immuno-nutrition play a role in dealing with respiratory viral infections? What is there to expect in terms of trials, prevention, and concrete nutritional solutions?

Moderator: Michela Miani, Scientific Project Manager, ILSI Europe Belgium

DAY 3 – Wednesday, January 27th

Personalised nutrition aims to set dynamic nutritional recommendations based on individual attributes and external environmental factors. Improved data collection paired with machine learning and artificial intelligence makes enhanced predictive analytics possible and can provide personalised nutrition insights. How are data-driven technologies effectively designed to deliver better, healthier, and more individual diets? To what extent are they leading to behaviour and diet change at the consumer level?

Moderator: Shane Starling, Journalist, Founder, Stardust Komms Germany

DAY 4 – Thursday, January 28th

Moderated roundtable discussion consisting in an exchange of ideas and perspectives by international experts to delve into the latest challenges of the sector.

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Ageing often goes with eating and swallowing problems, dry mouth, taste loss contributing to older adults’ malnutrition. What are the factors that affect food perception?  What are the most recent approaches in the design of innovative foods to prevent malnutrition and to support healthy diet? How are manufacturers adapting to cater for the specific needs of older adults?

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TRACK 2: FROM INNOVATION TO MARKET

DAY 1 – Monday, January 25th

Sustainability and technological advances are leading to novel ingredients and products emerging from food waste. These novel ingredients are finding new applications in foods, nutraceuticals and personal care products. This session will showcase some of the latest uses of by-products and how they are marketed.

Moderator: Robert Harwood, Managing Director, CPL Business Consultants United Kingdom

  • Christopher Kong, Co-Founder & Head of Business Development, Better NatureUnited Kingdom
  • Petr Mensik, Senior Manager, Scientific and Regulatory Affairs, ECCO, The European Consulting CompanyBelgium
  • Martin Wickham, Food and Drink Investment Specialist, Department for International TradeUnited Kingdom

DAY 2 – Tuesday, January 26th

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What are the latest breakthroughs in the field of personalised nutrition and to what extent can they be adapted to healthy ageing?  To what extent can we personalise nutrition for older adults? What are the delivery systems already in place at home and in the institutions? These case studies will explore the advances in personalised nutrition targeting older adults, the main logistic barriers, and the working delivery models.

Moderator: Mariette Abrahams, CEO & Founder, Qina Consulting Portugal

  • Tarryn Gorre, CEO, Kafoodle LimitedUnited Kingdom
  • Maddalena Illario, Department of Public Health, R&D Unit Coordinator, Federico II University & HospitalItaly
  • Audrey Boulier, Scientific and Innovation Manager, Bioactives and Nutrition, IngrediaFrance
  • Catherine Hughes, Lecturer in Public Health Nutrition, Ulster UniversityUnited Kingdom

DAY 3 – Wednesday, January 27th

The global outbreak of coronavirus (COVID-19) has disrupted food systems around the world, causing food supply disruption, stockpiling, production issues and even spikes in food prices. What are today the lessons learned from this pandemic? How to strengthen the supply chain to anticipate future disruptions? To what extent will the coronavirus outbreak play an accelerator role in transforming the supply chain towards more resilience and sustainability?

Moderator: Sean Lestiboudois, Senior Supply Chain Strategy Consultant, Deloitte Nederland The Netherlands

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TRACK 3: BUILDING BRIDGES: FROM FEED TO FOOD

DAY 2 – Tuesday, January 26th

The feed industry is rapidly developing tools to assess the sustainability of feed materials. Exciting innovations and new technologies in sustainable feed solutions might offer opportunities to take the pressure off finite resources. How is a sustainable farm to fark strategy rooting in innovative feed manufacturing process? What are the current initiatives and results?

Moderator: Nico van Belzen, Director General, ScienceConsult The Netherlands

DAY 4 – Thursday, January 28th

The One Health concept stresses the ecological relationships between human, animal, and environmental health. How has human, animal and environmental health proven to interact? What are the insights and potential benefits from their compared mechanism analysis? How can a One Health approach lead to innovative interventions and novel ingredient selection?

Moderator: Ewen Leborgne, Associate consultant, ILRI The Netherlands

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Marion Loizurot

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