Programme

26 September 2022 | 09:00-17:00 hrs. | Auditorium Omnia

Moderator: Astrid Kühlkamp

08.30 Registration

09:00 Opening (10 mins), introduction to KB programme (10 mins) and

External keynotes (4 x 25 mins) | Auditorium

Bert Tournois, CEO, Box – Bringing innovations to the market; lessons learned
Marc Laus, Innovation Technology Officer Proteins & fibres, Avebe –Developments in potato protein
Barbaros Çörekoğlu, Strategic relations lead, EIT - Food innovation in a pre-competitive environment
Ard van de Kreeke, Farmer, Growy - Is vertical farming the future of farming?

11:00 Coffee break (30 mins) | Foyer Auditorium

11:30 Selected project lectures (3 x 20 mins) and strategic research updates WUR | Auditorium

Hasmik Haryapetyan, WUR and Marijn van den Dikkenberg, Research Specialist, Vivera on reverse engineering as a method to comply with market demands in the food industry
Sandra van der Haar, WUR, on novel technologies to enable personalized nutrition
Shanna Bastiaan-Net, WUR on animal free testing methodology

12:40 Lunch | Foyer Auditorium

13:30 Poster sessions, short pitches, demos; recent advances on food technology, food safety and emerging risks | Foyer Auditorium

14:30 Parallel sessions for discussion on 3 themes; state of the art and future visions; what are the remaining research questions?

Empowering health through nutrition: Health and sustainability inspired nutrition | Momentum 1
Food safety and traceability | Momentum 2
Prepared for emerging risks in food systems in transition | Momentum 3

For information about the three parallel sessions, please click here.

16:00 Findings from the sessions

16:15 Drinks | Foyer Auditorium

17:00 End

Healthy and Safe Food Systems