We want to take a look at the presence and future of food and nutrition. Which food innovations are already available today, what can be expected in future? What is (still) utopia?
Representatives from science and industry will inform about the current state of food biotechnology and new developments. Start-ups and established food tech players present their vision of future nutrition and face critical scientific discussion.
The info day, organized by DECHEMA's food biotechnology division, will cover topics such as cultured meat production, precision fermentation and single cell protein as well as the underlying technologies. Traditional techniques such as fermentation using microorganisms and enzymatic processing to improve taste, digestibility and techno-functional properties of food proteins are still highly relevant and will also be the focus.
How will our diets and food production change in the future? What major transformations are already underway? What opportunities does this open up in terms of food security and a balanced, health-promoting diet while at the same time addressing climate change? Modern food biotechnology can be seen as an opportunity for a sustainable food production. This info day on Food Proteins from Biotechnology seeks to provide a platform that offers opportunities for discussion and exchange between science, industry and society.
The PROGRAMME is now online. You may also participate actively at the infoday and submit your poster until 30 October 2023.
The registration will be open from 09.00h.
| 10:00 |
Welcome and Introduction Prof. Dr. Lutz Fischer, University Hohenheim/D |
|---|---|
| 10:10 | “Food systems in transition" Prof. em. Dr. Hannelore Daniel, formerly Technical University of Munich, Munich/D |
| 10:40 |
“Alternative proteins: What are suitable expression systems?” Dr. Patrick Lorenz, BRAIN Biotech AG, Zwingenberg/D |
| 11:10 | Coffee break |
|
Session: Protein from Precision Fermentation Chair: Dr. Thomas Kiy, Lonza AG, Basel/CH | |
| 11:40 |
“From DNA to cheese – what it takes to get there” Dr. Bastian Jöhnk, Formo Bio GmbH, Frankfurt/D |
| 12:10 |
“Planet A Foods - sustainable solutions for food ingredients leveraging frontier technologies” Kevin Schmitz, Planet A Foods GmbH, Planegg/D |
| 12:40 | Lunch break wih Poster Session |
| 13:40 | “Animal-free structure-forming protein polymers from yeast precision fermentation” Dr. Marc Werten, Wageningen University and Research/NL |
| 14:10 |
tbd Mitchell Duffy, Cambrium GmbH, Berlin/D |
| 14:40 | Coffee break |
|
Session: Cultured Seafood and Single Cell Protein Chair: Dr. Martin Gand, University Gießen/D | |
| 15:10 |
“BLUU Seafood - Cultivating fish cells for biomass production“ Ricco Heinze, BLUU GmbH, Lübeck/D |
| 15:40 |
“The next generation of sustainable food ingredients: Mycelium production with Kynda plug & play fermentation” PD Dr. Jörg Bormann, Kynda Biotech GmbH, Jelmsdorf/D |
| 16:10 |
Closing Remarks Prof. Dr. Lutz Fischer, University Hohenheim/D |
Programme as of 06 September 2023.
You are cordially invited to contribute to the accompanying poster session with your abstract. The aim of the poster session is to take a look at the future of food and nutrition from latest research projects as well as commercial applications. Which food innovations are already available today, what can be expected in future? What is (still) utopia?
There will be many opportunities for discussion and networking at the posters during the breaks of the event.
Please prepare an abstract with 1-2 pages (incl. figures, max. size 1 MB, max. 2 pages). The abstract should explicitly mention objectives, new results and conclusions or significance of the work.
SUBMIT YOUR POSTER ABSTRACT HERE
The deadline for your poster abstract is 30 October 2023.
The selection of the contributions will be based on the review of the abstracts by the scientific committee.
Accepted abstracts will be published for all conference participants in a book of abstracts (PDF file).
The congress language is English.
Please note: Registration fee cannot be waived for authors.
As of 1st January 2023 we have adjusted our fees. In addition to general price increases, we are thus also taking into account the increased costs for energy and services. Due to the price adjustment we can offer you our events in the usual high quality.
| Delegates | Members1) | Others |
|---|---|---|
| Industry | 360 € | 375 € |
| Academia | 260 € | 275 € |
| PhD Student2) | 120 € | 135 € |
1) Personal DECHEMA Members, 2) Proof of status requested
Mixed VAT: registration fee includes Business Package with 19% VAT., no VAT for scientific conferences according to § 4.22 UstG
The registration fee includes a conference ticket, a book of abstracts (PDF), a list of participants as well as food & beverages during all coffee and lunch breaks. The printed programme brochure will be handed out on-site.
The DECHEMA terms and conditions for conferences apply. Please note that the following information are exerpts and supplements to the general terms and conditions.
Registration is possible up to the beginning of the conference (subject to capacity in the lecture rooms). You will receive an email with a booking confirmation as well as hyperlinks to download your invoice and payment confirmation as PDF files.
Payment of participation fees is by credit card (Master-Card, Visa, Amex or Diners) or direct debit.
Cancellations will only be accepted in written form (i.e. by post or e-mail).
In case of no-show or cancellation of participation, the full participation fee must be paid. Details on cancellation deadlines and fees can be found in the conference terms and conditions.
DECHEMA-Haus
Theodor-Heuss-Allee 25
D-60486 Frankfurt/Main
Deutschland
Click here for detailled directions: https://dechema.de/en/anfahrt.html
Please note that the parking spaces at DECHEMA are restricted. Please use the multistorey car parks along Theodor-Heuss-Allee; in direction city: Congress-Center-Messe (CMF) or Messeturm.
Please note that the Food Ingredients Europe is taking place from 28-30 November at Messe Frankfurt. Therefroe we have bloked some rooms from 29-30 November at Novotel Frankfurt City for the following conditions (walking distance 550m - payment at own expenses directly with the hotel):
Novotel Frankfurt City
Lise-Meitner-Straße 2
60486 Frankfurt am Main
Price per room night: 209,00 Euro + 16,00 Euro for breakfast
The rooms can be booked with the booking code "DECHEMA" by mail or by phone (069/ 79303905).
Alternatively we reccomend you to also have a look for hotels in the city center as well as at Osthafen Frankfurt, which has a good connection to the Dechema-Haus.
TRAVELLING BY TRAIN
Are you planning to travel to Frankfurt by train? Use the joint offer from Deutsche Bahn (DB) and DECHEMA and travel to our conference at a reduced fare. Further information at http://www.dechema.de/en/train.html
| Prof. Dr. Lutz Fischer | Universität Hohenheim (D) |
|---|---|
| Dr. Martin Gand |
Justus-Liebig-Universität Gießen (D) |
| PD Dr. Christian Hertel |
DIL Deutsches Institut für Lebensmitteltechnik e.V., Quakenbrück (D) |
| Dr. Thomas Kiy | Lonza AG, Basel (CH) |
| Dr. Patrick Lorenz | BRAIN Biotech AG, Zwingenberg (D) |
| Julia Manhard (chairperson) | optiferm GmbH, Oy-Mittelberg (D) |
Target group: science, industry, stakeholders, interested/informed public
The infoday is certified as further education and training by ZFL (Zertifizierungsstelle für die Fortbildung von Lebensmittelchemiker) with 10 credits. Poster authors as well as co-authors also have the possibility to collect credits for their accepted contribution.
Bildquelle: freshidea
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