This two day symposium is about food. Both days place research on food and food technology in future perspective.The first day focuses on food production, the second day on food consumption.
During the symposium, trends and innovations throughout the food chain are presented. On Friday 22nd June, technological innovations and global food chains are on the menu. Starting off with genomics and breeding of crops, the day flows into novel technologies on larger scale in aquaculture, greenhouses, robotics and precision agriculture. In a closing House of Commons debate on the 22nd speakers and audience are invited to discuss societal propositions related to the discussed topics.
|9:00||Opening by Esther van Rijswijk|
|9:05||Huanming Yang (Beijing Genomics Institute)|
|9:35||Arjen van Tunen (Keygene)|
|10:05||Steve Long (University of Illinois)|
|11:05||Leo Marcelis (WUR)|
|11:20||Janneke de Kramer (WUR)|
|11:40||Corné Kempenaar (WUR)|
|12:00||Imke de Boer (WUR)|
|13:15||Karl Almås (SINTEF Ocean)|
|13:45||John Ingram (University of Oxford)|
|14:15||Polly Ericksen (ILRI)|
|15:15||Martin Kropff (CIMMYT)|
|15:45||House of Commons debate|
The second day revolves around the consumer as a key player in the production and consumption chain. In the morning new research on nutrition, health and novel food, is discussed. The afternoon session focuses on consumer behaviour and perception of food. The symposium is closed on the 23rd with an interactive session by Anneke Ammerlaan, trend watcher on food innovation.
|9:00||Baukje de Roos (University of Aberdeen)|
|9:30||Clare Mills (Manchester Institute of Biotechnology)|
|10:00||Gerda Feunekes (Voedingscentrum Nederland)|
|11:00||Loes Moor-Hulshoff (De Vegetarische Slager) & Atze Jan van der Goot (WUR)|
|11:30||Koen van Swam (Stichting Noordzeeboerderij)|
|12:00||Kjeld van Bommel (TNO)|
|13:30||Michel Nielen (WUR)|
|14:00||Gert Spaargaren (WUR)|
|14:30||Rosanne Hertzberger (authour)|
|15:30||Anneke Ammerlaan (trend watcher)|
|16:30||Closing by Esther van Rijswijk|
Both days are chaired by Esther van Rijswijk. Breaks and lunches offer opportunities to exchange thoughts and suggestions for each other’s field of work.
More information on the event, including times and venues will soon be published.