autumn 2016 magazine LET’s INNOVATE DYNAMIC RESEARCH BOOSTS OUR ECONOMY Food of the future: Cooking Lab serves up smart gastronomy CONTENTS N ERHAEGE V G N EERI N GI EN RE U RCHITECT U A REA Editor Sarah Crew Deputy editor Sally Tipper O / BU Reporters: Renée Cordes, Andy Furniere, Ellie Mears, Ian Mundell, Senne Starckx, Georgio Valentino RCHIPELAG Art director Patricia Brossel © A Managing director Hans De Loore AWEX/WBI and Ackroyd Publications Editorial Pascale Delcomminette – AWEX/WBI Marie-Catherine Duchêne AWEX, Place Sainctelette 2 Why does Wallonia shy away from shouting about its research 1080 Brussels, Belgium exploits? The region is a success story in biotechnology, healthcare Tel: 00.32(0)2.421.85.76 Fax: 00.32(0)2.421.83.93 and aerospace, to name just a few of its speciality areas. In our File, email:
[email protected] we explore how scientists in French-speaking Belgium are fuelling the economy via their innovation. Many companies at the forefront of their fields are university spin-offs and start-ups, with nearly every province autumn 2016 magazine boasting a science and technology park. Business parks are another source of fruitful collaboration; in Louvain-la-Neuve, foundation stones are being laid for China’s first business incubator in Europe. From this Walloon Brabant base, high-tech companies from the Asian LET’S super-economy will be able to test their innovative technologies on the INNOVATE DYNAMIC RESEARCH BOOSTS OUR ECONOMY European market. Meanwhile, marketing strategies developed in local Food of the future: Cooking Lab serves up smart gastronomy universities are being used to develop tourism and social projects at 001_001_Cover_WAB30_2016.indd 1 11/10/16 16:23 the ancient Villers-la-Ville Abbey.