Programme Wednesday - Thursday
8 Programme Wednesday - Thursday Wednesday 02 May 17.00 - 20.00 REGISTRATION 18.30 - 21.00 WELCOME RECEPTION AT THE MAERSK TOWER (included in the registration fee) Address: 15th floor, Blegdamsvej 3, 2200 Copenhagen 18.30 Welcome by Lars Bogø Jensen and Egon Bech Hansen (chairs) 18.45 “Crafted By, a nano brewery with customized portfolio” Presentation by Jon Bonne Eriksen, head brewer at Carlsberg’s microbrewery “Crafted By” 19.15 Beers, snacks & networking Thursday 03 May Room. Niels K. Jerne 08.30 REGISTRATION & COFFEE 09.30 - 09.45 Welcome - Opening ceremony Chairs: Egon Bech Hansen (Chair), Technical University of Denmark, National Food Institute Lars Bogø Jensen (Chair), Technical University of Denmark, National Food Institute 09.45 - 10.30 Keynote presentation Brave new world of food functionality, - What can we learn from the past - Wim Saris, Maastricht University, The Netherlands 10.30 - 11.00 COFFEE BREAK & EXHIBITION Room. Auditorium Niels K. Jerne Room: Auditorium Nielsine Nielsen Room: Auditorium Holst 11.00 - 12.05 Microbiome human Direct fed microbials Innovation workshop: Chair. Giséle LaPointe, University of Guelph, Canada Chair. Karoline Sidelmann Brinch, Novozymes, The future ingredients Denmark – opportunities and challenges Chair. Anders Permin, Saxocon, Denmark 11.00 Introduction Introduction Panelists: 11.05 Understanding the impact of food ingredients through In situ delivery of beneficial compounds by Bacilli Eleni Ntokou, Unibio, Denmark in vitro modelling of the fecal microbiome Mette Dines Cantor, Chr. Hansen, Denmark Adam Hillestrøm, DACOFI, Denmark Gisèle LaPointe, University of Guelph, Canada Jan Boeg Hansen, Tapperiet, Denmark 11.25 Mining the microbiome for novel anti-infectives for Formulation of Bacillus probiotics is key to product Jens Legarth, Fermentationexperts, Denmark food and feed performance Colin Hill, University College Cork, Ireland Karoline Sidelmann Brinch, Novozymes, Denmark 11.45 Immune suppression after stroke.
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