International Congress

Forum Life Science 2015

11/12 March 2015, Technische Universität München - Garching

Food & Nutrition

 
Food & Nutrition
 
Wednesday, 11 March 2015
 
Nutrition and Health – Research and Trends

Chair: Prof. Dr. Veronika Somoza
Department of Nutritional and Physiological Chemistry, University of Vienna

14:00 - 14:25
Nutrition and health – Societal challenges for the food industry

Dr. Jörg Spieldenner
Head of Public Health Nutrition, Nestlé Research Center, Lausanne, Switzerland

14:25 - 14:50
Influence of nutrition and microbiome on autoimmunity

Dr. Gurumoorthy Krishnamoorthy
Max Planck Institute of Neurobiology, Munich

14:50 - 15:15
Neurotrition – Interactions between food and brain function

Prof. Dr. Monika Pischetsrieder
Chair of Food Chemistry, Friedrich-Alexander Universtität Erlangen-Nürnberg

15:15 - 15:30
Discussions
15:30 - 16:00
Coffee break in the exhibition
 
Nutritional Needs and Personalised Solutions

Chair: Prof. Dr. Dr. Gerhard Rechkemmer
President, Max Rubner-Institut, Karlsruhe

16:00 - 16:25
Long-term health impact of pre- and postnatal nutrition

Prof. Dr. Berthold Koletzko
Head of Division of Metabolic Diseases and Nutritional Medicine, Dr. von Hauner Childrens’ Hospital, Ludwig-Maximilians-Universität München

16:25 - 16:50
Innovations in medical nutrition integrated in healthcare

Dr. Ardy van Helvoort
Research Director Nutrition and Metabolism in Elderly & Diseased, Nutricia Advanced Medical Nutrition, Utrecht, Netherlands

16:50 - 17:15
From smooth food to 3D food printing – Novel solutions for nutrition in the elderly

Prof. Dr. Thomas Loetzbeyer
Institute of Food Technology, University of Applied Sciences Weihenstephan-Triesdorf & Biozoon Food Innovations GmbH, Freising

17:15 - 18:00
Elevator Pitches
  • Metabolomics - Principle and applications in biomarker discovery
    Dr. Josephine Worseck, Metabolomic Discoveries GmbH, Potsdam
from 19:00
Reception at Dachau Palace

Franz Josef Pschierer
State Secretary, Bavarian Ministry of Economic Affairs and Media, Energy and Technology

 
Thursday, 12 March 2015
 
Perspectives for Food Security

Chair: Dr. Volker Heinz
Director & CEO, DIL Deutsches Institut für Lebensmitteltechnik e. V., Quakenbrück

09:15 - 09:40
Food Supply for Everybody – Reality or Fiction?

Prof. Dr. Hans Konrad Biesalski
Director, Food Security Center, University of Hohenheim, Stuttgart

09:40 - 10:05
From oilseed to algae and mussels – Fermentation technology to utilize alternative protein sources for food and feed

Jens Legarth
Director, European Protein, Baekke, Danmark

10:05 - 10:30
Proteins from lupin seeds as alternative for animal proteins in food

Dr. Peter Eisner
Process Development for Plant Raw Materials, Fraunhofer Institute for Process Engineering and Packaging IVV, Freising

10:30 - 10:55
Challenges and solutions for food production – Perspectives from Thailand

Dr. Rutjawate Taharnklaew
Assistant Vice President, R&D Center, Betagro Group, Bangkok, Thailand

10:55 - 11:20
Novel technologies for food production in urban areas

Conrad Zeidler
EDEN Initiative, Institute of Space Systems, Deutsches Zentrum für Luft- und Raumfahrt (DLR), Bremen

11:20 - 11:45
Elevator Pitches
  • Vertrauen in Lebensmittel dank schneller Hightech-Analytik
    Prof. Dr. Stephan Schwarzinger, ALNuMed GmbH, Bayreuth
  • Evaluation of the microbiota of foods with metagenetics
    Dr. Laurent Delhalle, Faculty of Veterinary Medicine, University of Liege, Belgium
  • Barrier coatings for biodegradable food packaging
    Dr. Sabine Amberg-Schwab, Fraunhofer ISC, Würzburg
  • Sustainable production of novel bio-insecticides
    Dr. Norbert Mehlmer, Technische Universität München
11:45 - 13:30
Lunch break in the exhibition
 
Ingredients – Technologies and Concepts

Chair: Prof. Dr. Thomas Hofmann
Food Chemistry and Molecular Sensory Science, Technische Universität München

13:30 - 13:55
Functional ingredients in novel concepts make the difference – in taste and health.

Dr. Matthias Moser
CEO, Beneo GmbH, Mannheim

13:55 - 14:20
New ways to improve food production – A sustainable approach

Stefan Gerber
Strategic Business Development, Division Nutrition & Health, BASF SE, Lampertheim

14:20 - 14:45
Hydroxytyrosol – Innovative synthesis of a health promoting olive ingredient

Dr. Ralf Mezger
Senior Manager Technical Service Beverage & Dairy, Wacker Chemie AG, Burghausen

14:45 - 15:00
Elevator Pitches
  • 4Gene - Flavour-on-demand
    Heimo Adamski, 4GENE / Biotechnologie der Naturstoffe, Technische Universität München
  • Dr. Josef Scheiber, BioVariance GmbH, Waldsassen
  • Energy density and dietary fibers
    Anne Fischer, J. Rettenmeier  & Söhne GmbH & Co KG, Rosenberg
  • freshdetect – a fluorescence based handheld device for non-invasive detection of microbial spoilage of meat
    Dr. Matthias Heiden, Freshdetect GmbH, Karlsfeld
15:00 - 15:30
Coffee break in the exhibition
 
Food Safety – Preservation and Analytics

Chair: Dr. Matthias Konrad
Head of Materials /Life Science, Bayern Innovativ GmbH, Nuremberg

15:30 - 15:55
Active edible coating and packaging - An innovative technology to preserve bioactive ingredients and to assure food quality & safety

Prof. Monique Lacroix
Director, Research Laboratories in Sciences Applied to Food, INRS Institut Armand Frappier, Laval, Canada

15:55 - 16:20
Synergism of high pressure and bacteriophage endolysins for the preservation of sensitive foods

Prof. Dr. Rudi F. Vogel
Chair of Technical Microbiology, Technische Universität München, Freising-Weihenstephan

16:20 - 16:45
Analytical approaches for mycotoxin detection in food

Prof. Dr. Michael Rychlik
Chair of Analytical Food Chemistry, Technische Universität München, Freising-Weihenstephan