20 October 2009 | World Forum | The Hague

Session 1 | Vision Food
10.30 - 12.00 hrs

Nutritious and safe FOOD is an every day necessity. At the same time, we also like to enjoy FOOD: the way it looks, the way it tastes, and the pleasure of eating with friends. Combining all aspects of FOOD in nutritious, tasty, safe, convenient and affordable products is a major challenge. Meeting all the demands is a tricky assignment and, with the growing and ageing population, will demand breakthroughs. These relate to understanding FOOD’s contribution to a healthy body, learning about the attributes that make us like FOOD, and to making sure we can produce that food efficiently.

The FOOD 2020 session will demonstrate Life Sciences’ contribution in designing and producing future FOOD products with appropriate sensory attributes, the required shelf-life stability, and relevant and substantiated health claims.

FOOD 2020: A Life Sciences product |

 

Chair & Introduction
Jan Sikkema, Programme Director, TI Food & Nutrition

Meeting the future demands for our food:
how Life Sciences contribute
Jan Sikkema, Programme Director, TI Food & Nutrition

From nutrigenomics to nutritional science 2.0 -
the future of nutrition
Michael Müller, Professor Molecular Nutrition and Nutrigenomics at Wageningen University, Director Nutrigenomics Consortium

Making the healthy choice the easy choice
Gerrit Smit, Director Flavour and Consumer Research Unilever

The crucial role of Life Sciences in development of Functional Food Ingredients
Cindy Gerhardt, New Business Development Manager DSM Food Specialties

The international perspective
Jan Maat, TI Food & Nutrition

 

 

pijl Back to Parallel Sessions