International Conference On Microbial Food and Feed Ingredients

Wednesday  2 May  2018  6:00 PM    Friday  4 May  2018 4:00 PM
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Last update 26/10/2017
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MiFFI2018 aims at binding together academia, industry and regulatory levels in the microbial food and feed ingredients community.

More than ever the demand for better, healthier and cheaper foods is pivotal to consumers and thus the producers, affiliated industries and research institutions. This affects the entire supply chain from university scientists to commercialization of research in the industry. A forum for this specific area of microbiology is needed in Europe to give voice to the large community working dedicatedly to improve foods and feed for the benefit of health, experience and the economy.

Microbial food and feed ingredients have a growing role both in terms of research, education and industry - as well as from a strategical point of view. Denmark is a leading country in advanced development and sales of bacteria cultures and enzymes worldwide. Furthermore, Denmark and northern Europe have large agricultural sectors, well-developed food industries and a high level of university programmes within microbial ingredients making Denmark a very suitable venue for this conference.

The term microbial food and feed ingredients, is to be understood in its broadest sense. This means that the conference will encompass e.g.:
• Microbial Food Cultures for the dairy, meat, and wine industry
• Probiotic cultures for food and dietary supplements
• Fermented Beverages
• Direct-Fed Microbials for feed
• Yeast and yeast extracts
• Proteins and peptide ingredients produced by fermentation e.g. enzymes
• Metabolites produced by fermentation used as ingredients in food and feed e.g. vitamins, acids, alcohols, and flavors.

We expect 200-300 participants from both the academia and industry to take part in the congress. The MiFFI conference will offer high-level scientific presentations, networking activities and is an excellent opportunity to exchange knowledge and experiences within microbial food and feed ingredients.

Prices:
Academic Delegate: DKK 2500
Corporate Delegate: DKK 4000
Student: DKK 1800

Speakers: Gisele LaPointe, Colin Hill, Alexander Sulakvelidze, Henrik Bjorn Nielsen, Kevin Verstreben, Sofie Saerens, Vibe Glitso, Hans van den Brink, Wolfgang Aehle, Nicoletta Ravasio, Peter Ruhdal Jensen.

Category: Conferences | Lifestyle, Arts & Leisure | Food & Related Goods.

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