MiFFI 2018
1st International Conference on Microbial Food and Feed Ingredients
May 2 - 4, Copenhagen, Denmark
www.miffi.org
Join hundreds of researchers, industry actors, and students from the food and feed industry. MiFFI 2018 brings you a scientific programme with a range of sessions, workshops and learning opportunities, given by the top international experts in microbial food and feed ingredients. Come discover the latest developments in this fast-changing field in 2018 in Copenhagen!
Important dates:
15 January 2018
Abstract deadline is 15 January and there will be good chances to be selected to give a talk in one of the 8 sessions.
1 March 2018
Early Registration Deadline
Keynote speakers
Wim Saris, International Life Sciences Institute (ILSI)
Sylvain Moineau, Canada Research Chair in Bacteriophages, Université Laval, Canada
Session speakers
Alexander Sulakvelidze, Intralytix, Baltimore, USA
Colin Hill, University College Cork, Ireland
Gisèle LaPointe, University of Guelph, Canada
Hans van den Brink, Chr. Hansen, Denmark
Henrik Bjørn Nielsen, Clinical Microbiomics, Denmark
Kevin Verstrepen, University of Leuven, Belgium
Nicoletta Ravasio, National Research Council of Italy (CNR)
Peter Ruhdal Jensen,Technical University of Denmark
Sofie Saerens, Chr. Hansen, Denmark
Wolfgang Aehle, Brain Biotechnology Research & Information Network, Germany
MiFFI2018 focus areas:
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Microbial Food Cultures for the dairy, meat, and wine industry
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Direct Fed Microbials for feed
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Yeast and yeast extracts
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Probiotic cultures for food and dietary supplements
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Proteins and peptide ingredients produced by fermentation e.g. enzymes
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Metabolites produced by fermentation used as ingredients in food and feed e.g. vitamins, acids, alcohols, and flavors.
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Fermented beverages
Conference Chairs: Egon Bech Hansen and Lars Bogø Jensen, National Food Institute, Technical University of Denmark |