Program 2015

DAY 1

Wednesday, June 10th 2015

12:00 noon Registration, lunch
1:00 pm Welcome, introduction
Dr. Franz Josef Konert, CEO of GELITA AG
1:05 pm Introduction
Crossover Solutions: Inspiring Product Development
Stefan Gates, Moderator

Stefan is a hugely popular writer and TV presenter with a vast breadth of knowledge. He’s renowned for his love of quirky culinary quests and extraordinary food adventures.

1:15 pm Crossover Solutions – the intention to shape the future

  • About enabling technologies and gatekeepers
  • Key factors driving the process
  • Pioneering BioEconomy
Dr. Jürgen Eck, B•R•A•I•N

Jürgen is CTO and co-founder of BRAIN – Biotechnology Research And Information Network AG, a Biotech-company focused on the field of industrial or white biotechnology. Pioneering BioEconomy, BRAIN is providing solutions and novel ingredients for food, feed, cosmetics and medical device product development.

2:00 pm Versatility of an ingredient with unlimited opportunities

  • Multifaceted properties of gelatine
  • Crucial component in various product categories
Dr. Margarethe Plotkowiak, GELITA AG

During her PhD studies Margarethe has focused on the sensory characteristics of meat products before moving on to the beverage industry. She now uses her international expertise in the food industry in the technical service, product development and product management.

2:20 pm Break
2:50 pm Interactive session
See, taste and feel different properties of food in relation to ingredients used
4:35 pm Where food and pharmaceuticals collide:
Trends and opportunities in “Pharma Foods”

  • What do we mean by pharma foods and who is the consumer?
  • What is the size of the market and at what rate is it growing?
  • Exciting and innovative examples from the pharma foods space
Melanie Felgate, Datamonitor

Melanie has over ten years’ experience in researching and analyzing consumer insight related to the food and beverage industry. At Datamonitor Consumer Melanie has written and presented on a range of topics including sports nutrition, disease management, over-the-counter healthcare, and functional nutrition.

5:05 pm Cross-Innovations – Learning from other industries

  • Innovation often takes place beyond the boundaries of your sector – by “crossing” with success factors and trends outside your own field of vision
  • Network culture: in order to be successful, cross innovation needs an environment of cooperation
Christiane Friedemann, Zukunfts­institut, Workshop GmbH

Christiane studied Industrial Design at HDK Berlin. In 1998, she founded the Zukunftsinstitut together with Matthias Horx. Last year, Christiane founded Zukunftsinstitut Workshop GmbH, an affiliate specialized in applying trend- and future research in innovation projects – through workshops, tools and facilitative products.

5:50 pm Summary of day 1
7:30 pm Evening event at beautiful Landgut Lingental

DAY 2

Thursday, June 11th 2015

9:00 am Welcome
9:05 am Make a choice – the challenge of defining the right product category

  • SOTC medicinal products, food, medical devices, cosmetic – defining the product status of new health care products
  • Regulatory versus marketing and distribution challenges
  • Discussion of current market trends
Dr. Annemarie Dengler, RED OTC Development GmbH

As director of business development Annemarie creates innovative and highly competitive over-the-counter (OTC) pharmacy products as a partner of the European consumer healthcare industry. She is an expert on Market Analysis, Portfolio Analysis and Definition of Brand Line Extensions.

9:35 am Collagen Peptides bridge the gap between product categories

  • Food becomes more and more healthy
  • Nutricosmetics evolve as the interface between food and cosmetics
  • Dietary supplements connect food, pharma and cosmetics
Dr. Stephan Hausmanns, GELITA AG

Stephan is Head of the Business Unit Health & Nutrition and in charge for global sales of collagen peptides. He is an expert in the area of food-bio­technology and bioprocess-engineering.

9:55 pm Break
10:25 am Interactive session
Experience some fancy product ideas to inspire your product development
12:15 am Neurogastronomy: the art and science of multisensory flavour perception

  • Our experience of food and drink is more multisensory than any of us realize
  • Key rules governing flavour perception
  • Examples from food companies and top chefs
Prof. Charles Spence, University of Oxford

Charles is a cognitive neuroscientist and an expert in the field of multi­sensory flavour perception and packaging/experience design. Being passionate about designing better-tasting, more stimulating, more memorable, and healthier food and drink experiences, he focuses his research at the interface of modernist cuisine and commercial food and beverage design.

1:15 pm Summary of day 2 and closing of the event
1:30 pm Lunch
2:30 pm Optional add-on program, such as a guided historical Heidelberg tour