Tuesday, October 17th 2017

12:00 noon Registration, lunch
1:00 pm Welcome
Dr. Franz Josef Konert

1:05 pm Introduction
Off The Beaten Track
Inspiration for better food, nutrition and health
Stefan Gates

1:15 pm The Internet of Food

  • How can food be digitezed
  • What does the Internet of Food infrastructure looks like?
  • What does the Internet of Food mean for businesses and consumers?
Dr. Matthew Lange
University of California

2:00 pm Help the body to help itself / Collagen Peptides stimulate body functions

  • From science to shelf
  • Specific concepts for target stimulation
  • New opportunities in H&N markets
Hans-Ulrich Frech
Global Vice Precident, Business Unit
Collagen Peptides, Health & Nutrion

2:20 pm Gelatine- a state-of-the-art ingredient since centuries

  • Multifaceted toolbox in one ingredient
  • Technological properties of a pure protein
  • Clean label foodstuff
Dr. Margarethe Plotkowiak
Head of Global Product Management Food

2:40 pm Break
3:10 pm Interactive session
product development in practice
4:35 pm Break
5:05 pm Great marketing or smart trust building? What exactly do consumers want from today’s food & beverage industry?

  • In today’s environment, where consumers seem to be enamored by disruptive food and beverage products, it can be difficult for companies to discern what it will take to successfully engage them and build market share.
  • In this discussion, Tish Van Dyke will explore key trends and factors that impact how consumers choose – or don’t choose – food and beverage products in our global food and beverage marketplace, and key strategies for building the trusted engagement that will increase intent to share information about, and intent to purchase, products.
Tish Van Dyke

5:50 pm Summary of day 1
Stefan Gates

7:20 pm Evening event at “Altes Hallenbad”, Heidelberg


Wednesday, October 18th 2017

9:00 am Welcome
9:05 am Moderated panel: Cross-functional and cross-business development

  • Cooperation between ingredient and machinery manufacturer
  • Disruptive technological break through
  • Fast Forward Processing – The Fortified Gummy production of tomorrow
Eberhard Dick
Technical Productmanger Food

Wolfgang Marks
Amapharm GmbH

Bernhard Koch
Hänsel Processing GmbH
Confectionery Process Engineering

André Weins
Winkler & Dünnebier Süßwarenmaschinen GmbH
Area Sales Manager

10:05 am Break
10:25 am Interactive session
Product Development in Practice
11:50 am Break
12:15 pm Creating flavor and why it matters

  • Chemosensory cells convert chemical structures into
    biological signals
  • Flavor preference learning, diets, health, and disease risk
  • Manipulating flavor
Prof. Dr. Wolfgang Meyerhof
German Institute of Human Nutrition
Department of Molecular Genetics

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