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| 08:30 - 09:00 |
Registration
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| 09:00 - 09:15 |
Welcome
Paul Van Cauwenberge, Rector, Ghent University
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| 09:15 - 09:45 |
Keynote: Open Innovation
Jos Tissen, Open Innovation CFC, Unilever
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| 09:45 - 10:15 |
Keynote: Innovation: "The Company and the Institution
Athan Katsanos, President Kemin Agrifoods Europe
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| 10:15 - 11:00 |
Coffee / One-on-One meetings / Posters
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| 11:00 - 12:30 |
 Session 1: Feed |
| 11:00 - 11:30 |
Katrien De Schepper, Head of R&D, Vitamex NV
"Open Innovation at Vitamex" |
| 11:30 - 12:00 |
Richard Ducatelle, Veterinary Medicine, Ghent University
"Salmonella control in broilers: Shall we still eat chicken after 12-12-2010?" |
| 12:00 - 12:30 |
Sarah De Saeger, Pharmaceutical Sciences, Ghent University
“Mycotoxins in feed: analytical challenges and emerging research topics” |
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| Session 2: Food Safety & Quality |
| 11:00 - 11:30 |
Guy Vandenbroucke, Operations Director, Marine Harvest
"Food Safety from fish to dish" |
| 11:30 - 12:00 |
Mieke Uyttendaele, Laboratory of Food Microbiology and Food Preservation, Ghent University
"EU FP 7 VEG-i-TRADE: Methods and tools to support the safety of fresh produce in a global food market" |
| 12:00 - 12:30 |
Lynn Vanhaecke, Veterinary Public Health and Zoonose, Ghent University
"High-throughput Ultra-Performance Liquid Chromatography-Mass Spectrometry in Food Safety" |
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| 12:30 - 13:30 |
Lunch / Posters
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| 13:30 - 15:00 |
| Session 3: Food Technology |
| 13:30 - 14:00 |
Dick van Olderen, Technology Development Manager, Heinz Innovation Center
"Open Innovation at Heinz" |
| 14:00 - 14:30 |
Frédéric Depypere, Laboratory of Food Technology and Engineering, Ghent University
"The importance of microstructure in controlling food properties" |
| 14:30 - 15:00 |
Mia Eeckhout, Food, Science and Technology, University College Gent
"Applied technological research: the key to innovation in food industry" |
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| Session 4: Food & Health |
| 13:30 - 14:00 |
Bart Degeest, Director Science & Corporate Affairs, Yakult
"Yakult: 75 years of research in a small bottle" |
| 14:00 - 14:30 |
Veerle Fievez, Laboratory of Animal Nutrition and Animal Product Quality Ghent University
“Can animal nutrition improve the fatty acid profile of ruminant-derived foods?” |
| 14:30 - 15:00 |
Tom Van de Wiele, Laboratory Microbial Ecology and Technology, Ghent University
"Gastrointestinal in vitro technology to estimate health benefits of novel functional foods and feeds" |
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|
| 15:00 - 15:45 |
Coffee / One-on-One meetings / Posters
|
| 15:45 - 16:15 |
Keynote: Innovation during a down turn
Guillaume Dock, Vice President, R&D, Greater Europe, Campbell Soup Company
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| 16:15 - 16:45 |
Keynote: Science behind cooking
Koen Dewettinck, Laboratory of Food Technology and Engineering, Ghent University & Frank Fol, De Groentekok
|
| 16:45 - 17:05 |
Poster awards and round up
|
| 17:05 - 19:00 |
Reception and Networking
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