Join our panel of experts for this on-demand webinar on the future of ingredients and revising technologies that will allow for more sustainable ingredient and food production. Will processes like fermentation bring new ingredients to the market? What is already possible and what is coming?
December 4, 2020
Moderator: Kinga Wojcicka-Swiderska, Senior Content Producer - Fi Global
In her work Kinga connects the best solutions in ingredients and food science to food businesses through content creation for the largest B2B exhibitions in the world: Fi Europe and Fi North America. She is an experienced manager and a food expert. Throughout her career she has led a wide range of projects from product design to establishing strategic partnerships for R&D. She is also a food law expert, having managed an association of food supplement producers and taken part in formulating opinions on regulatory consultation processes at both national and EU level.
Christiaan Kalk - Senior consultant, food safety, health and regulations, lsbi | life science-based innovations
Christiaan Kalk obtained a Master's degree in biology (microbiology) at Groningen University in 1987. Managing sales and marketing of contract research within TNO for more than two decades, he became increasingly involved as a project manager and a senior advisor in regulatory affairs, testing strategy, life sciences and communication. In close cooperation with experts in areas including toxicology, nutrition, pharmacology, analytical chemistry, microbiology and biotechnology, Christiaan served hundreds of clients in the international food, chemical and pharmaceutical industry. In numerous studies and projects he contributed to successful innovations, including novel foods like plant sterols/stanols and algal oils as sources for essential fatty acids, as well as a new UV-filter in sunscreens and a new cleaning technology for membranes used in beer filtration.
Emilia Nordlund - Research team leader, VTT Technical Research Centre of Finland
Dr. Emilia Nordlund is the leader of Food Solutions research team at VTT Ltd. Her scientific expertise is in processing of plan-based materials for food ingredients and food applications. In particular, she has experience on enzyme-aided modification of cereal materials, valorisation of plant-based proteins for food applications and dietary fibre technologies. More recently she has explored cellular agriculture for food and development of new health promoting eating concepts.
Wim de Laat - Founder, The Protein Brewery B.V.
Molecular Scientist from Wageningen University, career in Fermentation for food feed farma, biofuel in companies like Gist brocades, Nedalco DSM, and founder of BioscienZ and The Protein Brewery.
Jeroen Hugenholtz - Group leader Fermentation, Wageningen Food & Biobased Research
Jeroen Hugenholtz was trained as fermentation expert at the University of Groningen, the Netherlands, where he received his PhD in 1986. After working for various Dutch applied research institutes, he joined Coca-Cola R&D Europe in 2010 as global head of fermentation. In 2013, he joined Corbion as Corporate Scientist Food Applications, and in 2015 he moved to Wageningen Food & Biobased Research (WFBR) as Group leader Fermentation. He also holds a part-time professor chair in Industrial Microbiology at the University of Amsterdam.
