FHIN Summit 2019

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Day 1 – Tuesday, 24 March

DAY 01 SESSIONS
FARMING ON FOOD CHAIN

08:00 – 09:00 REGISTRATION

09:00 – 09:30 OPENING CEREMONY

09:30 – 10:30 SESSION 1

10:30 – 10:45 BREAK

10:45 – 11:30 SESSION 2

The European Food and Drink Industry: Growth, Competitiveness and Working with Farmers in Sustainable Food Systems

Speaker and Moderator: Mella Frewen – Director General of FoodDrinkEurope (BE)

11:30 – 12:30 SESSION 3
The Future of European FoodTech ecosystem

Speaker: Matthieu Vincent, Founder of DigitalFoodLab (FR)

Content: European food tech startups are on course to have raised between €750 million to €1 billion in 2018, according to different estimates. That will be around a 40% decline on 2017 funding levels. Taking out 2017 ’s largest deals — including Europe’s leading food tech startups in the food delivery segment such as Deliveroo and HelloFresh – there will be some moderate growth in funding. But European food tech startups will still lag the global food tech ecosystem raising just 16% of global food tech funding between 2014 and the first half of 2018, according to a report from DigitalFoodLab. Their report also points out that Europe is home to 25% of the global agribusiness market. However, Europe is 20 countries, languages, regulations and above all have cooking cultures. Each country has it´s own value chain, local retailers and suppliers. Matthieu will present to the local audience the Future of European FoodTech ecosystem.

12:30 – 14:30 LUNCH AND VISIT TRADE SHOW

14:30 – 14:45 SESSION 4
How our Relationship with Food will be transformed through robots

Speaker: Marius Robles, CEO and Co-Founder of REIMAGINE FOOD (ES)

Content: They began in the factories, as part of the industrial revolution. Now we have them as coworkers, surgeons, as pets, serving in hotels, building houses, as security guards, picking fruits in the fields, etc … Now in combination with Artificial Intelligence the robots are going to transform the food itself. Kitchen Robots, Robot-driving cooking, ChefBots, Warehouse robots, barista robots, edible robots, this is only the beggining of what The Next Big Thing will be. Welcome to the Food Robolution!

15:15 – 16:00 SESSION 5
Healthy Foods: opportunities on dairy production

Speaker: Cees Jan Hollander, Global Farming Expertise Manager, Danone (NL)

16:00 – 16:30 COFFEE BREAK

16:30 – 17:30 SESSION 6
The Internet of Food. A global IT Infrastructure linking IoT, Foodomics, Blockchain and more

Speaker: Matthew Lange, Food and Health Informatician, Research Scientist, Associate Director of the UC Davis Initiative for Wireless Health and Wellness of University of California (USA)

Content: Emerging new disciplines of Food and Food Systems Informatics, are enabling the engineering of a global computable infrastructure for the burgeoning Internet of Food (IoF). Part Semantic Web (SemWeb), part Internet of Things (IoT), and part ‘omics (genomics, proteomics, metabolomics, etc)–the IoF is the rapidly expanding and evolving global knowledge base of food and food systems. As the IoF matures,  standardizing structured food and food system ontologies capable of encoding linked object data stores will become increasingly important for enabling interoperability among farm to fork internet devices, as well as query by people via natural language interfaces, including machine learning and semantic reasoning about food production and processing methods and their effects on food composition. This talk will highlight current international coordination and standardization efforts for critical IoF infrastructure components that hold promise for new ways to contribute, discover, and learn new food knowledge.

18:00 CLOSING SESSIONS

Day 2 – Wednesday, 25 March

DAY 02 SESSIONS
NEW PROTEINS AND NEXT FOOD MANUFACTURING

08:00 – 09:00 REGISTRATION

09:00 – 09:45 SESSION 7

09:45 – 10:30 SESSION 8
Personalisation of the Moment-of-Truth the Taste (Flavor)

Speakers: Christian Sobolta, Head of Business Development & Innovation of FlavorWiki

10:30 – 10:45 BREAK

11:00 – 12:00 SESSION 9
How to Meet the Current Challenges for a sustainable and high fruit and vegetable production: The Role of Research

Speakers: Susana Carvalho, Vice-Diretora, GreenUPorto, Universidade do Porto

12:00 – 14:00 LUNCH AND VISIT TRADE SHOW

14:00 – 14:45 SESSION 10
The Winemaking sector under changing climates

Moderator: Tim Hogg, UTAD | Speakers: João Carlos Andrade dos Santos, UTAD / Natacha Fontes, R&D Project Manager, Sogrape / Marco Moriondo, UniFI – Università degli Studi di Firenze

Content: Viticulture and wine production are a very important sector in many areas of the world, including southern Europe and the Mediterranean Basin, where viticulture has strong historical roots. According to the latest figures from OIV (International Organization of Vine and Wine) – 2018 World Vitiviniculture Situation – the global area under vine is of approximately 7.5 million ha, with almost 75 million tons of grapes produced worldwide (37% in Europe, 34% in Asia and 19% in the Americas), a world wine production reaching almost 280 million hl, and a world wine trade of about 30 billion euros. However, despite the high value of this sector, it is vulnerable to climate change, mostly because grapevines are very sensitive to the atmospheric conditions, such as temperature, precipitation, radiation and wind, being also very susceptible to hail, heavy precipitation and droughts. Therefore, research on the potential impacts of climate change in viticulture is of utmost relevance for the winemaking sector so as to develop and implement suitable adaptation and risk reduction measures. All wine regions will be at risk under climate change, but those located in warm and dry climates are particularly threatened and deserve more attention. This is the case of the wine regions in the Mediterranean Basin. Although a wide range of potential adaptation measures can be outlined, varying from the short-term to the long-term, they must take into account terroirs, regional specificities and wine typicity in order to be effective. A discussion panel between scientists, technicians and wine companies will be promoted within this session, providing knowledge exchange and capacity building, aiming at contributing to a more resilient winemaking sector.

14:45 – 15:30 SESSION 11
Bridging the gap between personalised nutrition and agriculture using open data.

Moderator: Mariette Abrahams – CEO of Qina Consulting | Speakers: Nard Clabbers, Senior Business Developer Personalized Nutrition and Health of Dutch Knowledge Institute, TNO Healthy Living (NL)

Content: With a rise in preventable chronic diseases, and a growing ageing global population, feeding the nation with high nutritional quality food has become both pertinente and topical. As governments and organizations start opening large databases for exploration to use for societal benefit, the opportunities to improve health and nutrition through food, are endless. But how do we bridge the gap between advances in technology, agriculture and healthcare professional working on the front-line to improve individual health? This session aims to highlight recente research, current examples and importante developments in the area. This presentation will be followed by a panel discussion with experts in the field to address key questions; What are the current challenges, What are the potential solutions, What does best practice look like, which are they key performance indicators?

15:30 – 16:00 COFFEE BREAK

16:00 – 17:00 SESSION 12

18:00 – Closing Sessions