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

11:30 – 12:30 SESSION 3
Bridging the gap between personalised nutrition and agriculture using open data

Speaker and Moderator: Mariette Abrahams – CEO of Qina consulting, Portugal

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 pertinent 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 professionals working on the front-lines to improve individual health?
This session aims to highlight recent research, current examples and important developments in the area.
The 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?

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

14:30 – 15:15 SESSION 4

15:15 – 16:00 SESSION 5

16:00 – 16:30 COFFEE BREAK

16:30 – 17:30 SESSION 6
Vertical Farming: A new Future for Food Production

Speakers: | Moderator: Christine Zimmermann-Loessl, Chairwoman of Association of Association of Vertical Farming (AVF). (DE)

Content: Vertical Farming is most commonly associated with urban farm production systems, as these can easily be integrated into urban landscapes, reducing the length of supply chains. However, this style of production may also have the potential to benefit general agricultural production outside of urban situations. Using controlled environments, crops can be cultivated which may otherwise be unsuited to world climates, as well reducing reliance on overseas supply chains. One acre of Vertical Farming can provide the produce equivalente to between 10-20 acres of conventional production. This system offers a model to enable greater future food security, as production through such controlled systems is not vulnerable to variability of factors such as climate or pests and pathogens. Furthermore, a vertical farm can take advantage of low value land otherwise unavailable for food production and may offer the stable model needed for future food production, to provide for the 3 billion increase in population predicted by 2050. This session is followed by a round table moderated by Christine Zimmermann-Loessl, chairwoman of Association for Vertical Farming will present several influential speakers of how Vertical Farming allows for faster, more controlled production, irrespective of season.

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
The Holy Grail of Cultured meat. A quest for good

Speaker: Ira van Eelen, Initiator and Cultured meat speaker (NL)

Content: The Ira´s lecture is divided into three parts – The History, The present and The future of cultured meat.

Once upon a time
A short history about the father of Ira, Willem van Eelen’s work. He started almost 40 years ago but the seed was sown even earlier. What where the catalysts to a lifelong passion and what was his holy grail? What where the hurdles during that time in society, science, politics and mind-set? And what has changed….or not?
What can we learn from it today, to make bigger steps forward? What can we learn from the past that can prevent us making the same mistakes today?

The Quest
There are still big hurdles. Ira wants to address as enormous fun, tasty and exciting opportunities. Big open innovation spaces that are forgotten, neglected or misunderstood. Cultured meat has so many angles of approach. We will come to understand that nobody is free from impact or responsibility. Especially her work with teenagers, she has learned that her biggest mistake; she say that without the basic knowledge of what we eat, our biology and life itself, we cannot expect other choices than what we know. There are many layers of knowledge and we will address all of them. In schools, in governments, in ethics, in science, in business and in beliefs. This is big, huge and that is exiting. We humans are great at big. We make big mistakes on our way to better and we can do great doing good.

Happily ever after
Ira will paint a picture of the future of food with cultured meat as a part of our daily life, as our future workspace and future business. And she will try to make the audience understand that it is up to them, to make this “a near future”. I like to leave them with practical questions to take home. Training for the brain to be open, to see opportunities, to embark, to advocate or to be happy about what could be “in store” for all. Her positivity stems from many great spirits like her father that found a way to lead in the midst of terror. We ow it to them to do our utmost.

The urgency, of seriously embracing cultured meat as governments, regulators and venture capitalists for all living, is the main reason for me to talk about this.

09:45 – 10:30 SESSION 8
Cell Agriculture for Tomorrow Food production

Speakers: Mike Selden, CEO of Finless Foods (USA) | Kristopher Gasteratos, Founder and President, Cellular Agriculture Society – CAS (USA) 

Content: Cellular agriculture is the production of agricultural products from cell cultures. Mike and Kristopher will introducing the tecnicalities of cell-agriculture to provide a cost-effective and appetizing alternative to conventionally-caught and commercially-farmed seafood.

10:30 – 10:45 BREAK

11:00 – 12:00 SESSION 9
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.

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

14:00 – 14:45 SESSION 10
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!

14:45 – 15:30 SESSION 11
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.

15:30 – 16:00 COFFEE BREAK

16:00 – 17:00 SESSION 12

Day 3 – Thursday, 26 March

DAY 03 SESSIONS
NEW PROTEINS AND FUTURE NUTRITION

08:00 – 09:00 REGISTRATION

09:00 – 09:45 SESSION 13

09:45 – 10:30 SESSION 14

10:30 – 10:45 BREAK

11:00 – 12:00 SESSION 15

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

14:00 – 14:45 SESSION 16

14:45 – 15:30 SESSION 17
Personalized Nutrition and Health

Speaker: Nard Clabbers, Senior Business Developer Personalized Nutrition and Health of Dutch Knowledge Institute, TNO Healthy Living (NL)

Content: Health is a universal value for all people. In the future, individual health will be more easily measurable and data about health and the impact of individual lifestyle factors on it will become more and more available. This will lead to consumers that are empowered to make better informed choices in their daily life. This, in short, is the foundation of personalized nutrition. What are the scientific and commercial developments in this emerging field? How will these empowered consumers of tomorrow impact retail, food and beverage production, food service companies, ingredient suppliers and even farmers?

15:30 – 16:00 COFFEE BREAK

16:00 – 17:00 SESSION 18

18:00 CLOSING SESSIONS