Forum Life Science 2007

14.15 - 14.40



14.40 - 15.05





15.05 - 15.30 

Development of food with health benefits
Prof. Dr. Peter van Bladeren
Director, Nestlé Research Center, Lausanne, CH 

Functional fermentations - New avenues for increasing food functionality
Prof. Dr. Willem M. de Vos
Wageningen Centre for Food Sciences and Wageningen & Helsinki University, The Netherlands

Health Innovations in the dairy industry
Dr. Tiina Mattila-Sandholm
Senior Vice President R&D, Valio Ltd., Finland

16.10 - 16.35




16.35 - 17.00




17.00 - 17.25





17.25 - 17.50

Perspectives in personalised nutrition in research and in industrial applications
Dr. Ben van Ommen
TNO Quality of Life, Zeist, The Netherlands

Consumer-focused strategies for personalized health and nutrition
Rosalynn Gill-Garrison, Ph.D.
CSO, Sciona, Inc., Boulder (CO), USA

Relationship between human genetic variation, lipid metabolism and diseases
Dr. Laurence Parnell
Nutrition and Genomics Laboratory, Tufts University, Boston (MA), USA

"Bioenergetics" - Perspectives for targeted nutrition
Dr. Johannes Coy
CEO, Tavargenix GmbH, Würzburg
Dr. Melanie Schmidt
Universitäts-Frauenklinik Würzburg 

10.45 – 11.10




11.10 - 11.35



11.35 – 12.00





12.00 - 12.25



12.25 - 12.50

Healthy novel grains and ingredients
Dr. Bruce T. Lee
Director, Food Futures Flagship, CSIRO Commonwealth Scientific and Industrial Research Organisation, North Ryde, Sydney, Australia

Novel plant derived food for health
Dr. Kai Lamottke
CEO, Bicoll Group, Munich

Inulin and oligofructose – Health benefits and consumer communication
Dr. Anne Franck
Executive Vice President Science and Technology, ORAFTI Group, Tienen, Belgium

New probiotic application of known microorganisms
Prof. Dr. Christine Lang
Managing Director, OrganoBalance GmbH, Berlin

Prozessgestaltung und -optimierung für bioaktive Lebensmittelinhaltsstoffe und Mikroorganismen
Univ.-Prof. Dr.-Ing. Ulrich Kulozik
Petra Först,
Alexander Tolkach
Institute for Food Process Engineering and Dairy Technology, Technische Universität München, Freising-Weihenstephan 

14.15 - 14.40



14.40 – 15.05





15.05 - 15.30





15.30 – 15.55




15.55 – 16.20

Molecular mechanisms of smelling and tasting
Prof. Dr. Dr. Dr. Hanns Hatt
Department of Cellphysiology, Ruhr-University of Bochum

Optimization of taste as a basis for the development of innovative foodstuffs
Prof. Dr. Thomas Hofmann
Institute of Food Chemistry and Molecular Sensory, Technische Universität München, Freising-Weihenstephan

Aroma, Taste and Molecular Nutrition - Learnings for modern food products
Dr. Gerhard Krammer
Senior Vice President Global Flavor Innovations, Symrise GmbH & Co. KG, Holzminden

Flavor Research - A prerequisite for the development of innovative food products
Dr. Frank Ullrich
Director Global Research, Kraft Foods, Munich

Soy moving mainstream - Creating great tasting soy protein based food innovations
Gert Keiner
Industry Segment Leader Food, DuPont de Nemours GmbH, Bad Homburg v.H.