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BEGIN:VEVENT
UID:
CATEGORIES:Kongress
SUMMARY:1st International Conference on Microbial Food and Feed Ingredients (MiFFI 2018)
LOCATION:Copenhagen, Denmark
DESCRIPTION;ENCODING=QUOTED-PRINTABLE:<p>	<strong><em>MiFFI 2018</em></strong></p><p>	<em>1<sup>st</sup> Internat
 ional Conference on Microbial Food and Feed Ingredients</em></p><p>	<em>May
  2 - 4, Copenhagen, Denmark</em></p><p>	<a href="http://miffi.org/" target=
 "_blank">www.miffi.org</a></p><p>	&nbsp;</p><p>	<em>Join hundreds of resear
 chers, industry actors, and students from the food and feed industry. MiFFI
  2018 brings you a scientific programme with a range of sessions, workshops
  and learning opportunities, given by the top international experts in micr
 obial food and feed ingredients. Come discover the latest developments in t
 his fast-changing field in 2018 in Copenhagen!</em></p><p>	&nbsp;</p><p>	<u
 >Important dates: </u></p><p>	<strong>15 January 2018</strong><br />	Abstra
 ct deadline is 15 January and there will be good chances to be selected to 
 give a talk in one of the 8 sessions.</p><p>	&nbsp;</p><p>	<strong>1 March 
 2018</strong><br />	Early Registration Deadline</p><p>	&nbsp;</p><p>	<stron
 g>Keynote speakers</strong></p><p>	Wim Saris, International Life Sciences I
 nstitute (ILSI)</p><p>	Sylvain Moineau, Canada Research Chair in Bacterioph
 ages, Universit&eacute; Laval, Canada</p><p>	&nbsp;</p><p>	<strong>Session 
 speakers</strong></p><p>	Alexander Sulakvelidze, Intralytix, Baltimore, USA
 </p><p>	Colin Hill, University College Cork, Ireland</p><p>	Gis&egrave;le L
 aPointe, University of Guelph, Canada</p><p>	Hans van den Brink, Chr. Hanse
 n, Denmark</p><p>	Henrik Bj&oslash;rn Nielsen, Clinical Microbiomics, Denma
 rk</p><p>	Kevin Verstrepen, University of Leuven, Belgium</p><p>	Nicoletta 
 Ravasio, National Research Council of Italy (CNR)</p><p>	Peter Ruhdal Jense
 n,Technical University of Denmark</p><p>	Sofie Saerens, Chr. Hansen, Denmar
 k</p><p>	Wolfgang Aehle, Brain Biotechnology Research &amp; Information Net
 work, Germany</p><p>	&nbsp;</p><p>	<strong>MiFFI2018 focus areas: </strong>
 </p><ul>	<li>		Microbial Food Cultures for the dairy, meat, and wine indust
 ry</li>	<li>		Direct Fed Microbials for feed</li>	<li>		Yeast and yeast ext
 racts</li>	<li>		Probiotic cultures for food and dietary supplements</li>	<
 li>		Proteins and peptide ingredients produced by fermentation e.g. enzymes
 </li>	<li>		Metabolites produced by fermentation used as ingredients in foo
 d and feed e.g. vitamins, acids, alcohols, and flavors.</li>	<li>		Fermente
 d beverages</li></ul><p>	<strong><em><u>Conference Chairs</u></em></strong>
 <em>: Egon Bech Hansen and Lars Bog&oslash; Jensen, National Food Institute
 , Technical University of Denmark</em></p>
CONTACT:www.miffi.org
DTSTAMP:20260428T093506Z
DTSTART;TZID=Europe/Vienna;VALUE=DATE:20180502
DTEND;TZID=Europe/Vienna;VALUE=DATE:20180504
SEQUENCE:1
TRANSP:OPAQUE
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