Conferences
Take part in today’s Health & Food concerns
Conferences address different subjects and deal with research, regulations, market trends and figures, product innovations, consumers’ expectations and industry supply.
Unique occasion for receiving and sharing information, they are hosted by scientific and industrial experts, and by trade journalists.
Today’s main Health & Food issues are discussed around different conferences.
The 2020 schedule
- TUESDAY
- WEDNESDAY
- THURSDAY
Food supplements
Food supplements to face the challenges of personalized nutrition
Conference leader : Gabrielle VENTURA, Chief Scientist, SYNADIET
Nutritional and functional ingredients
Technology and ingredients, two complementary levers for more naturalness
Conference leader : Amélie DEREUDER, Head of the ingredients section in the " PROCESS ALIMENTAIRE MAGAZINE"
Sustainable innovation
The distribution and foodservice players are committed to responsible consumption
Conference leader: Philippe DROIN, Agriculture Fisheries and Food Consulting Director, GREENFLEX
Opening conference
Meet today the food of tomorrow
Conference leader : Benoit JULIEN, Journalist-Consultant, ICAAL
Economist, distributor and industrial testimony : converging view
Louis-Georges SOLER, Deputy Scientif Director Economist, INRAE
Bertrand SWIDERSKI, CRS director, CARREFOUR GROUP
Big industrial testimony will be soon revealed !
Public health
Innovation recreated by and for a connection with the consumers
Conference leader : Daniel NAIRAUD, General Director, FFAS
Adapting to a changing world : new trends, consumers expectations, business strategies...
Julie MAYER, Consulting Director, Development and Foresight Division and Diane Leroy, Consulting Director, PROTEINESXTC
Including consumers in the innovation strategy to create a new range
Adrien DUMITRESCO, President and Co-Founder, SCANUP
Guillaume WAGNER, Deputy General Director, ANDRE BAZIN
Reassure consumer trough traceability, example of a block chain in the duck industry
Fabrice MAUMY, Director of Digital Transformation and Information Systems, TERRES DU SUD
How can you expand your consumer target and innovate with a technical product ?
Jean-Michel FALIÈRES, Manager, FALIÈRES NUTRITION
Specialized nutrition
Specialized nutrition : an added value for health
Conference leader : Julie AVRILLIER-RAMBOURG, Regulatory and Specialized Nutrition Manager, SFNS (French Specialized Nutrition Association)
Gluten free food, what are the answers beyond the Celiac Disease ?
Laura SALAUN, Medical Affairs Manager, DR.SCHÄR
How has meal replacements offer been adapted and for what is the effectiveness ?
Philippe LA DROITTE, Scientific and Regulatory Director, NUTRITION & SANTE
Food for special medical uses : specific products to combat undernutrition
Speaker to be confirmed
What are the opportunities and contraints to innovate in this market ?
Céline GRYSIN, Co-Manager, Nutrition Project Manager, NUTRIFIZZ
Nutritional formulation
Sustainable food, the challenge of climate change
Conference leader : Philippe BOIRON, Director, CRITT Agro-Alimentaire
Impact of climate change on our food : what actions should be taken from production to consumer ?
Claudine FOUCHEROT, Agriculture and Foresty Projetc Manager, Institute For Climate Economics –I4CE
What are the new contamination risks of food due to changing climate and practices ?
Jean-Michel SAVOIE, Director of Research, Mycology and Food Safety Research Unit, INRAE; co-leader of the Al-Chimie RMT (Technology Network)
Ecologic transition a territorial strategic challenge in Nouvelle Aquitaine : a roadmap and federating projects for NEOTERRA
Speaker to be confirmed
What global strategy should the meat industry adopt to meet societal and climate challenges
Regional Delegate, INTERBEV Nouvelle_Aquitaine
How can we develop a low -impact vegetable sector by integrating all the different players ? The example of sorghum
Charle-Antoine COURTOIS, Development Manager, Sorghum ID
Start-up conference
Innovations from European start-ups at the crossroads of environmental and food transitions
Conference leader : Mathieu VINCENT, DIGITALFOODLAB
Evening conference
What food supply in collective catering ? A nutrition, health and sustainable issue
Conference leader : Bernard SCHMITT, Director of the center for Human Nutrition Education and Research, CERNH