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Tuesday 7th May, 10:00 - 13:00
With AI, automation and innovative CRM solutions starting to play a prominent role in the food industry, it is vital for nutrition companies to understand new technological advances and how to use them to their advantage. In this session we will spotlight technologies that will both disrupt and support our industry, including tools for improved bioavailability and solutions to connect suppliers and customers.
10:00 - 10:30
How technology innovation disrupts the food and health market
Speaker: Joana Maricato, Market Research Manager, New Nutrition Business (UK)
10:30 - 11:10
Technology innovation spotlight: lipid nanoparticle deliveries for advanced bioavailability of nutraceuticals
Speaker: Christopher W. Shade, CEO and Founder, Quicksilver Scientific (Denmark)
11:10 - 11:50
Technology innovation challenges: what are the keys to successful innovation?
Speaker: Russell Ward, Innovation Accelerator, RW Innovation (France)
11:50 - 12:20
Fermentation technology for adding value to your product
Speaker: Nils Hijikima, Sr. Business Development Manager, NIZO (The Netherlands)
12:20 - 13:00
Introducing advanced innovative CRM solutions that will bring together suppliers and local customers
Speaker: Diogo Sousa-Martins, Professor at FFUL/ UNIFESP and CEO at ELS Solutions (Portugal)