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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:\n\n	MiFFI 2018\n\n\n	1st International Conference on Microbial Food and Fe
 ed Ingredients\n\n\n	May 2 - 4, Copenhagen, Denmark\n\n\n	www.miffi.org\n\n
 \n	 \n\n\n	Join hundreds of researchers, industry actors, and students
  from the food and feed industry. MiFFI 2018 brings you a scientific progra
 mme with a range of sessions, workshops and learning opportunities, given b
 y the top international experts in microbial food and feed ingredients. Com
 e discover the latest developments in this fast-changing field in 2018 in C
 openhagen!\n\n\n	 \n\n\n	Important dates: \n\n\n	15 January 2018\n	Abs
 tract deadline is 15 January and there will be good chances to be selected 
 to give a talk in one of the 8 sessions.\n\n\n	 \n\n\n	1 March 2018\n	
 Early Registration Deadline\n\n\n	 \n\n\n	Keynote speakers\n\n\n	Wim S
 aris, International Life Sciences Institute (ILSI)\n\n\n	Sylvain Moineau, C
 anada Research Chair in Bacteriophages, Université Laval, Canada\n\n
 \n	 \n\n\n	Session speakers\n\n\n	Alexander Sulakvelidze, Intralytix, 
 Baltimore, USA\n\n\n	Colin Hill, University College Cork, Ireland\n\n\n	Gis
 èle LaPointe, University of Guelph, Canada\n\n\n	Hans van den Brink,
  Chr. Hansen, Denmark\n\n\n	Henrik Bjørn Nielsen, Clinical Microbiom
 ics, Denmark\n\n\n	Kevin Verstrepen, University of Leuven, Belgium\n\n\n	Ni
 coletta Ravasio, National Research Council of Italy (CNR)\n\n\n	Peter Ruhda
 l Jensen,Technical University of Denmark\n\n\n	Sofie Saerens, Chr. Hansen, 
 Denmark\n\n\n	Wolfgang Aehle, Brain Biotechnology Research & Informatio
 n Network, Germany\n\n\n	 \n\n\n	MiFFI2018 focus areas: \n	\n - 		Micr
 obial Food Cultures for the dairy, meat, and wine industry	\n - 		Direct Fe
 d Microbials for feed	\n - 		Yeast and yeast extracts	\n - 		Probiotic cult
 ures for food and dietary supplements	\n - 		Proteins and peptide ingredien
 ts produced by fermentation e.g. enzymes	\n - 		Metabolites produced by fer
 mentation used as ingredients in food and feed e.g. vitamins, acids, alcoho
 ls, and flavors.	\n - 		Fermented beverages\n\n	Conference Chairs: Egon Bec
 h Hansen and Lars Bogø Jensen, National Food Institute, Technical Un
 iversity of Denmark\n
CONTACT:www.miffi.org
DTSTAMP:20260426T123339Z
DTSTART;TZID=Europe/Vienna;VALUE=DATE:20180502
DTEND;TZID=Europe/Vienna;VALUE=DATE:20180504
SEQUENCE:1
TRANSP:OPAQUE
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