It is a great pleasure to announce the International Conference on Microbial Food and Feed Ingredients (MiFFI) which will be held on 2-4 May 2018 in Copenhagen, Denmark. The theme of the conference is: Microbial Food and Feed Ingredients.

More than ever the demand for better, healthier and cheaper foods is pivotal to consumers and thus the producers, affiliated industries and research institutions. This affects the entire supply chain from university scientists to commercialization of research in the industry. A forum for this specific area of microbiology is needed in Europe to give voice to the large community working dedicatedly to improve foods and feed for the benefit of health, experience and the economy.

Microbial food and feed ingredients have a growing role both in terms of research, education and industry – as well as from a strategical point of view. Denmark is a leading country in advanced development and sales of bacteria cultures and enzymes worldwide. Furthermore, Denmark and northern Europe have large agricultural sectors, well-developed food industries and a high level of university programmes within microbial ingredients making Denmark a very suitable venue for this conference.

Congress key topics

The term microbial food and feed ingredients, is to be understood in its broadest sense. This means that the congress will encompass e.g.:

• Microbial Food Cultures for the dairy, meat, and wine industry
• Probiotic cultures for food and dietary supplements
• Direct Fed Microbials for feed
• Yeast and yeast extracts
• Proteins and peptide ingredients produced by fermentation e.g. enzymes
• Metabolites produced by fermentation used as ingredients in food and feed e.g. vitamins, acids, alcohols, and flavors.

Keynote speakers

• Wim Saris, Maastricht University, The Netherlands
• Sylvain Moineau, Canada Research Chair in Bacteriophages, Université Laval, Canada

Session speakers

• Alexander Sulakvelidze, Intralytix, Baltimore, USA
• Colin Hill, University College Cork, Ireland
• Gisèle LaPointe, University of Guelph, Canada
• Hans van den Brink, Chr. Hansen, Denmark
• Henrik Bjørn Nielsen, Clinical Microbiomics, Denmark
• Kevin Verstrepen, University of Leuven, Belgium
• Nicoletta Ravasio, National Research Council of Italy (CNR)
• Peter Ruhdal Jensen,Technical University of Denmark
• Sofie Saerens, Chr. Hansen, Denmark
• Wolfgang Aehle, Brain Biotechnology Research & Information Network, Germany

Scientific programme

See information of the scientific programme here.

We expect 200-300 participants from both the research and business to take part in the congress. The MiFFI conference will offer high level scientific presentations, networking activities and is an excellent opportunity to exchange knowledge and experiences within microbial food and feed ingredients.

For questions or requests, please contact the MiFFI2018 secretariat: nfb@cap-partner.eu

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