International Conference on Microbial Food & Feed Ingredients (MiFFI 2018)

On behalf of the Danish Microbiological Society and professor Egon Bech Hansen, we hope that you will assist us in spreading the word about our upcoming International Conference on Microbial Food & Feed Ingredients (MiFFI 2018) that takes place in Copenhagen, Denmark on 2-4 May 2018.

Any promotion on your facebook page, in newsletters, on website or on mailing lists would be highly appreciated!

In each of the 8 scientific sessions, two 10 minute slots are reserved for abstract presentations and we are pleased to announce that the abstract deadline has been postponed to 15 January.

Please find attached the preliminary programme as well as a flyer announcing the deadlines and confirmed speakers. It is also possible to learn more at www.MiFFI.org and www.facebook.com/MiFFIconference

Important dates:

15 January 2018
Abstract deadline is 15 January and there will be good chances to be selected to give a talk in one of the 8 sessions.

 1 March 2018
Early Registration Deadline

Keynote speakers

Wim Saris, International Life Sciences Institute (ILSI)

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

MiFFI2018 focus areas:

• Microbial Food Cultures for the dairy, meat, and wine industry
• Direct Fed Microbials for feed
• Yeast and yeast extracts
• Probiotic cultures for food and dietary supplements
• 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.
• Fermented beverages

Kind regards

On behalf of the Danish Microbiological Society and Professor Egon Bech Hansen,

Chair of the Scientific Committee