28th February 2011 - Budelpack Poortvliet innovation tour
1st – 2nd March 2011 - 9th Annual Food Technology and Innovation Forum
Brussels, Belgium

Wageningen Tour

We are delighted to announce the inclusion of a tour to Food Technology and Innovation 2009. The day will take place at Wageningen University and Research Centre, incorporating two separate tours around their latest facilities.

Wageningen University and Research Centre is a leading research and education institute based in the heart of the Food Valley. This is a unique opportunity for attendees to visit their state of the art facilities and hear about their latest innovations in green manufacturing as well as their restaurant of the future allowing close observation of consumer trends.

The day will consist of a mixture of workshops, discussions and networking, including exclusive tours to both their restaurant of the future and state of the art processing technologies for cost reduction and energy saving. This is your opportunity to get a unique behind the scenes view of Wageningen’s latest offerings to the industry.

The day commences with pick up from the official hotel to Wageningen UR and is followed by:

 

Technologies for cost reduction and energy saving

The second tour focuses on world-wide unique non-thermal processing and packaging pilot-scale facilities including high pressure for sterilization of pre-packed food constituents and meals.

During the tour attendees will also experience how plasma processing can eliminate food bourne pathogens whilst preserving vitamin and mineral content. In addition to this you will see (biodegradable) packaging materials at room temperature, as well as intelligent, modified atmosphere packaging systems. This will be combined with a supply chain simulator demonstration -from package to maritime container – for fresh and processed foods to maintain fresh characteristics similar to those of raw materials (taste, aroma, texture, healthy ingredients).

Restaurant of the Future information

The Restaurant of the Future consist of two parts:

Part 1 -

The sensory consumer research lab. This can be used for businesses to assess their products - under various circumstances - for smell, colour and taste.

Research into consumer segmentation and consumer choice are becoming ever more important in the development of new research methods and techniques. The Restaurant of the Future offers companies the ultimate opportunity to take a validated step and assess new products before they go to market, providing invaluable intelligence prior to new product launches.

Part 2 -

It operates as a canteen for company employees as well as the general public. By registering prior to the visit, visitors to the Restaurant of the Future, declare that they have no objections to being under close observation by cameras. Cameras can be adjusted to satisfy requirements and even environmental aspects such as colour and lighting can be manipulated.