Thank you to all sponsors, exhibitors and participants!
7th International Dietary Fibre Conference 2018
"Fibre Diversity in Food, Fermentation and Health"
Rotterdam, Netherlands 4-6 June 2018
Dear Friends and Colleagues,
DF18 continues the highly successful series of the 3-yearly DF Conferences starting from DF2000 (Dublin) till DF15 (Paris): integration of nutritional and consumer science with food technology, product development, analysis and legal aspects. DF18, organized by ICC, Wageningen University and Research (WUR) and TNO, is the occasion where scientists, regulators and industry representatives from all over the world can meet in a unique location where participants can develop new ideas while drawing inspiration from the dynamic city of Rotterdam – less than 30 train-minutes from Amsterdam Airport
DF18 covers all sources of dietary fibre and their diversity regarding impact on food structure, the human gut microbiome and health, including state-of-the art reviews by authoritative speakers and updates on new developments in major international projects. DF18 therefore offers a wide forum for all disciplines and industrial sectors involved in the research, exploitation and utilization of dietary fibre. A rich table top exhibition of products, and scientific tools contributes to giving the participants a comprehensive overview of the state of the art in the field of dietary fibre.
We look forward to welcoming you to Rotterdam!
Michaela Pichler
ICC
Jan Willem
van der Kamp
TNO/WUR
Jurriaan Mes
WUR
Henk Schols
WUR
Scientific Committee
Jan Willem van der Kamp, TNO/WUR, the Netherlands
Jurriaan Mes, Wageningen University and Research, the Netherlands
Henk Schols, Wageningen University and Research, the Netherlands
Knud Erik Bach Knudsen, Aarhus University, Denmark
Charles Brennan, Lincoln University, New Zealand; South China University of Technology, China
Fred Brouns, Maastricht University, the Netherlands
Marina Carcea, CREA-AN, Italy
Jan Delcour, Katholieke Universiteit Leuven, Belgium
Louise Dye, University of Leeds, United Kingdom
Barry McCleary, Megazyme, Ireland; University of Sidney, Australia
Kati Katina, University of Helsinki, Finland
Hamit Köksel, Hacettepe University of Technology, Turkey
Yolanda Sanz, IATA, Spain; NDA Panel, EFSA, European Union
Luc Saulnier, INRA, France
Frank Schuren, TNO, the Netherlands
Joanne Slavin, University of Minnesota, USA
Organising Committee
Michaela Pichler, International Association for Cereal Science and Technology, Austria
Jan Willem van der Kamp, TNO/WUR, the Netherlands
Jurriaan Mes, Wageningen University and Research, the Netherlands
Henk Schols, Wageningen University and Research, the Netherlands
Marcella Gross-Varga, International Association for Cereal Science and Technology, Austria
Sabine Gratzer, International Association for Cereal Science and Technology, Austria
Industrial Advisory Board
Jan Willem van der Kamp, TNO/WUR the Netherlands
Anne Fischer, J. Rettenmaier & Söhne, Germany
Maria Stewart, Ingredion, USA
Elaine Vaughan, Sensus, the Netherlands
Local Planning Committee
Fred Brouns, Maastricht University
Edith Feskens, Wageningen University and Research
Kees de Graaf, Wageningen University and Research
Jan Willem van der Kamp, TNO/WUR
Jurriaan Mes, Wageningen University and Research
Stefano Renzetti, Wageningen University and Research
Henk Schols, Wageningen University and Research
Frank Schuren, TNO
Koen Venema, Maastricht University
Impressions from Dietary Fibre 2015
About the Organisers
TNO connects people and knowledge to create innovations that boost the competitive strength of industry and the well-being of society in a sustainable way. This is our mission and it is what drives us, the over 2,600 professionals at TNO, in our work every day. We work in collaboration with partners and focus on five domains:
• Industry, for a strong, internationally competitive business community.
• Healthy Living, for a fit, healthy and productive population.
• Defence & Security, for decisive action in an uncertain world.
• Energy, for faster progress towards a low-carbon energy system.
• Urbanisation, to innovate for dynamic urban regions.
Innovation with purpose is what TNO stands for. We develop knowledge not for its own sake, but for practical application.
ICC is an independent, internationally recognized organisation of experts specialising in the milling of wheat and other cereals, bread making, and the production of other cereal-based foods from around the world. In more recent times ICC has expanded its focus to address issues that contribute to improved food quality, food safety and food security for the health and well-being of all people. An apolitical forum for all cereal scientists and technologists, ICC is a publisher of international standard methods and a scienific journal; an organiser of major national and international events in the field; a promoter of international cooperation on a global, regional and national level. Furthermore ICC plays a significant role in international research projects.
At Wageningen University & Research (WUR) a staff of 6,500 and 10,000 students from over 100 countries work everywhere around the world in the domain of healthy food and living environment for governments and the business community-at-large.
The Agrotechnology & Food Sciences Group is part of WUR where fundamental and applied sciences complement each other. As an important European player, we carry out top-level research and work alongside authoritative partners within the international business world as well as the government on “Healthy food in a biobased society”. We have a crucial role in innovations within the market. Entrepreneurship and professionalism are what define us. In short, we are an interesting, international employer of stature.