Upcoming Events

Upcoming Events

ILSI Europe hosts, sponsors, and co-organises a variety of scientific events. These include independent symposia, workshops, webinars, hands-on scientific trainings and sessions held as part of the program of larger scientific conferences or professional meetings.

Discover below the upcoming events we are organising or participating in.

A to Z

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				AgeingBrain2024_web-banner-ok
												About				
								
								
								
								
								
								
						About
											

About the event

The 5th edition of the Symposium on Nutrition for the Ageing Brain will take place on 6 & 7 June 2025 in Chania, Crete (Greece).

For the Symposium's 5th edition, we are collaborating with the Mediterranean Neuroscience Society. Via this organisation we wish to reach not only researchers but also health practitioners to raise their awareness on benefits of nutrition for mental health. The ILSI Europe "Ageing Brain" Symposium will preceede the 2025 MNS conference, taking place from 7 to 11 June in the same place.

Register

Registration

Register here!

Event rates

Early Bird Rates (registration until 01/06/2024)
  • Industry: 750€
  • Non-Industry: 500 €
  • Students: free of charge
Regular Rates
  • Industry: 900€
  • Non-Industry: 650€
  • Students: free of charge
Abstracts

Call for abstracts

Further info coming soon...

Programme

Programme

The programme of the 5th edition will be built around the six following topics:

  1. Nutrition for Mental Health in Old Age: Addressing Depression & Anxiety.
  2. The Intersection of Sex, Nutrition, and Socioeconomic Inequalities: Implications for Health in Old Age.
  3. Nutritional Interventions for Frailty, Sarcopenia, and Cognitive Function.
  4. Nutrition, diet and immune function.
  5. Nutrition, Dental Health, Oral Microbiome, and Cognition: Exploring the Connections.
  6. Biomarkers of Cognitive Ageing and Nutrition: Current Advances and Future Directions.

Further info coming soon...

Location

Location

Further info coming soon...

MNS 2025 Conference

The 10th Mediterranean Neuroscience Society Conference will take place from June 7th to June 11th, 2025, in the captivating coastal town of Platanias, near Chania on the island of Crete, Greece.

The conference will bring together neuroscience experts, professionals, and students from around the world, including over 400 anticipated participants. With a commitment to fostering an inclusive and diverse atmosphere, the conference will feature extensive opportunities for training, networking, and social interactions. The aim is to provide an exceptional platform for sharing knowledge, ideas, and recent advancements across the full spectrum of basic, translational, preclinical, and clinical neuroscience.

The Scientific and Organizing Committees have curated an engaging program that features keynote speakers, opinion leaders, and experts from across the globe. Dedicated to promoting research, education, advocacy, policy-making, and public awareness in all areas of brain science, the conference will support dialogue and collaboration among neuroscience professionals. The MNS is pleased to offer travel stipends and prizes to young scientists, particularly from the southern Mediterranean regions, encouraging North-South networking and scientific exchange.

Sponsors

Sponsorship Opportunities

ILSI Europe now welcomes food and related industry or scientific journals to participate in the 5th edition of the Symposium. Sponsorship will allow your organisation to be recognised at the following levels:

 

We welcome the opportunity to discuss your involvement in the 5th edition of this symposium! Feel free to contact Hugo Costa at hcosta@ilsieurope.be should you wish to discuss an alternative option not listed above.

Speakers

Further info coming soon...

Scientific Committee

If you have any question about the event, please don't hesitate to contact Maria Tonti (mtonti@ilsieurope.be) or Hugo Costa (hcosta@ilsieurope.be).

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ILSI Europe International Symposium on Food Packaging is held every four years. It is internationally recognised as a scientific forum to discuss and move forward the science that supports safety and innovation in the field, with minimal environmental impact.

This conference of experts facilitates transfer of knowledge and brings innovative solutions to the most pressing issues in this field.

This four-day conference will be structured around 5 main themes:

  • Advances in Analytical Techniques
  • Progress in Toxicological Prediction and Assessment
  • Progress in Risk Assessment
  • Food Contact Materials in Circular Economy
  • Innovative Packaging
Registration

Register here!

 

Deadlines

  • Early bird registration: open;  Deadline: January 31st 2025
  • Regular registration: February 1st 2025;  Deadline: March 15th 2025

Early Bird Fees

  • Industry: 1000 €
  • Non-industry: 700 €
  • Students: 400 €

Regular Fees

  • Industry: €1300
  • Non-Industry and Task Force Members: €850
  • Students: €550

Cancellation policy

  • Cancellations received before 18 December 2024 will be fully refunded.
  • Cancellations received between 1 January and 1 February 2025 will be partially refunded (minus €50 handling charge).
  • Cancellations received after 1 February 2025 and no-shows will not be refunded.
  • Cancellations should be addressed in writing to Hugo Costa at hcosta@ilsieurope.be

Substitution

Substitution of attendees are accepted if addressed in writing to Hugo Costa at hcosta@ilsieurope.be

Call for abstracts

Submit your abstract here!

 

Deadlines

  • Abstract submission: open;  Deadline oral presentations: January 15th 2025; Deadline poster presentations: December 15th

Authors will be notified about the accepted abstracts by January 15th."

Rules:

Abstracts should be focused on themes mentioned above and should not exceed 2500 characters.

When composting your abstract, please keep in mind:

  • Relevance: The abstract should be relevant to the conference theme or topic.
  • Originality: The abstract should present original research or innovative ideas.
  • Clarity: The abstract should be written in clear and concise language, with a well-defined structure and logical flow.
  • Significance: The abstract should demonstrate the significance and potential impact of the research or ideas presented.
  • Methods: The abstract should provide a clear and concise summary of the research methods used, including the study design, data collection, and analysis.
  • Results: The abstract should clearly and accurately describe the research findings and their implications.
  • Conclusion: The abstract should provide a clear and concise conclusion that summarizes the main points of the research or ideas presented.
  • Grammar and References: The abstract should adhere to grammar rules and include appropriate and relevant references, cited correctly.
Programme

Coming soon...

Sponsors

Dates

Sponsorship application: open. Deadline: September 1st

ILSI Europe now welcomes food and related industry or scientific journals to participate in the 8th edition of the International Symposium on Food Packaging that will be held on 1-4 April 2025 at Valamar Lacroma Dubrovnik in Croatia. Sponsorship will allow your organisation to be recognised at the following levels:

Accomodation

To ensure your comfort, ILSI Europe has prebooked rooms at a special rate at the hotel venue where the event will take place. To secure your accommodation and access this special rate, please register for the event. Once registered, you will receive the booking link in your email.

We strongly recommend that you make your booking as soon as possible. The number of rooms available at the special rate is limited, and we want to make sure you don't miss out on this opportunity to guarantee your stay at the event venue. Booking early will ensure that you have a comfortable and convenient place to stay during the event.

The room rates for reservations are as follows:
- Single Room Rate: 140€/night
- Double Room Rate: 155€/night

Accommodation includes breakfast, WiFi, VAT, and taxes. We look forward to welcoming you to this exciting event!

For attendees seeking more budget-friendly options, we recommend exploring nearby hotels and accommodations. While not officially endorsed for the event, these alternatives offer competitive rates and comfortable stays, providing flexibility for various travel budgets.

Booking policy

Participants are solely responsible for managing their hotel bookings, including any modifications or cancellations, which should be arranged directly with the hotel.

For rooms pre-booked by ILSI Europe: participants can cancel their hotel booking free of charge until December 18th, 2024. After this date, 100% of the booking fee will be charged.

Organising and Scientific Committee

Charlene Lacourt - Danone
Thomas Gude - ETH Zurich
Peter Oldring - Sherwin Williams
Laurence Gijs - Dow Europe Cristina Nerin - University of Zaragoza
Hugo Costa - ILSI Europe
Konrad Korzeniowski - ILSI Europe Christian Kirchnawy - Austrian Research Institute
Thomas Simat - Technical University Dresden
Emma Bradley - FERA Science
John Koontz - FDA
Alejandro Ariosti - University of Buenos Aires
Peter Ragaer - University of Gent
Peter Simon - Slovak University of Technology
Frank Welle - Fraunhofer Institute
Selcuk Yildirim - Zurich University of Applied Sciences
Marco Zhong - National Reference Laboratory of Food Contact Material

If you have any question about the event, please don't hesitate to contact Konrad Korzeniowski (kkorzeniowski@ilsieurope.be) or Hugo Costa (hcosta@ilsieurope.be).

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About the event

In collaboration with DTU Skylab from Denmark Technical University, ILSI Europe is organising an event for Early Career Scientists (ECS) focussed on sustainable food systems. The event offers a great opportunity for young scientists to present their work, network and expand their knowledge about important topics related to food sustainability. It is also offers a chance for industry and academic experts to discover a new pool of talent and gain a fresh point of view on the research this area.

If you are an Early Career Scientist (student, PhD candidate, or practising scientist who received their highest certificate (e.g. BSc, MSc or PhD) within the past ten years) and work within this nexus, we would like to hear from you! We welcome abstracts for oral and poster presentations from researchers working on food waste and by-products valorisation, soil health, or the sustainable design of products and processes.

Additionally, our career development session promises an interactive exploration of opportunities to propel young scientists' careers forward. Delve into funding possibilities, entrepreneurial ventures, and other pathways to professional growth. Gain valuable insights, resources, and guidance to navigate your career journey with confidence and clarity.

Stay tuned for more details on this exciting event designed to empower and support early career scientists on their path to success.

The ECS event is joined with the ILSI Europe Annual Symposium, which will be held the next day.
R
egistration gives you access to both days. For practical information, visit the events Home Page

Registration

Registration for this event is also valid for the ILSI Europe Annual Symposium.

Various prize categories are on offer.
Super Early bird rates are valid until 1 June 2024.
Early bird rates are valid until 30 September 2024.

If you have any questions regarding registration, please contact Hugo Costa (hcosta@ilsieurope.be).

Register now!

Programme

Below, you will find the detailed programme for the Early Career Scientists event.
To find the detailed programme for ILSI Europe Annual Symposium, click here.
8:30 - 9:00
Registration
9:00 - 10:30
Session 1 - Green by Design: Innovating with Sustainability in Mind

Nearly all human activities can result in resource depletion, ecological damage, and environmental pollution. To minimize these potentially damaging effects, change is necessary towards a more responsible way of designing human activities. This includes food production and processing. To implement such change, we should apply sustainable design principles: consider and minimize environmental impact when developing ingredients, products, and food production processes. This can be done by finding ways to reduce waste, reuse resources, and recycle products and materials. This is known as the "3R principles", which can be further extended to the 10R principles: Reduce, Reuse, Recycle, Renew, Recharge (or Refill), Repair (or Remedy), Re-manufacture (or Recover), Replace (or Replant), Re-clear (or Refine) and Remove.

Chair: Bas Blaauboer, Emeritus professor of toxicology at Utrecht University (NL)

Welcome Note: Mikkel Sørensen, Director at DTU Skylab

Speakers:
  • Prof. Francesco Rosati, Associate Professor in Sustainable Entrepreneurship and Innovation at the Centre for Technology Entrepreneurship, Technical University of Denmark (DK).
    Presentation: Beyond Sustainability: Business Model Innovation for Regenerative Sustainable Systems
  • Sabina Dahal, MSc, PhD student at DTU Food
    Presentation: Can probiotics supplementation at industrial scale yellow mealworm (Tenebrio molitor Ln.) farming be a beneficial option?
  • Bina Bhattarai, post doctoral researcher at Technical University of Denmark (DK)
    Presentation: Circular food packaging design for circular economy: a food safety assessment
  • Adam Fogarasi, MSc, preparing to start his PhD at University of Copenhagen (DK)
    Presentation: The HEAT Project: Multidimensional Optimization of Sustainable European Diets
10:30 - 11:00
Networking break & Poster session
11:00 - 12:30
Session 2 - Up-cycling the up-cyclable: new perspectives in green, bio-based, and circular valorisation of food waste and food by-products

The agri-food chain is affected by resource scarcity, food loss, and waste and by-products production. A specific life cycle assessment of agri-food chains can highlight the critical points, elucidating the targets that research and policy management must work with in the near future. The EU waste policy aims to contribute to the circular economy by extracting high-quality resources from waste as much as possible. The European Green Deal aims to promote growth by transitioning to a modern, resource-efficient, and competitive economy. As part of this transition, green and bio-based approaches will drive new perspectives in food waste and by-products up-cycling, including recalcitrant biomasses. Fermentation, precision fermentation, and bio-catalysis coupled with other green approaches will permit the release of new processes, new products, and new capacities. This session will explore the crucial connections between the process technologies, the regulatory aspects (e.g. for novel ingredients) and the sustainable perspectives in the agri-food area, exploring the resilient capacity to drive the future human nutrition.

Chair: Marco Arlorio, Director of Department of Pharmaceutical Sciences at Università del Piemonte Oriental (IT)

Speakers:
  • Giancarlo Cravotto, Full Professor of Chemistry at Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin (IT)
    Presentation: Semi-industrial cascade protocols under non-conventional technologies for the valorization of agri-food by-products
  • Simone Krings, Post Doctoral researcher in the Department of Proteomics and Microbiology at the University of Mons (BE)
    Presentation: Valorising organic waste for the production of high-value molecules by purple non-sulfur bacteria
  • Vincenzo Disca, a PhD student at the Food Chemistry, Biotechnology and Nutrition Unit (DSF) at University of Piemonte Orientale Amedeo Avogadro (IT)
    Presentation: Up-cycled cocoa bean shells: a potential fiber-rich functional ingredient?
  • Maame Ekua Manful, a Ph.D. Student on the Up4health Project, a BBI JU-funded project at the Technological University Dublin
    Presentation: Safety and regulatory aspects of upcycled novel foods in the European Union: Insights and future perspectives
12:30 - 14:00
Lunch Break
14:00 -15:00
Career Development Session - How to boost my career in Food & Nutrition Science?

Our career development session promises an interactive exploration of opportunities to propel young scientists' careers forward. Delve into funding possibilities, entrepreneurial ventures, and other pathways to professional growth. Gain valuable insights, resources, and guidance to navigate your career journey with confidence and clarity.

Exhibitors:
  • COST Association
  • ENLP (European Nutrition Leadership Platform)
  • DTU Skylab
  • ILSI Europe
15:00 - 15:40
Session 3 - Food 2030

The EU's research and innovation policy framework supporting the transition towards sustainable, healthy and inclusive food systems, that respect planetary boundaries.

Chair: Isabelle Guelinckx, Executive & Scientific Director at ILSI Europe

Speaker:

  • Rosalinda Scalia, Deputy Head of Unit at EC-DG RTD, Unit Bioeconomy & Food Systems, Healthy Planet Directorate. Presentation: The Research and Innovation policy framework supporting the transition towards sustainable, healthy and inclusive food systems, that respect planetary boundaries.
15:40 - 16:35
Session 4 - From the Ground Up: Exploring the Vital Links between Soil Health and Sustainable Food Systems

Soil is the foundation of our food system. Healthy soils are essential to provide healthy food, reverse biodiversity loss, and safeguard human health, but also for achieving climate neutrality, a clean and circular economy and halting desertification and land degradation. Yet it is estimated that 60 to 70% of European soils are unhealthy, degraded or depleted. We urgently need to protect and restore these invaluable resources, as outlined by the EU Soil Strategy for 2030. Soil regeneration offers a pathway forward, combining practices to improve soil health and productivity. This session will explore the crucial connections between soil, human and planetary health. Their understanding is key to design solutions for resilient agricultural systems and sustainable food production.

Chair: Emilie Weynants, EU-Projects & Communication Manager at ILSI Europe

Speaker:

To be defined

Poster pitches:
  • Virginia Anne Nichols, Assistant Professor at Aarhus University (DK): Perennial plates: Can food systems use soil-building, nutritional perennial grains?
  • TBC
  • TBC
  • TBC
16:35 - 16:45
17:00 - 17:30
From 19:15
Awards & Closing
Visit of DTU Skylab*
Dinner in Copenhagen at Scandic Spectrum Hotel

*Limited spots. A registration form will be available at the registration desk.

Call for abstracts

[Abstracts submission closed]

We accept abstracts from early career scientists for the following sessions:

  • Session 1 - Green by Design: Innovating with Sustainability in Mind
  • Session 2 - Up-cycling the up-cyclable: new perspectives in green, bio-based, and circular valorisation of food waste and food by-products
  • Session 4 - From the Ground Up: Exploring the Vital Links between Soil Health and Sustainable Food Systems

Descriptions can be found in the programme below.

Abstracts will be selected on the basis of scientific excellence and relevance to the sessions.
Submissions will be accepted 15 June 2024 1st of July 2024. Authors will be notified in August.
Travel and accommodation for the selected speakers will be covered by ILSI Europe (oral presentations only). Important note: We will only accept abstracts from early career scientists for these three sessions.
An early career scientist is defined as a postgraduate student or scientist from academia or industry who has obtained their highest degree (BSc, MSc or PhD) within the last ten years.

[Abstracts submission closed]

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About the event

Welcome to the 2024 ILSI Europe Annual Symposium (IEAS): "Nourishing Resilience: Adapting to Global Changes and Future Food Landscape." IEAS is a gathering of experts from around the world who meet to shed light on the current and future challenges in food safety, nutrition and sustainability. It is also an opportunity for experts from academia, industry and public sector to take part in the debate around those topics and create connections.

Join us on 27 November in Lyngby as we explore global changes challenges faced by the food system, nutrition solutions for healthy ageing, innovations for sustainability and resilience, and our future food landscape. Take part in an interactive panel discussion on food safety, expand your knowledge and forge collaborations during this unique networking opportunity.

This year, we organise our Annual Symposium jointly with our Early Career Scientists event, in collaboration with DTU Skylab from Denmark Technical University. Registration gives you access to both days.

For practical information, visit the events Home Page

Registration

Registration for the Annual Symposium is also valid for the Early Career Scientists Event.
Super early bird registration rates are valid until 1 June 2024.
Early bird registration rates are valid until 30 Septembre 2024.

If you have any questions regarding registration, please contact Hugo Costa (hcosta@ilsieurope.be).

Register now!

Programme

Below, you will find the detailed programme for ILSI Europe Annual Symposium.
To find the detailed programme for the Early Career Scientists Event, click here.
8:45 - 9:15
9:15 - 9:30
Registration
Welcome
Welcome note by Christine Nellemann, Dean of of Sustainability, Diversity, Inclusion and International Collaboration at Technical University of Denmark (DK)
Introduction to the Symposium by Isabelle Guelinckx, Executive and Scientific Director of ILSI Europe (BE)
09:30 - 10:20
Session 5 - Intelligent Manufacturing in the Food and Drink Sector: Opportunities and Challenges of Applied AI

Keynote Speaker: Alex Shenfield, Professor of Machine Learning, Sheffield Hallam University (UK)

10:20 - 11:00
Networking Break & Poster Session
11:00 - 12:30
Session 6a - Forever Young: Exploring Solutions for Healthy Aging and Nutrition

The pace of population ageing is accelerating. The proportion of the world's population over 60 years will continue to grow in the upcoming years. This prolonged lifespan is accompanied by an upsurge in chronic diseases, including cardiovascular disorders, diabetes, cancer, sarcopenia, and degenerative conditions. Could ageing processes be delayed by intervention earlier in life? Research has revealed the connections between dietary quality and life expectancy, as well as the potential benefits of interventions such as caloric restriction, micronutrient supplementation, and consumption of antioxidants and functional foods. Additionally, incorporating sustainability in the pursuit of understanding ageing mechanisms and developing nutritional strategies aligns with a holistic vision of human and planetary health. This session proposes to explore how nutrition emerges as a natural arsenal in the fight against age-related ailments, as well as solutions that can be both effective for individuals and sustainable for generations to come.

Chair: Bruno Pot, Science Director Europe at Yakult (NL) and Chair of ILSI Europe

Speakers: 
  • Nutrition to mitigate age-related immune decline
    Philip Calder, Professor of Nutritional Immunology and Head of the School of Human Development & Health at Faculty of Medicine, University of Southampton (UK)
  • Appetite and malnutrition in older adults. A geroscience perspective
    Juan Luis Sánchez-Sánchez, Post-Doctoral Researcher at the Institute of Aging of the Gerontopole of Toulouse, CHU Toulouse-Paul Sabatier University (FR) 
  • Mixed nut comsumption and brain health in older adultes
    Peter J. Joris, member of the Physiology of the Human Nutrition (PHuN) Research Group at Maastricht University (NL). He is Associate Professor within the Research Institute of Nutrition and Transnational Research in Metabolism (NUTRIM)
  • Title TBC
    Ivan Bautmans, Head Gerontology (GERO) & Frailty in Ageing research (FRIA) departments, Vrije Universiteit Brussels (BE)
Session 6b - Panel Discussion on innovations in Food Safety

Food safety is under pressure from climate change, emerging raw materials, circular economy, and dietary changes. An adaption of food safety management systems is needed to make them more robust towards changes and hazards. Additionally, EU Member States aim to maintain the highest levels of food safety. In order to reach these highest standards and adapt to changing environment, there is a need for greater synergy among industry, regulators and researchers to 1) discuss and identify food safety priorities, 2) develop innovative solutions and 3) implement them by all players in the food chain into practice. This session will start with a presentation of 2 EU-funded projects, called CATALYSE and FoodSafeR. Then a tripartite panel will be discuss priorities, needs and barriers in the area of food safety. The audience is of course invited to actively participate in the discussion.

Chair: Michele Suman, Food Safety & Authenticity Research Manager at Barilla G.R. F.lli SpA (IT)

Presentation of the CATALYSE Project
Augustina Sarquis, Postdoctoral Researcher at Università Cattolica del Sacro Cuore (IT) & Ruchi Saha, Scientific Project Manager at ILSI Europe (BE)
Panel:
  • Oonagh Mc Nerney, Cofounder and CEO of IRIS Technology Solutions (ES)
  • TBD
12:30 - 14:00
Lunch Break & Poster Session
14:00 - 15:30
Session 7a - Redefining Resilience: Innovations for a Sustainable Food Future

There is an urgent need for food system change to improve both health and environmental outcomes in fairer and more equitable ways. Food needs to be healthy, accessible, and affordable for all citizens. No country is completely food secure, and we all rely upon food imports and exports. Pandemics, conflict and climate change have shown that our food system is vulnerable to environmental and geo-political shocks. There is a clear need to enhance food system resilience to further crises and stresses. Many argue that food should be more expensive, that we are not paying the true cost of the food we put on our plates. Yet, at the same time, we see a rise in the use of food banks and other charitable food provision because many people in our society cannot afford to feed themselves due to the cost of living crisis. This is a dilemma which faces the food industry, policy makers and consumers. A variety of solutions are proposed though it is clear that one size does not fit all. We need to address the whole food system to ensure access to safe, nutritious food for all. Where do we start?

Chair: Sara Monteiro Pires, Senior researcher at Denmark Technical University (DTU) and Head of PhD School at DTU Food (DK)

Speakers: 
  • Olivier Jolliet, Professor at Denmark Technical University (DK)
  • Louis Hinzen, Senior Manager for Economic Affairs, Trade & Market Access Lead at FoodDrinkEurope (BE)
  • TBD
Session 7b - Defining Food Safety: Societal Expectations and Risk Perception

This session explores the definitions of food safety in relation to societal expectations. Building on insights from recent papers developed by expert groups of the ILSI Europe Food Allergy and Food Contaminants Task Force, we will discuss how contaminants are defined, perceived and controlled based on public concern, and how stakeholder input can shape the understanding of acceptable risk levels. The discussion will focus on the role of risk perception in determining what society deems safe, highlighting the importance of aligning food safety practices with public expectations.

Chair: Bas Blaauboer, Emeritus professor of toxicology at Utrecht University (NL)

Speakers and panelists

  • The definition of chemical contaminants in food: ambiguity and consequences
    Dr Niel Buck, Corporate toxicologist, General Mills (UK)
  • Can we define a level of protection for allergic consumers that everyone can accept?
    Emerita Prof. Charlotte Madsen, Senior Researcher at DTU (DK)
  • Hans Verhagen, Food Safety & Nutrition Consultant (NL)
  • TBC, Danish Veterinary and Food Administration (DK)
  • TBC, Bundesinstitut für Risikobewertung (DE)
15:30 - 16:10
Networking Break & Poster Session
16:10 - 17:50
Session 8 - Taste the Future: A Journey into Tomorrow's Food Landscape

A growing number of food tech companies are using precision fermentation to create animal-free proteins, fats, and oligosaccharides in pursuit of a more sustainable future. New yeast and bacteria fermentation technologies turn simple inputs into a variety of high-quality nutritious fats and functional proteins with a far lower environmental impact than traditional agriculture can deliver. Moreover, the first large-scale robotic vertical farms produce spinach and berries. These urban farms aim to provide essential daily-life vegetables in a more operationally cost-efficient way than traditional farms. These developments show that our future food will likely come also from food grade controlled laboratories and controlled indoor vertical farms. How will our food look and taste in the future? Are consumers ready to consume these differently produced food products? How much should we inform or educate consumers about the origin of the nutrients they consume? Will there be resistance depending on the form of the foods? Let's delve into the questions that define the future of our food.

Chair: Carolien Van Loo-Bouwman, Senior Manager Nutrition & Innovation at Yili Innovation Center Europe (NL)

Speakers: 
  • Sustainable Innovations: Are Consumers Ready for Tomorrow's Food?
    Marija Banovic, Associate Professor of Consumer Behaviour and Food Marketing at MAPP Centre, Department of Management, Aarhus University (DK)
  • Title TBD
    Mette Lübeck, Associate Professor and Head of Section of Bioresources and Process Engineering, Aalborg University and Co-founder of ProteinFrontiers Aps (DK)
  • Transforming Food Systems: A Place-Based Approach
    Roberta Sonnino, Professor of Sustainable Food Systems at the University of Surrey (UK)

Call for abstracts

[Abstracts submission closed]

We accept abstracts for the following sessions:

  • Session 6 - Forever Young: Exploring Solutions for Healthy Aging and Nutrition
  • Session 7a - Redefining Resilience: Innovations for a Sustainable Food Future
  • Session 8 - Taste the Future: A Journey into Tomorrow's Food Landscape

The sessions' descriptions can be found in the programme below

Abstracts will be selected on the basis of scientific excellence and relevance to the sessions.
Submissions will be accepted until 15 June 2024 1st of July 2024. Authors will be notified at the end of August.
Travel and accommodation for the selected speakers will be covered by ILSI Europe (oral presentations only).

[Abstracts submission closed]

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About the event

The 5th edition of the Symposium on Nutrition for the Ageing Brain will take place on 6 & 7 June 2025 in Chania, Crete (Greece).

For the Symposium's 5th edition, we are collaborating with the Mediterranean Neuroscience Society. Via this organisation we wish to reach not only researchers but also health practitioners to raise their awareness on benefits of nutrition for mental health. The ILSI Europe "Ageing Brain" Symposium will preceede the 2025 MNS conference, taking place from 7 to 11 June in the same place.

Register

Registration

Register here!

Event rates

Early Bird Rates (registration until 01/06/2024)
  • Industry: 750€
  • Non-Industry: 500 €
  • Students: free of charge
Regular Rates
  • Industry: 900€
  • Non-Industry: 650€
  • Students: free of charge
Abstracts

Call for abstracts

Further info coming soon...

Programme

Programme

The programme of the 5th edition will be built around the six following topics:

  1. Nutrition for Mental Health in Old Age: Addressing Depression & Anxiety.
  2. The Intersection of Sex, Nutrition, and Socioeconomic Inequalities: Implications for Health in Old Age.
  3. Nutritional Interventions for Frailty, Sarcopenia, and Cognitive Function.
  4. Nutrition, diet and immune function.
  5. Nutrition, Dental Health, Oral Microbiome, and Cognition: Exploring the Connections.
  6. Biomarkers of Cognitive Ageing and Nutrition: Current Advances and Future Directions.

Further info coming soon...

Location

Location

Further info coming soon...

MNS 2025 Conference

The 10th Mediterranean Neuroscience Society Conference will take place from June 7th to June 11th, 2025, in the captivating coastal town of Platanias, near Chania on the island of Crete, Greece.

The conference will bring together neuroscience experts, professionals, and students from around the world, including over 400 anticipated participants. With a commitment to fostering an inclusive and diverse atmosphere, the conference will feature extensive opportunities for training, networking, and social interactions. The aim is to provide an exceptional platform for sharing knowledge, ideas, and recent advancements across the full spectrum of basic, translational, preclinical, and clinical neuroscience.

The Scientific and Organizing Committees have curated an engaging program that features keynote speakers, opinion leaders, and experts from across the globe. Dedicated to promoting research, education, advocacy, policy-making, and public awareness in all areas of brain science, the conference will support dialogue and collaboration among neuroscience professionals. The MNS is pleased to offer travel stipends and prizes to young scientists, particularly from the southern Mediterranean regions, encouraging North-South networking and scientific exchange.

Sponsors

Sponsorship Opportunities

ILSI Europe now welcomes food and related industry or scientific journals to participate in the 5th edition of the Symposium. Sponsorship will allow your organisation to be recognised at the following levels:

 

We welcome the opportunity to discuss your involvement in the 5th edition of this symposium! Feel free to contact Hugo Costa at hcosta@ilsieurope.be should you wish to discuss an alternative option not listed above.

Speakers

Further info coming soon...

Scientific Committee

If you have any question about the event, please don't hesitate to contact Maria Tonti (mtonti@ilsieurope.be) or Hugo Costa (hcosta@ilsieurope.be).

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