4th Starch World EUROPE,

16-18 Oct, 2019 - Copenhagen, DENMARK

Crowne Plaza Copenhagen Towers

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08:00

Depart from Crowne Plaza

09:30

Arrive Lyckeby

11:30

Depart Lyckeby

12:00

Lunch

13:00

Leave for Larsson

13:30

Arrive Larsson

15:30

Depart and leave for Stora Enso Pulp & Paper Mill

16:00

Arrive Stora Enso Pulp & Paper Mill

17:30

Finish tour and back to Crowne Plaza

08:00

Registration

08:50

Chairman’s Remarks

09:00

Challenging Times for EU Starch Producers But Opportunities in the EU Bioeconomy and Protein Plans

09:40

EU Market for Plant Proteins : Food Market Segments and Outlook

10:10

Discussion followed by Morning Coffee

10:50

Commercializing Your Protein: Functionality versus Value

11:20

Production of Food Proteins from Carbohydrate Crops with Fermentation Technology

11:50

Collaboration to accelerate introduction of protein to market – important role of starch crops

12:20

Grand challenges for the organic industry and future opportunities for starches and proteins

12:50

Discussion followed by Lunch

13:55

Afternoon Chairman’s Introduction

14:00

Outlook for EU Starch: Crops, Products and Trade

14:40

Creating New Value from Side Stream Potato Starch

15:10

CRISPR-Cas9 Technique for Sustainable Production of Potato Starch

15:45

Discussion followed by Afternoon Tea

16:15

Going Back to Basics – Rice Flour vs Rice Starch with Focus on Applications

16:45

Opportunities for Polyols & Bulking ingredients in a Sugar Reduction Drive

17:15

Discussion. End of Day One

18:30

Networking Cocktail Reception for all Speakers & Participants

09:00

Chairman’s Remarks

09:05

Trend in Paper Markets, Production Process & Implications for Starch Suppliers

09:40

Biobased and Compostable Thermoplastic Resins Made from Different Starches

10:10

Discussion followed by Morning Coffee

10:50

Natural Specialty Flours & Functional Applications

11:20

Innovations to meet consumers’ healthy demand in high carbohydrate foods

11:50

Starch Taste: Oral Digestion, Sensory Perception, and Transduction Mechanisms

12:20

Healthy Diet and a Shared Value Food System - The Case With Matooke (green banana) Flour

12:50

Final Discussion. End of Conference

13:00

Closing Lunch

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