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Join
Food Protein innovation (FPi) 2010 ConferenceFocussing on innovations in proteins for health & nutrition
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15 June |
Pre-Conference Tour |
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16 & 17 June |
Conference, Rotterdam (Netherlands) |
Connecting Research & Business for Insights, Information & Network
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Join our Food Proteins Group 
High Quality Content & Excellent Industry Network
This conference will bring together food and beverage manufacturers from various food industries, such as the bakery, dairy, meat, fish, ready meals, health foods, cereal, infant food, snacks, soups & sauces industries, as well as manufacturers of animal-based and plant-based proteins. The conference is an excellent platform for networking in and with the food protein industry. To improve the networking opportunities, a cocktail reception and a complimentary dinner is included for all delegates.
10 Convincing reasons
- 2nd Protein Innovation Network Conference
- Learn from key manufacturers and global protein ingredient manufacturers
- Market overview including drivers of the international protein market
- Update on food protein innovations in the area of health & nutrtition
- Learn about new innovations in texture & taste of food proteins
- Get new ideas for product differentation and development
- Proven strategies and tactics for marketing food proteins
- Excellent industry network opportunities
- Enjoy a free pre-conference programme tour
- Get to know the industry leaders
Conference programme
Day 0 - 15 June 2010
We are invited by Unilever Research & Development to visit their Research facilities! We will have discussions about research, health & nutrition, including proteins, with key research managers.
Address details: Unilever Research and Development Vlaardingen B.V. |
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13.30 Leave from Conference hotel by bus to Unilever
14.00 Welcome at Unilever, Consumer Centre
14.30 Introduction to Unilever and Unilever R&D by Karin van Lookeren
14.45 "Inside AdeS soy drinks” by Michel Mellema
15.00 "Integrated Sensory Response Modelling: translating insights into design rules” by
Gert-Jan van den Oever / Tasting by Steef Klepke
16.00 Discussion and Drinks
16.30 Return to Conference Hotel by bus
18.00 - 19.30 Welcome drink in hotel lobby
Day 1 - 16 June 2010
08.30 – 09.00 |
Registration |
09.00 – 09.15
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Welcome -
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09.15 – 09.30
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Conference Chairman opening & programme -
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09.30 – 10.15
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Open innovation: reaching out for new ideas and collaborations with supplier -
- Sourcing and commercialising innovation - Accelerating NPD by developing unconventional alliances - Collaboration and radical innovation in the protein arena |
10.15 – 11.00
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The role of innovation in fungi-protein based foods - Mr. Tim Finnigan - Head of Innovation, Marlow Foods (United Kingdom) |
| 11.00 – 11.30 | Morning Break |
11.30 – 12.15
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New developments in protein quality analysis for human health - - Outlook on plant protein analysis methods and characterisation - Case study: Plant proteins for medical applications - EU Plant Protein Agenda: beyond 2025 |
12.15 - 13.00
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Nutrigenetics and Nutrigenomics for personalised food - - Role of Nutrigenetics & Nutrigenomics: Inherited and acquired diseases & dispositions - Challenges with “personalised”” proteins - Future for personalised foods
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| 13.00 – 14.30 | Lunch for delegates and speakers |
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14.30 – 15.10
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New Brain Motivating Peptides - - Role of protein in mental health |
15.10 – 15.50
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Blood pressure lowering peptides: a future? - - Current knowledge of lactotripeptides and their potential for BP lowering - Putative effects on other cardiovascular markers - Bioavailability and its contradiction with the hypothesized mechanism of action |
15.50 – 16.20 |
Afternoon break |
16.20 – 17.00
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How to trace amino acid incorporation in the human body? - Ir. Bart Pennings, TI Food & Nutrition (Netherlands) - Challenges in research and steps into future research - Case study: What cows and people have in common ... |
| 17.00 | Plenary discussion |
| 19.00 |
Conference network dinner boot cruise |
Day 2 - 17 June 2010
Session 3:
Medical, Clinical & Pediatric |
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09.00 – 09.40
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New generation in tube-feeding: improving protein & fat quality - - Tube feedings: relevance for patients and how to measure result - Challenges in formulating tube-feedings incl. role of proteins - Case study: Development of a new generation |
09.40 – 10.20
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Whey protein for vulnerable nutrition -Mr. Dr. Ramon Hall, Senior Research Scientist, Fonterra Ingredients Innovation (Australia) - Future protein extraction methods and future |
| 10.20 - 10.50 | Morning Break |
10.50 - 11.20
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Functional Proteins and Protein Hydrolysates - Applications to Pediatric Nutrition, Health and Development - Review the role of functional proteins in infant health and development - Review the role of protein hydrolysates in the dietary management of food allergies - New directions and application needs including product development and technology |
Session 4: Exploring the potential Chairwoman: Mrs. Dr. Erika Smith, General Mills Inc. (USA) |
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11.30 - 12.10
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Healthy properties of (proteins) of ancient grains - Mrs. Dr. Erika Smith, Principal Scientist GI Division, General Mills (USA) - Properties and Nutritional benefits of ancient grains (quinoa, chia, sorghum, teff, amaranth) - Challenges of applying ancient flours & using the protein properties - Future outlook: usage of ancient grains in mainstream foods |
12.10 – 13.10 |
Lunch for delegates and speakers |
13.10 - 13.50
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Pulses: A novel ingredient source for Protein - Mrs. Dr. Joyce I. Boye, Ph. D, Research Scientist, Food Research and Development Centre, Agriculture and Agri-Food Canada (Canada) - Review of industry development of pulse flours, ingredients - Health benefits of pulses - Pulses research agenda |
13.50 - 14.30
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Protein and preservation of lean body mass - Mr. Joern Gravgaard, |
| 14.30 – 15.00 | Afternoon break |
15.00 – 15.40 |
World market opportunities for dairy bioactive proteins/hydrolysates and peptides – Mr Tage Affertsholt, Managing Director, 3A Business Consulting - Market size (volume and value) and expected growth (incl. current applications and new product development trends) - Application and breakdown of end-use segments - Drivers, barriers and regulatory issues
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15.40 - 16.10
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Protein Research: The crossroads of science, IP and new products
- - What are the opportunities in new proteins? - What science and IP is supporting them? - What functional properties have the most potential? |
| 16.10 | Plenary discussion |
Speakers
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Gerard Klein Essink hold a MSc degree in Food Chemistry from Wageningen University in The Netherlands.
He graduated in1988 and started his carreer at the Agricultural Politics Dept. of Wageningen University as EU manager
of an EU project on the technical and economic aspects of chaptalisation of wine. He moved on from 1990 - 1998 various
technical, marketing and business management roles at the global food starch company AVEBE, while he finished his
MBA marketing education in 1995. He enjoyed the high tides of the Asian tiger economies working from the Singapore AVEBE office from
1994-1998. Business-to-consumer experience was obtained working for the meat-free Nestlé company Tivall as Vice-President Sales in
various European markets. In 2002 he set-up PROSOY Research & Strategy, followed by Bridge2Food in 2008. |
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Fred Brouns obtained a PhD in Nutritional Physiology at the Maastricht University in the Netherlands. He is a global
speaker in the field of Life Sciences and Nutrition. Dr Brouns has 25 years experience in the field of life sciences and
scientific and marketing aspects of health nutrition. He joined Wander Dietetics in The Netherlands in 1980 as head of
the Department of Nutritonal Sciences and Consumer Information. Later, in 1988 he joined Sandoz Nutrition ltd. in
Switzerland in the function of Nutrition Research Manager, where he developed the Isostar Sports Nutrition concepts. From 1992 – 1999 he
was head of the Novartis Nutrition Research Unit. Today he is Research Fellow and Nutritional Sciences Manager Europe at the Cargill-
Cerestar R&D Center, Vilvoorde, Belgium. He has a guest research position at the Nutrition & Toxicology Research Institute, Dep. of Human
Biology, Maastricht University (Netherlands). |
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Paul Isherwoods current responsibilities include leading the quest for new knowledge of technologies and products from outside the business, reviewing technical trends or emerging solutions to support growth, developing the external network to extend the company’s capabilities, leveraging existing contacts and networks to identify new opportunities. He holds a BSc First Class Honours in Chemistry followed by a MBA degree. Paul has 15 years experience in soft drinks with Cadbury Schweppes and Coca-Cola & Schweppes Beverages (CCSB), and in various roles in R&D, Technical, Quality and Manufacturing. He worked for 6 years with Cott Beverages, where he was responsible for the start-up and ongoing technical management (including NPD activities) of co-packing partners throughout Europe. For 2 years Paulw as Technical Director for Virgin Drinks Group, key accountabilities were global product & packaging development and innovation. He is an active member of the British Soft Drinks Association for many years, sitting on various committees and lecturing on their Manufacturing Soft Drinks course since 1991. Regular presenter at external innovation conferences, including chairing the Food & Drink Innovation Network seminar in November 2009 on “Open Innovation for Breakthrough NPD”. |
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Tim Finnigan is currently Head of Innovations for the meat free division of Marlow Foods – covering the Quorn brand across 10 countries. Tim is a Ph.D graduate of the Food and Biosciences faculty of the University of Reading, England and has held innovation roles in government food research, General Foods, APV and RHM. Tim has been instrumental in the product and technology innovation programs that have helped to establish Quorn as the world’s leading meat free brand. A holder of many key business patents, Tim has relished the opportunity to create the ‘first new food since the potato’ and is often still found with sleeves rolled up exploring opportunities for breakthrough innovations in texture and flavor. Tim established and drives a vibrant research and development program as well as a network of key opinion leaders who help share the current hot topics of nutrition research into satiety alongside developing an understanding of the future potential for Quorn in the sustainable diet. Tim and his team work across six manufacturing locations within a network of more than 20 key finished product suppliers and develop new products for ten countries worldwide. Tim is a keen speaker on the European conference network and in 2010 has already spoken at two key events in the UK and is confirmed to speak at three international conferences on weight management, life cycle analysis and the future of food proteins. Tim and his team have been awarded three trade awards in 2010 for food innovation – a testament to their work in the food arena. Tim also sits on the advisory board of the centre for food innovation at the University of Sheffield, England. |
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Dr Ingrid van der Meer gained a PhD in plant molecular genetics (Free University, Amsterdam) and has subsequently ca 20 years research experience. She guided research projects on genetic regulation and modification of plant primary and secondary pathways such as phenyl propanoid-, fructan-, amino acid- and organic acid biosynthesis. She is currently Cluster Leader Applied Genomics and Proteomics within the BU Bioscience at Plant Research International. Research in the BU Bioscience research is focused on gaining a better understanding of plant genetic, metabolic, and physiological processes. Extensive use is made of state-of-the-art tools in the fields of genomics, proteomics, metabolomics, and bioinformatics. In Dr. van der Meer’s cluster, the proteomics technology platform has been set up and is used for identification and quantification of proteins and peptides, and for comparative analysis and quantification of complex protein mixtures. Important research themes in the cluster of Dr. van der Meer comprise food allergen research, biomarker discovery, the role of proteins in regulation of biological processes and plant defense. Dr van der Meer has ca 50 publications in peer reviewed journals and 10 patents. |
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Ben van Ommen is head of the nutrigenomics activities at TNO Quality of Life, one of the largest
independent research organisations in the area of nutrition world-wide.
His training was in biochemistry and toxicology. His PhD and early research carrier
were dedicated to molecular and biochemical mechanisms in toxicology and nutrition,
including the interindividual differences of genetic origin. Since 1998, his research
group aims at approaching effects of nutrition and nutrition related bioactive
compounds with regards to health promotion and disease prevention on a genomewide
scale. In 2002, he was appointed Senior Research Fellow of the TNO organisation in the area of nutritional systems biology. Currently, he coordinates the European Nutrigenomics Organisation, an EU-funded partnership of 21 universities and research institutes in the area of nutrigenomics. |
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Rob Vreeker is a research scientist at Unilever’s R&D centre in Vlaardingen, the Netherlands. He has 20 years of experience in food research. His research activities include the study of food microstructure and texture, physical chemistry of biopolymer solutions and gels and the influence of food matrix on flavour release and perception. Rob holds a PhD in physical chemistry and is a member of the editorial board of Food Biophysics. |
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Cindy Gerhardt is a medical biologist by training. She did her PhD in Amsterdam investigating molecular
pharmacology of brain neurotransmission. Then she moved to Paris for a post-doctoral research in the area of
fat cell metabolism. In 1999 she moved to Unilever R&D where she worked on the molecular pharmacology of
taste perception, hormonal mediators of satiety, and functional peptides. She started working for DSM
(Netherlands) in 2006 as an R&D program manager for Functional Food Ingredients. Since January this year, she is new business development
manager for a number of ingredients applicable in functional foods and dietary supplements. Cindy will elaborate on a new bioactive
product in development at DSM, which aims at increasing concentration and alertness. |
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Dagmar Fuchs graduated in 2002 with Diploma in Human Nutrition Sciences at the Technical University of Munich, Germany. She specialized through her PhD thesis on the effects of bioactive food ingredients on atherogenesis in the field of molecular biology, biochemistry and physiology of nutrition. She concluded her PhD thesis at the Technical University of Munich in 2006 with the grade magna cum laude. As Postdoctoral Researcher at the Gene Centre of the Ludwig Maximilian University of Munich she established novel approaches of proteomics to LC-MS/MS and applied those to investigate molecular mechanisms of carcinogenesis of gastro-intestinal tumors. In 2007 she went on to an industrial position as vascular function research scientist at the Anglo-Dutch multinational consumer goods company Unilever. Dagmar Fuchs has built at Unilever R&D Vlaardingen expertise in the area of vascular function and cardiovascular health. She was involved in a research programme on effects of dietary peptides on blood pressure, in particular in performing efficacy studies in humans. Her current role is in defining and designing research approaches in the area of vascular function delivering to Unilever foods programme. |
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Bart Pennings holds a MSc degree in Nutritional Physiology from the Wageningen University. Currently, he is working towards his PhD degree together with Dr. Luc van Loon at Maastricht University with support from TI Food & Nutrition (TIFN). Using sophisticated stable isotope tracer methodology they are able to trace amino acids within the human body following protein ingestion. This technique allows for in vivo assessment of protein digestion and absorption kinetics and subsequent muscle protein synthesis. As such, effective dietary strategies to increase muscle mass in elderly humans are explored. |
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Zandrie Hofman holds a MSc degree in Human Nutrition from the Wageningen University in The Netherlands. He graduated in 1988 and started his career in 1990 at Nutricia Research in Zoetermeer as a nutritionist within research projects on sports nutrition, obesity and paediatric clinical nutrition. In 1997, he worked for Numico Research in Wageningen as sr. nutritionist and deputy director within the department of clinical nutrition and diets, followed by project leader medical nutrition, responsible for the nutritional research in different disease specific area’s like patients with COPD, diabetes and heart failure, surgical and critically ill patients. Currently, within Danone Research, Centre for Specialised Nutrition in Wageningen, he is sr. program manager medical nutrition – tube feeding, responsible for the nutritional innovation and renovation of Nutricia’s Nutrison tube feeding range. |
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Ramon Hall is a Senior Research Scientist and Registered Nutritionist within the Nutrition and Bioactives team at Fonterra Ingredients Innovation. Ramon is responsible for strategic nutrition research activities and coordination of human efficacy trials to support nutritional ingredient innovations. He has worked in his current role for approximately 5 years and has held various appointments spanning Food Industry, Academia and Government over the past 14 years. Prior to joining Fonterra, Ramon was a Lecturer in Food Science and Nutrition at Deakin University. Ramon received a Science degree (B.Sc.) with major in Physiology and Genetics from Monash University and a Master of Human Nutrition degree and Ph.D. in Food Science and Nutrition from Deakin University. He has published several nutrition research related papers in peer-reviewed international journals. Ramon is an active member of the Australian Institute of Food Science and Technology and the Nutrition Society of Australia. |
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Deshanie Rai is a Senior Principal Scientist within the Global Scientific Affairs group at Mead Johnson. Since completing her Postdoctoral training in Molecular Biology at the University of Illinois-Urbana within the Department of Molecular and Intergrative Physiology, she has worked at Mead Johnson for 7 years in the areas of Global Discovery Sciences, the Global Infant Category and now Scientific Affairs. During this time at Mead Johnson she has, and continues to provide technical expertise and scientific leadership in the area of nutritional immunology and protein nutrition. Additionally, she has published several peer-reviewed scientific papers in nutritional immunology.
Deshanie also holds an Adjunct Assistant Professor position within the Department of Food Science and Nutrition at the University of Illinois in Urbana-Champaign where she participates in student mentoring, research and lecturing.
Deshanie received her Masters and PhD from the Division of Nutrition Sciences, University of Illinois and her BS from the University of Natal, in South Africa.
She is the recipient of many awards and scholarships, including the Young Investigator Finalist Award from the American Society of Clinical Nutrition , a USDA scholarship from the Institute of International Education for her Bachelor’s and Master’s programs, and the South African Exchange Program Fellowship from the University of Illinois for her Master’s and PhD program. She has also been a two time recipient of the MJ President’s award in 2005 and 2006. She is involved in several extracurricular activities, including the Leadership Evansville Program, as well as the Women’s Affinity Network. |
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Erika B. Smith is a Sr. Principal Scientist at General Mills in the Ingredient Technology Group focused on protein
technology development. She has 12 years of experience as a developer in the food industry. Before joining General
Mills, Erika worked at The Pillsbury Company and also Abbott Nutrition. She received her Food Science degrees from the
University of Illinois (B.S.), and Cornell University (M.S., Ph.D.). Erika is the author of 6 papers and recently co-edited a Food Products
Manufacturing Handbook. |
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Joyce Boye is a research scientist at the Food Research and Development Centre of Agriculture and Agri-Food Canada in St. Hyacinthe, Quebec. She has a Bachelor's degree in Chemical Engineering (University of Science and Technology, Ghana) and a Ph. D in Food Science (McGill University, Montreal, Canada, 1995). Dr. Boye leads a comprehensive research study in the area of plant protein research and food allergy. Her research activities in the past 15 years have been directed at developing techniques for the isolation, extraction and characterization of proteins from plant sources and identifying areas of application for the food industry. During this time her research team have done extensive work on soybeans, soy-based products, peas, lentils, chickpeas, beans, canola and hemp working in collaboration with industries from the private sector to develop new techniques and new products. Her projects have resulted in the development of several declarations of inventions, novel soy-based products and licence agreements between AAFC and the collaborating Companies. She has written and delivered over 190 papers/lectures and is senior author of 10 book chapters. She serves as reviewer for a variety of government agencies and more than 15 scientific journals. Selected awards received in her career include the André-Latour 2001 and 2005 Innovation Prizes (Governor’s Foundation/Food Research and Development Centre), the 2001 Research Partnership Prize of Excellence (Agriculture and Agri-Food Canada) and the VMAC Award of Distinction 2001. Her work on novel techniques for processing soy recently won the 2005 Canadian Agri-Food Award of Excellence for Innovation in Agriculture & Agri-Food. She is a member of the Institute of Food Technologists (IFT), American Oil Chemists’ Society (AOCS), American Society for Quality (ASQ), Canadian Institute of Food Science and Technology (CIFST) and Rotary International. |
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Jørn Gravgaard currently holds the position of Research Scientist, with Solae. Trained as a food technologist and Six Sigma Greenbelt, he has gained extensive practical experience right across the food industry. In 1985 he started his career as an examined baker and worked as such up to 1990 where he formally qualified as a Food Technologist. He has since gained extensive experience in the pet food, chocolate, confectionary and baking industries. Jørn started at Solae in 2001 as Applied Technology Manager in the Lecithin group working in applications within areas of bakery, margarines and spreads, confectionary, instantiation of powders and technical applications of lecithin’s. Since 2004 he has been in charge of the Protein Food Application labs in Aarhus, Denmark, while working as Applied Technology Manager, specialized in the area of beverage, bars and fermented products. For the last year he has also had the responsibility for the Technical and application service in the area of Clinical- Medical- and Infant –Nutrition for Europe. |
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Tage Affertsholt obtained his M.Sc. in Economics and Marketing from the Aarhus School of Business Administration in Denmark. He has also completed a post graduate management programme at Insead in France. He has held managing positions as general manager and vice-president sales and marketing with different food companies working with consumer goods as well as food ingredients. He has gained international experience as an expatriate in United Kingdom, France and Singapore. In his current position as a Managing Partner in 3A Business Consulting, Denmark, he is mainly advising food and bio industry related companies on strategy and business development. In the area of dairy ingredients, Tage Affertsholt holds significant experience. He has advised companies on business development strategies including ingredient portfolio composition, sector and application opportunities and strategic alliances. He has also been a speaker at several international conferences, e.g. IWC and IDF, and published reports and articles on this subject. |
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Lu Ann Williams is Head of Research at Innova Market Insights. She started her career in The Netherlands twenty years
ago with Wolters Kluwer before moving to Elsevier. For the past fifteen years she has been involved in the international food industry where she works with the world’s largest food and beverage companies on product development and
marketing strategies, trends analysis and technology scouting. She comes from Georgia (USA). |
Advisory Board
We are very proud that the following experts are working with us on developing an excellent conference programme.
- Mrs. Dr. Erika Smith,
Principal Scientist Ingredients Technology, G Tech - Protein, General Mills Inc. (USA)
- Mr. Dr. Michel Mellema, Global Research Programme Leader, Unilever Research (Netherlands)
- Mr. Dr. Fred Brouns,
Program leader "Health Food Innovation Management",
Associate Professor Faculty of Health, Medicine and Life Sciences,
Maastricht University (Netherlands)
Delegates
This conference is designed for senior managers involved in or interested in gaining entry to food protein industry, including professionals involved in:
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Research & Development
- Innovation Management
- New Product Development
- Food Engineering
- Nutrition & Health Research
- Business Management
- Marketing & Sales
Food Manufacturing and Food Ingredient industries that can benefit from this conference include:
Bakery | Confectionery | Dairy and Dairy-Free | Meat and Meat-Free | Fish | Ready meals | Health foods | Supplements | Cereal | Infant food | Snacks | Soups & Sauces | Health Food Companies | Bars Manufacturers | and also Food Processing and Packaging Manufacturers.
2008 FPi degelates included the following companies and many more:
| Campina | General Mills USA | Indena | MasterFoods USA | Edelweiss | PB Gelatins |
| Kerry | Unilever | KMC | Danone | Nestle | Heinz |
| Campbell's USA | Cargill USA | FrieslandFoods DOMO | Yiotis | Barilla | Nutrition & Sante |
| Solae | Carlsberg | Arla | Cadbury | NIZO | Numico |
| Rachel's | Puratos | Codrico | VION | ABF Ingredients |
SGS Int. |
| Solanic | DSM | Rabobank | Tivall | Zeelandia | Volac |
| Glisten | Protient USA | VSI | Danisco | Lup Ingredients | George Weston Foods |
| Indena | Biocatalysts | Novozymes | Tine | AB Enzymes | Palsgaard |
| Gelita | Hochdorf | DairyGold | CSM | IFF | Rousselot |
| Cosucra | Arla Food Ingredients | Genencor | Beneo | Roquette | Nandi Proteins |
| Bouwhuis Enthoven | Perfetti van Melle | Kemin | APC Europe | Symrise | Fonterra |
Sponsoring & Exhibiting
This highly profiled industry event provides your company with a unique opportunity to capture the interest and influence the decisions of a highly targeted audience. Capitalize on this ideal platform to market your services and form strategic relationships through networking! Limited Sponsorship and Exhibit Opportunities are available, including: distribution of Promotion Materials, Cocktail Reception Lunch, Dinner.
To sponsor or exhibit at this meeting, please contact Bridge2Food Europe at +31 30 225 2060 or e-mail to info@bridge2food.com.
Exhibition stand
Exhibiting at this Bridge2Food meeting allows companies to promote their products or services in close proximity to the meeting room during scheduled breaks.
- Stand Space at the event
- Presence on Bridge2Food website: company logo, profile and a live link to your website
- Promotional presence: your company's name, profile and logo to feature in the conference brochure and/or mentioned in other marketing material across a number of mediums, including:
- Targeted e-mail campaigns
- Prominent position in the Delegate/Speaker pack
Drinks reception
The drinks reception provides attendees with an excellent environment to make new contacts and set foundations for future business meetings. Bridge2Food will make all the arrangements for this event leaving the sponsor to reap all the benefits.
- One and a half hour Drinks Reception
- Wine, soft drinks and canapés
- Stand space
- Presence on Bridge2Food website: company logo, profile and a live link to your website
- Promotional presence: your company's name, profile and logo to feature in the conference brochure and/or mentioned in other marketing material across a number of mediums, including:
- Targeted e-mail campaigns
- Prominent position in the Delegate/Speaker Pack
Meeting Luncheon
An efficient way to target key players is to host a Bridge2Food meeting luncheon. This provides sponsors with an opportunity to relax and discuss business in an elegant yet formal environment.
- Presence on Bridge2Food website: company logo, profile and live link to your website
- Promotional presence: your company's name, profile and logo to feature in the conference brochure and/or mentioned in other marketing material across a number of mediums, including:
- Targeted e-mail campaigns
- Prominent position in the Delegate/Speaker Pack
- Printed Menu with company logo and profile
Lead Sponsorship
A number of Bridge2Food sponsors opt for this prime position providing serious players the ability to combine branding and networking in one package from the opportunities listed above. Contact Bridge2Food Europe at +31 30 225 2060 or e-mail to info@bridge2food.com.
Conference Venue and Hotel: Hilton Rotterdam
Hilton Rotterdam hotel
Weena 10 Netherlands Fax: 31-10-710-8080 |
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The hotel
Located off Hofplein square, the Hilton Rotterdam hotel is at the heart of the city's business and shopping areas. Located 15 minutes' drive from the airport, the hotel has 12 meeting rooms for 4-325, a business center, Executive Lounge and wireless internet access throughout.
Start your day with breakfast at Le Café. Savor the rack of lamb in the lounge restaurant or relax with a mojito at the adjoining bar. Keep in shape in the exercise room or be pampered at the beauty salon in the Hilton Rotterdam hotel. The hotel offers shopping on the Weena and sightseeing opportunities nearby. Take a boat tour up the river or see the city from the Euromast Tower.
From Hilton Guest Rooms up, all Hilton Rotterdam hotel rooms have wireless internet access. Executive Room guests enjoy Executive Lounge access.
Reservations
Rooms can be reserved by fax or e-mail. Click here to download your personal reservation form. Attractive hotel room rates exist: euro 155 incl. vat, taxes and breakfast for a single executive room, and euro 170 all-in for a double executive room.
Getting there
From Schiphol/Amsterdam airport. The travel time between Schiphol Airport and Hilton Rotterdam is approx. 50 minute by train. From Rotterdam Central railway station you can walk in 10 minutes to the hotel, or take a cab. You can check train departures via http://ns.nl/cs/Satellite/travellers. Just key in Schiphol airport in the "From" field and "Rotterdam Centraal" in the "To" field, the date and the expected time of departure.
From Rotterdam airport. Located 15 minutes' taxi drive from the airport. Busses leave from Rotterdam airport to Rotterdam Central Railway Station. From Rotterdam Central railway station you can walk in 10 minutes to the hotel, or take a cab.
Rotterdam - City of achitecture
As the largest port in Europe, Rotterdam is one of the most important drivers of the Dutch economy. While throughput operations and industry shift towards the sea, the inner city is blossoming as never before. Rotterdam continues to surprise everyone with its new architecture, festivals, sporting events, daring art and culture, trendsetting nightlife and increasing numbers of unique stores. Rotterdam is the second largest municipality by population in the Netherlands, after the capital Amsterdam. Rotterdam is situated on the banks of the river Nieuwe Maas (‘New Meuse’), one of the channels in the delta formed by the Rhine and Meuse ivers.Rotterdam attracts a great deal of international interest as a city of architecture. A few square kilometres of the city centre offers a complete overview of what the twentieth century has produced in terms of modern architecture. Appealing examples of pre-war architecture include the Van Nelle Factory and the Huis Sonneveld. The innovative and adventurous period after the war is expressed in such structures as the Groothandelsgebouw, the Cube houses, the Kunsthal, the Luxor Theatre and the Erasmus Bridge.
More information on Rotterdam can be found via this link.
Bridge2Food contact details
For any questions please feel free to contact Marjolijn Cohen at Bridge2Food +31
30 225 2060 and or send her an e-mail to info@bridge2food.com.