Nutrevent - Preliminary Programme

June l 17 l 18 2009 Lille l France www.nutrevent.com

Preliminary programme NutrEvent facts NutrExpo A European Trade Show NutriPartnering A unique partnering and tech transfer convention NutriConference A comprehensive programme of seminars and testimonies NutriCareer A high-level recruitment convention

Innovation

Regulation

Nutrition & Health

50%

50%

100%

Come and invent the future of

nutrition

The NutrEvent seminars will bring up numerous thought-provoking and groundbreaking ideas. It’s the ideal place and time to discuss and envision the future of food. Kees De Gooijer Food & Nutrition Delta (The Netherlands)

NutrEvent breaks down barriers and encourages discussion between science and industry, two worlds whose objectives are far from being opposed. Doris Bell Cognis (Germany)

NutrEvent is shaping the future of nutrition & health by bringing together academic researchers and industry leaders, so that they can explore novel collaborative research strategies.

2,500 professionals and 150 innovation-driven companies will gather in Lille, with a clear goal: to accelerate their research in nutrition & health. With 50 high-level seminars & round tables, 150 exhibitors, and promising tech

Science and innovation have been fuelling our development in the value-added ingredients sector for decades. NutrEvent will offer news ways to meet researchers and build bridges between science and our manufacturing skills. Tate & Lyle (UK)

transfer and career conventions, NutrEvent multiplies opportunities for business and academic organizations to network, grow and innovate.

Talent, funding, technology and science: NutrEvent gathers together the essential resources that a cluster needs to grow its network and set up innovative partnerships. Isabelle Grommet WagrAlim (Belgium)

NutrEven t l 2009 l Preliminary Programme

NutriConference NutriConference features 50 high-level seminars and testimonies, to help you understand and anticipate the future of nutrition & health. Scientific breakthroughs, clinical progress, market trends, regulatory affairs: NutrEvent mobilizes an unparalleled set of international experts to provide you with incisive analysis of today’s key issues in nutrition & health.

The NutrEvent Scientific Committee NutriConference speakers are supervised by the following high-level scientific committee: • Doris Bell - Cognis (Germany) • Susanne Döring - CIAA (Belgium) • Jacques Fricker - Physician and nutrition specialist (France) • Kees De Gooijer - Food & Nutrition Delta (The Netherlands) • Patricia Gurviez - AgroParisTech (France) • Jean-Michel Lecerf - Institut Pasteur de Lille (France) • Philippe Millet - Actif’s magazine & Nutriform’ magazine (France) • Christophe Ripoll - Naturalpha (France) • Kevin Robinson - Nutraceutical Business & Technology (UK) • Marie-Hélène Saniez - Roquette Frères (France) • Fergus Shanahan - University College Cork (Ireland) • Kieran Tuohy - University of Reading (UK) • Hans Van Amelsvoort - Unilever (The Netherlands) • Nico Van Belzen - ILSI Europe (Belgium) • Luc Van Gaal - Antwerp University Hospital (Belgium)

Confirmed speakers* • David Atkinson, Tate & Lyle Ventures (United Kingdom) • Karsten Brandt, analyze & realize ag (Germany) • Wim Caers, ORAFTI (Belgium) • Patrice Cani, Catholic University of Louvain (Belgium) • Véronique Coxam, INRA (France) • Didier Carcano, Danisco (France) • Isabelle de Cremoux, Seventure (France) • Pierre Desreumeaux, CHRU de Lille, Université Lille 2,Unité INSERM 795 (France) • Sandra Einerhand, Tate & Lyle (United Kingdom) • Vincenzo Fogliano, University Federico II (Italy) • Gary Frost, Imperial College London (United kingdom) • Olivier Hausheer, XTC world Innovation (France) • Elaine Holmes, Imperial College (United Kingdom) • Juliane Hellhammer, Daacro (Germany) • Denise Kelly, Rowett Institute (United Kingdom) • Jan Knol, Danone (The Netherlands) • Florian Lang, University Clinic of Tübingen (Germany) • Catherine Lefranc, Roquette (France) • Bernadette Lemaire, Digest Science (France) • George Macfarlane, University of Dundee (United Kingdom) • Guisy Mandelari, Institute of Food Research (United Kingdom) • Ann-Marie Minihan, University of Reading (United Kingdom) • Arjan Narbad, Institute of Food Research (United Kingdom) • Denise O’Gorman, Marigot Ltd (Ireland) • Joost Overduim, Nizo (The Netherlands) • Bob Rastall, University of Reading (United Kingdom) • Denise Roberston, University of Surrey (United Kingdom) • Rianne Ruijschop, Nizo (The Netherlands) • Marie-Hélène Saniez, Roquette (France) • Jeroen Schmitt, Nestlé (Switzerland) • Karen Scott, Rowett Institute (United Kingdom) • Eric Simard, Biolactis (Canada) • Jeremy Spenser, University of Reading (United Kingdom) • Truong Tan Nghiep, IBD (France) • Marco Ventura, University of Parma (Italy) • Ariane Voyatzakis, Oséo (France) • Veronica Whitte, University of Münster (Germany) • … * As of March 5.

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NutrEven t l 2009 l Preliminary Programme

Track 1: Challenges and issues in nutrition & health

NutriConference

industrial arenas, providing an ideal hunting ground for new research partners and the cross-fertilization of ideas necessary for the future health and development of the functional food concept. Kieran Tuohy University of Reading (UK)

08:30 09:00

Opening session: similarities and differences -

10:00

Mental & cognitive health

11:00

DAY ONE • JUNE 17

The NutriConference programme is divided into four parallel 2-day tracks. Each track provides you with high-level information on innovation, funding, marketing, science, NutrEvent will bring technology and together leading scientists regulatory affairs. from both the academic and

12:00

Jonas 13:00

14:00

workshops are designed to help

15:00

16:00

17:00

physicians and dieticians translate

Gut health

the latest scientific

18:00

NutriConference hosts a 600-sqm poster exhibition, dedicated to nutrition research. To submit a poster detailing your research projects, please visit:

09:00

advances in the nutritional field into day-to-day

10:00

www.nutrevent.com

11:00

practice for the wellbeing

Joint & bone health

and health of

Contacts and registration To register for NutriConference, please visit our website at:

www.nutrevent.com

Before March 23, 2009 Standard Two-day pass : e418.60 incl. VAT Academics : e239.20  incl. VAT Students : e59.80  incl. VAT After March 23, 2009 Standard Two-day pass: e502.32 incl. VAT Academics : e299 incl. VAT Students : e59.80 incl. VAT

DAY TWO • JUNE 18

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12:00

their patients.

13:00

More info on: 14:00

jonas2009.com

15:00

Cardiovascular health 16:00

17:00

18:00

Weight management & satiety/Weight management & metabolic disorders

NutrEven t l 2009 l Preliminary Programme

Track 2: Innovation Enablers

Track 3: Market Trends

Track 4: Regulatory frameworks

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Symposia / Workshops

what food and pharmaceutical companies can learn from each other, and opportunities for biotech and ingredient companies

09:00

10:00

Research and innovation success stories

Major alliances, market newcomers, market trends

European labeling and packaging regulation

11:00

12:00

Ingredia

Innovative raw material, ingredients and food products

A market overview: new products and ingredients in the field of joint & bone health, cardiovascular health and weight management

Overview of the latest regulatory changes and legal framework & Impact of the new regulation on innovation

Tate & Lyle

Rousselot

13:00

14:00

15:00

16:00

17:00

18:00

09:00

A review of national and European funding

A market overview: new products and ingredients in the field of mental & cognitive health and gut health

Ethical and Environment issues & Nutrition profiling and its impact on product development

10:00

11:00

12:00

13:00

Lesaffre 14:00

15:00

A focus on innovative services and technologies

Functional foods, drinks & supplements: consumer expectations and perception

How to establish an effective claim strategy

Cluster Nutrition

16:00

17:00

18:00

Closing session: prospective visions of nutrition & health (nutrigenomics)

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NutrEven t l 2009 l Preliminary Programme

SeminarDetails Track 1: Challenges and issues in nutrition & health

Innovative raw material, ingredients and food products • Opportunities for new raw materials (algae, beans, peas, etc.) • Innovative ingredients (fibres, proteins, etc.) and food products: development and positioning

Mental & cognitive health • Brain foods: the effects of nutrients on cognitive function • Nutritional approaches to slowing cognitive decline • Nutritional approaches for mood and cognitive performance • A review of ingredients which can “sharpen the mind” (green oat extracts, etc.)

A review of national and European funding • What sources of funding are available? • How can national and EU grants be accessed? • Innovation requires the support of committed private finance partners: the stakeholders.

Gut health • Microbial metabolism and digestive health: the latest results from metagenomics • Digestive health and immunity • IBD and diet • Digestive health and obesity • The effect of fibres and prebiotics on digestive health

A focus on innovative services and technologies • Novel approaches to developing novel ingredients and food products for mental & cognitive health, gut health, joint & bone health cardiovascular health and weight management • New tools for preclinical/clinical evaluation (in vivo & in vitro models, databases, biomarkers, etc.) • «omics”-based methods: new tools for studying the influence of dietary factors on human health and disease • New processes for extraction and purification of ingredients • New quality control tools

Joint & bone health • Diet, nutrition and bone health • Natural approaches to bone health • Nutritional factors affecting poultry bone health • Vitamin D, vitamin K, calcium, oligofructose-enriched insulin, probiotics, prebiotics: their effects on bone health • Performance and sport • Inflammation Cardiovascular health • Plant sterols, stanol, flavonoids, omegas, folates, homocysteine, resveratol, vitamin C, whole grain - what’s new? • Nutrigenomics and cardiovascular health • Cholesterol & hypertension Weight management & satiety/Weight management & metabolic disorders • From instinct to intellect: the challenge of maintaining a healthy weight in the modern world • Overview of the science of satiety: the role of prebiotics, insulin and oligofructose in the management of food intake and satiety. • Dietary determinants of metabolic disorder

Track 2: Innovation Enablers Research and innovation success stories • When Europe rediscovers the virtues of public/private-sector collaborative research: some examples of success stories, with focus on the key points for successful collaboration

Track 3: Market Trends Major alliances, market newcomers, market trends • Commercial, industrial and equity operations, mergers & acquisition, strategic alliances between the sector’s companies • Innovation in nutrition & health: the role of the food industry, biotech firms and pharmaceutical companies – complementarity or competition? • Innovation strategies and market trends (open innovation approaches, etc.) • Exclusive data on buoyant and emerging European markets for functional foods and food supplements A market overview: new products and ingredients in the field of • Joint & Bone health • Cardiovascular health • Weight management • Mental & cognitive health • Gut health Functional foods, drinks & supplements: consumer expectations and perception • Consumer understanding of health claims • Consumer understanding of nutritional labelling • Consumer profile & shopper marketing

NutrEven t l 2009 l Preliminary Programme

• Consumer expectations and impact on market opportunities and product innovation • How to communicate health benefits to consumer • Marketing strategies: promoting functional properties to consumers • Market survey tools: which tools and when?*

Track 4: Regulatory frameworks European labelling and packaging regulations • Understanding the implications of the new European legislation on labelling and packaging Overview of the latest regulatory changes and the legal framework • Nutrient profiling – overview of the list defined in January 2009 • Advances in the nutritional & health claims list for: mental & cognitive health, gut health, joint & bone health, cardiovascular health and weight management • Fortification Impact of the new regulations on innovation • Points of view from businesspeople. Ethical & environmental issues: • Reviewing packaging use with respect to environmental guidelines • How can sustainable production be promoted? Nutrition profiling and its impact on product development • Understanding the implications of the nutrition profiling legislation • How are nutritional criteria changing? • How can we establish objective scientific criteria for assessing foods? How to establish an effective claim strategy • The EU, Japan and North America: a comparison of scientific requirements for health claim substantiation • How to design clinical trials which balance cost with high-quality results • Which biomarkers can be used to ensure trial success and substantiate claims? • Good clinical practice - advantages and disadvantages

Symposia / Workshops Tate & Lyle • Healthy consumers are happy consumers Anne Barry, Marketing Officer • Tate & Lyle’s roadmap from market trends to business success Caroline Sanders, Marketing Director • How can polydextrose help to keep your business in shape? Jerome Tauzin, Fibre Product Manager • Maintaining a diet complexity is essential to health. An ingredient supplier’s perspective Aline Perrot, Senior Nutritionist Ingredia • Ingredia Nutritional, a company promoting research in Nutrition and Health areas as: Weight management, immunity, mood and cognition management, bone health, skin health, anti-ageing, sports performance… Dr Hervé Gasnier, R&D Manager Rousselot • Adding Beauty to Nutraceuticals: the collagen case Véronique FABIEN-SOULE, Regulatory Affairs Director Caroline Nègre, RHC Marketing Manager Lesaffre • Our approach to develop and sell probiotics Peter Jüsten, Development Director and Joint Managing Director Benoit Laplaize, Sales & Marketing Director Cluster Nutrition • Ageing and nutrition - Food supplements and sarcopaenia: Alain Carpentier, Lecturer at the Université Libre de Bruxelles - The dietary value of chicory fructanes for seniors: Fabian Di Franco, Marketing Director (France), Cosucra - Phospholipids and aging: BNL Food and Synaco - Processes for the extraction of natural compounds: innovation and sustainable development: Stéphane Kohnen, University of Liege - Evaluation of oxidative stress for the controlled, personalized use of nutraceuticals: Donat De Groote, Chief Scientific Offier, Probiox

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NutrEven t l 2009 l Preliminary Programme

NutriPartnering

NutriPartnering guidelines

A unique partnering and tech-transfer convention, dedicated to nutrition & health professionals and scientists

NutriPartnering enables you to fully prepare your meetings, target your contacts and save a lot of time !

NutriPartnering brings together the most active academic researchers and the most innovation-driven companies to foster collaborative research in the field of nutrition and health. NutriPartnering is designed to facilitate partnering between these professionals: • Pre-screened and fully confidential meetings • Direct access to profiles of hundreds of companies and researchers • Up to 20 Presenting Companies & Projects

Contacts and registration To register for NutriPartnering, please visit: www.nutrevent.com Before March 23, 2009 Mature companies: e 598 incl. VAT Start-ups and academics: e 358.80 incl. VAT After March 23, 2009 Mature companies: e 705.64 incl. VAT Start-ups and academics: e 430.56 incl. VAT

Nutrition & Health is probably one of today’s most promising fields in life sciences today. We are very happy to support and take part in a new event centred around this topic, and we definitely invite entrepreneurs and investors to join us there. Isabelle de Cremoux Seventure (France)

• Step 1: Register online, at www.nutrevent.com • Step 2: Receive your registration confirmation, login and password are provided to access and manage your NutriPartnering account • Step 3: Fill out your profile and interests • Step 4: Select the people and organizations you wish to meet • Step 5: Receive a fully personalized meetings schedule • Step 6: Attend your meetings at NutrEvent

Set to Innovate Tate & Lyle Ingredients, Europe, opened in September 2008 its state-of-the-art Health & Wellness Centre in Lille (France) to lead the development of functional ingredients and wellness foods. Equipped with a 800 m2 Pilot area and 800 m2 Application and Analytical laboratories, the facility focuses on developing new and innovative ingredients in the fields of wellness and nutrition in 4 distinct areas: • Weight management • Digestive health & Immunity • Vitality • Healthy ageing The Centre will also create novel applications for our extensive food ingredients portfolio which includes: •D  ietary Fibres platform: STA-LITE® Polydextrose, PROMITOR™ Soluble Gluco Fibre and PROMITOR™ Resistant Starch •S  PLENDA® Sucralose, the no-calorie sweetener that is made from sugar, tastes like sugar, but it’s not sugar • Nutritive Sweeteners such as FRUCTOPURE™ fructose, MERISWEET™ dextrose and MALTOSWEET™ maltodextrins • RESISTAMYL™, MERIGEL™ and a wide range of Specialty Food Starches Through our CORE™ service program, we offer ingredient solutions that enable manufacturers to meet nutritional or cost targets without compromising on taste and texture. Contact us to learn more about our unique offering of products and services and discover how our Health & Wellness Centre can work for you. Tate & Lyle Ingredients France T: +33 (0) 328 77 70 00 F: +33 (0) 328 77 71 98 E: [email protected] W: www.tateandlyle.com © Tate & Lyle 2008 SPLENDA® and the SPLENDA® logo are trademarks of McNeil Nutritionals, LLC

NutrEven t l 2009 l Preliminary Programme

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NutrExpo Nutrexpo is a benchmark international exhibition, dedicated to research and innovation applied to nutrition & health… NutrEvent is a long-awaited opportunity to take part in a unique event bringing together both potential customers and primary research providers who are likely to become development partners. Sandrine Cuisenier Ingredia (France)

Investors

TRAINING

BAR

INGREDIENTS TECH-TRANSFER & RECRUITMENT CONVENTIONS

FINISHED PRODUCTS

MEDIA INVESTORS

VIP CLUB

SUPPLIERS

Researchers

Industrial businesses (ingredient and food supplement manufacturers, agrifood companies, etc.)

JONAS AREA

CLUSTERS

Company incubators, clusters, governmental bodies and professional associations

Service providers and equipment suppliers (food safety labs, marketing and regulatory consultants, CMOs, CROs, etc.)

LUNCH AREA

REFRESHMENTS & LOUNGE AREA

ENTRANCE

NutrExpo will bring together several hundred researchers and decision makers from industrial businesses.

AGORA

With 5,000 sq. m. divided into several thematic areas, 150 exhibitors and 3,000 trade visitors, NutrExpo is a key networking and collaborative tool, that delivers significant development leverage, to companies and scientists.

Free invitations for each exhibitor!

START-UPS

Contacts and registration To find the right exhibiting solution for you, visit our website at

www.nutrevent.com

2-day Visitor pass: e 59.80 incl. VAT

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NutrEven t l 2009 l Preliminary Programme Official partner

NutriCareer A major recruitment convention Firms and research centres

Choose your future employees from among more than 200 high-quality candidates This recruitment convention will attract over 200 candidates with commercial, scientific and technical profiles from the life science sector. Scientists and professionals

Meet recruiters from 50 life science companies NutriCareer will bring together more than 50 recruiters from the market’s most innovative companies: a unique opportunity to present your research and boost your career.

NutriCareer hosts a poster exhibition to highlight your projects & expertises. For more details, please visit:

www.nutrevent.com

Contacts and registration To register for NutriCareer, please visit:

www.nutrevent.com Recruiter: e 598 incl. VAT Candidate: e 59.80 incl. VAT

NutriCareer guidelines NutriCareer enables you to fully prepare your meetings, target your contacts and save a lot of time ! • Step 1: Register online, at www.nutrevent.com • Step 2: Receive your registration confirmation, login and password are provided to access and manage your NutriCareer account • Step 3: Provide your profile, interests or job offers • Step 4: Select the candidates or organizations you wish to meet • Step 5: Receive a fully personalized meetings schedule • Step 6: Attend your meetings at NutriCareer

NutrEven t l 2009 l Preliminary Programme

Special Events At the heart of a friendly, dynamic European metropolis, NutrEvent has scheduled a number of leisure events and cultural highlights… so that you can mix business with pleasure !

Welcome Evening for international delegations

June 16.

NutrEvent and Lille will welcome several foreign delegates during an evening organised in the Old City.

Nutriparty

June 17. 8:00 pm Science, business and celebrating: a delightful cocktail, mixed to help you to network at ease !

Eat to heal : a conference for the general public

June 15. 7:30 p.m.

Hosted by two renowned nutritionists, this seminar is aimed at the general public and will explore the numerous links between health and nutrition. The seminar will be followed by several workshops and tastings.

Reservations and information To register for SpecialEvents, please visit:

www.nutrevent.com

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ROQUETTE The Roquette group is a family-owned firm (turnover over 2.5 billions euros) created in 1933. It is the world leader in polyols, pyrogen-free raw materials, dry sugars, as well as one of the 4 world’s major producers of starch and its derivatives. Roquette owns around 18 industrial sites spread over the world’s continents: Europe, Asia, and North America, which allows responding to the requirements for profitable, local production, while guaranteeing clients security, supplies and a high level of service. Roquette’s dedication to the highest level of product quality, purity and safety starts in the crop field where the raw materials are harvested, and extends right through to the highest quality bulk delivery systems. With more than 6.000 employees working in the world, 3.600 of which working in France (headquarters in Lestrem near Lille), Roquette basically extracts and converts constituents (initially starch and starch derivatives), all natural and fully traceable, from 6 million T of renewable raw materials like corn, wheat, potatoes or peas. The firm produces more than 650 products: starch products, sugars and dietary fibers, polyols, derivatives of fermentation and chemistry products, proteins and their derivatives, fibers, oils and extractible soluble products, bioethanol. This list allows catching a glimpse of the diversity and the high technical nature of the industries that trust Roquette: human nutrition, paper and corrugated cardboard, fermentation, chemistry, pharmacy-cosmetology, and animal feed, to name the most significant ones. ROQUETTE, RESEARCH AND INNOVATION The research activities of Roquette are located principally in Lestrem, facilitating, thanks to the proximity between labs and factory, the development of both new techniques and innovative products. Roquette signs also more than 200 research contracts a year and cooperates closely with universities and labs worldwide. Thanks to more than 250 researchers and technicians, Roquette’s Research center registers around 20 patents a year, with various topics focused on biochemistry, microbiology, and analytical control fields

as well as the new technology development and applications but the two main lines for research and innovation are on the one hand nutrition and health, on the other hand vegetal chemistry. ROQUETTE, HEALTH AND NUTRITION Present development of the world population highlights more and more deeply the link between a good health and a healthy diet. Roquette has defined this main line of innovation and development within the framework of its global strategy for sustainable innovation and has, in particular, started the program NUTRAHUB®, whose objective is designing and conceiving new effective ingredients from traditional (for example pea) or more innovative vegetable sources (for example microalgae) to meet the needs and the expectations of the consumers today and tomorrow : prevention of obesity and of other chronicle pathologies linked to diets or ageing, digestive well-being and chronicle illnesses prevention… This ambitious program gathers together different industrials, private or public research centers or universities and is closely collaborating with the Nutrition Healthcare Longevity Cluster in Lille, presided over by Marc Roquette. Contact Marie-Hélène Saniez-Degrave - Nutrition management Marie-Laure Empinet - Corporate Press Relations Tel: 03 21 63 36 00 E-mail: [email protected] or [email protected] To know more: www.roquette.com www.nutriose.com www.aboutmaltitol.com www.biohub.fr www.roquettepharma.com www.sethness-roquette.com www.pea-protein.com

NutrEven t l 2009 l Preliminary Programme

A world-class venue, at the heart of Europe Lille Grand Palais, a world-class event venue With 45000 sq. m. of floor space, Lille Grand Palais is designed to meet the needs of the most significant trade events. Lille Grand Palais manages exhibitions, seminars, meetings and catering facilities - all under a single roof. For NutrEvent, the venue’s floor space has been organised so as to promote and multiply networking opportunities between delegates, exhibitors and visitors.

NutrEvent has partnered with Air France and SNCF, to offer reduced fares for all participants.

• Identifier Code 06481AF (Valid for travel from June 12. to June 23. 2009) • Discounts are applied to a wide range of airfares, in all classes of travel (Espace Première [First], Espace Affaires [Business] and Tempo [Coach] on all Air France flights worldwide. • To access the preferential fares granted for this event, use these links: www.airfrance-globalmeetings.com or www.nutrevent.com • This present document of the event serves to justify the application of the preferential airfare. • Keep it with you as you may be asked for it at any point of your journey. • To locate your nearest Air France sales point, consult: www.airfrance.com For more information on the Nutrevent’s SNCF preferred rates, please visit: www.nutrevent.com

Lille Grand Palais is located at: • a 5 minutes walk away from Lille’s two main train stations • 20 minutes from the International Airport by shuttle Lille, a vibrant European metropolis, with an easy access Shopping, museums, bars, restaurants, entertainment, markets… Lille is a friendly, dynamic European metropolis, which is renowned for its buoyant social life! As a true European hub, Lille offers easy access by train, air or road. Access by train • London - 1 hour 40 min • Cologne - 3 hours • Amsterdam - 3 hours • Paris - 1 hour • Roissy Charles de Gaulle International Airport - 50 min • Lyon - 3 hours • Brussels - 40 min Access by air Lille-Lesquin International airport is just 8 kilometres from the city and has 20 regular services to and from many French and European cities. A shuttle bus runs between the airport and the Lille-Europe TGV (High Speed Train) rail station (a 20 min drive). Amsterdam

London

Cologne

Brussels

Access by a road Situated less than 300 km from London, Cologne, Amsterdam, Paris and Brussels, Lille is remarkably well connected to the European North-South motorway network.

Lille Luxembourg Paris Lyon

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June l 17 l 18 2009 Lille l France

4 events for boosting research and innovation in the field of nutrition & health.

NutriConference

50 seminars, workshops and round tables A comprehensive programme of presentations and testimonies

NutriPartnering

5 000 personalized meetings A business and tech transfer convention for finding scientific, technological, industrial, financial and commercial partners

NutrExpo

150 exhibitors An exhibition dedicated to research and innovation

NutriCareer

200 high-level candidates A career-boosting recruitment convention

This document is for information purpose only. Nutrevent’s preliminary program is subject to change.

www.nutrevent.com

Sponsors

Co-organisers

Institutional Partners

www.nutrevent.com

Photos: Maxime Dufour Photographer - Fotolia

Official media partners

Official partners