Martin Lundell (Presentation : How to use bugs to sell bread )
Managing director of the Association of Swedish Bakers & Confectioners and also of “Brödinstitutet” a company which has the purpose of influencing the public’s opinion about bread. Previously he has worked as Marketing Director of the biggest meet and food producing company in Sweden, responsible for marketing and new product development. He has also worked as a marketing consultant. Martin is awarded several prizes, e.g. best viral campaign in the world and best return on investment in the world. He has a masters degree in marketing at the University of Gothenburg / School of Business. While studying at the University Martin financed parts of the education by playing basketball on a high level.
Prof. Dr. Fred Brouns (Presentation: Concerns about bread and gluten in our daily diet: Separating facts from fiction
Since 2008 professor at Maastricht University Netherlands: chair “Health Food Innovation”. Past R&D leadership positions at Sandoz Nutrition-CH, Novartis Nutrition-CH, Eridania Beghin Say-Be, Cerestar-Be, Cargill Inc-USA. Global speaker on ”Nourishing the world healthy” Particular interests: Nutrition, health and body functions related to grains and gluten, Fibers, Plant based foods, sugars and sweeteners and social media/marketing effects on food perception and consumption. Awarded in 2015 as the ICC Fellow of the year for “contributions on the global gluten discussion”. Project leader “well on wheat?”, an international research consortium addressing effects of wheat types, wheat processing and bread type on well being in humans.