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Innovation in Food Ingredients Event - TBC

Apr 2020
Time: 12:30pm

(TBC - if you are interested in attending this event please get in touch, it is likely to be postponed and we will update this page once we know more)

The ISE project are organising an event aimed at food & drink companies and focusing on innovation in food ingredients. The event will take place at KU Leuven (Technology Campus) in Ghent, East Flanders on 28 April 2020.

We will put you in touch with doctoral students and experts from KU Leuven and we will look into innovations within the food industry.

Are you curious about new sweeteners, alternative proteins or would you like to know more about the biofilms that cover food?

You will learn more about this during 5 interesting talks.


Delegates travel from the ISE regions to Ghent

  • 14:30  ISE Welcome & Overview (Cluster Meeting)
  • 16:00  Welcome & Introduction to Trends in Food
  • 16:15  Pitch 1: Packaging – Biofilms
  • 16:30  Pitch 2: Alternative Proteins (Meat Substitutes)
  • 16:45  Pitch 3: Microbial Ingredients
  • 17:00  Pitch 4: Alternative Sweeteners
  • 17:15  Pitch 5: Regulation of New Nutrients
  • 17:30  Tour of the Lab
  • 18:30  Networking Session 

End of programme & delegates travel back to the UK, BE, NL, FR


This ISE cross-border programme is aimed at companies from or interested in becoming members of the ISE Cross-Border Cluster (Food & Drink). 

The clusters provide a forum for businesses and experts from the 4 ISE countries (UK, France, Belgium & the Netherlands) to meet together, collaborate and attend a series of bespoke cluster events.

Further details on the ISE clusters can be found here

This programme is being organised through the EU funded ISE Project and is subject to de minimis state aid regulations. 

Intended for: ISE food & drink cluster member companies or those wishing to join.
PDF icon UK Food BE Expert - final.pdf575.1 KB


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