Voeding

Denkersprogramma | Jaargang 2018
Voeding
Klasse Technische Wetenschappen

Stuurgroep van het Denkersprogramma Voeding

Margaret Bath
Jan Delcour
Inez Dua
Freddy Dumortier
Paula Moldenaers
Tiny Van Boekel
Joos Vandewalle
Paul Verstraeten

Documentatie 

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The Thinkers programme on Food, organized by the Class of the Technical Sciences, reflects on the challenges which the food sector in Flanders faces and is coordinated by Jan Delcour (KU Leuven) and Paula Moldenaers (KU Leuven). Thinkers-in-residence are Margaret Bath (former SVP Research, Quality and Technology at the Kellogg Company) and Tiny Van Boekel (Professor in Food Science, Wageningen University). 

Save the date: Final Symposium on June 26, 2018.

Denkers 
Margaret Bath en Tiny Van Boekel

Margaret Bath  

Margaret Bath spent over 30 years as a senior R&D executive in the Food Industry with strong record of new product launches, productivity, and acquisition integration at two Fortune 500 companies in Product and Packaging innovation, Process Development, Consumer Research, and R&D Strategy in multiple food and beverage product categories.  She is skillful at building global technical organizations in both strong and difficult times, translating complex concepts, matching consumer needs with technology opportunities to solve consumer problems and drive growth.  Her track record indicates a strength in forging strong alliances within the corporate environment and with external partners.
Margaret holds a degree in Food Science from the University of Maryland and an Honorary Doctorate conferred by KU Leuven's Faculty of Bioscience Engineering.

Tiny Van Boekel

Tiny van Boekel is emeritus professor Food Science & Technology at Wageningen University and was also Dean of Education the past 5 years at the same university. From September 2017 onwards, he holds there the special chair Dairy Science & Technology until his retirement in September 2018. He has been involved in the area of Food Science & Technology for over 40 years now. He is actively participating in societal debates around modern food production, and would like to see much more involvement of food scientists in such debates.