Program

september 4th - 5th 2018
QUALITY airport hotel gardermoen – oslo

 

Leadership in an increasingly complex and transparent world, requires adaptability and updated skills. This year's forum focuses on market, technology and leadership (September 4th) and safe and profitable food production (September 5th).

DAY 1

 

MARKET, TECHNOLOGY AND LEADERSHIP

MARKET, TECHNOLOGY AND LEADERSHIP


09:00

REGISTRATION OPENS

Registration / mingling / coffee-tea before starting


10:00

WELCOME AND INTRODUCTION

Elisabet Mæland Fosse, Director, Aquatiq AS


10:15

CASE: ARE SUSTAINABLE BUSINESS MODELS PROFITABLE?

How has Aker BioMarine been working with sustainability while strengthening competitiveness? A post with concrete tips and advice on how to get started and the way to measurable results.

Cilia Holmes Indahl, Director Sustainability, Aker BioMarine AS


10:50

CASE: CLIMATE NEUTRAL BUILDINGS AND PRODUCTION - COMBINED WITH PROFITABLE OPERATIONS - HOW? 

Europe's most modern and eco-friendly coffee factory will be ready by 2020. Joh. Johansson Coffee shares ambitions and practical thoughts from the planning stages.

Espen Gjerde, CEO, Joh. Johansson Coffee Ltd.


11:10

BREAK


11:30

FOOD FRAUD - A GLOBAL CHALLENGE. WHY MUST NORDIC FOOD BUSINESS DO MORE NOW?

A global problem must be confronted through cooperation. How big is the problem and why is it growing? What is being done globally and what should the food industry and you as a leader do to reveal and fight food fraud? 

Professor Chris Elliott, Pro Vice Chancellor Faculty of Medicine, Health & Life Sciences Belfast


12:15 

More ready to eat FOOD - A CHALLENGE IN REGARDS TO FOOD SAFETY AND QUALITY? 

The range of fresh and lightly processed foods is increasing in and outside Norway. This means that vulnerable groups to food-borne disease increase the intake of this type of food. A sharp change in eating habits implies a changing risk image that food manufacturers need to take into account. To what extent does it affect the risk image, what makes this type of production demanding? What must we consider to ensure both food safety and quality? The Department of Biotechnology and Food Science at NTNU has engaged in answering these questions.

Anita Nordeng Jakobsen, Associate Professor, NTNU


12:40

INTERNATIONAL STANDARDS IN CHANGE - NEW REQUIREMENTS IN 2018

How do trends in sustainability, food fraud, food safety and quality affect the requirements of international standards (FSSC / ISO 22000, BRC, IFS)? What do the changes entail and when will they appear? 

Trond Stokmo, Senior Consultant and Audit Manager, Aquatiq Consult AS


13:00

LUNCH


14:00

CASE: HOW CAN BLOCKCHAIN TECHNOLOGY GIve SAFER FOOD AND BETTER BUSINESS?

Blockchain has been adopted by major international chains and brand suppliers to secure food, fight food fraud and reduce food waste. What is Blockchain and how can this technology help make a difference? What does it take to get started? Is it expensive? Does it only apply to the big companies? IBM, working with Walmart and international brand suppliers, exemplifies through different cases how the technology can be used.

Christian Lassen, Head of IBM Blockchain, IBM Nordic


14:45

BREAK - AND A SURPRISE


15:15

HOW TO ESTABLISH AND OPERATE A "HIGH PERFORMANCE ORGANIZATION CULTURE"

Leadership today is unlike 20 years ago. Good results tomorrow put other demands on leadership. Which? "We must work together and not only at the same time!", says Linda. She compares businesses with a relay race, where each employee is managing his own distance. The organization culture is habits and behaviors that are reflected in the final result. But how do we link core values to the end result? We promise you a great experience, inspiration and concrete tools!

Linda Hammarstrand, Company Culture Advisor, Culture Academy AB


16:30

END OF PROGRAM - mingling AND netWORKING


18:00

Aperitif


19:00

BANQUET and entertainment 

Dresscode - formal

 

skissebilde2

 

DAY 2

SAFE AND PROFITABLE FOOD PRODUCTION

SAFE AND PROFITABLE FOOD PRODUCTION


08:30

INTRODUCTION DAY 2

Elisabet Mæland Fosse, Director, Aquatiq AS


08:45

WHAT ABOUT LEADERSHIP WHEN THE CULTURE IS Multicultural?

How to lead and develop cultures consisting of different nationalities? Pellegrino Riccardi, one of Norway's leading experts in culture and communication, inspires and shares how to manage multicultural businesses.

Pellegrino Riccardi, Storyteller, change-maker, culture and communication expert


09:30

CASE STUDY: QUALITY, FOOD SAFETY AND HSE CULTURE - HOW TO MEASURE AND CREATE BETTER RESULTS?

With a global case study from Coca-Cola HBC, this session will demonstrate how to measure, benchmark and improve safety and quality culture using the Culture Excellence program. It will highlight how data sources can be triangulated to help companies make sense of big data and enhance their existing quality and safety standards. Ends with debate / Q&A session.

Dr. Joanne Taylor and Dave Shannon, Co-Founders of Culture Excellence, and Hele Talur, Group Quality and Sustainability Manager, Coca-Cola HBC.


10:30

BREAK


10:50

MAY SENSOR TECHNOLOGY CREATE COMPETITIVE ADVANTAGE IN THE FOOD CHAIN?

How can sensor technology help improve food safety, reduce waste and reduce maintenance costs? What must the food industry concider when choosing sensor technology? The true value lies in accessing the right type of real-time data, which helps you make smart decisions faster than before. What are the challenges and where are the opportunities? We have invited Ole Petter from Disruptive Technologies to answer these and other questions, as well as presenting a live case.

Ole Petter Novsett, Sales Director, Disruptive Technologies


11:20

WIN - WIN - WIN - FOR NORTURA, REMA AND CUSTOMERS

The Keep-It expiry indicator was concidered several years ago as "a world-class innovation" and served as a solution to both food safety, durability and waste problems. Today, several years after the suppliers, industry and retail has begun to cooperate, we see the results of cooperation in the value chain.

Therese Faye, Chief Advisor, Keep It Technologies / Beate Folgerø, Quality Manager, Nortura / Martina Annegret Rabsch, Quality Director, REMA 1000


12:00

LUNCH


13:00                         

EFFECT OF CLEANING AND DESINFECTION ON LISTERIA IN THE FACTORY                         

The purpose of cleaning and disinfection is to reduce the risk of quality damage of the products and especially foodborne disease. Bacteria have different tolerances to disinfectants, and may become part of the problem instead of the solution. What kind of effect do cleaning and disinfectants have on tolerant Listeria and Listeria in biofilm? Where do we find Listeria? Do we have to look for other solutions? What effect does drying have on Listeria? Nofima has studied the detergents and disinfectants and Listeria, and Trond will present the results of this research.

Trond Møretrø, Scientist, Nofima


13:20

LISTERIA HANDLING IN THE FACTORY - FROM RESEARCH TO PRACTICE                                                      

Listeria may come with the raw materials, but analysis of the really large outbreaks shows that the cause is due to process deviations. Thus, Listeria is established in the factory premises. How can we apply this knowledge to prevent new outbreaks? We have invited Dr. Cath Rees at The University of Nottingham to present what the research tells us about the causes, and what factory management and managers involved in the design of the factory, production, cleaning, technology and quality must think about controlling this threat.

Dr Cath Rees, Associate Professor in Microbiology, School of Biosciences, University of Nottingham


13:40

LISTERIA - WHAT DO YOU DO IF AN EMERGENCY OCCURS?

Fortunately, most companies rarely experience Listeria or other pathogenic bacteria in their products. For this reason many people have little experience and training in dealing with such a situation. What do you do if it happens to you? The products may be unsafe. The situation is serious and sales of products will in most cases come to a stop. Aquatiq has assisted many businesses in many different industries, across the country and globally. Based on these experiences, Heidi will present advice and tips on how this can be and has been solved.

Heidi Camilla Sagen-Ohren, Microbiologist og Food Safety Specialist, Aquatiq AS


14:00

BREAK


14:20

WHAT SHOULD the food industry DO TO PREVENT AGAINST PESTS, eco-friendly AND futue-orientated?

What are the challenges of today's practice?

What does the Public Health Institute concider a future-oriented pest control? A professional update on what the food industry itself should take responsibility for and how. 

Dr Arnulf Soleng, Senior Researcher, Institute of Public Health


15:00

FROM MONITORING TO PREVENTION, SAFE AND TOXIC FREE WITH NEW TECHNOLOGY

Today's methods to prevent pests involve the use of poison that have limited preventive effect. How can new technology combined with good self-control ensure safe food and safeguard nature and wildlife? The food industry is challenged to think new, green and forward-looking by the technology company, TXGuardian.

Linda Søvik, Sales & Marketing / Even Bostad, Inspection & Counseling, TXGuardian


15:15

CASE: Norwegian chicken; The road from controversial to world leading

In recent years, the company has carried out a comprehensive turnaround focusing on establishing management and control, developing and professionalizing the business, as well as building a reputation that prides itself on both owners, employees and partners. Norwegian Chicken says they have to dare to rethink, and through this create "the world's best food value chain". The fact that they are now investing 2 billion in a new factory at Orkanger in Trøndelag is based on this ambition. Gøril and Arild will tell us about the development of the company and how their management is working to achieve their ambitious goal.

Arild Enmo, Factory Director og Gørild Kvernmo, Company Director, Norwegian Chicken Ltd.


16:00

end of conference