Program

September 10 and 11, 2019
clarion hotel & congress oslo airport gardermoen – oslo

 

Leadership in an increasingly complex and transparent world requires adaptability and up-to-date professional expertise. This year's forum focuses on trends, technology, innovation and management (September 10) and safe and profitable food production (September 11).

 

DAY 1

TRENDS, TECHNOLOGY, INNOVATION AND MANAGEMENT


09:00

REGISTRATION OPENS

Registration / mingling / coffee-tea before starting


10:00

welcome and introduction

The conference moderator starts with the market and trends associated with the conference program

Elisabet Mæland Fosse, Director, Aquatiq


10:15 - 10:40

ON FUTURE SCENARIES AND INCREASED COMPETITIVENESS

Which political framework and consumer trends will come to affect the industry and what are the likely scenarios?

Ola Hedstein, Managing Director, Norwegian Agricultural Cooperation


10:45 - 11:15

CASE: SUSTAINABILITY AND INNOVATION IN THE BAMA GROUP

BAMA has worked on a new model for sustainability and innovation. How to maintain profitability goals with a greener and safer supply of fruit and vegetables? What can others learn from BAMAS model?

Alvhild Hedstein, Director of Sustainability and Innovation, BAMA


11:15

break & NETWORKing


11:45 - 12:10

CASE: The future of fresh - DARE TO THINK NEW and to take the leap

Is it possible to increase product value and at the same time reduce waste and environmental impact in the foodchain? New technology challeng accepted truths in the industry. A presentation on innovation culture and how new technology can open new market opportunities for the once that are brave enough to take the leap.

Ola H. Strand, CEO, BluWrap


12:15 - 12:30

changed consumer behavior leads to better health and safer food

How to reduce the health impacts of food-borne pathogenic bacteria with knowledge of consumer behavior?

Solveig Langsrud, Senior Scientist Researcher, Nofima


12:30 - 13:30

LUNCH 


13:30 -14:00

ENABLING CONSUMER TRUST THROUGH VERIFIABLE TRANSPARENCY (BLOCKCHAIN)

Technology doesn’t solve everything. It is a solution to a problem. One of the biggest problems we face as an industry is consumer trust. Is a good traceability system good system enough? Why is blockchain better? Taking this from concept to reality - from farm to fork - what does it take and where are we today? A practical presentation (in English)

Jessica Tomler, Agricultural Manager Innovation, NSF International


14:05 - 14:35

Extension of product shelf life through superchilling

Increased shelf life can give companies a competitive advantage and reduce food waste. New technology can help to bring out this gain, but which products have great potential? Maybe yours? (in English)

Greg Jones, Microbiologist, Campden BRI UK


14:35 - 15:15

break & Networking


15:15 - 15:40

CASE: Superchilling in
Grieg seafood  

From the vision of shipment of salmon without ice, leading up to choice of cooling technology, implementation and sales. What results has the choice of technology given and what have they learned from the project - for better or worse?

Inger Helen Nygård Johansen, QA Manager, Grieg Seafood Finnmark


15:30 - 16:30

employee and customer but first and foremost a human being

An inspirational and motivational lecture on the principles of appreciative leadership and communication and sustainable inner motivation.

Trond Haukedal - psychologist, author and several times award-winning lecturer


16:30

end of program - mingling and networking


18:00

Aperitifs in the hall outside the banquetting room


19:00

banquet with entertainment

Smart casual


skissebilde2

DAY 2

SAFE AND PROFITABLE FOOD PRODUCTION


08:45

INTRODUCTION DAY 2

Elisabet Mæland Fosse, Director, Aquatiq Ltd.


09:00 - 10:00

RETAIL AND FOOD INDUSTRY - HOW TO CREATE EXTRAORDINARY PRODUCTIVITY & CUSTOMER SATISFACTION -  AT THE SAME TIME?

Niklas Modig, Author, Inspirational Speaker & Researcher


10:10 - 10:45

TECHNOLOGY AND TRENDS FROM CONSUMERS PERSPECTIVE

Technology + communication = change of pace. What trends will change the food industry's digital everyday life, and which are the most important for 2019? How will they influence our habits and how we perceive the world? How do you prepare yourself, your job and your colleagues on a digital future?

Louise Fuchs, Director of Communications, Kolonial.no


10:45 - 11:15

break & NETWORKing


11:15 - 11:55

HOW DO WE GENERATE RESULTS WITH AN OPEN AND CONSUMERDRIVEN INNOVATIONPROCESS? 

Q-Meieriene and Kavli have chosen to have an open innovation process, seen as many as an untraditional and brave choise in the industry. Openness has given them competitiveness, results and strengthened the innovation culture internally.

Bent Myrdahl, Managing Director, Q-Meieriene
Kristine Aasheim, Managing Director, Kavli Norway


12:00-12:30

CASE: facts - an important factor in cultural development

How do we as leaders ensure that we make good decisions in order to develop culture in the direction we want?

Therese Ryan, Factory Manager, Nortura Tønsberg


12:30 - 13:30

LUNCH


13:30 - 14:00

Wearable Technology Solutions (Like GOOGLE GLASSES) in the Food Industry

Why do the food industry need wearable technology and augmented reality solutions? Where is it in use today and can we learn from it? Who can benefit from it and what do we need to think about before embracing this new technology? (Presentation in English)

Suzanne Estévez, Vice President Technical Support (UK/Europe), EyeSucceed


14:05 - 14:30

EFFICIENT listeria monitoring

Taran Skjeldal, Dr. Scient Senior Scientist Researcher, The National Veterinary Institute


14:30 - 15:00

Break & Networking


15:00 - 15:25

OPPORTUNITIES FOR THE FOOD INDUSTRY WITH whole genome sequencing (WGS)

How can the food industry, with the help of new technology and better facts, find more targeted and effective strategies to combat listeria infection?

Anette Fagerlund, Scientist Researcher Nofima


15:30 - 16:15

CASE: LAST GENERATION SALMON PROCESSING

The world's most modern salmon processing company has been operating for a year. What results has their focus on new technology, automation, capacity, efficiency, food safety, environment and quality during the planning phase given? What have they learned and what can they teach us?

Pål Kleven, Director Production, Lerøy


16:30

THE END - Welcome back next year