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European Commission November 15-16 2007 Lisbeth Munksgaard. Lisbeth Munksgaard cv. 2007 Senior Manager, Danisco A/S 2003 Director for Center of Advanced Food Studies 1999 Danish Feed Administration, Head of Section 1990 Nat. Food Administration, Company Authorization

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Lisbeth Munksgaard cv

  • 2007 Senior Manager, Danisco A/S

  • 2003 Director for Center of Advanced Food Studies

  • 1999 Danish Feed Administration, Head of Section

  • 1990 Nat. Food Administration, Company Authorization

  • 1979 Dairy Scientist, Project Leader

  • 1978 MSc in Food Science

  • Member of the ETP-Food for Life Board


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Content

  • Presentation of Danisco

  • Innovation in Danisco: Figures and Philosophy

  • Competences Needed for Food Innovation in the European Food Sector

  • Innovation and Legislation

  • Recommendations



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Danisco – Key Facts

Business: Leading supplier of ingredients and sustainable bio-based solutions

Products: Emulsifiers, Stabilisers, Enzymes, Cultures, Protectants, Sweeteners, Sugar.

Industries: Food & Feed, Grain Processing, Cleaning & Textiles, Pharma, Plastics etc

Turnover: EUR 2.7 billion/DKK 20.3 billion (in 2006/2007).

Employees: 10,423 (2006/07).

Presence: 46 countries.

GRINDAMYL™

FloraFit™


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A truly global presence

Canada

Scarborough 

USA

Ardsley, NY 

Bakersfield, CA 

Beloit, WI 

Cedar Rapids, IA 

Elmsford, NJ 

Fairfield, NJ 

Madison, WI 

New Century Kansas, KS 

Palo Alto, CA 

Pine Brook, NJ 

Rochester, NY 

St. Joseph, MI 

St. Louis, MO 

Terre Haute, IN 

Thomson, IL 

Argentina

Arroyito 

Buenos Aires 

Brazil

Pirapozinho 

São Paolo 

Chile

Pargua 

Santiago 

Colombia

Bogota 

Guatemala

Guatemala City 

Mexico

Apatzingán 

Guadalajara 

México City 

Tecoman 

Tlalnepantla 

Veracruz 

Peru

Lima 

Austria

Lenzing 

Probsdorf 

Vienna 

Belgium

Brugge 

Louvain-La-Neuve 

Denmark

Brabrand 

Copenhagen 

Grindsted 

Haderslev 

Holeby 

Nakskov 

Nykøbing 

Tønder 

Finland

Hanko 

Jämsänkoski 

Jokioinen 

Kantvik 

Kotka 

Naantali 

Säkylä 

Vaasa 

France

Compiègne 

Dangé Saint Romain 

Epernon 

Landerneau 

Melle 

Paris 

Roncq 

Sassenage 

Vinay 

Germany

Anklam 

Frankfurt 

Königslutter

Niebüll 

Iceland

Reykjavik

Italy

Granarolo dell'Emilia

Milan 

Netherlands

Leiden 

Zaandam 

Norway

Bryne 

Oslo 

Portugal

Faro 

Spain

Barcelona 

Madrid 

Valencia 

Sweden

Arlöv 

Köpingebro 

Örtofta 

Switzerland

Kreuzlingen 

UK

Beaminster 

Lincoln 

Marlborough 

Oxfordshire

Redhill 

Stockport 

Tullibody 

Wellingborough 

Croatia

Zagreb 

CzechRepublic

Smirice 

Estonia

Tallinn

Hungary

Budapest 

Latvia

Riga 

Lithuania

Kedainiai 

Panevézys 

Vilnius 

Poland

Olsztyn 

Poznan 

Warszawa 

Romania

Bucharest 

Russia

Moscow 

Serbia and Montenegro

Beograd 

Slovak Republic

Bratislava 

Ukraine

Kiev 

Egypt

Cairo 

SouthAfrica

Johannesburg 

Cape Town 

Australia

Sydney 

China

Anyang 

Beijing 

Guangzhou 

Kunshan 

Shanghai 

Wuxi 

Zhangjiagang 

India

Haryana 

Japan

Osaka 

Tokyo 

Korea

Seoul 

Malysia

Kuala Lumpur 

Penang 

NewZealand

Auckland 

Singapore

Singapore 

Thailand

Bangkok 

  •  Sales office

  •  Innovation centre

  • Production plant


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.. every 2nd cheese

.. every 2nd ice cream

.. every 4th loaf of bread

Danisco inside ..


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Innovation in Danisco: Figures and Philosophy


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Innovation statistics – 2006

8050

1200

400

75

131

65

technical service requests

customer training activities

new ingredient launches

proactive concept launches

new invention disclosures

patent applications with priority

Total of 960 patent families

And >7000 patents.

Ingredients with up to 5 years

on the market account for 25% of

turnover

INN-06/02


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Our commitment to innovation

897 employees (FTEs) (July 2007)

Research & development579 (65%)

Application & customer service318 (35%)

4.3% of annual turnover is invested in innovation

(5.6% in ingredients)

Total: DKK 874million (€117 million) in 2006/07

10



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Innovation philosophy

  • To have a close dialogue with our customers so our extensive ingredient know-how can be applied in the development of value-adding solutions

  • To assist our food customers in the development of healthy, safe and tasty food

  • To develop new ingredients and solutions that meet the present and future demands of our customers and the consumers

  • To continue our extensive in-house research and development in co-operation with external partners


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Knowledge development

Partnership with

other suppliers

to the industry

Global collaboration with universities

30 global knowledge teams

Knowledge development

Customer collaboration

Global knowledge data systems

Consumer and

market trends


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Danisco global R&D centres (579 FTEs)

Finland

Kantvik

Sweden

Malmö

UKRedhill

Germany

Niebüll

The Netherlands

Leiden

FranceDangé St. Romain

MelleParis

DenmarkBrabrand

Grindsted

Nakskov

USAKansasMadison

Palo Alto

Vigo

MexicoTecoman

SingaporeSingapore



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Danisco global knowledge teams

Food science

  • Bakery

  • Beverages

  • Confectionery

  • Culinary

  • Dairy

  • Food protection

  • Frozen desserts

  • Fruit preparations

  • Meat, poultry & seafood

  • Oils & fats


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Danisco global knowledge teams

Products

Food science

  • Bakery

  • Beverages

  • Confectionery

  • Culinary

  • Dairy

  • Food protection

  • Frozen desserts

  • Fruit preparations

  • Meat, poultry & seafood

  • Oils & fats

  • Antioxidants

  • Cultures

  • Emulsifiers

  • Enzymes

  • Food protectants

  • Sugar

  • Sweeteners

  • Textural ingredients


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Danisco global knowledge teams (579 FTEs)

Food science

Products

Technologies

  • Bakery

  • Beverages

  • Confectionery

  • Culinary

  • Dairy

  • Food protection

  • Frozen desserts

  • Fruit preparations

  • Meat, poultry & seafood

  • Oils & fats

  • Antioxidants

  • Cultures

  • Emulsifiers

  • Enzymes

  • Food protectants

  • Sugar

  • Sweeteners

  • Textural ingredients

  • Advanced analysis

  • Biotechnology

  • Bio-processing

  • Health & nutrition

  • Micro-encapsulation

  • Physical food science

  • Powder technology

  • Probiotics

  • Process modelling

  • Protein stability

  • Sensory analysis

  • Separation technology


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Innovation: Health & nutrition

Screening tools

Mission:

  • To develop and document

    health-promoting ingredients

    for the food and feed industry

    Ingredients:

  • Litesse®

  • Bifidobacterium 420

  • Howaru™

  • Betafin®

Simulations

Animal models

Clinical trials

and analyses

Ingredients with desirable physiological functions

EnteromixR research technology for gastrointestinal health - www.enteromix.com




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Huge global issues in Nutrition Sector

4bn people affected by malnutrition deserve the chance to develop physically & mentally to get more out of life.

50% of world’s population have blood cholesterol that’s too high.

30% of world’s population have blood pressure that’s too high.


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ETP Food for Life Sector

  • Hosted by the European Food Drink Organisation CIAA

  • Vision document and Strategic Research Agenda based on sound public-private dialog


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Communication, Sector

Training &

Technology Transfer

Food

Food &

Quality &

Health

Manu-

facturing

Food Safety

-

Food &

Sustainable

Consumer

Food Production

Food Chain Management

European Technology Platform Food for Life

  • Ensuring that the healthy choice is the easy choice for consumers,

  • Delivering a healthier diet,

  • Delivering quality food products,

  • Assuring safe foods that consumers can trust,

  • Achieving sustainable food production,

  • Managing the food chain,

    Optimising communication, training and technology transfer.


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The KEY research needs Sector

INFANT

BRAIN-FUNCTIONS

IMMUNE- & INTESTINAL

FUNCTIONS

life-stage

METABOLIC-FUNCTIONS

ELDERLY


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Recommendations for the EU regarding innovation Sector

  • Establish a virtual European nutritional research institute in order to combine the European Excellency

  • Specific emphasis to research in biomarkers for validating healthiness

  • Priority to basic research capability in very strong knowledge academies and mechanisms that can foster cross disciplinary research with food and nutritional science


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27 Sector

Consumer and lifestyle-driven innovation

Trends in consumer behaviour and lifestyle inspire product development.

Changes in lifestyle are key drivers

  • Urbanisation

  • Health & nutrition

  • Family focus

  • Women in employment

  • Active lifestyle

  • Snacking

  • Industrialisation of foods

A ”what’s in it for him/her/them” approach leads to consumer positioning


Consumer science l.jpg
Consumer Science Sector

People

Techniques

Knowlegde

Surface

Say/Think

Explicit

Interviews

Do

Use

Observable

Observations

Know

Feel

Dream

Tacit

Co-

creation

Latent

Deep

From ”Contextmapping: experiences from practice”

Froukje Sleeswijk Visser, et al.


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Communication, Sector

Training &

Technology Transfer

Food

Food &

Quality &

Health

Manu-

facturing

Food Safety

-

Food &

Sustainable

Consumer

Food Production

Food Chain Management

European Technology Platform Food for Life


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Recommendations for the EU regarding innovation Sector

  • Priority to education of Msc’s and scientists and post graduate education based on basic research and on strategic research

  • Priority to mechanisms that encourage the flow of employees between the public and the private sector



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Target population for Sector

food industries & public healthcare

Population numbers

Target population

for pharma industries

Unhealthy

Healthy

A vision for improving Population Health

Green MR and van der Ouderaa F, Nature Pharmacogenomics - 2003


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Recommendations for the EU regarding innovation Sector

  • Encourage harmonization of regulatory systems to prevent grey zone trouble when markets change focus


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Recommendations for the EU regarding innovation Sector

  • Establish a virtual European nutritional research institute in order to combine the European excellency

  • Priority to basic research capability in very strong knowledge academies and mechanisms that can foster cross disciplinary research with food and nutritional science

  • Priority to education of Msc’s and scientists and post graduate education based on basic research and strategic research

  • Priority to mechanisms that encourage the flow of employees between the public and the private sector

  • Encourage harmonization of regulatory systems to prevent grey zone trouble when markets change focus



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Bio-based products Sector

Where do food ingredients fit in?

BIOTECHNOLOGY STARTED WITH BREAD, CHEESE, BEER & WINE