Wageningen Universiteit

Conferentie over Slow Food in Wageningen

Geachte redactie,

Op donderdag 17 februari a.s. organiseren de Italiaanse University of Gastronomic Sciences, Wageningen Universiteit en Researchcentrum en Slow Food Nederland een conferentie onder de titel: 'Slow Food, science or craft'.

Thema's die op de conferentie aan de orde komen, zijn onder meer: toekomstig onderzoek naar smaak, diversiteit, gastronomie, ethiek, consumentenvertrouwen en commercie.

Het (Engelstalig) programma van de conferentie treft u hieronder aan.

Belangstellende journalisten zijn van harte welkom op de conferentie. De conferentie vindt plaats in het Scheikundegebouw van Wageningen Universiteit (Gebouw 316), Aula C6, Dreijenplein 4, Wageningen.

Zie ook de plattegrond op: http://www.wageningen-ur.nl/nl/adressen/

Voor meer informatie kunt u contact opnemen met dr.ir. Hielke van der Meulen, vice-voorzitter van Slow Food Nederland, tel.0317-427500, e-mail: hielke.vandermeulen@hetnet.nl, of met ondergetekende.

Eventuele plaatsreservering kan op het e-mail adres: elwen@hetnet.nl.

Met vriendelijke groeten,
Bouke de Vos
Pers- en wetenschapsvoorlichting
Wageningen Universiteit en Researchcentrum
T: 0317 480 180
M: 06 53 524 854
www.wur.nl

PROGRAMME

10:30 Introductions

* Opening speech


* prof. dr. ir. Bert Speelman, rector of WUR
* The University of Gastronomic Sciences: a new approach on wine and gastronomy


* Vittorio Manganelli, Director University of Gastronomic Sciences
* The development of Slow Food in The Netherlands


* drs. Andrea van Gemst, President Slow Food Netherlands
* The ethical relevance of Food Craft and Food Science


* prof. dr. Michiel Korthals, Professor Applied Philosophy, WUR
* The Ark of Taste of Slow Food
dr. ir. Hielke van der Meulen, Vice-president Slow Food Netherlands 12:00 Lunch in the canteenstandard Dutch canteen assortment complemented with some Slow Food products: Naegelholt, Boeren-Goudse Oplegkaas &

13:00 Workshops (parallel) on special issues
The aim of the workshops is to identify new research areas, inspired by specialist Wageningen knowlegde and the Slow Food agenda. Each workshop will be chaired or animated by a WUR-scientist or an external specialist. prof. dr. Tiny van Boekel, Product Design & Quality Management Chair Group (WUR) Food technology in processing and quality perspective People tend to associate high-tech food processing with bulk production and tricky quality. But it may also be used to contribute to those quality aspects slowfoodies look for &

dr. Kees de Graaf, Human Nutrition Division (WUR)
Modern taste research
Dedicating more time and thought to the food we consume, may help to avoid obesitas; the more we put between our ears, the less we will put into our stomachs.

dr. Hedwig te Molder, Sub-department Communication Science (WUR) Food and identity How do people distinguish themselves by the food they eat and the way they talk about it? What can be done to communicate the identity profile of the slowfoodie to other groups in society?

prof. dr. Adel P. den Hartog, (emeritus) Human Nutrition (WUR) The invention of tradition
People resort to traditions in order to make themselves a living or to restore some lost regional identity. Shouldn't also food industry do its best to maintain some typical aspects of our Dutch diet?

dr. Bert Visser, director Centre for Genetic Resources The Netherlands (CGN) Biodiversity Genetic engineers tend to aim for a single supervariety or superbreed. They underestimate the value of old genetic resources for our future food supply, and profitable niche markets.

prof. dr. Michiel Korthals & dr. Cor van der Weele & drs. Liesbeth Schipper, Applied Philosophy Chair group (WUR) Food ethics on the interaction of craft and science

dr. ir. Hielke van der Meulen, Slow Food Netherlands Food diversity How can small-scale, quality-oriented food chains survive large-scale, price-oriented chains? What external support can they use? 14:30 Reports from the workshopsEach workshop leader presents a suggestion for further research, based on conflicting viewpoints or interesting knowledge combinations

15:00 Panel of experts discussing workshop outcomes

16:00-17:00 Drinks and informal contacts