Manufacturing Optimization and Valorization
for the Food and Beverage Industry
Explore Manufacturing Excellence, Process Optimisation, Waste Management and Valorisation to
Improve Productivity and Total Manufacturing Gains
Hilton Munich Park Hotel
Munich, Germany
Optimize plant activity throughout all phases of production
26th & 27th March 2007
Why you must attend:
In the Chair:
Attend this premier conference to explore how to achieve the
leanest food and beverage manufacturing plant possible with low
cost, low pollution and high ROI.
At this event you will learn how to combine perfect maintenance,
reduce unnecessary elements of production and move towards
perfectly lean processes with optimized technology. The case
studies presented will allow you to take advantage of optimized
technology to achieve lean production processes, valorization,
and sustainability.
Christian Maisonneuve
Dairy Worldwide Manufacturing Director
Danone
Dr. Peter Saling
Senior Manager Eco-Efficiency Analysis
BASF
Your Expert Speaker Panel:
Coen Terlingen
Attending this premier marcus evans conference
will enable you to:
SVP Operations
Sara Lee International
• Implement lean manufacturing principles
• Increase quality, yield and decrease cost
• Hear case studies on plant optimization and valorization and
the future of hyvolution as proposed by the European
Commission
• Discover how process valorization can be achieved in the food
and beverage sector to transform your plant and generate
higher profits and value gains
• Use valorization to a sustainable advantage
• Create the right climate for continuous improvement
• Maintaining operational excellence in your plant
Henk Eertink
Former Manager Manufacturing Excellence
Director TPM
Unilever Bestfoods
Managing Director
TPM Solutions International B.V.
Zbigniew Rusak
Engineer and Maintenance Manager
Pepsi Cola G.B. Poland
Krzysztof Urbaniec
Professor
Warsaw University of Technology
Hear:
• How to implementing lean manufacturing principles into your
factory from SARA LEE INTERNATIONAL
• Continuous improvement through TPM
from UNILEVER BESTFOODS
• Enterprise awareness of maintenance from PEPSI COLA
• The concept of HYVOLUTION from WARSAW UNIVERSITY
OF TECHNOLOGY
• World class performance measurement from DIAGEO
• Byproduct handling and vegetable refining from BUNGE
• Sustainable development in the food industry from BASF
• Implementing lean manufacturing and achieving operational
excellence from MASTERFOODS EUROPE
• New processes for new products from FOODLINK FORUM /
WAGENINGEN UNIVERSITY
Dave McMullan
Continuous Improvement Team Leader
Diageo Global Supply
Zsolt Kemeny
Process Development Manager
Bunge Europe
Jeroen Braun
Lean Deployment Manager
Masterfoods Europe
Johan van Zaanen
Operations Manager
Masterfoods Europe
Dr. Peter Saling
Senior Manager Eco-Efficiency Analysis
BASF
Dr. Martha Cecilia Kühn
Global Project Manager
Foodlink Forum / Wageningen
University
Johan Sjoholm
Managing Director
QB Food Tech AB
Prof.dr.ir. Dirk Van Goubergen
President - Professor
Van Goubergen P & M /
Ghent University
Xavier Tholey
VEG Supply Chain Director
Masterfoods Europe
Klaas de Jong
Director Production Friesland
Foods Cheese
Friesland Foods
Erik Grakist
Operations Manager
Masterfoods Europe
Prof. Wilfried Krug
Director of IT Management
DUALIS GmbH IT Solution
conferences
Day 1
Booking Line
Tel: +31 (0) 20 531 2800
Fax: +31 (0) 20 531 2899
26th March 2007
www.marcusevans.com
LEAN MANUFACTURING
08.30 Registration and Morning Coffee
09.00 Chair's Opening Address
09.15
WORLD CLASS MAINTENANCE IN YOUR FACTORY
Xavier Tholey
VEG Supply Chain Director
Masterfoods Europe
Pioneering a production system to deliver the best service level at
competitive cost
Case Study
Henk Eertink
Former Manager Manufacturing Excellence Director TPM
Unilever Bestfoods
Managing Director
TPM Solutions International B.V.
Jeroen Braun
Lean Deployment Manager
Masterfoods Europe
12.45 Lunch
14.00
Case Study
Achieving Operational Excellence
PDCA from Plant management to shopfloor
Erik Grakist
Operations Manager
Masterfoods Europe
Case Study
Enterprise Awareness of Maintenance
• Project management best practices
• Management of smaller turnarounds
• Improving plant activities in turnarounds through better
and more methodical planning
• Reducing maintenance and turnarounds costs through
increased pre-planning
Johan van Zaanen
Operations Manager
Masterfoods Europe
14.45
Case Study
New Processes for New Products
• Advanced technological scouting for NPD
• Common issues and challenges in product development
processes
• Technological intelligence: How far is it going?
• Company example
Zbigniew Rusak
Engineer and Maintenance Manager
Pepsi Cola G.B. Poland
10.45 Morning Coffee and Networking
11.15
Case Study
Implementing Lean Manufacturing
Continuous Improvement through TPM
• How TPM fits in supply chain optimization in your company
• Maintaining continuous improvement
• Opportunities in the European industry
10.00
12.00
Christian Maisonneuve
Dairy Worldwide Manufacturing Director
Danone
Dr. Martha Cecilia Kühn
Global Project Manager
Foodlink Forum / Wageningen University
Case Study
Meeting the Manufacturing Challenge
at St. James's Gate Brewery
• Benchmarking current performance
• Improving manufacturing performance through CI techniques
• Sustaining performance through measurement
15.15 Afternoon Tea and Networking
Dave McMullan
Continuous Improvement Team Leader
Diageo Global Supply
15.45
I would like to thank everyone who has assisted with the research
and organisation of the event, particularly the speakers for their
support and commitment.
Klara Masad, Conference Producer,
marcus evans Prague
Tel: +420 255 707 237
Fax: +420 255 707 281
Email: klaram@marcusevanscz.com
SUSTAINABLE VALORIZATION AND WASTE MANAGEMENT
Case Study
Production of Food Grade Sunflower Lecithin
from Refining By-product
• Valorization options for the by-products of sunflower oil
degumming
• Why food grade lecithin?
• Optimization of lecithin quality, influence on seed crushing and
oil refining performance
• Improvement in lecithin and oil yield
Zsolt Kemeny
Process Development Manager
Bunge Europe
16.30 Closing Remarks from the Chair
16.40 End of Day One
Business Development Opportunities
Does your company have solutions or technologies that the
conference delegates would benefit from knowing? If so, you can
find out more about the exhibiting, networking and branding
opportunities available by contacting:
Duncan Ellis, Sponsorship Manager,
marcus evans Amsterdam
Tel: +31 (0) 20 531 2800
Fax: +31 (0) 20 531 2899
Email: duncane@marcusevansnl.com
Day 2
Booking Line
Tel: +31 (0) 20 531 2800
Fax: +31 (0) 20 531 2899
27th March 2007
www.marcusevans.com
08.30 Registration and Morning Coffee
09.00 Chair's Opening Address
Dr. Peter Saling
Senior Manager Eco-Efficiency Analysis
BASF
12.45 Lunch with Topic Tables
Due to the highly topical spirit of the conference, the Chair will
identify key hot topics of concern that have arisen during these two
days and assigning one topic to each table. Delegates will have the
opportunity to discuss one of the important topics related to their
respective fields in the relaxed group atmosphere.
After lunch, each table will summarize and present their
perspectives to the wider group with the chair moderating
proceedings.
SUSTAINABLE VALORIZATION AND WASTE
MANAGEMENT – CONTINUED
09.15
Case Study
14.00 Topical Table Summaries Led by Chair
Dr. Peter Saling
Senior Manager Eco-Efficiency Analysis
BASF
Sustainable Development in the Food Industry Examples of Using the Eco-Efficiency Analysis
Eco-efficiency Analyses and SEEbalance in the Food Industry are
Useful for:
• Supporting strategic decision-making along the supply chain
• Marketing: Communicating with external customers
• Prioritizing R & D activities
• Activities in the field of stakeholder dialog and political decisionmaking processes
14.25
Creating Lean Flexible Value Streams
through Set-up Reduction
• EPEI as key metric for the flexibility of your value streams
• The link between value stream performance and targets for setup reduction
• How to reduce set-up times in multi-person/multi-machine
situations
• Examples and results from food industry in Europe and the USA
Dr. Peter Saling
Senior Manager Eco-Efficiency Analysis
BASF
10.00
Prof.dr.ir. Dirk Van Goubergen
President - Professor
Van Goubergen P & M / Ghent University
Case Study
Implementing Lean Manufacturing Principles
into your Factory
• Assessing the needs of your organization
• Focusing on the customer
• Best waste reducing practices
• Striving for excellence
• Outlook to the future
15.10
11.15
Case Study
HYVOLUTION - New Valorization Concept for
the By-products of your Production Process
• The concept of HYVOLUTION: Non-thermal production of pure
hydrogen from biomass
• Pretreatment of biomass derived raw materials
for hydrogen production
• Residual flows in the food and beverage industry as potential
source of raw materials for hydrogen production
Krzysztof Urbaniec
Professor
Warsaw University of Technology
PROCESS OPTIMIZATION
12.00
Case Study
Just-in-Time “Mixing” for the Food and Beverage
Industry
Just in time mixing (or continuously mixing) has become a major
focusing point in the food manufacturing. This is due to the fact
that the market is getting more diversified with different flavours
and nutritional adding's resulting in smaller and smaller batch sizes.
• General concept dosing
• High plant utilization and flexibility
• Examples
Johan Sjoholm
Managing Director
QB Food Tech AB
Case Study
World Class Cheese Manufacturing
• Asset optimization through rationalization of number of plants
• Process optimization to ensure best in class
• Move to world class operations management
Coen Terlingen
SVP Operations
Sara Lee International
10.45 Morning Coffee and Networking
Case Study
Klaas de Jong
Director Production Friesland Foods Cheese
Friesland Foods
15.55 Afternoon Tea and Networking
16.25
Case Study
Simulation and Model Based Optimization in Digital
Factories
• Start of the art of simulation and optimization in digital factories
• Presentation of the toolset of 2D and 3D – simulation and
optimization
• Integration of the toolset in the IT environment of digital
factories
• Applications and references in food & beverage processes
Prof. Wilfried Krug
Director of IT Management
DUALIS GmbH IT Solution
17:10 Closing Remarks from the Chair
17.20 End of Conference
Who should attend:
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•
•
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Heads and VPs of Process Engineering
Technical Directors
Continuous Improvement Managers
Engineering Managers
Head Maintenance and Utilities
TPM Coordinators
Vice Presidents of Manufacturing
Plant Managers/Production Managers
Directors of Material, Quality Managers
Information Systems Directors
Financial Manager
Speakers’ Biographies
Henk Eertink, Former Manager Manufacturing Excellence,
Director TPM, Unilever Bestfoods; Managing Director, TPM
Solutions International B.V.
Henk is involved with TPM initiatives and from 1998 - 2006 has been
the TPM Director at Unilever. Responsible for the implementation of Total
Productive Maintenance in Unilever European Foods Business. He has
worked for Unilever more than twenty years in several positions in
manufacturing in the Netherlands, Portugal and Germany. Henk is an expert
in working with Japanese consultants and companies and since 01.2007 has
established his own company to support European Industry in their efforts
of continuous improvement. He is also a business partner to JIPMS.
Dave McMullan, Continuous Improvement Team Leader,
Diageo Global Supply
"Continuous Improvement Team Leader at Diageo's brewery in Dublin
currently managing a team of brewers and engineers and charged with
devising and implementing the brewery's continuous improvement plan.
Chartered Engineer with 19 years experience working within Diageo's
brewing supply business in UK, Ireland and West Africa
in various roles including capital project management, front line
maintenance management, change project co-ordination, training and
continuous improvement implementation"
Coen Terlingen, SVP Operations, Sara Lee International
Krzysztof Urbaniec, Professor,
Warsaw University of Technology
Krzysztof (Chris) is the Head of CERED Centre of Excellence in Reduction of
Environmental Impact of Process Industries – a unit within Plock Campus of
Warsaw University of Technology.
His professional experience includes 9 years with a company specialized in
engineering and contracting services for the food industry, and he is still
active as a consultant. From 1991 he has been involved in EU-funded
research and education projects, and is currently responsible for CERED
contribution to HYVOLUTION. He also serves as coordinator of project
TOSSIE devoted to the restructuring of EU sugar industry.
Dr. Ing. Martha Cecilia Kühn, Global Project Manager,
Foodlink Forum / Wageningen University
For more than 25 years Dr. Cecilia Kühn has worked in international new
product and new business development for leading food industries in
Europe, America and Asia. She is global project manager at Foodlink Forum,
director of the Food Developer Help-Desk and guest lecturer on industrial
application of EU food legislation
at Wageningen University.
As global project manager at Foodlink Forum, Dr. Kühn is the senior
consultant for technological business development and coordinates
a team of 70 independent food application consultants. She has succeeded
in integrating market, technology and legislative expertise
to deliver patentable process solutions; 'more-than-tripling-in-value'
upgraded product concepts, superior international technology scoutings and
highly sophisticated technical market intelligence overviews for strategic
NBD. The food RandD outsourcing projects she has led have delivered
solutions to 'impossible problems'; unique RandD partnerships in emerging
technologies; highly beneficial industrial outsourcing practices, results and
contract conditions; reduced RandD costs as well as enabled difficult
product development for clients. Based
on her multinational experience, Dr. Kühn initiated (2002) and runs
the 'Food Developer Help-Desk', the only such service that provides highly
specialized know-how assistance to RandD managers in Western Europe.
She writes lectures and trains in technological business development to help
raise the industry standards.
Her latest publication 'The Functional Foods Dossier: Building Solid Health
Claims' is the only practical industrial guide in this difficult yet essential
topic. She is presently working in the 2006 edition
of the 'State of the European Health Ingredients
and Functional Foods Market'.
Dr. Kühn started her career with Unilever as a product development
manager and later in strategic RandD-market services. She worked
for various food groups at 'the centre', at an operating company as well as
for groups of sister companies (joint facility – 10 European countries). To
complement her manufacturing experience, she moved to the food
ingredients industry as senior food technologist and marketing advisor of
the New Business Development group of Gist Brocades (DSM), where she
was responsible for food application development and outsourcing. She was
a Cum Laude graduate
in all her degrees, in biochemistry and food science and technology (BSc at
McGill University, Canada; MSc at OSU, USA;
PhD at T.U. Munich, Germany).
Coen has over 15 years experience in the FMCG industry. During his career
he held positions on the commercial side of the bussiness as sales manager
and general manager, but most of his time he spend
in Operations. He held positions in manufacturing,
logictics and supply chain.
In the past six years he was responsible for Operations in the Household and
Bodycare Division of Sara Lee International, where LEAN was introduced first
within Sara Lee. This year he was appointed Senior Vice President
Operations for Sara Lee International assuming also responsibility for
Operations of the Coffee and Tea Division.
In this role he is responsible for the roll out of the Lean manufacturing
programm, which is part of Sara Lee's tranformation plan. Coen is advisor
to the Lean management Institute in the Netherlands.
Zsolt Kemény, Process Development Manager, Bunge
Europe Research and Development Center, Budapest
Zsolt was born in Budapest, Hungary in 1964, graduated at the Technical
University of Budapest as chemical engineer. In 2002 he received Ph.D.
degree (Subject: Geometrical isomerization of polyunsaturated fatty acids
during deodorization).
He has 19 years experience in the field of vegetable oils, worked for the
R&D Centre of the Hungarian Vegetable Oil and Detergent Company as
research engineer, then for Cereol and Bunge Europe R&D. Now, he holds
the position of Process Development Manager. His main profile includes
process improvement and development of new processes in oil seed
crushing, vegetable oil refining and by-product utilization.
Dr. Peter Saling, Senior Manager
Eco-Efficiency Analysis, BASF
Dr. Peter Saling, born in 1964 in Hildesheim, Germany, studied chemistry at
the University of Göttingen. After the PhD Thesis in 1993, he joined BASF in
1993. He worked in the research department for dyestuffs and was
specialist for toxicological issues of dyestuffs. In 1997 he changed within
BASF to the division of environment, safety and energy, starting the
development of the eco-efficiency analysis together with the German
Consultant Roland Berger. He is senior scientist and was involved in the
process of implementation of the methodology worldwide. He was project
leader for more than 80 eco-efficiency studies. He was project leader for the
development and integration of social aspects into the sustainability analysis
SEEbalance.
Speaker’s Profiles
Johan Sjoholm, Managing Director, QB Food Tech AB
MD and owner QB Food Tech AB, Previously RandD Director and Production
Director Tetra Pak
Prof.dr.ir. Dirk Van Goubergen, President, Van Goubergen
P&M
-Part-time professor at the Dept of Industrial Management of Ghent
University (Belgium), where he teaches graduate classes on productivity
improvement and lean management. He is the architect and program
director of the “Black Belt in Lean” program offered by the Ghent
University.
-Founder and president of Van Goubergen P & M Productivity Improvement
gcv, an international training/consulting company, with 15 year of
experience. He has worked all across Europe, USA and Canada for clients
such as Philips Lighting, Masterfoods, Atlas Copco, Lays, Volvo, Belgian
Railways, etc. …. (www.vangoubergen.com)
-President of the Center for Productivity Improvement Romania
(www.productivity.ro)
Prof. Wilfried Krug, Director of IT Management, DUALIS
GmbH IT Solution
1986 – Appointed Professor for Modelling and Simulation in the field of
Computer Integrated Manufacturing CIM/CAD/CAM at the University of
Technology Dresden, Germany in Saxony
1990 – Founder of the Company DUALIS GmbH IT Solution Dresden and
Director of IT Management and Innovation as well Developer of tools in
Simulation and Optimization ISSOP to solving such complex industrial
processes of Production and Logistics in Digital Factories
Christian Maisonneuve, Dairy Worldwide
Manufacturing Director, Danone
Christian MAISONNEUVE, Doctor Engineer, MBA
1976-1987 UNIMETAL (Steel Industry)
- R&D Engineer, Process and Performance Engineer, Steel Shop Manager
1988-1994 CEGOS (Consulting)
- Total Quality Management & Manufacturing Performance
1994-2002 VALEO (Automotive Equipment)
- Thermal Systems Division - Total Quality Director
- Group Industrial Director
2002ínow GROUPE DANONE - Dairy Fresh Products Division
- Manufacturing Director
- Definition and Deployment of "DaMaWay" (Danone Manufacturing Way):
adaptation to Food context of the World Class Manufacturing approach,
methods, and tools
Klaas de Jong, Director Production Friesland Foods Cheese,
Friesland Foods
Multi site Director Dairy (cheese, butter, powder, consumption milk)
Deputy Managing Director independent dairy Co-operative (cheese, powder,
butter)
Director Friesland Foods Cheese Production (cheese)
End 2007, Managing Director Friesland Foods Butter (butter, butteroil,
powder)
Manufacturing Optimization and Valorization
for the Food and Beverage Industry
SPF027
Please write in BLOCK CAPITALS
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MANUFACTURING OPTIMIZATION AND VALORIZATION
FOR THE FOOD AND BEVERAGE INDUSTRY
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2 DAY CONFERENCE + ON-LINE DOCUMENTATION
EUR 2767 + VAT
ON-LINE DOCUMENTATION
EUR 695 + VAT
Payment is required within 5 working days.
The credit card payment amount will be deducted in Euro. A 24% service charge has been added to
allconference fees prior to the event and is inclusive of programme materials, luncheon and
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Premier Plus Package
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EUR 2352 PER DELEGATE (15%DISCOUNT)
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