Symposium ‘Innovative production systems’

Wednesday, 25 September, 13:30 – 15:00
Language: English and Dutch

Lecturer 1. Matthijs Blind – Researcher Hydroponics @ Proeftuin Zwaagdijk
Research news in hydroponics.
Presentation Matthijs Blind

Lecturer 2. Peter Does – Product Development Specialist Hydroponic Lettuce & Spinach @ BASF/Nunhems Netherlands BV
Today’s world is rapidly changing. Horticulture becomes more high tech, new growing techniques and concepts emerge, consumer habits change, and decisions on variety choice move further down the value chain.
How does this influence our breeding efforts, and how do we see this in relation to developments in hydroponics and indoor farming around the world?

Lecturer 3. Niels Jacobs – Project Engineer & Start up Specialist @ Light4Food
In the presentation, Light4Food shows the latest developments in Hydroponic Leafy Green cultivation and the development of a substrate-free cultivation system by using a special cultivation net.
Presentation Niels Jacobs

Lecturer 4. Corné Kocks – Manager Centre of Expertise Open Cultivations @ Aeres Hogeschool
The cultivation and the logistical trajectory that agricultural products follow make a major difference to the quality of life on our planet. New, efficient production methods are needed to feed the population. It will also include a new appreciation of the food. A new promising high-tech production method for this is Daylightless Multi-layer cultivation, with which food can be produced anywhere in the world and under all climatic conditions. In addition, a link with personalized food and circular systems is a challenge. The ultimate goal is to produce fresh, safe and tasty fruit and vegetables, full of useful ingredients that are always available and available nearby. The food is produced in a sustainable way, in short fair chains and focused on the food needs of people. The main objective of the presentation is therefore to make a significant contribution to a sustainable and safe food supply for an urbanizing, growing population with an increasing need for convenience vegetables and meals.