Global Miller's Symposium
20. – 21. April 2017 Hamburg, Germany

Global Miller's Symposium
20. – 21. April 2017 Hamburg, Germany


Exchange of knowledge between international wheat millers

Networking Days 20. – 21. April 2017 Hamburg, Germany. The Global Miller's Symposium is designed for Professionals of the Milling Industry, Scientists, Members of the ICC and Cereal Executives. Representatives from all continents will share their knowledge about trends of the global wheat market, flour treatment and fortification and new baking applications.


Conference overview

Wednesday, 19. April 2017


  • A Welcome Counter will be set up at the “baggage claim” in Terminal 1 & 2
  • Participants will receive an information map with all the important details for the next days


Hotel List

Welcome Reception

  • 19:00 - 22:00

Thursday, 20. April 2017

Day 1

  • 09:00 – Beginning of the conference
  • 10:30 – 11:00 coffee break
  • 13:00 – 14:00 lunch break
  • 15:00 – 15:30 coffee break
  • 17:00 – End of Day 1

Global Miller’s Dinner

  • 19:00 - Dinner for all participants

Friday, 21. April 2017

Day 2

  • 10:00 – Beginning of the conference
  • 11:10 – 11:40 coffee break
  • 13:15 – 14:15 lunch break
  • 15:35 – 16:05 coffee break
  • 17:00 – End of Day 2

After 17:00 there will be a last “get-together” for networking in the foyer of the Bucerius Law School, with drinks and finger food.

Time schedule


Annette BüterTechnical Applications Manager
Flour Fortification
Dr. Simone FreyManaging Director, BioAnalyt
Drew LernerSenior Agricultural Meteorologist
Founder and President World Weather, Inc
Felix Brooks-ChurchFounding President Sanku Fortification
Hans-Joachim BraunDirector Global Wheat Program
CIMMYT, International Maize and Wheat Improvement Center
Jana RussnakResearch and Development, Pasta Application, Mühlenchemie GmbH & Co KG
Katja RunkelResearch & Development Pasta Application, Mühlenchemie GmbH & Co KG
Klaus OldachTeam Leader Cereals Biotech at KWS Lochow GmbH
Luciano MondardiniDirector Research and Development at Pavan Group
Dr. Lutz PopperHead of Research & Development, Mühlenchemie GmbH & Co KG
Marco GalliArea Manager for North America – Ocrim
Margo WhitefordPresident International Federation for Spina Bifida and Hydrocephalus
Michaela PichlerICC Secretary General / CEO
Peter KoehlerVice Director of the Deutsche Forschungsanstalt for the Food Chemistry
Peter StrieglHead of Business Development Industrial Milling, Uzwil, Switzerland
Prof. Dr. Hansjörg KüsterPresident of the Lower Saxonian Natural and Cultural Heritage Association
Quentin JohnsonOwner Quican Inc.
Ralph E. KolbOwner of FrigorTec GmbH
Scott MontgomeryDirector, Food Fortification Initiative Enhancing Grains for Healthier Lives
Stefan MakollusFood Technologist,
Mühlenchemie GmbH & Co KG
Stephan LangeManaging Director Brabender® GmbH & Co. KG
Sven MattutatHead of Global Baking Application
Mühlenchemie GmbH & Co KG
Victor de BeusAccount manager at AkzoNobel Chelates & Micronutrients
Lena KampehlApplications Manager Flour Fortification, Mühlenchemie GmbH & Co. KG
Bernard ValluisPresident of the European Flour Millers Association (EFM)
Dr. Jan Willem van der KampSenior Officer, International Projects at TNO
Merzad JamshidiKFF Mills CEO, IAOM MEA Region Chairman
Prof Dr. Fred BrounsProf. Dr. at Maastricht University & Brouns Health Food Consulting
Dr. Andreas BlüthnerDirector Food-Fortification & Partnerships BASF