IFFI Event | Culinology Anniversary

12:00 – 13:00 – Registration & Lunch

13:00 – 13:45 – Opening Session

13:00 – 13:10 – Opening – Dirk Lodewijk, Chair IFFI

13:10 – 13:45 – Elevating ingredient suppliers to strategic collaborators with culinology – Anna Cheely,  Sr Culinary Innovation Manager, Kalsec

13:45 – 14:15 – Break & time to visit member booths

14:15 – 15:15 – Plenary Session

14:15 – 14:45 – Culinology applications in upcycling from Spora and The Alchemist restaurant – Mads Bjornvad, CSO Spora

14:45 – 15:15 – Science and Food Interactions: A chef in a scientist’s world – José Guerrero, R&D Chef Cargill

15:15 – 15:45 – Break & time to visit member booths

15:45 – 16:15 – Parallel break out sessions – discussion, Q&A and connecting

• Anna Cheeley, Vice President RCA
• Mads Bjornvad, CSO Spora
• José Guerrero, R&D Chef – R&D EMEA Cargill

16:15 – 19:00 – Plenary Closing and Italian Cooking workshop & dinner

Anna Cheely, Senior Culinary Innovation Manager at Kalsec

Anna Cheely is Senior Culinary Innovation Manager at Kalsec and Vice President of the Research Chefs Association. She works in Kalsec’s Taste and Sensory Innovation department, where she creates culinary-based solutions for customers ranging from seasoning and sauce manufacturers to CPG companies. Anna began her career in New York restaurants before earning a Master of Science in Sensory and Food Science from the University of Georgia.

At Kalsec, she bridges global culinary trends with consumer insights to develop clean-label, scalable solutions. She leads cross-functional innovation projects, from prototypes to commercialization, applying authentic, kitchen-inspired flavor systems using Kalsec’s proprietary extracts and tools. Anna draws on the ingredients and flavors of Southern cuisine as well as her travels around the world, making food exciting, approachable, and inspiring—one bite at a time.

Mads Bjornvad, CSO at Spora

Mads Bjornvad works at the intersection of food science and gastronomy to innovate next-generation food systems. At Spora, the power of culinary and scientific collaboration fuels a multidisciplinary innovation process aimed at creating globally relevant food solutions. His work explores how biotransformation can improve texture, flavour, digestibility, and functionality in future foods, helping bridge scientific research with practical culinary and industrial applications. He is especially interested in sustainable protein, fibres, phytochemicals, clean-label food innovation, and translating emerging food technologies into products with delicious, nutritional, gut microbiome, and planetary impact.

José Guerrero, R&D Chef – R&D EMEA Cargill

Jose Guerrero is an R&D chef for Cargill, based in Belgium R&D centre in Vilvoorde. He is an Innovative gastronomic scientist with a Master of Science in Gastronomy and a strong foundation in biotechnology, sensory science, neuroscience, and flavor development. A Michelin-trained chef and researcher who is specializing in new product development, culinary R&D, and food innovation, with hands-on experience in fermentation, bioprocess scaling, and functional ingredient design.

Opening session by Anna Cheeley, Vice President RCA

This session explores how a Culinology mindset connects culinary creativity, sensory science, and ingredient innovation to deliver meaningful results for today’s food industry. Drawing from her journey from professional kitchens to leading culinary innovation at Kalsec and serving within the Research Chefs Association, Anna Cheely shares how these experiences shaped her approach to customer collaboration and problem solving.

Through real world examples, this talk highlights how ingredient partners can move beyond supplying products to becoming strategic collaborators, translating consumer insights and culinary inspiration into scalable, commercially relevant solutions. The session will also provide a brief look at Kalsec’s role in enabling this work globally and how its approach aligns with the broader mission of Culinology.

Italian Cooking workshop

End the day on a high note with an inspiring, hands-on Italian cooking workshop. In a relaxed and welcoming setting, you will work together in small groups to prepare a selection of refined Italian dishes.

Guided by the experienced Miele cooking school team, you will discover new techniques, experiment with flavours and enjoy the process of creating beautiful food together. The workshop is interactive and accessible, offering plenty of room for creativity, collaboration and fun.

Cooking together is a powerful way to connect. Throughout the session, you will share ideas, build new connections and enjoy a truly engaging culinary experience. The workshop concludes with a shared dinner, where you sit down together to taste and enjoy the dishes you have created. A perfect blend of inspiration, teamwork and enjoyment and a memorable way to round off the day.

For who?

Professionals within the food ingredients industry who work at the intersection of food science, product development, ingredients, and culinary innovation are invited to participate. Especially those people who can directly apply culinology principles in creating or improving food products are encouraged to sign in and acquire the latest insights on culinary expertise and food science at this Culinology anniversary event.

Venue

Miele Experience Center
De Limiet 2
4131 NR Vianen