Since 2004, the World Nutrition Forum has convened some of the leading minds in the field of animal nutrition and health in order to address some of the most important issues facing the industry.
These invitation-only biennial summits are consistently well rated by attendees. Each occurrence
draws upon the uniqueness of the location, speakers and participants while maintaining the highest quality standards for both content and organization.
The idea of sharing our knowledge with our customers, discussing current and future challenges in the food and feed industry and presenting solutions has made the World Nutrition Forum a key event in the industry calendar. Through on-site visits, participation to scientific and industry conferences and events, and the World Nutrition Forum, we have cultivated strong customer relationships based on shared understanding, cutting-edge science and service support – improving our ability to help you achieve the best long-term results.
We invite you to join us for the 2021 World Nutrition Forum in Cancun, Mexico. Ideally situated on the Caribbean Sea, Cancun offers a vivid setting with a modern convention center suited for meeting hundreds of academic and industry delegates from all parts of the globe.
Our goal in hosting this scientific conference is to provide you with the latest scientific and practical insights to prepare for a successful future in a constantly evolving industry.
A robust scientific program, networking opportunities and social activities are just a few of many attributes that will make the 2021 World Nutrition Forum an unforgettable experience. On behalf of BIOMIN, I look forward to welcoming you to the 2021 World Nutrition Forum.
Managing Director BIOMIN
Brilliant. Amazing. Inspiring. Genius encompasses powerful intellectual capacity and boundless creativity. We would be hard-pressed to identify the precise number of talented individuals who have contributed to the development of science and agriculture leading to the present day scope and scale of the animal protein industry.
From the Agricultural Revolution to the Green Revolution, our capacity to nourish a growing global population has grown massively – a trajectory it should maintain in the future thanks to the next wave of technological innovations. The genetic potential of protein food has increased through selective breeding. Gene editing tools such as CRISPR/Cas9 create innumerable possibilities for further improvement. Genomic sequencing “-Omics” technologies enable us to have a detailed picture of the interplay between nutrition, health and gut performance.
Genius knows no boundaries. Rather, it is found across disciplines ranging from science to farm management and business. It taps into the latest food and consumer trends and swims in the sea of data generated from digitalization. Forecasting provides us with a glimpse of what lies waiting beyond the horizon, and what it may mean.
Genius breaks down barriers. It arms us to combat the challenges we face, including but not limited to feed prices, mycotoxins, antibiotic resistance, market competition, quality and safety, in order to deliver products that people love.
Genius sparks innovation in various magnitudes, from incremental improvements to full-scale disruptive innovation.
Genius wears many hats: scientist, researcher, farmer, miller, entrepreneur, consultant, veterinarian, nutritionist – and sometimes several at once. Inspiration only comes considering several perspectives.
The 2021 World Nutrition Forum offers top industry professionals the opportunity to engage with peers from across the globe – to form a collective genius over the course of several days – and to learn from experts and each other to achieve future success. Bring your thinking cap.
Eva Maria Binder
Head of Scientific Committee,
Chief Research Officer and
Director of Executive Board of ERBER Group
Are We Ready for the Future of Food?
Simon "Mac" Mckenzie, BRIDGE Partnership, Singapore
The Environmental Impact of Livestock Farming
Prof. Dr. Frank Mitloehner, University of California, Davis, USA
The Secret Sauce of Leveraging Sustainability for Business Success
Bob Langert, Author and Speaker, former VP of sustainability at McDonald‘s, USA
The Effects of Mycotoxins on Broiler Gut Health and Performance
Prof. Dr. Michael Hess, University of Veterinary Medicine, Austria
The Microbiome‘s Role in Antibiotic-Free Poultry Production
Dr. Dragana "Dana" Stanley, Central Queensland University, Australia
The Cost of Intestinal Inflammation in Poultry
Dr. Breno Castello Branco Beirão, University of Paraná, Brazil
Experiences in No Antibiotics Ever (NAE) Poultry Production
Dr. Scott J. Gustin, Tyson Foods, USA
Management of Gram-Negative Bacterial Infections in Poultry Breeding Systems
Dr. Paul McMullin, Poultry Health International, United Kingdom
Nutritional Strategies for Optimizing Biological Performance of Modern Broiler Breeders
Dr. Marcelo Silva, Aviagen, USA
Nutrient Sensing and Feed Intake in Pigs: Decoding the Gut-Brain Axis Dialogue
Prof. Dr. Eugeni Roura, The University of Queensland, Australia
Mycotoxins and Respiratory Diseases in Swine
Prof. Dr. Younès Chorfi, University of Montreal, Canada
The Biggest Nutritional Challenges in US Swine Production
Dr. Omarh Mendoza, The Maschhoffs, USA
Pathogen Control in Finishers in the Context of Antibiotic Reduction
Dr. Michael Agerley, Porcus, Denmark
Oxidative Stress and Cost of Inflammation to the Pig Today
Dr. Brian Kerr, U.S. Department of Agriculture, USA Exploit the Pig‘s
Full Genetic Potential with Improved Nutrition and Management
Dr. Gunner Sørensen, Livestock Innovation, Danish Pig Research Centre, Denmark
Bioactive Feed Ingredients to Aid the Transition to Lactation
Prof. Dr. Barry Bradford, Michigan State University, USA Nutrient
Requirements could be Modified During Fetal Stage: Effects of Fetal Programming on Growth in Ruminants
Dr. Alejandro Relling, The Ohio State University, USA
Key Opportunities to Manage Metabolism in Transition Dairy Cows
Prof. Dr. Tom Overton, Cornell University, USA
Silage Management for Improved Animal Performance
Dr. Hugo Ramirez, Tecnología Forrajera, Mexico
Evaluation of Physiological and Performance Effects from Consumption of Fusarium Mycotoxins in Finishing Beef Cattle
Dr. Jennifer Duringer, Oregon State University, USA
Overview of the Value Chain and How to Enhance Consumers‘ Perception of Seafood
Matt Brooker, The Fishin‘ Company, USA
Lessons From Asian Shrimp Farming: Opportunities and Challenges for Latin America
Ronnie Tan, US Grains Council, Malaysia
Aquabounty Story and the Role of GMO in the Protein Economy
Dr. Mark Walton, AquaBounty, USA
Formulating Aquaculture: How a Standard Database can Improve the Industry
Lukas Manomaitis, USSEC Asia/ Seafood Consulting Associates, Thailand
Mycotoxins and Compound Aquaculture Feeds: Risks, Impacts and Solutions
Prof. Dr. Albert G.J. Tacon, AquaHana LLC, USA
Developing Novel Ingredients for Aquafeed
Dr. Herbert Quintero, University of Arkansas at Pine Bluff Aquaculture/Fisheries Center
Latest Challenges and Trends in Mycotoxin Analysis
Dr. Rudolf Krska, University of Natural Resources and Life Sciences, Austria
Mycotoxins‘ Dirty Tricks Revealed
Dr. Veronika Nagl, BIOMIN Research Center, Austria
Impact of Mycotoxins on Health and Nutrition
Dr. Todd Applegate, University of Georgia, USA
How to Deal with the Emerging Risks of Mycotoxins in High-Producing Dairy Cattle?
Prof. Dr. Qendrim Zebeli, University of Veterinary Medicine, Austria
Anticoccidial Control Strategies in Times of No Antibiotics Ever: Do’s and Don’ts
Dr. Hilde van Meirhaeghe, Vetworks/University of Ghent, Belgium
Gut Health: Is There a Single Parameter which Tells Us Everything?
Dr. Jingjing Xie, Institute of Animal Science, CAAS, China
OMICs & Gut Health: When the Lab Goes to the Farm
Nicole Reisinger, Mahdi Ghanbari, Bertrand Grenier, BIOMIN Research Center, Austria
Are Nutrition and Gut Health Critical Factors in Animal Welfare?
Prof. Dr. Xavier Manteca, University of Barcelona, Spain
First held in Salzburg in 2004, the World Nutrition Forum hosted by BIOMIN has become the leading opportunity for industry practitioners to share ideas and exchange knowledge. These invitation-only biennial summits are consistently well rated by attendees. Each World Nutrition Forum draws upon the uniqueness of the location, speakers and participants while maintaining the highest quality standards for both content and organization.