EN
Keynote speech, plenary sessions & sponsor tours
Breakout sessions
Programme essentials (Registration, opening, lunch, coffee break)
Day 1 – EHEDG World Congress 2026 | Vienna
Note: This schedule is subject to changes
Main Stage
08:00
08:00 - 09:00
Registration - Name tags, welcome packages, coffee
09:00
09:00 - 09:15
09:15
09:15 - 09:55
Keynote speaker: TBA Frank Cervi (Mondelez)
10:00
10:00 - 10:30
TBAJohn Donaghy (Former Nestlé)
10:30
10:30 - 11:00
Hygienic Design Is a Decision, Not a Detail – The Message of EHEDG Guideline 8Jürgen Hofmann (Hygienic Design Weihenstephan)
11:00
11:00 - 11:30
Coffee break & poster session with questions
Room I - Auditorium
Room II
Room III
Main Hall
11:30
11:30 - 11:50
11:30 - 11:50
GL 42 - Disc Stack Centrifuges - Design and Cleanability Thomas Kleimann (GEA)
11:30 - 11:50
GL 62 – RoboticsAlan Friis (FORCE Technology)
11:30 - 11:50
Guided sponsor visits
11:50
11:50 - 12:10
GL 44 Hygienic Design Principles for Food FactoriesPatrick Wouters (EHEDG) & Herwig Nollet (Volker Aufderhaar)
11:50 - 12:10
GL 20 & 14 Hygienic Design and Safe Use of Mixproof Valves &
Requirements for valves in hygienic and aseptic processesUwe Heisswolf (Kieselmann GmbH)
Requirements for valves in hygienic and aseptic processesUwe Heisswolf (Kieselmann GmbH)
11:50 - 12:10
GL 43 – Hygienic Design of Belt Conveyors for the Food IndustryEnrico Visconti (Habasit)
11:50 - 12:10
Guided sponsor visits
12:10
12:10 - 12:30
GL 12 - The continuous or semi-continuous flow thermal treatment of liquid particulate foodsBengt Eliasson (Tetra Pak)
12:10 - 12:30
GL 65 - Sampling Systems For Representative Liquid SamplingCarsten Rosendal (KEOFITT)
12:10 - 12:30
TBAConré Oostrom (Goudsmit Magnetics)
12:10 - 12:30
Guided sponsor visits
12:30
12:30 - 13:30
Lunch
13:30
13:30 - 14:20
Round Table – Auditing: The role auditing can play in verifying the effectiveness of hygienic design as a HACCP prerequisite programMorderator: Marc Cwikowski (World of Auditing)
Panel: Franz Geissler (EURO-CONCEPT), Stephan Tromp (IFS), Elsabe Matthee (FSSC), Belen Barber (SGS, Ciaran Conway (Ferrero)
Panel: Franz Geissler (EURO-CONCEPT), Stephan Tromp (IFS), Elsabe Matthee (FSSC), Belen Barber (SGS, Ciaran Conway (Ferrero)
14:20
14:20 - 14:45
Making Hygienic Design Happen in the food factory Adam Ruskin (Ecolab)
Main Hall
14:45
14:45 - 15:15
Guided sponsor visitsGroup 1
14:45 - 15:15
Guided sponsor visitsGroup 2
14:45 - 15:15
Guided sponsor visitsGroup 3
15:15
15:15 - 15:40
Coffee break & poster session
Main Stage
15:40
15:40 - 16:10
Biofilms in Food Processing: Persistence, Removal, ValidationFelix Schottroff (BOKU)
16:10
16:10 - 16:50
From Recalls to ROI: Rethinking Hygienic Design & Sanitation Through Risk, Not Zero-ToleranceNathan Mirdamadi (Kerry)
16:50
16:50 - 17:00
ClosingWrap-up – Hein Timmerman (EHEDG President & Diversey) & Gerhard Schleining (BOKU)
18:30
18:30
Bus to dinner venue
19:00
19:00 - 19:30
Arrival & welcome cocktail
19:30
19:30 - 23:00
Day 2 – EHEDG World Congress 2026 | Vienna
Note: This schedule is subject to changes
Main Stage
08:30
08:30 - 09:00
Registration - Name tags & coffee
09:00
09:00 - 09:15
09:15
09:15 - 09:40
09:40
09:40 - 10:05
Productivity – The implementation of hygienic design in the development of a new siteVicky Van den Bossche (Agristo)
10:05
10:05 - 10:30
10:30
10:30 - 11:00
11:00
11:00 - 11:30
Coffee break & poster session - Poster evaluation by the Scientific Committee
Room I
Room II
Room III
11:30
11:30 - 11:50
GL 63 – ChocolateMatilda Freund & Adam Ruskin (Ecolab)
11:30 - 11:50
11:30 - 11:50
GL 39 - Design Principles for Equipment and Process Areas for Aseptic Food ManufacturingOliver Martini (Krones)
11:50
11:50 - 12:10
GL 22/41/38/60 – Dry MaterialsGabrie Meesters (Delft University of Technology) & Martijn van der Hoeven (Danone Nutricia Research)
11:50 - 12:10
11:50 - 12:10
Insights to Crack and Biofilm Detection Samuel Peppin (Bioscan)
12:10
12:10 - 12:30
GL 56 – Foreign BodiesDebra Smith (Vikan)
12:10 - 12:30
GL 23 P1 & P2 – LubricantsTaco Mets (Van Meeuwen Lubrication) & Sofia Öberg
12:10 - 12:30
Digital assistant is the future of CIP & COP processes Vasyl Mazov(Viravix)
12:30
12:30 - 13:30
Lunch
Room I
Room II
Room III
13:30
13:30 - 13:50
TBCNicola Stringer (Barry Callebaut)
13:30 - 13:50
Presentation Synopsis – Sustainability in Food Factories Through Best Practice Food Safety Andrew Still & Steve Arnold (SMC)
13:30 - 13:50
Effost & EYE Mentorship ProgrammeGabriela Versteeg (Effost), Adwy van den Berg (EHEDG) & mentors
13:50
13:50 - 14:10
13:50 - 14:10
TBA (Sika)
13:50 - 14:10
3AMeri Beth Wojtaszek (3-A)
14:10
14:10 - 14:30
Storytelling in Technical Presentations: How to Keep Your Audience Truly EngagedJuliane Dias (Flavor Food Consulting)
14:10 - 14:30
Turning Hidden Risks into Actionable Decisions: A Data-Driven Approach to Food Safety Nestor Javier Lemus Clavijo (ACO)
14:10 - 14:30
GL 29 P2Peter Golz & Tobias Braunegger (MULTIVAC Gruppe)
14:30
14:30 - 14:50
Coffee break & poster session
Main Hall
14:50
14:50 - 15:20
SustainabilityModerator: by Niamh Burke
Panel: Ludvig Josefsberg (Tetra Pak), Georg Kalss (Bühler Group), Patrick Wouters (EHEDG) & Andrew Still (SMC)
Panel: Ludvig Josefsberg (Tetra Pak), Georg Kalss (Bühler Group), Patrick Wouters (EHEDG) & Andrew Still (SMC)
15:20
15:20 - 15:50
TBAIntisar Khan (Nestlé)
15:45
15:45 - 16:10
16:10
16:10 - 16:30
ClosingWrap-up & Poster Awards
Hein Timmerman (EHEDG President & Diversey) & Gerhard Schleining (BOKU)
Hein Timmerman (EHEDG President & Diversey) & Gerhard Schleining (BOKU)
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