SEF.Growth Best Practice Event with Intellectual Property Institute (IPI):
The cheese whisperers
Switzerland, innovation and cheese; a world-famous combination. Learn more about it in the IPI Session "the cheese whisperers".
Hans-Peter Bachmann and Beat Wampfler, have come up with ingenious methods of making cheese. Using different approaches involving textiles and music, they drive bacteria to perform at their peak. Meet the two innovators in person and find out more about how they achieved IP success. Sibilla Delorenzi talks with them about their refreshingly original solutions, the obstacles they had to overcome, and how they finally obtained a patent. Come along and get inspired!
The event will be held in German.
Important information: We reserve the right to disinvite persons who do not belong to the target group.
9 May 2023, 11.30am - 2.30pm
Programme for 9 May 2023
| Time | Description |
|---|---|
| 11.30 | Door opening and refreshments |
| 12.00 | Welcome note by Lukas Frösch, Director Entrepreneurship, NZZ Connect |
| 12.10 | Panel with Beat Wampfler, Dr. med. vet. / Cheese producer, Hans-Peter Bachmann, Dr. sc. techn. / Food engineer ETH Zurich. Moderated by Sibilla Delorenzi, Patent Expert at IPI |
| 13.15 | Questions & Answers |
| 13.30 | Networking Apéro |
| 15.00 | Door closing |
The Speakers
Sibilla Delorenzi
MSc. Food Science ETH Zurich / Patent expert, Swiss Federal Institute of Intellectual Property (IPI), Berne
Engineer, patent expert at the Swiss Federal Institute of Intellectual Property (IPI) in Bern, where she has worked for the last ten years. A former researcher in the food and perfume industry and a patent examiner at the European Patent Office in The Hague. Her academic and professional career has taken her from Ticino to Zurich. She moved to Paris first and then headed north to work in the Netherlands, before returning to Switzerland.
Hans-Peter Bachmann
Dr. sc. techn. / Food engineer ETH Zurich
Agroscope, Berne
Hans-Peter Bachmann ist Lebensmittelingenieur ETH und arbeitet seit 1994 bei Agroscope, dem Kompetenzzentrum des Bundes für die Land- und Ernährungswirtschaft. Dort leitet er verschiedene Forschungsprojekte über Käse und andere fermentierte Lebensmittel. 2008 hat er die Innovationsplattform «Swiss Food Research» erfunden, gegründet und 6 Jahre co-präsidiert. Von 2013 bis 2016 leitete er bei Agroscope das Institut für Lebensmittelwissenschaften. Hans-Peter Bachmann ist in einer Dorfkäserei aufgewachsen und fühlt sich in der Käsewelt zuhause.
Impressions
