TASTE Summit

9th of October 2018, MECC Congress Center Maastricht


Are you interested in new insights in Gastronomy? Do you want to know everything about the latest international developments on flavor and tasting ánd broaden your network at the same time? Then you should join this year’s TASTE Summit!


Processed food is the core of global health problems and awareness of it is a first step towards a healthier society. That is the main theme of the TASTE Summit, the gastronomic congress that takes place on Tuesday the 9th of October in MECC Maastricht. Under the name ‘Vital Food’, various international food professionals give their critical view on unhealthy, processed food that day and explain the importance of honest, healthy products. The TASTE Summit takes place on day two of the fair BBB Maastricht / Folie Culinaire and is organized by BBB Maastricht and Hotel Management School Maastricht.


Ticket are available by clicking on the button below! Tickets are €195,- euro excl. VAT.






It has to change, but how?


Initiator Peter Klosse: "Fortunately, more and more people understand that we have to eat differently, but we are not there yet. With this congress we want to create more awareness about what happens in the processing of food. Of course we will also show how we can eat delicious and healthy with real local products within the season.”

TASTE Summit discusses the following steps towards a healthier society:


•What is "healthy" food? - Carlos Augusto Monteiro

•How does the consumer look at food & beverage and how can we interact with this? - Thimus, Neuroscience & Consumer Biometrics

•Which initiatives are already active? - Albert Kooy and Frank Fol

•How and what will change in the system for farmers, suppliers and government? - Province of Limburg - Provincial Agriculture and Nature Hubert Mackus & Diverzio - Koen Nouws Keij

•What is the importance of taste in these elements? - Peter Klosse



We’re proud to announce that Prof. Carlos Monteiro is coming over from Sao Paolo. He was the leader of the USP (University of Sao Paulo) Research group that published about the unhealthy effects of eating ultra-processed foods.

We believe that chefs can and should have a role helping to curb consumer behaviour. Chefs hold the key of deliciousness. Nobody objects to eating something delicious.

Therefore we invited chefs that already have taken steps with foundations that promote the value of cooking, education, and eating real foods, beyond their daily work in the kitchen.


Food is crucial for vitality. Vitality is a theme that connects many disciplines and many of them are food related. Time has come that people need to make different food choices, but clearly, changing food behavior is not easy...


Here are the keynote speakers who are joining us this year for the TASTE Summit.


Impression of the Taste Summit "Quest for Quality" 2017


The first edition of the taste summit was a great success. With international speakers like Prof. Charles Spence and Paul Pairet who gave their own vision about taste and influencing taste by stimulating other receptors.


More local speakers such as Michiel Bakker (Google Foods) explained how in many ways taste can set up a better workplace and how employees become happier en more vital. And how he is focused on developing new insights and evidence in how food experiences can enable individuals and teams to be their best short and long term, and developing internal and external global partnerships to explore and tackle the challenges and opportunities in the broader food systems.


Peter Klosse talked about his mission to promote the consumption of real, natural, sustainable foods by: carrying out research, developing knowledge and products, educating, informing independently, combining strengths and working in partnership. With the statement: 'liking' is the driving force of food behavior and consequently, we must know much more about food choices that are unwanted in whatever way.


A successful edition on which we look back with pride. Below you can find a small impression of this day.


@2018 Taste Summit | website by T.A.S.T.E. research

Follow Us