martes, 15 de noviembre de 2022 - Auditori Palau de Congressos de Girona

V Fórum Cárnico y de la Proteína Alternativa

The Mycelium Revolution

15/11/2022
Programa
08:00
Registration
09:00
Opening speech The wave of alternative proteins: changes, challenges and opportunities for the agri-food sector
Esteve Espuña, CEO at Esteban Espuña S.A. and President of INNOVACC.

Descargar ponencia
09:30
New protein source in Europe What’s going on?
Carlotte Lucas, Corporate manager at The Good Food Institute Europe.

Descargar ponencia
09:48
Nutritional and food safety challenges associated with alternative proteins
Sara Bover i Cid, Head of Functionality and Food Safety research program at IRTA.
10:10
The role of EFSA in the scientific assessment of risk associated with Novel Foods
Estefanía Noriega, Scientific Officer at the European Food Safety Authority (EFSA).
10:40
Coffee break
11:20
Fermentation technologies: a key pillar (part I) Liquid fermentation QUORN FOODS, UK
Wilco Meijer, Head of Science and Technology.
11:20
MOA FOODTECH, Spain
Bosco Emparanza, CEO & Co-founder.
11:20
Solid fermentation INNOMY, Spain
Pablo Ignacio Sanchez Rey, COO & Cofounder de Innomy.

Descargar ponencia
11:20
KINOKO-TECH, Israel
Daria Feldman, CTO & Co-founder.
13:00
LIBRE FOODS, Spain
Athena Lam, Chief of Staff.

Descargar ponencia
13:15
Cocktail Meatworking - A tasting of fermented products courtesy of QUORN FOODS will be offered
14:30
Fermentation technologies: a key pillar (part II) Precision fermentation IMPOSSIBLE FOODS, California (USA)
Raquel Salvador Gallego, PhD, Scientist.
15:00
Round table
16:00
Closing conference INTEREMPRESAS MEDIA IRTA
David Pozo, Head of Agri-food Area.
Josep Usall, CEO.
Patrocinador MeatWorking:
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