martes, 15 de noviembre de 2022
V Fórum Cárnico y de la Proteína Alternativa
The Mycelium Revolution
Programa
15/11/2022
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
11:20
11:20
11:20
13:00
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
Patrocinador MeatWorking
Patrocinadores
Empresas Ponentes
Entidades Colaboradoras
Secretaría técnica
Promotores
Patrocinador MeatWorking:
Meat Attraction - IFEMA - Feria de MadridPatrocinadores:
AlifarmaALS I AQUIMISAAstech Food MachineryCASASOL - VIKANChemitalCleantech by DINAMEDIADinoxDiversey EspañaEPROMEspera IbéricaFossHANDTMANN IBERIAIbercasselIndustrias FacJuelConceptMIMASAMultiscan TechnologiesPlásticos DetectablesREFRICAROTOGALSOLIDUS SolutionsSTEF IBERIATradesUnited CAROURSCHEL EspañaVibrofloorsEmpresas Ponentes:
IMPOSSIBLE FOODSINNOMYKINOKOMOA FOODTECHQUORNEntidades Colaboradoras:
Ajuntament de GironaDiputació de GironaINNOVACCSecretaría técnica:
Sáviat BrandsPromotores:
IRTA - Institut de Recerca i Tecnologia AgroalimentàriesTecnoCarne