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