Food for Life Spain
4 de octubre de 2019 – Jornada “II EIT Food Innovation Forum”
The II EIT Food Innovation Forum aims at sharing knowledge, stimulating collaboration and showcasing EIT Food projects.
After a good reception from the local ecosystem in 2018, the II edition of the Innovation Forum will involve the presentation of case studies and conferences on the hotest topics from the agrifood sector. During the forum, you will have the chance to network with EIT Food partners, agrifood professionals, and other agents of innovation.
Free your mind for:
- – Debate tables on Healthy Nutrition and Trusted Food Chain
- – The participation of international experts and local agents to find inspiration and solutions to existing challenges in the agrifood system
- – A fantastic Basque Diet to top off the morning
- – A startup corner with booths, food and drinks to be in touch with the latest innovations in the sector
- – And lots of networking
Furthermore, this event will also include an innovation workshop that will build on the earlier strategy workshop taking place in Leuven on 10th September. The session will give the opportunity to EIT Food partners to come together to develop project ideas based on the most relevant topics and priorities in the agrifood sector within two of the main EIT Food themes:
- – Healthy Nutrition
- – Trusted Food Chain
This internal workshop will guide EIT Food partners to early exploration of ideas and insights for consortium building ahead of the next call marketplace.
Alejandro Barranco, researcher at AZTI
PhD in Chemistry from the University of the Basque Country (Spain) after working on the development of new analytical methods for the determination of contaminants in food. Since 2004 his research work at AZTI has been focused on the development of biosensors and chemical sensors for food safety and quality, participating in several European and National projects. He has 30 peer-review publications dealing with the optimization of new methods for the determination of contaminants and natural products in food and boasts a solid expertise in biosensors, chromatography, analysis of residues in food and methods validation.
Ana Ramírez de Molina, Deputy Director, Director of the Precision Nutrition Program and Group leader of the Molecular Oncology Group
Ana Ramírez de Molina has developed her scientific career in the field of lipid metabolism, nutrition and cancer. She joined IMDEA Food Institute in 2010, where she is the Deputy Director of the Institute and leads the Program of Precision nutrition in Cancer.
Begoña Pérez Villarreal, EIT Food South Director
Begoña Pérez-Villarreal is the Director of the EIT Food Innovation hub for Southern Europe, aimed to boost innovation involving stakeholders from Portugal, Spain, Italy, Greece, Turkey and Israel. Their main activity is related to building a dynamic ecosystem developing collaborative projects and activities in business creation, education, innovation and communication programs to develop products and services contributing to a healthy lifestyle and a sustainable circular bio-economy.
Carmen Pérez-Rodrigo, PDI at University of the Basque Country
Department of Physiology. School of Medicine. University of the Basque Country (UPV / EHU) Leioa, Bizkaia President Spanish Society of Community Nutrition (SENC).
Eduardo Puertolas, researcher at AZTI
Eduardo Puértolas is currently Researcher at AZTI (Spain) in the New Foods Department. He received his PhD in Food Science and Technology (Extraordinary Doctorate Award, Award for the Best PhD Thesis defended in Aragón Spanish Region) at the University of Zaragoza (Spain). His main area of research is the study, application and design of new processes based on emerging food technologies (e.g. pulsed electric fields, high hydrostatic pressure, high pressure homogenization) for new food development, food preservation, food quality improvement, and process optimizing.
He has been involved in more than 20 research projects financed by competitive calls of Regional, National and European administrations (FP7, H2020, EIT Food, European Maritime and Fisheries Fund (EMFF), leading 6 of them. During his work at AZTI, he has made a significant effort to transfer knowledge to companies, participating in more than 35 private R&D projects (leading 17) financed by both SMEs and Large Companies along Europe (Spain, France, Italy, Germany, Croatia, Sweden, Norway). Author of more than 50 publications related to Food Science and Technology, he is currently serving in the Editorial Board of “Journal of Food Quality” and “Frontiers in Nutrition” (Section: Nutrition and Food Science Technology).
Gemma Trigueros, Food Coordinator at OCU
Graduated in Veterinary Medicine from the University of Madrid, Gemma has been a Food Studies Technician since 1994 in the Organization of Consumers and Users. In addition, he is a member of the Food Group of the BEUC (European office of consumer associations) and the Advisory Council of the Spanish Agency for Food Safety.
Leire Bilbao Elgezabal, CEO de Innobasque
Leire Bilbao is the General Director of the Basque Innovation Agency-Innobasque, whose objective is to manage new innovative challenges. His professional career has been developed both in the private industry where she has worked for companies such as Valpipe International or BEP International in Great Britain and in the Basque Government, where she led the competitiveness and R&D policy and the policies of the European Union of the Country Basque.
Lorena Savani, Innovation Programme Manager at EIT Food
Innovation, business development and Marketing expert with over 17 years international experience in large FMCG (Kraft Foods) and QSR (Burger King) companies, while also lead important projects as a senior business consultant for large companies such Firmenich, Tim Hortons and Legends Hospitality.Currently she is Programme Manager Innovation at EIT FOOD CLC South and mentor in Start Up Lab MBA at IE Business School.
She holds a Bachelor and Master’s degree in Food Science and Technology (Universitá degliStudi di Milano), a Master Degree in Nutrition and Dietetic for Health Promotion (Universidad Complutense de Madrid) and an Executive Management Program (PDD) from the IESE Business School.
Luca Cocolin, Food microbiology professor at University of Torino
With more than 300 publications in the field of microbiology, Luca Cocolin is a full professor of food microbiology at the University of Torino (Italy) and President of the Board of Directors at EIT Food South.
Marta Iguacen Padrosa, R&D science and nutrition Manager Iberia at Danone
Degree in Biology from the University of Barcelona. Master in Chemistry and Food Engineering at the IQS. Marta has developed her career in Danone for more than 15 years, performing different functions in R&D, product development and innovation, and Quality. Currently she is responsible for Nutrition and Credibility for Iberia.
Mercedes Groba, Innovation Programme Manager at EIT Food
Mercedes Groba is Manager of the Innovation Program at EIT Food. She has a degree in agricultural engineering and is also a dietitian. She has worked in the agriculture and food field for more than 15 years in both industry and research at an international level. She currently works with EIT Food partners to help them to foster collaboration across the entire food system to develop innovative technologies, products and services to transform and make the food system more sustainable, healthy and trusted by consumers.
Sofia Kuhn, Programme Manager Consumer Outreach
A distant past studying animal behaviour and a general fascination with science and making sense of science has shaped Sofia’s career. She is driven by the notion that a better understanding of the world around us will create a better world. By working in areas where she can encourage citizen understanding and involvement around topics with environmental and health impacts, she feels she can contribute towards that notion.
Día: 4 de octubre de 2019
Lugar: Bilbao, España
Horario: all day
Programa: Si quieres saber más acerca del programa haga click AQUÍ