10:00-10:15 Wellcome and introduction to the BIET '21 AIQS 10:15-10:45 An innovative approach of clean label cake formulation MICHEL SEITTER Technical Sales Manager Food BASF 10:55-11:15 Shelf-life extension beyond fermentation MASSIMO AMBANELLI CEO at HI-FOOD HI-FOOD S.p.A. 11:15-11:45 ViscoQuick: Application Overview for Food RICARDO ESPINAGOSA Representante equipos de Laboratorio Brabender TECNOSA 11:45-12:15 Mesa Redonda 12:15-15:00 NETWORKING ROOMS WITH THE INDUSTRY on specific appointments R&D POSTER SESSIONS free visit for all participants 15:00-15:30 Las masas madre vivas: un engranaje de sensaciones MANUEL GARCÍA FERNÁNDEZ Responsable técnico en Lesaffre Ibérica LESAFFRE IBÉRICA 15:30-16:00 Expertos en fermentación: Masas Madre STEFAN CAPPELLE Business Unit director Sourdough & Gains for Puratos since 2006 MARCO GOBBETTI Full professor of Food Microbiology ANABEL SOTODOSOS Directora de Marketing en Puratos España T-500 PURATOS 16:00-16:30 Functionality of sourdough in baking – a solution for “clean label” products? MICHAEL GÄNZLE University of Alberta UNIVERSITY OF ALBERTA 16:30-17:00 Mesa Redonda 8 JUNIO 2021 Estado de la Técnica en Europa para la Industria de Panificación y Afines 8, 9 y 10 de Junio de 2021 ONLINE Patrocina Organiza Traducción simultánea en directo Inglés - Español / Español - Ingles Colabora TECNU FAR
Transcript
10:00-10:15
Wellcome and introduction to the BIET '21AIQS
10:15-10:45
An innovative approach of clean label cake formulationMICHEL SEITTERTechnical Sales Manager Food
BASF
10:55-11:15
Shelf-life extension beyond fermentationMASSIMO AMBANELLICEO at HI-FOOD
HI-FOOD S.p.A.
11:15-11:45
ViscoQuick: Application Overview for FoodRICARDO ESPINAGOSARepresentante equipos de Laboratorio Brabender
TECNOSA
11:45-12:15
Mesa Redonda
12:15-15:00
NETWORKING ROOMS WITH THE INDUSTRY on specific appointmentsR&D POSTER SESSIONS free visit for all participants
15:00-15:30
Las masas madre vivas: un engranaje de sensacionesMANUEL GARCÍA FERNÁNDEZResponsable técnico en Lesaffre Ibérica
LESAFFRE IBÉRICA
15:30-16:00
Expertos en fermentación: Masas MadreSTEFAN CAPPELLEBusiness Unit director Sourdough & Gains for Puratos since 2006 MARCO GOBBETTIFull professor of Food MicrobiologyANABEL SOTODOSOS Directora de Marketing en Puratos España
T-500 PURATOS
16:00-16:30
Functionality of sourdough in baking – a solution for “clean label” products?MICHAEL GÄNZLEUniversity of Alberta
UNIVERSITY OF ALBERTA
16:30-17:00
Mesa Redonda
8 JUNIO 2021
Estado de la Técnica en Europa para la Industria de Panificación y Afines8, 9 y 10 de Junio de 2021ONLINE
Patrocina
Organiza
Traducción simultánea en directo Inglés - Español / Español - Ingles
Colabora TECNU FAR
10:00-10:30
What is Clean label? Defining clean label Trend and solutions in bread industry keeping the qualityJAN CHARLES HANSEN Principal Application Specialist at Bakery Application
IFF
10:30-11:00
El valor añadido de la Sostenibilidad y Economía Circular: el caso de la cadena de valor para panadería y sectores afinesMAGALY GONZÁLEZ VÁZQUEZIngeniera Agrónoma. Consultora de Sostenibilidad
INSTITUTO SOSTENIBILIDAD11:00-11:30
Baked goods rich in health promoting cell walls: opportunities and challenges for fruit and vegetable by-productsMARIO MARTÍNEZ Aarhus University – Department of Food Science
AARHUS UNIVERSITY - CENTER OF INNOVATIVE FOOD RESEARCH
11:30-12:00
Understanding enzymes in bread processesCOEN SANDER Food Scientist at Royal Zeelandia Group
ZEELANDIA
12:00-12:30
Mesa Redonda
12:30-15:00
NETWORKING ROOMS WITH THE INDUSTRY on specific appointmentsR&D POSTER SESSIONS free visit for all participants
15:00-15:30
How about Aroma & Taste in baked goods? MALT: tradition meets innovationJAN RONNIGERFood Science and TechnologyAssistant to the Director of Baking Technology International
IREKS IBÉRICA
15:30-16:00
Improving taste acceptance through flavour modulation into nutritionally optimized baked productsMARC LEJEUNEBusiness Development Manager Taste Europe
KERRY IBERIA
16:00-16:30
Can malt addition improve the quality of wheat breads enriched with pseudocereal wholemeal?PHARA DE BOCKDoctoral fellow at the department Food Technology, Safety and Health of Ghent University
GHENT UNIVERSITY
16:30-17:00
Mesa Redonda
9 JUNIO 2021
Estado de la Técnica en Europa para la Industria de Panificación y Afines8, 9 y 10 de Junio de 2021ONLINE
Patrocina
Organiza
Colabora TECNU FAR
Traducción simultánea en directo Inglés - Español / Español - Ingles
10:00-10:30
Cómo Mejorar Nutriscore: Ejemplos prácticos en BakerySOFIA BERINGUILHOIndustry Manager NutritionJORDI CANALS Director Comercial Nutrition
RICARDO MOLINA
10:30-11:00
Unlock the potential of your bread. Freshness, Texture and Health. “An Analytical view on anti staling”KEES VEEKE Technical Service Manager for Baking at DSM Food Specialties
DSM FOOD SPECIALTIES
11:00-11:30
Dietary fiber, gut microbiome and metabolic heathYOLANDA SANZ Professor
CSIC - IATA
11:30-12:00
Mesa Redonda
12:15-15:00
NETWORKING ROOMS WITH THE INDUSTRY on specific appointmentsR&D POSTER SESSIONS free visit for all participants
15:00-15:30
Ingredient Technology for cleaner label Tortilla ApplicationCORNÉ DIRKSTechnical Support & Applications Manager – ABM GBI
AB MAURI
15:30-16:00
Baking healthier breads with PulsesMATHIAS QWIST FENGER Business Development Manager with Novozymes
NOVOZYMES AS
16:00-16:30
Mobilizing yeast and enzyme technology for the production of high-fiber, low-FODMAP bakery productsCHRISTOPHE COURTINProfessor
KU LEUVEN
16:30-17:00
Mesa Redonda
10 JUNE 2021
Estado de la Técnica en Europa para la Industria de Panificación y Afines8, 9 y 10 de Junio de 2021ONLINE
Patrocina
Organiza
Colabora TECNU FAR
Traducción simultánea en directo Inglés - Español / Español - Ingles
