16-18 April 2024 | Bilbao - BEC

Innovation in optimal protein combinations

Tue 16 Apr | 12:00 - 13:00

Currently consumers are experiencing a transition period towards more sustainable diets and this is characterized by the coexistence of alternative and conventional proteins. However, not only sustainable aspects but other characteristics such as the nutritional quality, biodisponibility, antinutrients and allergenicity of these ingredients have to be carefully evaluated. Omic technologies applied to ingredients and foods offer different possibilities to carry out this studies in a more efficient and precise manner.

Speakers
Francesc Puiggròs Llavinés

Francesc Puiggròs Llavinés

Scientific Manager of the Biotechnology Area

Eurecat

Ines Echeverria Goñi

Ines Echeverria Goñi

R&D&i Director

CNTA

Itziar Tueros

Itziar Tueros

Head of Food and Health

AZTI

Moderators
Juanjo Rubio

Juanjo Rubio

Conector

Navarra