“Bridging Science and Industry: Enhancing Collaboration for Plant-Based Food Flavour Innovation”
Dates: 5-6 September 2024
Local: Faculty of Sciences of the University of Porto, Portugal
DESCRIPTION
The primary objective of the 1st FLAVOURsome Workshop is to facilitate a robust dialogue between researchers and industry professionals, aiming to establish effective collaborations that drive innovation in the field of plant-based food flavours. This event will explore strategies for translating scientific research into market-ready solutions, addressing both scientific and practical challenges.
The workshop will be held at the Faculty of Sciences, one of the oldest and largest schools at the University of Porto. Known for its vibrant academic atmosphere, it is conveniently located near Porto’s city center.
CONFIRMED SPEAKERS
- Cornelly Van Der Ven, Danone Nutricia Research
- Luca Amagliani, Nestlé
- Alessandra Rinaldi, Better Sensing
- Rui Costa Lima, Sense Test Lda
- David Hunt, The Good Food Institute Europe
- Maria Antónia Nunes, U.Porto Innovation
- Maria João Fernandes, National Innovation Agency
- Verónica Cuspinera, dsm-firmenich
- Deolinda Silva, PortugalFoods
FINAL PROGRAM
Indicated times are in local time (Western European Summer Time, UTC/GMT+1)
September 5, 2024 | |
|---|---|
08:45-09:15 | Registration & Welcome desk |
09:15-09:30 | Welcome Session Susana Soares, Action Chair |
09:30-10:00 | Transforming diets, the challenges of plant-based food alternatives Veronica Cuspinera, dsm-firmenich |
10:00-10:30 | Innovating in Plant Based Category – Challenges from Danone perspective Cornelly Van Der Ven, Danone Nutricia Research |
10:30-10:45 | Q&A |
10:45-11:10 | Coffee Break |
11:10-11:40 | Plant proteins in food applications: challenges and opportunities Luca Amagliani, Nestlé |
11:40-12:10 | Sensory properties: the challenge for the “new industry! Rui Costa Lima, Sense Test Lda |
12:10-12:30 | Q&A |
12:30-14:00 | Lunch |
14:00-14:30 | Utilizing Sensory Insights to Enhance Perception and Transform Customer Experiences Alessandra Rinaldi, Better Sensing |
14:30-15:00 | Unlocking plant-based market opportunities Deolinda Silva, PortugalFoods |
15:00-15:30 | Coffee Break |
15:30-17:00 | Round Table “FLAVOUR Research & Industry” |
September 6, 2024 | |
|---|---|
09:30-10:00 | Communicating science to industry: how to make your research relevant and collaborate more effectively Maria Antónia Nunes, UPIN |
10:00-10:30 | How can technology transfer drive plant-based food innovation? Maria Antónia Nunes, U.Porto Innovation |
10:30-11:00 | Coffee Break |
11:00- 11:30 | European Funding Opportunities for Food Research & Innovation Maria João Fernandes, National Innovation Agency |
11:30-12:00 | Round Table |
12:00-13:30 | Lunch |
13:30-14:00 | WG1 meeting |
14:00-14:30 | WG2 meeting |
14:30-15:00 | WG3 meeting |
15:00-15:30 | WG4 meeting |
15:30-16:00 | Coffee Break |
16:00-18:00 | MC meeting
(exclusive for MC members) |
VENUE
The 1st FLAVOURsome Workshop will take place at the Faculty of Sciences of the University of Porto (FCUP), in the vibrant and beautiful city of Porto, Portugal.
FCUP is located in Pole 3 of the University of Porto (Polo Campo Alegre), with easy access to public transport.
Coordinates: φ 41º 09’ 10”N λ 8º 38’ 15”W
More information about the venue will be provided further for the invited participants.
LOCAL ORGANIZING COMMITTEE
Susana Soares, Victor Freitas, Rita Vilaça, Ricardo Dias, Elsa Brandão, Mónica Jesus and Carlos Guerreiro – LAQV/REQUIMTE and FCUP, Portugal
SCIENTIFIC ORGANIZING COMMITTEE
FLAVOURsome Core Group
LOCAL ORGANIZING COMMITTEE
Susana Soares, Victor Freitas, Rita Vilaça, Elsa Brandão, Ricardo Dias, Carlos Guerreiro – LAQV/REQUIMTE and FCUP, Portugal
LOCAL SUPPORTING TEAM
Ana Catarina Ribeiro, Inês Emanuel, Inês Ferreira, Bernardo Almeida, Joana Vieira, Joana Guedes, Daniela Milheiro, Leonor Gonçalves
ACKNOWLEDGEMENT OF FUNDING
This event is part of the activities of the COST Action FLAVOURsome, CA22161, which is supported by COST (European Cooperation in Science and Technology).
