Transcolab Summit 2022
Welcome to the Transcolab Summit 2022!
The European project TRANSCOLAB (“Transfrontier Collaborative Laboratory for Sustainability and Innovation in the Agro-Food and Agroindustrial Sector”) is coming to an end. During the last 3 years, the project has promoted sharing of knowledge and innovation between research centers and companies, mobilizing the regions’ private sector, especially the cereal sector. In order to end this journey in the best way possible, a summit will be held with the theme “Trends in grain-based foods”.
This conference will be divided into 4 topics:
-Past as a key to the future (Ancient grains, wholegrain products and sourdough);
-New ingredients in grain-based products (Pseudocereals, pulses and new flour sources);
-New technologies, processes and products;
-Sustainability and circular economy;
And even a discussion panel on “Myths and truths about cereal consumption”.
Transcolab Summit 2022
Day 23 – Practical Workshop
Organized by Pão de Gimonde® and Clube Richemont Portugal, at the IEFP facilities in Bragança. The Transcolab Summit 2022 brings you an excellent opportunity to get to know the work that is done daily by the master baker. During the workshop, you’ll get to take part in the production of different products, making use of the various techniques of the sector, learn all the processes, from the traditional to the most innovative.
Day 24 – Lectures and Coffee Breaks
9:30 – 13:00 – Past as a key to the future (Ancient grains, whole grains, and sourdoughs)
Presentation with Alessandra Martí, professor at the University of Milan in Food, Environmental and Nutritional Sciences and with Carlo Giuseppe Rizzello, professor at the University of Rome “La Sapienza” in Food Microbiolgy, about the grain, its transformation and its importance in nutrition.
15:00 – 18:30 – New ingredients in grain products (Pseudocereals, pulses and new flour sources)
Claudia M. Haros, renowned researcher in the cereal sector, member of the CSIC, will talk about Quinoa, a cereal with high nutritional interest, which is showing rapid growth in the cereal market and derivatives.
Laura Román, researcher at the University of Aarhus, Denmark, whose current research area is understanding the molecular details of structure formation in plant-based food systems, will talk about the role of starch retrogradation in the texture properties of plant-based food.
Day 25 – Lectures and Coffee Breaks
9:00 – 12:30 – New technologies, processes and products
Mario Martínez, Adjunct Assistant Professor at the Carbohydrate Research Center at Purdue University (United States of America), as well as Adjunct Assistant Professor in the Department of Physics at the University of Guelph (Canada) and will talk about Good Carbs, Bad Carbs: gaps and opportunities for edible plant cells.
11:00 – 12:30 – Sustainability and circular economy
Manuela Pintado, Associate Professor at the Faculty of Biotechnology of the Portuguese Catholic University (ESB-UCP), Associate Director of the School of Biotechnology of the Portuguese Catholic University (ESB-UCP, Porto, Portugal) and Director of the CBQF (Centre for Chemistry and Biotechnology – State Associate Laboratory), research unit of ESB-UCP, you can learn more about innovation opportunities for the food sector in a circular economy context.
Get to learn more about the cereal, the doughs that are produced with it and, above all, learn to demystify the consumption of cereal and derivatives.
To learn more about the event, visit the official page at http://esa.ipb.pt/graintrends/
Want to learn more about other news at Pão de Gimonde®? Visit https://paodegimonde.com/en/
