The event, which will be free and online, will be held on Tuesday 31 January, at 18:00 h. Registrations can be made via this link.
The event, which will be free and online, will be held on Tuesday 31 January, at 18:00 h. Registrations can be made via this link.
In this session of the cycle The futures of sustainable food we will learn about the main technological innovations and consumption trends of some examples of high-quality alternative proteins with a lower environmental impact.
Albert Ribas-Agustí, a researcher with the Food Functionality and Safety programme of the Institute of Agri-Food Research and Technology (IRTA), will join us. He will discuss advances in research into plant-based diets, micro and macroalgae, and microbial protein (from the fermentation of fungi, yeasts and bacteria).
We will also have the presence of food technologist, professor and dietician Marta Ros Baró (Universitat Oberta de Catalunya), who will address the scenario of edible insects as a source of sustainable protein in the diet of the future.
She will emphasize their economic, social, environmental and health benefits, as well as the factors involved in the acceptability of this food among consumers in the Mediterranean area.
Details of the event
- Date: 31/01/2023
- Time: 17:30 h
- Format: online.
- Languages: Catalan and English (simultaneous interpretation).
- Cost: free of charge; registration required.
This activity is part of the EUKI project “Climate Action to the Table”.
This project is supported by the Federal Ministry for Economic Affairs and Climate Action of the European Climate Initiative (EUKI).