The event, which will be free and online, will be held next Tuesday, January 31, at 6:00 p.m. Registrations can be made through this link.
The event, which will be free and online, will be held next Tuesday, January 31, at 6:00 p.m. Registrations can be made through this link.
In this session of the cycle The futures of sustainable food, the main technological innovations and consumption trends of some examples of alternative proteins of high quality and with a lower environmental impact will be known.
The conference will feature Albert Ribas-Agustí, researcher of the Food Functionality and Safety program of the Institute of Agrifood Research and Technologies (IRTA), who will deal with the advances in research related to “plant-based” diet, the micro and macroalgae, and microbial protein (from the fermentation of fungi, yeasts and bacteria).
Marta Ros Baró, food technologist, dietician and professor at the Open University of Catalonia will also take part, addressing the scenario of edible insects as a source of sustainable protein in the diet of the future.
Emphasis will be placed on the economic, social, environmental and health benefits they bring, as well as the factors involved in the acceptability of this food among consumers in the Mediterranean area.
Event details
- Date: 31/01/2023
- Time: 17:30 h
- Format: online.
- Languages: Catalan and English (simultaneous interpreting).
- Cost: Free.
Activity belonging to the EUKI project “Parem Taula pel Clima”.
This project is supported by the European Climate Initiative (EUKI) of the Federal Ministry of Economic Affairs and Climate Action of the Government of Germany.