{"id":54127,"date":"2023-01-23T19:14:37","date_gmt":"2023-01-23T18:14:37","guid":{"rendered":"https:\/\/fundesplai.org\/informa-t\/sense-categoria\/the-euki-project-says-goodbye-with-a-conference-on-alternative-proteins\/"},"modified":"2023-01-23T19:14:37","modified_gmt":"2023-01-23T18:14:37","slug":"the-euki-project-says-goodbye-with-a-conference-on-alternative-proteins","status":"publish","type":"post","link":"https:\/\/fundesplai.org\/en\/informa-t\/news\/the-euki-project-says-goodbye-with-a-conference-on-alternative-proteins\/","title":{"rendered":"The EUKI project says goodbye with a conference on alternative proteins"},"content":{"rendered":"

The event, which will be free and online<\/strong>, will be held next Tuesday, January 31, at 6:00 p.m.<\/strong> Registrations can be made through this link<\/strong><\/a>.<\/p>\n

<\/p>\n

The event, which will be free and online<\/strong>, will be held next Tuesday, January 31, at 6:00 p.m.<\/strong> Registrations can be made through this link<\/strong><\/a>.<\/p>\n

In this session of the cycle <\/strong>The futures of sustainable food<\/a><\/em>,<\/em> the main technological innovations and consumption trends of some examples of alternative proteins<\/strong> of high quality and with a lower environmental impact will be known.<\/p>\n

The conference will feature Albert Ribas-Agust\u00ed, researcher <\/strong> of the Food Functionality and Safety program of the Institute of Agrifood Research and Technologies (IRTA),<\/a> who will deal with the advances in research related to “plant-based” diet<\/strong>, the micro and macroalgae<\/strong>, and microbial protein <\/strong>(from the fermentation of fungi<\/strong>, yeasts <\/strong>and bacteria<\/strong>).<\/p>\n

\"CAT<\/p>\n

Marta Ros Bar\u00f3, food technologist, dietician and professor at the Open University of Catalonia will also take part, addressing the scenario of edible insects<\/strong> as a source of sustainable protein<\/strong> in the diet of the future<\/strong>.<\/p>\n

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.<\/p>\n

Event details<\/strong><\/p>\n