INNOVATION | PRODUCTS | TECHNOLOGY | METHODS | HEALTH ... · digestive health”, into Bakery NPD....
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BIET ‘19 INNOVATION | PRODUCTS | TECHNOLOGY | METHODS | HEALTH |TRENDS EUROPEAN MEETING ON BAKING INGREDIENTS, ENZYMES, AND TECHNOLOGY COLLABORATORS SPONSORS SPONSORS PREMIUM TECNU FAR HIFOOD ® TECNU FAR Barcelona, 5th - 6th June, 2019 State of the Art in the Baking Industry in Europe MEETING PROGRAM - REGISTRATION FORM -
Transcript of INNOVATION | PRODUCTS | TECHNOLOGY | METHODS | HEALTH ... · digestive health”, into Bakery NPD....
BIET ‘19
INNOVATION | PRODUCTS | TECHNOLOGY | METHODS | HEALTH |TRENDS
EUROPEAN MEETING ON BAKING INGREDIENTS, ENZYMES, AND TECHNOLOGY
COLLABORATORS
SPONSORSSPONSORS PREMIUM
TECNU FAR HIFOOD®
TECNU FAR
Barcelona, 5th - 6th June, 2019State of the Art in the Baking Industry in Europe
M E E T I N G P R O G R A M- R E G I S T R AT I O N F O R M -
5th June EUROPEAN MEETING ON BAKING INGREDIENTS, ENZYMES, AND TECHNOLOGY
BIET‘19
8:00 h. Registration
8:30 h. Welcome and introdution to the BIET’19
8:40 h. Industry 4.0. Traceability from the field to the consumer Carlos Herrero, Director Transformación Digital, CEREALTO SIRO 9:20 h. New enzyme solution bringing initial softness Evelien Agache, T-500 PURATOS
10:00 h. Laboratory approach enzyme characterization Coen Sander, ZEELANDIA
10:40 h. Next generation of fresh-keeping solutions to improve bread moistness and elasticity
Iannis Samakidis, NOVOZYMES SWITZERLAND AG
11:20 h. Poster presentations and coffee break
11:50 h. SPELT: new insights about the trendy grain Jan Ronninger, IREKS IBÉRICA
12:30 h. Continuous dough extrusion and electrostatic humidification as new technologies for bakery production
Linda Boehm, Area Manager Technology and Florian Stukenborg, Head of Department Food Science, TTZ Bremerhaven
13:10 h. Gluten free products analysis Ricardo Espinagosa,TECNOSA
13:50 h. Working Lunch at IQS
START: 15:30 h.
Spelt: flour analysis and baking behaviourIREKS IBÉRICA
New enzymatic solutionsT-500 PURATOS
How to boost freshness in Multigrain bread ZEELANDIA
Leavening with sourdough TECNUFAR - BÖCKER Measurements using the new Viscoquick (new equipment from Brabender) TECNOSA END OF THE SESSION: 18:15 h.
HOTEL 10H MARINA – AV. BOGATELL, 64-68 – VILA OLÍMPICA – BARCELONA
SOCIAL EVENT 5TH JUNE - 19:45H | WINE TASTING & PAIRING
TECNU FAR
A TRIP THROUGH CATALONIA THROUGH ITS WINESEnjoy the finest gastronomy pleasures at the hands of an expert
19: 45 h - Meeting time, punctuallity will be appreciated
20: 00 h - Tasting of 4 wines / cava with Spanish tapas
Introduction to the art of wine tasting. Session with 1 white wine, 2 red wines and 1 cava. Includes activity / game on wine flavor
21:30 h - Wine pairing dinner using 3 wines
Discover the world of pairing to achieve optimal combinations of dishes and wines.
Starters + Main course + Dessert. White wine, red wine and cava
Booking required at AIQS Secretary
PRESENTED BY:Enric Català, sommelier
SIMULTANEOUS TRANSLATION SPANISH - ENGLISH
MORNING L EC T U R E S E S S I O N S
AFTERNOON
SESSIONS IN DUPLICATE, SPANISH OR ENGLISH
WORKSHOPS
IQS School of EngineeringAuditorium and technical RoomsVia Augusta 390, 08017 Barcelona, Spain
SECRETARY & REGISTRATIONSAIQSTel: +34-932672012 | e-mail: [email protected]
Follow us: bietaiqs @bietaiqs #BIET /aiqs @bietaiqs #BIETWith the collaboration of
Adressed to• R&D Manager• Technical managers • Industrial managers • Product managers • Project managers • Engineers • Quality managers • Analytical laboratories
ORGANIZED BYFood science professional Group of the AIQS in Barcelona
8:30 h. Welcome and opening of the session
8:35 h. Osmotic pressure in the presence of other raw materials with the yeast as the main driving agent
Jose Miguel Varela, AB MAURI
9:15 h. Modulation of wheat nutritional and technofunctional properties via extrusion and sprouting
Anne Senior Bakery Scientist by Vissers, Campden BRI 9:55 h. Interest of using the “Psyllium fiber” in baking products Camille Causse, AIT INGREDIENTS
10:35 h. New free-from natural systems for Bakery, reducing sugar (Meltec®) and improving shelf life (PRO-TEC rande).
Massimo Ambanelli y Gabriele Quarantelli, TECNUFAR - HI FOOD
11:15 h. Poster presentations and coffee break
11:45 h. Integrating functional benefits; “immune and digestive health”, into Bakery NPD.
Laura Collins, KERRY IBERIA 12:25 h. Sensorial assessment (NutriA) - FOP Nutri-score
labelling : how to meet higher nutritional profile while maintaining good taste, texture and dough handling.
Sophie Valcauda, EUROGERM-IBERIA
13:05 h. Regulatory news on the baking and pastry industry (Standard on Bread Quality, additives, pollutants,… )
Caro Padula, Responsable Técnico-Legal y Nutrición, PRODULCE
13:45 h. Conference conclusions
13:50 h. Working lunch at IQS
START: 15:30 h.
Technological solutions for healthier productsAB MAURI
High protein trend in the bread making productsAIT INGREDIENTS
New free-from natural systems for Bakery, reducing sugar (Meltec®) and improving shelf life (PRO-TEC range)TECNUFAR - HI FOOD
Sensorial assessment (NutriA)EUROGERM-IBERIA
Authentic TasteKERRY IBERIA
VENUE
6th JuneEUROPEAN MEETING ON BAKING INGREDIENTS, ENZYMES, AND TECHNOLOGY
BIET‘19
TECNU FAR HIFOOD®
END OF THE SESSION: 18:15 h.Closing of BIET’19
SIMULTANEOUS TRANSLATION SPANISH - ENGLISH
MORNING L EC T U R E S E S S I O N S
AFTERNOON
SESSIONS IN DUPLICATE, SPANISH OR ENGLISH
WORKSHOPS
In compliance with the General Data Protection Regulation (EU) 2016/679 of the European Parliament and the Council of April 27, 2016, the data provided by the interested parties are treated in accordance with the provisions of the current Law. They may exercise the rights of opposition, access, rectification and cancellation to AIQS [email protected]
TARJETA DE INSCRIPCIÓN(ROGAMOS AVANCEN SU INSCRIPCIÓN POR EMAIL [email protected] )
REGISTRATION FORM(SEND BY EMAIL [email protected])
BARCELONA, 5TH – 6TH JUNE
APELLIDOS / SURNAME NOMBRE / FIRST NAME
NIF / VAT
CARGO / POSITION
TEL
C.P. / P.C.
SI / YES NO / NOTITULO / TITLE
PAIS / COUNTRY
MOVIL
INSTITUCIÓN-EMPRESA / INSTITUTION-COMPANY
DIRECCIÓN / ADDRESS
CIUDAD / CITY
POSTER:
Plazas limitadas, asignadas por orden de inscripción / Limited places, assigned by order of registrationDerechos de inscripción / Registration fees ......................................................... 250 € + 21% IVA / VAT30% de descuento miembros AIQS - 30% reduction for AIQS members................. 175 € + 21% IVA / VATInvestigador presentando poster - Researcher with poster .................................... 50 € + 21% IVA / VATTiquet cata+cena / Wine tasting + Dinner ticket 05.06.19: 70 € (IVA incluido / VAT included)
2 comidas de trabajo incluidas en todos los casos / 2 working lunch included in all feesSe emite factura con IVA desglosado / VAT exempted invoice for overseas attendants
PAYEMENT (Before the meeting):
Transferencia bancaria / bank transfer to account: Banco SabadellAtlantico – BSABESBB-ES90 – 0081-0150-5700-0110-7316
Tarjeta de Crédito / Credit card :
Credit card number-------------------------/-------------------------/-------------------------/------------------------- Expiration date ---------/ ---------
Security code------------------------- Amount € -------------------------
Signature,
EUROPEAN MEETING ON BAKING INGREDIENTS, ENZYMES, AND TECHNOLOGY
BIET ‘19
