Get to know the speakers for this informative webinar that will take place 28 April 2022, 16H-17H CEST
Massimo Castellari (PhD) is the Scientific Coordinator of the ProFuture project. Based at the Institute of Agrifood Research and Technology (IRTA, Spain), he holds a PhD in Food Biotechnology (1995). Researcher at the University of Bologna (Italy) and, since 2001, at IRTA (Food Industry Area), he participated as lead researcher or member of the research team in more than 30 RTD activities related to food quality and safety, including several EU funded projects.
Kolbrún Sveinsdóttir, PhD) leads the Work package Alternative protein application in concept food products within the NextGenProteins project. She finalised her PhD in Food Science from University of Iceland (2009). She has been based at Matis ltd. – Icelandic Food and Biotech R&D since 2007 as research scientist and project leader, and a Guest professor at the Faculty of Food Science and Nutrition at the University of Iceland since 2020. She has coordinated and participated in several EU, Nordic and national research projects related to sensory evaluation of foods, product development, consumer attitudes and food preferences.
Nathan Meijer is project manager for the SUstainable INsect CHAIN (SUSINCHAIN) project. Nathan works at Wageningen Food Safety Research (WFSR), on the Wageningen campus in the Netherlands. In an unrelated project, Nathan is doing a PhD on the effects of pesticide residues on reared insects. In the context of the SUSINCHAIN project, he performs a variety of project management tasks and is involved with several experimental studies on the safety of insects for food and feed.
Participation is free of charge. Registration is required prior to the event.
In this webinar, the Horizon4Proteins projects will discuss novel proteins and their application in the food of the future. Participants will learn about the latest research via examples of novel proteins products and ingredients. Speakers will showcase innovative microalgae enriched foods and related challenges and opportunities. They will also highlight advances in new food product development using single cell, microalgae and insect proteins.
The event is part of a webinar series organized by Horizon4Proteins – a collaboration between the EU projects NextGenProteins, ProFuture, Smart Protein and SUSINCHAIN. The group joins forces to promote and discuss alternative proteins, supporting the transition towards a more sustainable and resilient food system in Europe. They work together on key aspects such as: Consumer acceptance of alternative proteins, Safety and Regulatory challenges, Food applications, and Sustainability. Horizon4Proteins invites researchers, farmers, producers and policymakers to join the conversation and contribute to the present and future of the sector.
