Get to know the speakers for this informative and collaborative webinar (on Teams) that will take place 22 September 2022, 3-4 PM CEST
Massimo Castellari, PhD, Senior Researcher at IRTA (Spain) started his career at the University of Bologna (Italy). Since 2001 his research at IRTA embraces the assessment of food quality and safety as well as the valorisation of agri-food by-products and alternative protein sources as more sustainable food and feed ingredients. Author or co-author of two book chapters and 70 scientific papers published on SCI journals, he is the Scientific Coordinator of the H2020 ProFuture project and collaborated as lead researcher or member of the research team in more than 30 RTD activities related to food quality and the use of innovative ingredients, including several EU funded projects and three EFSA tenders.
Dr. Sergiy M. Smetana works as a Head of Food Data Group at the German Institute of Food Technologies (DIL e.V.) since 2017. However, he joined the institute in 2013 and was responsible for sustainability assessment of food and food technologies. Before that he worked as a Visiting Fulbright Scholar in Brook Byers Institute of Sustainable Systems (Georgia Institute of Technology, Atlanta, GA, USA) for a year and 6 years as a Leading Engineer in Institute of Nature Management and Environmental Problems (Ukraine). The focus of his research is sustainability assessment of innovative food processing technologies, alternative protein sources and data analysis of complex food systems.
Hafþór Ægir Sigurjónsson has a Ph.D. in Engineering, Technical University of Denmark (DTU). He started his academic work at DTU in working on system optimization from a sustainability and economic perspective. He was also an adjunct professor at University of Iceland doing research on geothermal power plants and teaching Life Cycle Assessments (LCA). His publications focus on optimizing systems and using LCAs for decision making. He co-founded a consultancy company that specialized in sustainable development in companies, institutions and municipalities using his expert knowledge from academia. His company Circular Solutions was aquired by KPMG in Iceland late 2020 where he now serves as Head of Sustainability.
Participation is free of charge. Registration is required prior to the event.
While facing climate change and natural resource scarcity, ensuring sufficient, nutritious, safe and affordable food to a fast growing world population with changing dietary habits becomes increasingly challenging. The protein supply is in this respect most critical. Integration of a variety of new or alternative protein sources from both terrestrial and aquatic origin into new and/or existing processes or products needs to be explored, in order to develop and ensure more sustainable, resilient supply chains, featuring high consumer acceptability by a clean labelling approach and attractive market opportunities.
Sharing this goal, the EU H2020 funded projects NextGenProteins, ProFuture, smart protein and SUSINCHAIN launched Horizon4Proteins, a Webinar series – started in December 2021 —to work together in 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. Get involved in the Horizon4Proteins!
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