PROGRAM

Through the participation of internationally renowned speakers, as well as the sponsorship and collaboration of leading companies, BIET’23 is offering an European vision on the novelties and technological trends of the Baking Industry.

BIET’23

PROGRAM

7 – 8 June 2023

BARCELONA

Scientific lectures at morning sessions

Industry Workshops at afternoon sessions

  • 14 Technical Presentations and 10 Workshops
  • with live simultaneous translation English-Spanish

 

Presentations in the Multimedia Room, Workshops in amphi-theater rooms

  • with live simultaneous translation English-Spanish / Spanish-English.

 

Stands, R&D Poster Sessions, Coffee Breaks and Work Lunch in Hall and Sala Cúpula.

7th JUNE 2023  |  MORNING

SCIENTIFIC AND TECHNICAL WEBINARS

Simultaneous live translation English-Spanish / Spanish-English

^
08:00 - 08:30

Inscription

^
08.30h - 08.40h

Opening: Presentation + instructions

^
08:40h - 09.10h

Affordability & Sustainability. Newest ingredient technology to add more value to affordable bread through sustainability

Jan Charles Hansen

Principal Application Specialist at International Flavors & Fragrances

^
09:10h - 09:40h

Sustainability & Rethinking Baking – an innovative enzyme-driven approach

Steven Anderson

Bakery Applications Manager Europe

^
09:40h - 10:10h

How to use enzymes to improve texture and to succeed in the reformulation of baked goods

Henrik Lundkist

Science Manager

^
10:40h - 11:10h

Q&A

^
11:50h - 12:20h

Mejorando los mejorantes: Sinergias entre fibras y enzimas en panificación

Arturo Bonet

Technical and Business Development Manager

^
12:20h - 12:50h

Structure and binding interactions challenge our current concepts about dietary fiber in baked goods

Mario Martinez Martinez

Associate Professor

^
12:50h - 13:20h

Free from & sustainable ingredient solutions for bakery sector

Maïwen Le Merrer, Gautier Queruau Lamerie

Responsable I+D, General Manager AIT Iberica

^
13:20h - 13:50h

Q&A

^
13:50h

Lunch

7th JUNE 2023  |  AFTERNOON

WORKSHOP

Sessions in duplicate, spanish or english.

^
15:30h - 18:25h

Workshop

 

New bakery concepts -combining ingredients technology and flavours

Jan Charles Hansen

Principal Application Specialist at International Flavors & Fragrances

Anna Ribas

Design Leader South Europe Flavors

New highly functional enzymes are becoming a more important part of the cake recipe

Peter Mikkers

Bakery Applications Specialist

Impact of starter culture for wheat germ sourdough type

Sophie Valcauda

Responsable R&D

Latest development on clean label cake formulations – a practical approach

Michael Seitter

Senior Technical Manager at Food Performance Ingredients

Last ingredients innovation with nutritional & taste impact for bakery sector

Francesc García Martí

Techncal Manager South Europe

Paula Alvarez Ameijeiras

Technical sales Manager

 

^
18:25h

End of the session

 

 

Social Dinner

BOOK NOW

Price 70€

 

 

8th JUNE 2023  |  MORNING

SCIENTIFIC AND TECHNICAL WEBINARS

Simultaneous live translation English-Spanish / Spanish-English

^
08.35h - 09.10h

Opening: Welcome + Instructions

^
08:40h - 09.10h

Systematic approaches in the development of gluten free bread and pastry

Salomeh Ahmadi-Abhari

R&D Technologist – Innovation & Projects

^
09:10h - 09.40h

Pasado, presente y futuro de la elaboración de productos sin glúten

Manuel Gómez Pallarés

Professor of Food Technology

^
09:40h - 10:10h

El problema de los productos sin glúten actuales y posibles soluciones

Daniel Gómez-Bravo

CEO

^
10:10h - 10:40h

Caracterización analítica y procesado en laboratorio de materia prima sin glúten

Ricardo Espinagosa

Product Manager

^
10:40h - 11:10h

Q&A

^
11:10 - 11:50

Coffee & Posters

^
11:50h - 12:20h

Food fermentation for good: Cereal fermentation and cocoa

Stefan Cappelle

Group Fermentation Director

^
12:20h -12:50h

Protecting and enhancing taste experience into baked goods during baking and across shelf-life

Marc Lejeune

Taste business development Kerry Ingredients & Flavours

^
10:10h - 10:40h

Grain by grain – adding value

Dr. Thomas Kunte

Leitung Forschung und Entwicklung (Director of Research and Development)

^
13:20h - 13:50h

Q&A

^
13:50 - 14:00

Clausura

Dr. Borrós

Director

^
14:00

Lunch

8th JUNE 2023  |  AFTERNOON

WORKSHOP

Sessions in duplicate, spanish or english.

^
15:45h - 18:05h

Workshop

 

Gluten free viennoiserie: A new era

Nishmita Sood

Food Product Development Technologist at Inno V Food Solutions

The best version of your product: Healthy, tasty and OUT OF THE BOX

Alejandro García Cordero

Global Product Manager Food

Fermentation for good vienoisserie, cocoa and sourdough

Cristina Porcell, Albert Paramon, Anna Mas

Taste demo experience in baked goods across shelf-life

Marc Lejeune

Taste business development Kerry Ingredients & Flavours

 

^
18:05h

End of the session

Closing of BIET’23

WE LOOK FORWARD TO YOUR PARTICIPATION

7 – 8 de Junie 2023

Back to in-person meeting