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.
8th JUNE 2023 | MORNING
SCIENTIFIC AND TECHNICAL PRESENTATIONS
Simultaneous live translation English-Spanish / Spanish-English
08:00 - 08:30
Inscription
08.30 - 08.40
Opening: Presentation + instructions
08:40 - 09.10
Affordability & Sustainability. Newest ingredient technology to add more value to affordable bread through sustainability
Jan Charles Hansen
Principal Designer I Bakery en IFF
09:10 - 09:40
Sustainability & Rethinking Baking – an innovative enzyme-driven approach
Marcel Sturkenboom
Bakery Application Director
09:40 - 10:10
Valorising untapped sources of fibre-rich sugar replacers from side-streams based on an universal description of sugar functionality
Stefano Renzetti
Wageningen University & Research.
10:10 - 10:40
How to use enzymes to improve texture and to succeed in the reformulation of baked goods
Mathias Qwist Fenger y Marcello Pedras.
10:40 - 11:10
Q&A
11:10 - 11:50
Coffee + Posters
11:50 - 12:20
Mejorando los mejorantes: Sinergias entre fibras y enzimas en panificación
Arturo Bonet
Technical and Business Development Manager
12:20 - 12:50
Structure and binding interactions challenge our current concepts about dietary fiber in baked goods
Mario Martinez Martinez
Associate Professor
12:50 - 13:20
Free from & sustainable ingredient solutions for bakery sector
Flore VECTEN, Gautier Queruau Lamerie
Responsable I+D in Spanish. General Manager AIT Iberica
13:20 - 13:50
Q&A
13:50
Lunch
7th JUNE 2023 | AFTERNOON
WORKSHOP
Sessions in duplicate, spanish or english.
15:30 - 18:25
Workshop
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New bakery concepts -combining ingredients technology and flavours Jan Charles Hansen Principal Designer I Bakery en IFF Anna Ribas Design Leader South Europe Flavors
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New highly functional enzymes are becoming a more important part of the cake recipe Peter Mikkers Bakery Application Specialist
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Impact of starter culture for wheat germ sourdough type Sophie Valcauda Responsable R&D
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Latest development on clean label cake formulations – a practical approach Michael Seitter Senior Technical Manager at Food Performance Ingredients
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Last ingredients innovation with nutritional & taste impact for bakery sector Francesc García Martí Techncal Manager South Europe Paula Alvarez Ameijeiras Technical sales Manager
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18:25
End of the session
More information
Share experiences and discover Catalonia in one night. How?
Through a tasting and pairing of wines representative of their denominations of origin and various styles.
From the fleshy white wines of Terra Alta in the south, to the sweet Garnachas of the Empordà in the north, through the fun bubbles of the Penedès.
Participate in this tour throughout wine landscapes of Catalonia by tasting 7 wines, led by the acknowledge Sommelier, Enric Català from Taca de Vi
Tasting and Pairing, that’s a complete experience! We will start by tasting 4 wines together with a selection of cheeses, to learn how to taste, distinguish and discover the flavors and aromas they hide, followed by a dinner with starters to share, second course and dessert. 3 wines will be chosen pairing to each of the dishes and thus learning how to play with textures and flavors.
A delicious way to end an intense day. Let’s meet together!
June 7 at 7:45 p.m. in the IQS Sala Cúpula
8th JUNE 2023 | MORNING
SCIENTIFIC AND TECHNICAL PRESENTATIONS
Simultaneous live translation English-Spanish / Spanish-English
08.35 - 09.10
Opening: Welcome + Instructions
08:40 - 09.10
Systematic approaches in the development of gluten free bread and pastry
Dr. Waqas Qazi
Product Technologist at Zeelandia
09:10 - 09:40
Pasado, presente y futuro de la elaboración de productos sin gluten
Manuel Gómez Pallarés
Professor of Food Technology
09:40 - 10:10
El problema de los productos sin gluten actuales y posibles soluciones
Daniel Gómez-Bravo
CEO
10:10 - 10:40
Caracterización analítica y procesado en laboratorio de materia prima sin gluten
Ricardo Espinagosa
Product Manager
10:40 - 11:10
Q&A
11:10 - 11:50
Coffee & Posters
11:50 - 12:20
Food fermentation for good: Cereal fermentation and cocoa
Stefan Cappelle
Group Fermentation Director
12:20 - 12:50
Protecting and enhancing taste experience into baked goods during baking and across shelf-life
Marc Lejeune
Taste business development Kerry Ingredients & Flavours
12:50 - 13:20
Grain by grain – adding value
Dr. Thomas Kunte
Leitung Forschung und Entwicklung (Director of Research and Development)
13:20 - 13:50
Q&A
13:50 - 14:00
Clausura
Dr. Borrós
Director
14:00
Lunch
8th JUNE 2023 | AFTERNOON
WORKSHOP
Sessions in duplicate, spanish or english.
15:45 - 18:05
Workshop
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Gluten free viennoiserie: A new era Nishmita Sood y Salvatore Bertolé
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The best version of your product: Healthy, tasty and OUT OF THE BOX Alejandro García Cordero Global Product Manager Food
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Fermentation for good vienoisserie, cocoa and sourdough Cristina Porcell, Albert Paramon, Anna Mas
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Taste demo experience in baked goods across shelf-life Marc Lejeune Taste business development Kerry Ingredients & Flavours
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18:05
End of the session
Closing of BIET’23
WE LOOK FORWARD TO YOUR PARTICIPATION
7 – 8 de Junie 2023
Back to in-person meeting