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
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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
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New highly functional enzymes are becoming a more important part of the cake recipe Peter Mikkers Bakery Applications 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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18:25h
End of the session
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
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Gluten free viennoiserie: A new era Nishmita Sood Food Product Development Technologist at Inno V Food Solutions
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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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18:05h
End of the session
Closing of BIET’23
WE LOOK FORWARD TO YOUR PARTICIPATION
7 – 8 de Junie 2023
Back to in-person meeting