PROGRAM
With the participation of internationally renowned speakers and the sponsorship and collaboration of leading companies in the sector, BIET’25 offers a European perspective on the latest technological trends in the industry.
PROGRAM
11 – 12 June 2025
BARCELONA
JUNE 11, 2025 | MORNING
SCIENTIFIC AND TECHNICAL PRESENTATIONS
Live simultaneous translation English-Spanish / Spanish-English
08:30 - 08:40
Opening
08:40 - 09:10
Predictive Modelling for Enhanced Shelf Life: Harnessing advanced predictive modelling to optimise product reformulation and extend shelf life in bakery products
Global RD&A Manager for Kerry Food Protection & Preservation
09:10 - 09:40
Soluciones efectivas para mejorar la vida útil en productos bakery
Bakery & Confectionery Market Manager
09:40 - 10:10
10:10 - 10:40
Kluyveromyces marxianus ABB S7: una revolución tecnológica en la producción de productos de panadería para personas con sensibilidad a los FODMAPs
R&D Manager de ABBiotek Human Health and Nutrition
10:40 - 11:10
Q&A
11:10 - 11:50
Coffee-break & Posters
11:50 - 12:20
12:20 - 12:50
Crafting and Integrating Next-Gen Plant Polysaccharide Ingredients
Profesor Titular / Consolidacion Investigadora, AEI
12:50 - 13:20
Future of emulsifiers in bakery applications – a sustainable and technological approach
Senior Technical Sales Manager Food
13:20 - 13:50
Q&A (round table)
13:50 - 15:20
Lunch
JUNE 11, 2025 | AFTERNOON
WORKSHOPS
Duplicated sessions, Spanish or English
ROOM 1
15:30 - 16:05
¿Obsesión con la frescura? Haz que el efecto “recién horneado” dure más
NPD & Application Manager Caldic Iberica
16:05 - 16:40
El reto de mejorar el perfil nutricional de productos bakery sin comprometer la organoléptica
Bakery Technical Specialist
16:40 - 17:15
17:15 - 17:50
La Reología del Pan: Evaluación Práctica con el ExtensoGraph
Especialista de producto y responsable comercial
17:50 - 18:25
New ingredients by solid state fermentation for industrial bakery
Research and Development Director
ROOM 2
15:30 - 16:05
La Reología del Pan: Evaluación Práctica con el ExtensoGraph
Especialista de producto y responsable comercial
16:05 - 16:40
New ingredients by solid state fermentation for industrial bakery
Research and Development Director
16:40 - 17:15
¿Obsesión con la frescura? Haz que el efecto “recién horneado” dure más
NPD & Application Manager Caldic Iberica
17:15 - 17:50
El reto de mejorar el perfil nutricional de productos bakery sin comprometer la organoléptica
Bakery Technical Specialist
17:50 - 18:25
More Information
Share experiences and discover Catalonia in one night. How? With a wine tasting and pairing featuring representative wines from its denominations of origin and diverse styles. From the rich white wines of Terra Alta in the south to the sweet Garnachas of Empordà in the north, passing through the playful bubbles of Penedès. Join this journey through Catalonia’s wine landscapes with 7 wines, guided by the renowned Sommelier, Enric Català from Taca de Vi Wine Tasting & Pairing – a complete experience! We’ll start with a tasting of 4 wines accompanied by a selection of cheeses, where we’ll learn to taste, differentiate, and discover the hidden flavors and aromas. Next, we’ll enjoy a fantastic dinner with shared starters, followed by a main course and dessert. We will select 3 wines to pair with each dish and explore how to play with textures and flavors. A delicious way to end an intense day. Sign up and don’t miss it! We look forward to seeing you on June 11 at 7:45 PM at El Jardí de l’Abadessa (a return bus will be available to Sarrià and Plaça Catalunya, with stops at selected hotels)
JUNE 12, 2025 | MORNING
SCIENTIFIC AND TECHNICAL PRESENTATIONS
Live simultaneous translation English-Spanish / Spanish-English
08:30 - 08:40
Opening
08:40 - 09:10
Advancing Clean Label Bread Ingredients – unlocking potential functionality
Application Director
09:10 - 09:40
Get a grip on your dough – understand the effect of enzymes on processability and final bread quality
Senior Technical Service Manager, Baking & Confectionary, EMEA
09:40 - 10:10
Bread and Health: Improving Benefits and Reducing Sensitivities
Peter R Shewry
Emeritus Professor and Principal Investigator
10:10 - 10:40
Optiva® LS Prime G – a cost-effective solution for reducing sugar costs
|
Science manager |
Business development manager |
10:10 - 11:10
Q&A (round table)
11:10 - 11:50
Coffee-break & Posters
11:50 - 12:20
Bake-off: Europe’s Booming Market – Elevating Frozen Pastry with Enhanced Affordability and Reduced Caloric Impact
Principal Application Scientist – Bakery
Food Ingredients
12:20 - 12:50
La inteligencia artificial en el sector de alimentación: presente y futuro
Jefe de Desarrollo Estratégico de Negocio Digital y Alianzas
12:50 - 13:20
Science behind Melting Texture in fried pastries
BU Director Bakery Improvers & Mixes
13:20 - 13:50
Q&A (round table)
13:50 - 14:00
14:00 - 15:30
Lunch
JUNE 12, 2025 | AFTERNOON
WORKSHOPS
Duplicated sessions, Spanish or English
ROOM 1
15:40 - 16:15
Sweet Success: Mastering Sugar Management in Bakery Products with Enzymatic Solutions
R&D Application Scientist
16:15 - 16:50
AIT Ingredients’ innovations for taste and sustainability
|
Formulation Project Manager |
Bakery Technical Manager |
16:50 - 17:25
ROOM 2
15:40 - 16:15
16:15 - 16:50
Sweet Success: Mastering Sugar Management in Bakery Products with Enzymatic Solutions
R&D Application Scientist
16:50 - 17:25
AIT Ingredients’ innovations for taste and sustainability
|
Formulation Project Manager |
Bakery Technical Manager |