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Mon 04
09:30h
Conference | Side Events Euroregion Pyrénées Mediterranean Quality Aliments Network 


Reception of the participants to the contest

Cristina LlorençRepresentative of the Balearic Islands

Enric MontesRepresentative of Catalunya

Thomas RiquierRepresentative of Occitania
10:30h
Round Table | The Alimentaria Hub 

Presentation about investment opportunities in the State of Arunachal Pradesh, INDIA

Mr. NARESH KumarGovernment of Arunachal Pradesh, INDIAPRADESH, ITANAGAR, INDIAChief Secretary

MR. RAJEEV VermaGovernment of Arunachal Pradesh, INDIA
11:00h
Conference | The Alimentaria Hub Innoval 

The Wholegrains revolution with Softgrains Technology

Mariona PorxasPuratosProduct Manager Bakery

Albert ParramonPuratosResearch Manager Bakery
11:25h
Conference | The Alimentaria Hub Aliber and Ecotrophelia 
Added value ingredients recovery from food losses: Ingredalia’s business case

Miguel Ángel Cubero MárquezIngredalia S.L.CEO
11:30h
Conference | The Alimentaria Hub Innoval 
The future of cheese alternatives

Jordi BarriFlax & KaleCo-founder & CEO
11:30h
Awards Ceremony | Side Events Euroregion Pyrénées Mediterranean Quality Aliments Network 



PRESENTATION OF THE AWARD for the “Best Euroregional recipe made with PDO and PGI products from the Balearic Islands, Catalonia and Occitania”

Sr. Xavier Bernard-SansDirector-General of the Euroregion Pyrénées Mediterranean

Sr./Sr.a RepresentanteDOP & IGP Illes Balears

Sr. Josep Pere ColatPresident of the Catalan Federation PDO-IGP

Sr. Pierre GinebreIRQUALIM Director
11:35h
Conference | The Alimentaria Hub Aliber and Ecotrophelia 
Intelligent and innovative palates

Pedro L. Prieto-HontoriaBe Food Lab (Bilbao-España)CEO
11:45h
Cooking demo | The Experience - Live Gastronomy Contract Catering 


Food for healthy aging

Marc Puig-ReyFundació Alícia Kitchen manager

Amanda BarbaFundació Alícia

Fabiola JuárezFundació Alícia
12:00h
Conference | The Alimentaria Hub Aliber and Ecotrophelia 
Proteins towars a new concep

Anna Carabús i FloresIRTAFood Industry Business Development Manager
12:00h
Conference | The Alimentaria Hub 






The impact of social networks on the eating habits of adolescents

Fernando MónerConfederation of consumers and users CECUPresident

José Pío BeltránTiptolemos FoundationPresident

Íñigo Marauri CastilloUniversity of the Basque Country (UPV/EHU)Professor and researcher

María Dolores RuízUniversity of GranadaProfessor of Nutrition and Bromatology of Granada

Mireia MontañaUniversitat Oberta de Catalunya (UOC)Professor and Academic Director Master

Eusebi JarautaProfesor UPC Barcelona Tech

Yvonne ColomerTriptolemosExecutive Director of the Triptolemos Foundation
12:00h
Conference | The Alimentaria Hub Innoval 


Cuttery in the Deck

Núria Querol PocurullGremiCarne – Butchers Guild Cansaladers Butchers of Barcelona and CountiesVicepresident

Joan Bou BoschGremiCarne – Butchers Guild Cansaladers Butchers of Barcelona and CountiesVice president

Oriol Tarrats OlivaMeat Trades FoundationDirector
12:00h
Conference | Side Events Euroregion Pyrénées Mediterranean Quality Aliments Network 

Presentation Short Circuits

Sra. Cristina MassotDeputy General Director of Industries and Quality Agro-food companies of the Department of Climate Action, Food and Agenda Rural of the Generalitat of Catalonia

Sr. Fabien SantiniDeputy Head of the Governance Unit for agri-food markets at DG AGRI
12:15h
Conference | The Experience - Live Gastronomy 


Culinary innovation in academic research

Helena MartínCETT-UBDirector of the cooking and gastronomy research group

Alba RuizCETT-UBResearcher and professor in the degree of culinary and gastronomic sciences

Mikel DiezCETT-UBResearcher and professor in the degree of culinary and gastronomic sciences
12:15h
Conference | The Experience - Live Gastronomy 
The new foodservice and the 5th range

Jorge García-HidalgoQuickchef,SAUProduction manager
12:15h
Conference | The Alimentaria Hub Aliber and Ecotrophelia 
Future of food: sustainability and digital transformation as innovation drivers.

Begoña Ruiz AINIADirector of Technology
12:30h
Conference | The Alimentaria Hub Aliber and Ecotrophelia 
Research in bioactive compounds, microbiota and probiotics for the prevention and treatment of Metabolic Syndrome

Carlos Javier González NavarroCentro de Investigación en Nutrición. Universidad de NavarraInnovation Director
12:30h
Round Table | The Alimentaria Hub 

The new consumer in a context of uncertainty

José Miguel Herrero VelascoMinistry of Agriculture, Fisheries and FoodDirector General of Food Industry

Belén Barreiro Pérez-Pardo40dBCEO
12:30h
Conference | The Alimentaria Hub Innoval 

THE FIRST HAM SNACK: The Ham Tradition in the 21st Century

Jordi LloretEnjoy your snackPartner

Victor EchevarriaEnjoy Your SnackPartner
12:30h
Conference | Side Events Euroregion Pyrénées Mediterranean Quality Aliments Network 



Tourist experiences as a strategy for valuing the landscapes and local products

Sr. Xavier Bernard-SansDirector-General of the Euroregion Pyrénées Mediterranean

Sr. Xisco MateuDirector of the Islands Tourism Strategy Agency Balearic Islands (AETIB)

Sra. Marta Domènech TomàsGeneral Director of Tourism of the Generalitat de Catalunya

Sr. Igor KnibiehlyDirector of innovative tourism projects and strategies. Directorate of Tourism and Hydrotherapy,
12:45h
Conference | The Alimentaria Hub Aliber and Ecotrophelia 
INNOHEALTHFOOD: An Integrated Precision Nutrition Platform

Alejandro Arranz CalvoIMDEA AlimentaciónManager
13:00h
Cooking demo | The Experience - Live Gastronomy 
Gastronomic solutions for small spaces. Bodega Amposta

Chema Martínez GómezBODEGA AMPOSTAChef
13:00h
Round Table | The Alimentaria Hub Aliber and Ecotrophelia 


ALIMENTE21. Spanish Food Industry for the 21st century

Ignasi Papell-GarcíaEurecatBusiness Development Manager Food Industry

Federico MoraisEurecat

Vicenç SegalésCodorniu
13:00h
Conference | The Alimentaria Hub Innoval 
Best product into the best packaging

Mireia RibéGrupo Apex · Aperitivos y Extrusionados, S.A.Communications Manager
13:15h
Cooking demo | The Experience - Live Gastronomy Contract Catering 
Vegetable protein on school menus: Not everything is good for animal meat

Juan LlorcaChef
13:15h
Conference | The Alimentaria Hub Aliber and Ecotrophelia 
ICCEE: Improving Energy Efficiency in the Cold Chain

Maurizio NotarfonsoFEDERALIMENTARE
13:15h
Round Table | The Alimentaria Hub 



Presentation of the Agro-food Technology Watch Report

Oscar SalaThe ColliderDirector

Josep UsallIRTACEO

Josemaria SiotaIESE Business SchoolExecutive Director of the Center for Entrepreneurship and Innovation

Joaquín Terés Piquer Vall Companys GroupIndustrial Projects and Systems
13:25h
Conference | The Alimentaria Hub Aliber and Ecotrophelia 
Collaboration on a platform for a better food system

Jacob Kristensen IllánBlendhubDigital & Transformation Specialized Advisor
13:30h
Cooking demo | The Experience - Live Gastronomy 
Japan-Catalonia. Koy Shunka Connection

Hideki MatsushisaRestaurante Koy Shunka Restaurant * MichelínChef
13:30h
Conference | The Alimentaria Hub Innoval 

Cardio-health and immunity effects of naturally enriched cheese

Juan Carlos Rodríguez LozanoLodyn S.L.Founding partner

Dra. Cristina Santurino FontechaSmart NutritionSports nutritionist and anthropometrist
13:40h
Conference | The Alimentaria Hub Aliber and Ecotrophelia 
Innovation in the Vall Companys Group

Coral CarrascoVall CompanysCoordinadora I+D+i
13:45h
Cooking demo | The Experience - Live Gastronomy 
Grana Padano PDO: three ways to cook its three maturations

Max & Stefano ColomboXemeiOwners and Executive Chefs
14:00h
Cooking demo | The Experience - Live Gastronomy 
Seventeen

Raül BalamMoments Restaurant ** MichelínChef
14:00h
Conference | The Alimentaria Hub Innoval 

Sugar-free and Low-Carb food, the best choice for your health.

Mariona ComasImpossible Bakers Chief Executive Officer

Ariadna GrauImpossible Bakers Chief Marketing Officer
14:15h
Cooking demo | The Experience - Live Gastronomy 
Asia at your table, with Kav Ly

Kav LyTa-Tung RestaurantChef
14:30h
Conference | The Alimentaria Hub Innoval 
Adaptation to changes in the Food Industry

Joaquín del Río CamachoVICKY FOODSDirector of Quality and Innovation
15:00h
Conference | The Alimentaria Hub Innoval 
The cheese revolution. A new snack of 100% super crunchy cheese

Ariadna BosomPatatas Fritas Torres, S.L. Marketing manager
15:30h
Conference | The Alimentaria Hub Innoval 

PROASIS. The high-protein probiotic ice cream”

Fiorella SacaBeing Foods S.A.Marketing Manager

Marc CastroBeing Foods S.A.COO
15:30h
Round Table | Side Events 







Success Factors in Innovation and Tech transfer activities for the agri-food business sector.

Eduardo CotillasFIAB – Food For Life SpainR+D Director

Cristina PeñaACCIÓ GencatSenior consultant Food R&D

Joan SansaloniACCIÓTeam Leader PPI Unit

José María del ValleClarke ModetDirector (Cat/Arg) Consultor Sénior IP

José Antonio Muñoz MorenoOrdesa LaboratoriesSenior Researcher

Emilio SepúlvedaNatural Machines IbériaCEO and Co-founder

Marta VallésVOTTUNLawyer and co-founder

Sònia Hurtado Current Foods (former Kuleana) Co-founder and CSO
15:45h
Cooking demo | The Experience - Live Gastronomy 
Seabass. When a product is grown to be fished

Marcos MoránCasa Gerardo Restaurant * Michelín Chef
15:45h
Cooking demo | The Experience - Live Gastronomy 
The extravagance of “Sea and Mountain”

Oriol Casals MestreTeòric Taverna GastronómicaChef
16:00h
Cooking demo | The Experience - Live Gastronomy 
Zero waste dishes

Xavier PellicerXavier Pellicer RestaurantChef
16:00h
Round Table | The Experience - Live Gastronomy Contract Catering 



Safety chain for multi-allergic people in communities: production, service, and action protocols in case of emergency.

Juan Luis CelisSerunionDirector of Quality and Environment

Javier GermainAlbieDirector of the Albie Food Safety Department.

Xaviert MunioitzLaztanModeradorHost

Mª Jesús de SantosCLECEHEAD OF THE QUALITY AND ENVIRONMENT
16:00h
Conference | The Alimentaria Hub 
Technologies to guarantee quality and food safety as strategic focus in manufacturing processes

D. Ricardo DiazAINIADirector of the Digital Transformation Unit of AINIA
16:00h
Conference | The Alimentaria Hub 

Solutions for the Sustainable Transformation of the Food and Beverage Industry

Ferran Abad Baig VEOLIA SERVEIS CATALUNYADevelopment Manager

Silvia Jané Peralta VEOLIA SERVEIS CATALUNYAProject manager
16:15h
Cooking demo | The Experience - Live Gastronomy 
Vegan food for non-vegans

Sergi BarullsFlax & KaleExecutive chef
16:15h
Conference | The Alimentaria Hub 
Digital transformation in the food industry. Success stories.

Dr. David MartínezAINIAHead of strategic business development and partnerships
16:45h
Cooking demo | The Experience - Live Gastronomy 


Veganizing the classics … and half a lap more.

Matías González BeldiUpfield IberiaExecutive Chef

Carlos MedinaTwo Many Chefs Creative Director

Tomi SorianoTwo Many ChefsExecutive Gastronomic Director
17:00h
Cooking demo | The Experience - Live Gastronomy 
Vegetables to share

Oriol RoviraEls Casals Restaurant * MichelínChef
17:00h
Cooking demo | The Experience - Live Gastronomy 
Portuguese cuisine: from the most traditional dishes to the influences of the world

Hans NeunerOcean RestaurantChef
17:00h
Conference | The Alimentaria Hub 
The challenges presented by the new consumer: purchasing and consumption habits

Marta MunneAECOCShopperview Consultant
17:00h
Conference | The Alimentaria Hub Innoval 

Kefir spreads, a flavour innovation for a cream cheese

Rocío AriasInnolact S. L.R&D Manager

Argyrios Mitsakoslnnolact S.L.Sales Manager
17:00h
Conference | The Alimentaria Hub 
Can you eat in the Metaverse?

Marius RoblesFood By RobotsChief Visionary Officer
17:30h
18:00h
Cooking demo | The Experience - Live Gastronomy 
The flavors of the Valencian lamb

Luis VallsEl Poblet ** Michelín RestaurantChef
18:00h
Cooking demo | The Experience - Live Gastronomy 
Seasonal cuisine: when the best solution is the most logical one

Carlota ClaverLA GORMANDAChef
18:00h
Conference | The Alimentaria Hub Innoval 

How Brands Get Sales Through Recommendation

Mónica LoboKuvutManaging Director South Europe

Christian BüdgenKuvutCountry Manager
18:15h
Cooking demo | The Experience - Live Gastronomy 
Marinades… technique in danger of extinction

Enrique ValentíAdobo RestaurantChef
Tue 05
10:30h
Cooking demo | The Experience - Live Gastronomy 
The field of Cartagena and the Mediterranean sea

María Gómez Magoga Restaurant * MichelínChef
10:30h
Conference | The Alimentaria Hub 
The Green Revolution: understanding the unstoppable plant-based movement

Jaime MartínLanternFounding Partner and CEO
10:30h
Conference | The Alimentaria Hub 
Plant-based products, tendencies and challenges

Beatriz PérezAINIAProduct and Processes Technologies Engineer
10:45h
Cooking demo | The Experience - Live Gastronomy 
Creative desserts with the new La Fageda’s natural yogurt

Ada ParelladaSemproniana RestaurantChef
10:45h
Conference | The Alimentaria Hub 
Sustainable meat alternatives: micoproteins and in vitro meat.

Ana TorrejónAINIAHead of Microbiology and Industrial Biotechnology
11:00h
Cooking demo | The Experience - Live Gastronomy 
Techniques and concepts of Disfrutar applied to nuts

Oriol Castro, Eduard Xatruch y Mateu Casañas -Disfrutar Restaurant ** MichelinChefs
11:00h
Round Table | The Experience - Live Gastronomy Contract Catering 



Collective restoration in the face of the perfect storm. Keys to navigate complex markets.

Albert PlanasSerunionPurchasing and Logistics director

Alejandra Leiva

Óscar CarriónGastrouniDirector Host

Juli FerrerFerrerPurchasing Director
11:00h
Cooking demo | The Experience - Live Gastronomy Asturias, landscape cuisine in one day 

The Brunch – Sweet and savory with iconic products from the Principality to start the morning

Marcos MoránCasa Gerardo Owner and chef

Alejandro TueroCasa GerardoPastry Chef
11:00h
Conference | The Alimentaria Hub 
Key trends in nutrition, health, and wellness, in 2022 and beyond

Emma SchofieldMintelSenior Global Food Science Analyst
11:00h
Conference | The Alimentaria Hub 
Sustainability in the sector

Antonio Ruiz MorenoACCIONA FACILITY SERVICESTechnical director
11:00h
Round Table | The Alimentaria Hub 5th Nestlé Congress on Creating Shared Value 



Regenerative agriculture, beyond sustainability

Francesc FontAgroassessorFarmer, Consultant and Trainer specialized in Regenerative Agriculture

Hélène PapperIFAD (nternational Fund for Agricultural Development)Director of Global Communications & Advocacy

Eduardo de Miguel BeascoecheaFundación Global NatureExecutive Manager

Jaques ReberNestlé SpainGeneral Director of Nestlé Spain
11:05h
Round Table | Side Events Circular Food Pack Industrial Forum 




Innovation in packaging, a fundamental pillar for the Foodservice channel

Sofía GarínInèditProject Manager Circular Economy and Ecodesign

Victor EncisoGlovoEnvironmental Manager

Oriol SegarraBûmerangFounder

Cristina AlonsoAreas Responsible for sustainability & packaging

Amaya PratGrup Ametller OrigenR&D&i and Sustainability Director
11:15h
Cooking demo | The Experience - Live Gastronomy 
Grana Padano PDO: three ways to cook its three maturations

Max & Stefano ColomboXemeiOwners and Executive Chefs
11:30h
Debate | The Alimentaria Hub 



Innovation in Sustainability and Circular Economy

Albert AnglarillAECOCInnovation manager

Rubén HidalgoCAPSA FoodDirector of Innovation and Entrepreneurship Ecosystems

Blanca López AlermCommunication, CSR & Customer Experience Director de Areas

Diego FerándezGellify SpainCEO
11:30h
Conference | The Alimentaria Hub 
Top 10 F&B Trends 2022

Marta DelgadoInnova Market InsightsCustomer Success Manager
11:45h
Cooking demo | The Experience - Live Gastronomy 
Reinterpret the local

Artur MartínezRestaurante Aürt Chef
12:00h
Conference | The Alimentaria Hub Innoval 
How to adapt your sweet recipes for all type of clients

Matías González BeldiUpfield IberiaExecutive Chef
12:00h
Conference | The Alimentaria Hub The alternative protein in Catalonia 









La proteïna alternativa a Catalunya

Joaquim Vives CamposSolina Ibérica S.L.U.Director

Jordi SolísPAYMSA - CARINSA GROUPDirector

Jordi Calbet TarragóIberinsect Iberinsect CEO

Llorenç Freixenet i GarrigaMetalquimia, S.A.U. General Director

Joan SolomandoNovameat Food Engineer

Santi AliagaZyrcular FoodsCEO

Jaume Planella BusquetsNoel Alimentaria SAUNoel Corporate R&D Director

Joan CortadellasJoaquim Albertí SABrand Manager AlterVego

Marc ColomaHeura Foods CEO, Co-founder and food activist at Heura Foods

Encarni AvilésGENERALITAT DE CATALUNYARESPONSIBLE FOR THE REVITALIZATION OF FOOD CLUSTERS IN ACCIÓ
12:05h
Round Table | Side Events Circular Food Pack Industrial Forum 




Sustainability strategies in big brands through packaging

Jorge BarrioberoCtic CitaR&D Project Manager

Anna SolArgalResponsible for quality and food safety

Cristina PérezMahou San MiguelProject Manager Sustainability

María de Dios MaquieririaMahou San MiguelHead of R&D of Packaging, Packaging Processes and Approvals

María BescósCCEP IberiaSustainable Packaging Director
12:10h
Conference | The Alimentaria Hub The alternative protein in Catalonia 
Development of the best meat and fish substitutes based on the optimal domain of proteins, solutions and tailor-made processes

Joaquim Vives CamposSolina Ibérica S.L.U.Director
12:15h
Round Table | The Experience - Live Gastronomy Contract Catering 




Food safety in the kitchen. Mistakes that should never be made.

Félix MartínTrainer and Consultant

Iván LudeñaIluqualityDirector

Eva RicoGeneralitat de Catalunya

Carla HaberkonSecoe

Inés GarcíaAgar Asesoría AlimentariaHostessHostess
12:15h
Cooking demo | The Experience - Live Gastronomy 

#ChorizoAcademy

Álvaro SmitComer en positivoConsultant Chef

Alejandro Álvarez-CanalConsorcio del Chorizo EspañolManaging Director
12:20h
Conference | The Alimentaria Hub The alternative protein in Catalonia 
Today and tomorrow in sustainable and balanced cuisine

Jordi SolísPAYMSA - CARINSA GROUPDirector
12:30h
Cooking demo | The Experience - Live Gastronomy Asturias, landscape cuisine in one day 
Vermouth – Macerations of the Mountain and rural gastronomy in bites

Xune AndradeMonte San Feliz RestaurantChef
12:30h
Conference | The Alimentaria Hub The alternative protein in Catalonia 
Insects: the missing link in the circular economy

Jordi Calbet TarragóIberinsect Iberinsect CEO
12:30h
Conference | The Alimentaria Hub Innoval 
Presentation of LAS JACINTAS by Martínez Somalo: another way of eating ham

Elena Romero MelgosaCTIC CITA Agri-Food Technology CenterSensory & Consumer Area Manager
12:40h
Conference | The Alimentaria Hub The alternative protein in Catalonia 
Cooking and drying technologies for vegan products

Llorenç Freixenet i GarrigaMetalquimia, S.A.U. General Director
12:45h
Cooking demo | The Experience - Live Gastronomy 
II “Tapa Alimentos de España” National Award by Hotel Tapa Tour

Juan María DíazCASA DE MARINOS URIBEKOSTAChef
12:50h
Conference | The Alimentaria Hub The alternative protein in Catalonia 
Technology for the new generation of alternative protein

Joan SolomandoNovameat Food Engineer
13:00h
Cooking demo | The Experience - Live Gastronomy 
The importance of cereal in the most Mediterranean La Mancha

Fran MartínezMaralba ** Michelín RestaurantChef
13:00h
Cooking demo | The Experience - Live Gastronomy 
Coffee, cocoa and something else

Elena Arzak Arzak Restaurant *** MichelínChef
13:00h
Conference | The Alimentaria Hub 

International Retail Trends and Challenges

Pablo de la RicaAECOCRetail&Foodservice Knowledge Manager

Natalia MarcóAECOCService's Resposible of Retail Knowledge
13:00h
Conference | The Alimentaria Hub The alternative protein in Catalonia 
Sustainable solutions in alternative protein. An open and collaborative model

Santi AliagaZyrcular FoodsCEO
13:00h
Conference | The Alimentaria Hub 



Calidad1Minuto Rice: the first ready to eat in reusable glass

Raül CarlesNomen FoodsCorporate and I+D+i Director

Amanda Belarra CNTAI+D+i Researcher

Enrique GómezOpenvacDirector

Mónica PueyoKantar
13:10h
Conference | The Alimentaria Hub The alternative protein in Catalonia 
Noel, innovating in a context of protein coexistence

Jaume Planella BusquetsNoel Alimentaria SAUNoel Corporate R&D Director
13:20h
Conference | The Alimentaria Hub The alternative protein in Catalonia 
From traditional charcuterie to vegetarian charcuterie

Joan CortadellasJoaquim Albertí SABrand Manager AlterVego
13:30h
Conference | The Alimentaria Hub The alternative protein in Catalonia 
Mediterranean food-tech: intersection between sustainability, nutrition and culinary experience

Marc ColomaHeura Foods CEO, Co-founder and food activist at Heura Foods
13:45h
Cooking demo | The Experience - Live Gastronomy 
Don’t throw away the world

Fabián LeónThe Food MediaFounder
13:45h
Cooking demo | The Experience - Live Gastronomy Asturias, landscape cuisine in one day 

Lunch – Four-handed view of a landscape kitchen

Xune AndradeMonte San Feliz RestaurantChef

Marcos MoránCasa Gerardo Owner and chef
14:15h
Cooking demo | The Experience - Live Gastronomy 
Chef Rebels: empoderamiento desde los fogones

Alex PirlaHeuraHead of Culinary
15:00h
Conference | The Alimentaria Hub 
Fully Mimic 2022: the new generation of meat and fish analogues

Dra. Leyre Urtasun del CastilloCNTA (Centro Nacional de Tecnología y Seguridad Alimentaria)
15:10h
15:15h
Cooking demo | The Experience - Live Gastronomy 

Asia at your table, with Pepe Rodríguez and Kav Ly

Kav LyTa-Tung RestaurantChef

Pepe RodríguezEl Bohío Restaurant * MichelinChef
15:15h
15:20h
15:25h
15:30h
Cooking demo | The Experience - Live Gastronomy 
Malaga product, universal excellence

Benito GómezBardal Restaurant ** MichelínChef
15:30h
Cooking demo | The Experience - Live Gastronomy Asturias, landscape cuisine in one day 
Lunch by Marcos Morán

Marcos MoránCasa Gerardo Owner and chef
15:30h
15:40h
15:45h
Cooking demo | The Experience - Live Gastronomy 
Oabika: Gold of the pod.

Sandra OrnelasValrhona EspañaPatry chef
15:45h
Cooking demo | The Experience - Live Gastronomy 
Symbiosis La Rioja – Andorra

Jordi GrauRestaurante Ibaya * MichelínChef
15:45h
15:50h
16:00h
Conference | The Experience - Live Gastronomy 
Global Gastronomic Trends: how the food industry can look to the world’s kitchens for inspiration.

David LacasaLanternPartner
16:00h
Conference | The Alimentaria Hub 
The importance of the innovative attitude in gastronomy

Ferran AdriàelBullifoundationPresident and Founder of elBullifoundation
16:00h
Round Table | The Alimentaria Hub 
How to objectify the speech of innovation between Manufacturers and Distributors to create value in Mass Consumption

Rosario PedrosaAECOCBusiness strategy and marketing manager
16:05h
16:10h
16:20h
16:30h
16:35h
16:40h
16:45h
Cooking demo | The Experience - Live Gastronomy Contract Catering 

Menus with modified texture: solutions adapted to each need.

Roser MontanerCesnut NutriciónManager Cesnut

Jaime MoraCEADACChef
17:00h
Cooking demo | The Experience - Live Gastronomy 
The environment as a vehicle of expression

Álvaro GarridoMina RestaurantChef
17:00h
Round Table | The Alimentaria Hub 




Alternative protein: business oportunities for the FMCG industry

Antonio FloresLoop New Business ModelsCEO

Llorenç Freixenet i GarrigaMetalquimia, S.A.U. General Director

Raschid StoffelAlga EnergyHead of Food and Beverage

Marcos Julián GarcíaImportacoIndustry Sales Director

Álvaro RoblesAlnutSales Manager
17:00h
17:15h
Conference | The Experience - Live Gastronomy 


Natural cuisine bases CUICK with Carme Ruscalleda

Carme RuscalledaCUICKEXECUTIVE CHEF

Gaston ChritinCUICKFounder

Albert CamprubiCUICKFounder
17:30h
Cooking demo | The Experience - Live Gastronomy Asturias, landscape cuisine in one day 
The snack- We end the afternoon in the sweetest way

Alejandro TueroCasa GerardoPastry Chef
18:00h
Cooking demo | The Experience - Live Gastronomy 
Roots, culture and gastronomy

David GarcíaCorral de la Morería Restaurant * MichelínChef
18:00h
18:15h
Cooking demo | The Experience - Live Gastronomy 
Eat my fig

Maca de CastroMaca de Castro Restaurant * MichelínChef
Wed 06
10:30h
Cooking demo | The Experience - Live Gastronomy 
Green and sustainable horizon

Fina Puigdevall y Martina Puigvert -Les Cols Restaurant ** MichelínChefs
10:30h
Conference | The Alimentaria Hub Innoval 

Calidad1Minuto Rice: the first ready to eat in reusable glass

Raül CarlesNomen FoodsCorporate and I+D+i Director

Fortu SimónNomen FoodsMarketing Director
10:45h
Cooking demo | The Experience - Live Gastronomy Contract Catering 

Making the most of food so as not to waste food in the preparation process

Blanca EsteveAleanutriManager

Virgilia GálvezTresmes Eco ActivaCoordinator
10:45h
Conference | The Alimentaria Hub Halal Congress 
Halal global growth: main figures and trends in the F&B segment

Salaam Gateway
11:00h
Cooking demo | The Experience - Live Gastronomy 
The fruits of our land as a source of inspiration

Joel CastanyéLa Boscana Restaurant * MichelínChef
11:00h
Cooking demo | The Experience - Live Gastronomy 
Grana Padano PDO: three ways to cook its three maturations

Max & Stefano ColomboXemeiOwners and Executive Chefs
11:00h
Cooking demo | The Experience - Live Gastronomy 
Root Gastronomy in Castilla-La Mancha

Antonio Martínez BledaNueva Frontera RestaurantChef
11:00h
Conference | The Alimentaria Hub 
Industry 4.0

Francisco Javier Cerrudo MartínACCIONA FACILITY SERVICESBusiness Technology & Innovation
11:00h
Conference | The Alimentaria Hub Halal Congress 


Halal business opportunities: experiences & business visions of the future.

Albert CirujedaBombons CudiéCEO

Susanna BarquinPRODECABusiness Solutions

Esperanza DíazMurgacaCEO
11:30h
Conference | The Alimentaria Hub 
Sustainability in mass consumption

Cinta Bosch MontañésAECOCResponsible for Sustainability
11:45h
Cooking demo | The Experience - Live Gastronomy 
Cooking France in Jerez

Juanlu FernándezLú, Cocina y Alma * Michelín RestaurantChef
12:00h
Conference | The Alimentaria Hub Halal Congress 
Business opportunities and tendencies in key markets

Laurent MarliereIsFinCEO
12:00h
Conference | The Alimentaria Hub 
Precision fermentation: never ending source of new ingredients

Dra. Raquel Virto ResanoCNTA - Centro Nacional de Tecnología y Seguridad Alimentaria
12:15h
Cooking demo | The Experience - Live Gastronomy Halal Congress 
A curry bar with an inclusive menu

Kuldeep SighnMASALA73 RestaurantChef and co-founder
12:15h
Conference | The Experience - Live Gastronomy 
The Plant-based Revolution: accelerating the protein transition

Albert ParienteHeura FoodsChief Growth Officer
12:15h
Conference | The Experience - Live Gastronomy 
The new foodservice and the 5th range

Jorge García-HidalgoQuickchef,SAUProduction manager
12:30h
Cooking demo | The Experience - Live Gastronomy 
Root Gastronomy in Castilla-La Mancha

Javier Donaire MartínEl Mirador de La Mancha RestaurantChef
13:00h
Cooking demo | The Experience - Live Gastronomy 
The Castilian Iberian hare: a challenge for contemporary hunting

Luis Alberto Lera Lera Restaurant * MichelínChef
13:00h
Cooking demo | The Experience - Live Gastronomy 
Haute cuisine catering

Nandu JubanyNandu Jubany Events & Restaurant Can Jubany * MichelinChef
13:00h
Conference | The Alimentaria Hub 
Shared Planet

Hector ParraInnova Market InsightsConsumer & Market Analyst
13:15h
Round Table | The Alimentaria Hub 




TECH TRANSFER AGRIFOODS: Innovation for the food industry

Santi Aliaga Zyrcular FoodsCEO

Alberto Jimenez San MateoSMILEATBABYCo-Funder & Co-CEO

Pedro AstalsChairman of the Tech Transfer Agrifood Advisory BoardPresidente

Daniel AndreuAGROSINGULARITYCEO

Mario SánchezGrupo TGTCEO R+D innovation
13:30h
Conference | The Alimentaria Hub Innoval 
The healthiest egg is 100% egg

Jordi MásGRUPO ÁLVAREZ CAMACHOGENERAL MANAGER
13:45h
Cooking demo | The Experience - Live Gastronomy Halal Congress 
Creative Lebanese cuisine with halal ingredients

Paul Haddad EstephanBEIRUT·BARCELONAChef and Founder
13:45h
Cooking demo | The Experience - Live Gastronomy 
Organic Plant-Based: Techniques and recipes vegan

Mireia AngladaMireia AngladaEcochef, trainer and researcher for the food industry
14:00h
Cooking demo | The Experience - Live Gastronomy 
Root Gastronomy in Castilla-La Mancha

Juan Pedro RomeraRomera Bistrot RestaurantChef
14:00h
Conference | The Alimentaria Hub Innoval 
Evolution from a traditional product to a vegan product without losing its essence: calabizo

Edurne SendraFiabloneCEO
14:30h
Conference | The Alimentaria Hub Innoval 
Clean chocolate: The right way to make the most desired food.

Sergio CodonyerORGANIC AFRICA S.L.CEO
15:00h
Cooking demo | The Experience - Live Gastronomy 
Oabika: Gold of the pod

Sandra OrnelasValrhona EspañaPatry chef
15:00h
Conference | The Alimentaria Hub Innoval 
Plant-Based Solutions: Sanygran’s business model

María Cuairán Alimentos SanygranMarketing Director & Sales Manager
15:15h
Showcooking | The Experience - Live Gastronomy 
Current Foods, the new school of fish – Plant-based seafood

Sònia Hurtado Current Foods (former Kuleana) Co-founder and CSO
15:30h
15:30h
Round Table | The Alimentaria Hub Halal Congress 

New segments of halal consumption: healthy and the Food Service sectors

Chakib HayaniBiolalChair

Joan CarcaréInnovación & Desarrollo GastronómicoCEO
15:30h
Conference | The Alimentaria Hub FIAB Sustainability Days 
Welcome Sustainability Day ‘Committed to the planet. Towards zero waste ‘

Mauricio García de QuevedoFIABGeneral Director
15:30h
Conference | The Alimentaria Hub Innoval 
The generation that innovates with impact

Cristina VieitesHeuraCommercial Strategy Director
15:40h
Round Table | The Alimentaria Hub FIAB Sustainability Days 


Committed to the planet: The European Green Pact and Sustainable Food Systems

Elvira Rodríguez Former Minister of the Environment

Josep PuxeuFIAB FIAB presenter at the European Economic and Social Council and Director-General of the Association of Soft Drinks

Patricia LópezFood Drink EuropeSenior Manager Environment
15:50h
Round Table | The Alimentaria Hub Halal Congress 
Halal food ingredients: a growing need and a source of innovation

Frederic JoubertEuropean Flavours & Fragances CEO
16:00h
Cooking demo | The Experience - Live Gastronomy 
Oil lamp fishing

Alberto FerruzBonAmb Restaurant ** MichelínChef
16:00h
Round Table | The Experience - Live Gastronomy Contract Catering 




Integration of the United Nations Sustainable Development Goals (SDG) in the social and collective sector

Cristina LloretIrcoDirector of Business

Mario AgudoServicios Hosteleros a Colectividades (ShC)Director of Marketing and Communication

Lidón MartratAjuntament de Barcelona

Mario CañizalFoundation Sostainable RestaurantsPatroHost

Mª Josep BernadóXamecRepresentative
16:00h
Conference | The Experience - Live Gastronomy 
Root Gastronomy in Castilla-La Mancha

Mario de Lucas HernándezLa Duquesa RestaurantChef
16:00h
Conference | The Alimentaria Hub 
Presentation of the Agrofood Sectorial Report of CaixaBank Research

Judit MontoriolCaixaBank Lead Economist
16:00h
Round Table | The Alimentaria Hub XIII International Congress on the Mediterranean Diet 




Mediterranean diet and social welfare

Dra. Rosa CasasLaboratorios CELLEXHostHost

Eduard EstivillDoctor mayored in sleep

Felipe Isidro

Andrea Combalia

Olga Castañer
16:15h
Round Table | The Alimentaria Hub Halal Congress 

Sophistication of the halal consumers & Muslim friendly marketing.

Saad AhmadMuslim ad NetworkManaging Partner

Yvonne MaffeiMyhalalKitchenFounder
16:40h
Round Table | The Alimentaria Hub Halal Congress 
Digital technology: a facilitator of business opportunities in the halal market (B2B, apps…)

Irwan ShaheHalalCEO & founder
16:40h
Conference | The Alimentaria Hub FIAB Sustainability Days 
Biodiversity as a key element for a sustainable agri-food sector

Eduardo de Miguel BeascoecheaFundación Global NatureExecutive Manager
16:45h
Cooking demo | The Experience - Live Gastronomy 
Roots and tubers Km.0

Begoña RodrigoLa Salita Restaurant * MichelínChef
17:00h
Conference | The Alimentaria Hub 
Precision nutrition and healthy food. Scientific evidence

Dra. Lidia TomásAINIAHead of In Vitro Preclinical Studies
17:00h
Conference | The Alimentaria Hub 
Integral vision of the sustainability in food production

Dª Encarna GómezAINIAHead of Product and Processes Technologies Department
17:00h
Round Table | The Alimentaria Hub FIAB Sustainability Days 



Towards zero residue: Closing the circle

Jordi AvellanedaHi-Cone WorldwideGlobal Alcohol Segment Manager

Alberto VegaNestléDirector of Institutional Relations

Mariam Burdeos Andreu Cleanity CEO

Sergio GiménezAIMPLASBusiness Director
17:30h
Cooking demo | The Experience - Live Gastronomy 
Root Gastronomy in Castilla-La Mancha

José Manuel GallegoClandestina de las Tendillas RestaurantChef
17:30h
Conference | The Alimentaria Hub Innoval 

Las Jellys, the latest revolution in cocktails

Pablo QuijanoLas JellysCofunder

Dani RoigLas JellysCofounder
18:00h
Cooking demo | The Experience - Live Gastronomy 
From the sea: cured, matured and fermented

Albert RaurichDos Palillos RestaurantChef
18:00h
Cooking demo | The Experience - Live Gastronomy 
Confluence between technique, tradition and product

Juanjo LópezLa Tasquita de Enfrente RestaurantChef
18:00h
Cooking demo | The Experience - Live Gastronomy 
Egg hydrolysis

Mario SandovalCoque Restaurant ** MichelínChef
18:00h
Cooking demo | The Experience - Live Gastronomy 
¿Who is responsible for the fish, the cook or the supplier?

Pepe SollaCasa Solla Restaurant * MichelínChef
18:10h
Conference | The Alimentaria Hub 
The organic sector in the face of new market challenges and trends.

Pedro López SalcedoSpanish Association of Organic Manufacturers and MarketersTechnical Secretary
Thu 07
10:00h
10:00h
10:45h
11:00h
Conference | The Alimentaria Hub 
Voluntary food labeling and consumer perception, keys to building trust

Xavier PeraAECOCHead of Food Safety and Quality
11:00h
Conference | The Alimentaria Hub 

Brand protection and know-how as a tool of competitiveness

José Luis SagarduyH&ABusiness Strategy Director

Anna JarquesH&ATrademarks Directors
11:00h
Conference | The Alimentaria Hub 

Innovation pathway: from the concept to the shelf

Elena Romero MelgosaCTIC CITA Agri-Food Technology CenterSensory & Consumer Area Manager

Clara Olave SobrónCTIC CITA Agri-Food Technology CenterMarketing & Communications Manager
11:30h
Conference | The Alimentaria Hub Sustainability, saving the planet XIII International Congress on the Mediterranean Diet 

Let the trees not stop us from seeing the forest: Sustainability now, tomorrow and the day after tomorrow.

Dra. Margarita Mulet PascualModeradora

Jesús Contreras
11:30h
Conference | The Alimentaria Hub Innoval 
Els Músics of Llet Nostra, how sustainable values create a product

Gabriel de Mariscal Ruigómez Llet Nostra Alimentària, SLManager
11:45h
Conference | The Alimentaria Hub Sustainability, saving the planet XIII International Congress on the Mediterranean Diet 

Programs to ensure sustainability in restaurants

Dra. Margarita Mulet PascualModeradora

Sergio Gil
12:00h
Round Table | The Alimentaria Hub 





Spanish companies innovating in food, health and wellbeing

Ignasi Papell-GarcíaEurecatBusiness Development Manager Food Industry

Amaya PratGrup Ametller OrigenR&D&i and Sustainability Director

Mario MuñozMICROALGAE LABCEO

Ferran AlemanyTORRONS I MEL ALEMANYOwner

Noelia SalcedoMAHOU-SAN MIGUELRDI TECHNICIAN NEW PRODUCTS

Jesús Martínez MoyanoAgrícola El Bosque - La CanastitaR&D&I Manager
12:00h
Conference | The Alimentaria Hub 

International transportation: current market situation and challenges

Marc OrtegaCEVA LOGISTICIBERIA Business Developement Director

Rafael Gutierrez de MesaCEVA LOGISTICSIberia Managing director
12:00h
Conference | The Alimentaria Hub 
Sustainability: opportunity vs. obligation

Álvaro Colino LamperoCaixabank Director of Sustainable Business Products Coordination
12:15h
Conference | The Alimentaria Hub Sustainability, saving the planet XIII International Congress on the Mediterranean Diet 

Obesity and the Mediterranean diet: the role and sustainability of the Mediterranean diet.

Dra. Margarita Mulet PascualModeradora

Dra. Valentini Konstantinidou
13:00h
Conference | The Alimentaria Hub New trends in food XIII International Congress on the Mediterranean Diet 

New recommendations on meat consumption.

Dr. Miguel Ángel MartínezModerador

Dr. Francisco Sanchez Muñiz
13:15h
Conference | The Alimentaria Hub New trends in food XIII International Congress on the Mediterranean Diet 

Olive oil as the only source of bioactive ingredients: recent findings from clinical trials.

Dr. Miguel Ángel MartínezModerador

Dra. María Dolores Mesa
13:30h
Conference | The Alimentaria Hub New trends in food XIII International Congress on the Mediterranean Diet 

International Year of Artisanal Fishing and Aquaculture 2022 for the FAO.

Dr. Miguel Ángel MartínezModerador

Stefania Minuto
13:45h
Conference | The Alimentaria Hub New trends in food XIII International Congress on the Mediterranean Diet 

Association between blood fat markers of milk fat and diabetes

Dr. Miguel Ángel MartínezHost

Fumiaki Imamura
14:15h