Webinar – Shaping the future of microalgae foods in Europe

22 March 2022, starts at 4:00 pm CET

Highlighting some of the innovations and uses for microalgae in foods

Why should you attend?

Learn about about innovation in microalgae foods. You will gain insight into the research and development of foods that are enriched by microalgae.

You can learn more about the research that inspired this event in this ProFuture article and infographic.

Keynote speakers

Programme

Schedule

16:00 – 16:05 — Welcome | Gerard Klein Essink, CEO, Bridge2Food
16:05 – 16:15 — Future of microalgae & foods: Plenitude project, and microalgae in creams and energy bars | Josep Comaposada, IRTA (ProFuture Work Package Leader)
16:15 – 16:25 — Baked goods development | Israel Hernandez, IRTA (ProFuture Partner)
16:25 – 16:35 — Innovations in microalgae in pasta | Marie-Christin Baune, DIL (ProFuture Partner)
16:35 – 16:55 — Q&A
16:55 – 17:00 — Closing | Gerard Klein Essink

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