Trends, new practices, technologies and opportunities arising from science and innovation
Food: New scenarios
Trends, technology, nutrition, loss and waste
Wednesday 7 and Thursday 8 October - 9 am to 3 pm.
#TecnoFidtaConecta and Red Alimentaria, the local communication media specialized in the agro-food sector, invite professionals in different fields to address various topics that concern the industry. Exponential technologies, technologies for packaging and preservation, strategies to reduce losses in the private sector, changes and new marketing scenarios, strategies to replace the so-called "bad nutrition", among many others.View the conferences
Trends: Where is the food technology industry going?
Thursday 17, September - 11 am.
Food technology experts Marcela Leal and Mariana Sánchez will discuss trends and innovations in the sector. Where is the industry going? How are recipes adapted to consumer requirements and nutrition? What processing technologies and services are available in the market? What functionalities, benefits and opportunities arise from science and innovation?
Moderators: Dévora Dorensztein (Red Alimentaria director) and Fabián Natalini ( Tecno Fidta Project Manager).
Dévora DorenszteinDirector of Red AlimentariaRed Alimentaria, an NGO with more than 80,000 members, works to establish a specialized agri-food network. It promotes training programs and technical tours, issues its own publications, and maintains the redalimentaria.com website.
Mariana SánchezHead of the New Product Development department of Argentina’s National Institute of Industrial Technology (INTI)Mariana Sánchez has a degree in food technology, specialized in industrial food quality. She heads the New Product Development department of Argentina’s National Institute of Industrial Technology (INTI), responsible for the technical direction and technology management of innovation projects applied to the value chain of animal and vegetable foodstuffs. She coordinates product development groups (meat, baked goods, gluten-free products) and is professor of Meat Industry at the Universidad Católica Argentina.
Marcela LealDirector of the bachelor’s degree in nutrition at the Maimonides UniversityMarcela Leal is graduated as nutritionist at the University of Buenos Aires, received an international master’s degree in food technology at the Universitá Degli Studi di Parma in Italy, and at the Agronomy School of the University of Buenos Aires. She is Director of the bachelor’s degree in nutrition at the Maimonides University and a full member of the Research Ethics Committee (CEI). As a member of the Argentine Society of Nutrition, among other functions she is the Food Area reviewer for the “Actualización en Nutrición” Magazine.