Skip

#TecnoFidta Conecta: Hacia dónde vamos

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 Jornada Red Alimentaria

#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

Supported by:

#TecnoFidtaConecta Jornada Red Alimentaria, Auspiciantes

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 Dorestein

Dévora Dorensztein

Director of Red Alimentaria
Red 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 Sánchez

Mariana Sánchez

Head 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 Leal

Marcela Leal

Director of the bachelor’s degree in nutrition at the Maimonides University
Marcela 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.

The activities are free, with limited quotas.

We uses cookies to provide you the best possible browsing experience. By using our services, you consent to our use of cookies. Read our Privacy Policy