PROGRAM
Through the participation of internationally renowned speakers, as well as the sponsorship and collaboration of leading companies, BIET’21 is offering an European vision on the novelties and technological trends of the Baking Industry.
19 Webinars & 6 Round Tables
with simultaneous translation live Spanish-English
51 Networking rooms and R&D POSTERS
Everything available to all attendants
8th JUNE 2021
SCIENTIFIC AND TECHNICAL WEBINARS
Simultaneous live translation English-Spanish / Spanish-English
10.00h - 10.15h
Wellcome and introduction to the BIET ’21
10.15h - 10.45h
An innovative approach of clean label cake formulation
Michael Seitter
Technical Sales Manager Food
10.45h - 11.15h
Shelf-life extension beyond fermentation
Massimo Ambanelli
CEO at HI-FOOD
11.15h - 11.45h
ViscoQuick: Application Overview for Food
Ricardo Espinagosa
Representante equipos de Laboratorio Brabender
11.45h - 12.15h
Round Table
12.15h - 15.00h
NETWORKING ROOMS WITH THE INDUSTRY
on specific appointments
R&D POSTER SESSIONS
free visit for all participants
15.00h - 15.30h
Las masas madre vivas: un engranaje de sensaciones
Manuel García Fernández and
Emilie Bryckaert
Responsable técnico en Lesaffre Ibérica
15.30h - 16.00h
Expertos en fermentación: Masas Madre
Stefan Cappelle
Business Unit director Sourdough & Gains for Puratos since 2006
Marco Gobbetti
Full professor of Food Microbiology
Anabel Sotodosos
Directora de Marketing en Puratos España
16.00h - 16.30h
Functionality of sourdough in baking – a solution for “clean label” products?
Michael Gänzle
Professor – University of Alberta
16.30h - 17.00h
Round Table
9th JUNE 2021
SCIENTIFIC AND TECHNICAL WEBINARS
Simultaneous live translation English-Spanish / Spanish-English
10.00h - 10.30h
What is Clean label? Defining clean label Trend and solutions in bread industry keeping the quality
Jan Charles Hansen
Principal Application Specialist at Bakery Application
10.30h - 11.00h
The added value of Sustainability and Circular Economy: the case of the value chain for bakery and related sectors
Magaly González Vázquez
Ingeniera Agrónoma. Consultora de Sostenibilidad
Instituto Sostenibilidad
11.00h - 11.30h
Baked goods rich in health promoting cell walls: opportunities and challenges for fruit and vegetable by-products
Mario Martínez
Aarhus University – Department of Food Science
11.30h - 12.00h
Understanding enzymes in bread processes
Coen Sander
Food Scientist at Royal Zeelandia Group
12.00h - 12.30h
Round Table
12.15h - 15.00h
NETWORKING ROOMS WITH THE INDUSTRY
on specific appointments
R&D POSTER SESSIONS
free visit for all participants
15.00h - 15.30h
How about Aroma & Taste in baked goods? MALT: tradition meets innovation
Jan Ronniger
Food Science and Technology
Assistant to the Director of Baking Technology International
15.30h - 16.00h
Improving taste acceptance through flavour modulation into nutritionally optimized baked products
Marc Lejeune
Business Development Manager Taste Europe
16.00h - 16.30h
Can malt addition improve the quality of wheat breads enriched with pseudocereal wholemeal?
Phara De Bock
Ghent University – Doctoral fellow at the department Food Technology, Safety and Health of Ghent University
16.30h - 17.00h
Round Table
10th JUNE 2021
SCIENTIFIC AND TECHNICAL WEBINARS
Simultaneous live translation English-Spanish / Spanish-English
10.00h - 10.30h
BECAUSE TASTY CAN BE HEALTHY:
Discover our solutions to improve your recipes
Sofia Beringuilho
Industry Manager Nutrition
Mireia Anglada
Ecochef, experta en nutrición, I+D
10.30h - 11.00h
Unlock the potential of your bread. Freshness, Texture and Health. “An Analytical view on anti staling
Kees Veeke
Technical Service Manager for Baking at DSM Food Specialties
11.00h - 11.30h
Dietary fiber, gut microbiome and metabolic heath.
Yolanda Sanz
CSIC – IATA – Professor
11.30h - 12.00h
Round Table
12.15h - 15.00h
NETWORKING ROOMS WITH THE INDUSTRY
on specific appointments
R&D POSTER SESSIONS
free visit for all participants
15.00h - 15.30h
Ingredient Technology for cleaner label Tortilla Application
Corné Dirks
Technical Support & Applications Manager – ABM GBI
15.30h - 16.00h
Baking healthier breads with Pulses
Mathias Qwist Fenger
Business Development Manager with Novozymes
16.00h - 16.30h
Mobilizing yeast and enzyme technology for the production of high-fiber, low-FODMAP bakery products
Christophe Courtin
KU Leuven – Professor
16.30h - 17.00h
Round Table
WE LOOK FORWARD TO YOUR PARTICIPATION
On 8, 9 and 10 June 2021
in the first virtual edition
of BIET Meeting