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.

BIET’21

PROGRAM

8, 9 and 10th June 2021

from 10:00 to 17:00 h

Download the program

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

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10.00h - 10.15h

Wellcome and introduction to the BIET ’21

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10.15h - 10.45h

An innovative approach of clean label cake formulation

Michael Seitter

Technical Sales Manager Food

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10.45h - 11.15h

Shelf-life extension beyond fermentation

Massimo Ambanelli

CEO at HI-FOOD

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11.15h - 11.45h

ViscoQuick: Application Overview for Food

Ricardo Espinagosa

Representante equipos de Laboratorio Brabender

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11.45h - 12.15h

Round Table

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12.15h - 15.00h

NETWORKING ROOMS WITH THE INDUSTRY

on specific appointments

R&D POSTER SESSIONS

free visit for all participants

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15.00h - 15.30h

Las masas madre vivas: un engranaje de sensaciones

Manuel García Fernández and
Emilie Bryckaert

Responsable técnico en Lesaffre Ibérica

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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

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16.00h - 16.30h

Functionality of sourdough in baking – a solution for “clean label” products?

Michael Gänzle

Professor – University of Alberta

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16.30h - 17.00h

Round Table

9th JUNE 2021

SCIENTIFIC AND TECHNICAL WEBINARS

Simultaneous live translation English-Spanish / Spanish-English

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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

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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

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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

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11.30h - 12.00h

Understanding enzymes in bread processes

Coen Sander

Food Scientist at Royal Zeelandia Group

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12.00h - 12.30h

Round Table

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12.15h - 15.00h

NETWORKING ROOMS WITH THE INDUSTRY

on specific appointments

R&D POSTER SESSIONS

free visit for all participants

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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

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15.30h - 16.00h

Improving taste acceptance through flavour modulation into nutritionally optimized baked products

Marc Lejeune

Business Development Manager Taste Europe

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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

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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

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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

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11.00h - 11.30h

Dietary fiber, gut microbiome and metabolic heath.

Yolanda Sanz

CSIC – IATA – Professor

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11.30h - 12.00h

Round Table

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12.15h - 15.00h

NETWORKING ROOMS WITH THE INDUSTRY

on specific appointments

R&D POSTER SESSIONS

free visit for all participants

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15.00h - 15.30h

Ingredient Technology for cleaner label Tortilla Application

Corné Dirks

Technical Support & Applications Manager – ABM GBI

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15.30h - 16.00h

Baking healthier breads with Pulses

Mathias Qwist Fenger

Business Development Manager with Novozymes

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16.00h - 16.30h

Mobilizing yeast and enzyme technology for the production of high-fiber, low-FODMAP bakery products

Christophe Courtin

KU Leuven – Professor

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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