Exploring microalgae as alternative protein sources is a crucial step toward the evolution of a resilient and inclusive food system. With the global population projected to reach 10 billion by 2050, a sustainable 70% increase in food production is essential. These protein alternatives, in addition to meeting elevated nutritional standards, must also reduce ecological footprint and comply with food safety regulations to ensure the global well-being of consumers.
Join us on December 13th, where we will delve into the potential of microalgae as a protein source with four cutting-edge startups: Solmeyea, Hooked, Novameat, and Le Papondu and other leading experts in the field who will discuss the latest developments in this rapidly growing industry.
Agenda
9:00 Opening | Olga de Blas – FOOD+i Cluster
9:05 Beyond boundaries: The Mael Project Journey | Vasilis Stenos – Solmeyea
9:15 Solmeyea Green Horizons | Vasilis Stenos – Solmeyea
9:30 Le Papondu Unveiled: Navigating Algae-Based Novel Food Opportunities | Philippine Soulères – Le Papondu
9:45 Hooked Foods: Lights and Shadows of Algae-based Food | TBC
10:00 Novameat: An Inspiring Success Story | Giuseppe Scionti – Novameat
10:15 The Role of Clusters in Open Innovation Ecosystems | Aleksandra Kocet – ITC – Innovation Technology Cluster Murska Sobota
10:20 Q & A | Olga de Blas – FOOD+i Cluster
Registration link:
https://www.eventbrite.com/e/microalgae-protein-revolution-or-a-green-hype-tickets-765487522787?aff=oddtdtcreator