Explore your options to connect, learn and be inspired at FHIN Summit
Day 1 Sessions – Tuesday, 24 March
FARMING ON FOOD CHAIN
08:00 – 09:00 REGISTRATION
09:00 – 09:30 OPENING CEREMONY
09:30 – 10:30 SESSION 1:
The European Food and Drink Industry: Growth, Competitiveness and Working with Farmers in Sustainable Food Systems
Chair: Mella Frewen – General Director of FoodDrinkEurope (BE)
Speaker: Jorge Jordão – President of Sumol + Compal and President of AIJN – European Fruit Juice Association (Portugal)
10:30 – 10:45 BREAK
10:45 – 11:30 SESSION 2
Agricultural Systems and Food Production Under Mediterranean Conditions
Chair: Benvindo Martins Maçãs, Researcher of INIAV (Portugal).
MEDITERRANEAN AGRICULTURE – PERMANENT CROPS. THE CASE OF OLIVE TREES
Panelist: Elias Ferreres, Universidad de Córdoba (Spain).
SYSTEMS APPROACH RELATED TO RESEARCH IN THE MEDITERRANEAN AGRICULTURE
Panelist: Jacques Wery, Deputy Director General for Research ICARDA (France).
THE GEOSTRATEGIC OF THE MEDITERRANEAN FOOD PRODUCTION – THE CASE OF CEREALS Panelist: Sébastien Abis, Director du Club DEMETER, Associate Researcher of the French Institute for International and Strategic Affairs (France).
PORTUGUESE EXTENSIVE FARMING SYSTEMS – INTEGRATED CROP/LIVESTOCK SYSTEM
Panelist: António Perdigão, Farmer (Portugal).
11:30 – 12:30 SESSION 3
The Winemaking Sector Under Changing Climates
Chair: Tim Hogg, UTAD
Panelists: João Carlos Andrade dos Santos of UTAD. (Portugal) / Natacha Fontes, R&D Project Manager of Sogrape (Portugal). Marco Moriondo, Università degli Studi di Firenze – UniFI (Italy).
Content: Viticulture and wine production are a very important sector in many areas of the world, including southern Europe and the Mediterranean Basin, where viticulture has strong historical roots. According to the latest figures from OIV (International Organization of Vine and Wine) – 2018 World Vitiviniculture Situation – the global area under vine is of approximately 7.5 million ha, with almost 75 million tons of grapes produced worldwide (37% in Europe, 34% in Asia and 19% in the Americas), a world wine production reaching almost 280 million hl, and a world wine trade of about 30 billion euros. However, despite the high value of this sector, it is vulnerable to climate change, mostly because grapevines are very sensitive to the atmospheric conditions, such as temperature, precipitation, radiation and wind, being also very susceptible to hail, heavy precipitation and droughts. Therefore, research on the potential impacts of climate change in viticulture is of utmost relevance for the winemaking sector so as to develop and implement suitable adaptation and risk reduction measures. All wine regions will be at risk under climate change, but those located in warm and dry climates are particularly threatened and deserve more attention. This is the case of the wine regions in the Mediterranean Basin. Although a wide range of potential adaptation measures can be outlined, varying from the short-term to the long-term, they must take into account terroirs, regional specificities and wine typicity in order to be effective. A discussion panel between scientists, technicians and wine companies will be promoted within this session, providing knowledge exchange and capacity building, aiming at contributing to a more resilient winemaking sector.
12:30 – 14:30 LUNCH AND VISIT TRADE SHOW
14:30 – 14:45 SESSION 4
Healthy Foods: opportunities on dairy production
Speakers: Cees Jan Hollander, Global Farming Expertise Manager, Danone (NL) | Pilar Morais, Innovation and Technology Director at Frulact
15:15 – 16:00 SESSION 5
Water Use in the Future Of Food Production In Portugal And Spain
Chair: Luís Mira, General Secretary of Portuguese Farmers Confederation – CAP (Portugal)
Panelists: José Pedro Salema, CEO of EDIA (Portugal)
Content: They began in the factories, as part of the industrial revolution. Now we have them as coworkers, surgeons, as pets, serving in hotels, building houses, as security guards, picking fruits in the fields, etc … Now in combination with Artificial Intelligence the robots are going to transform the food itself. Kitchen Robots, Robot-driving cooking, ChefBots, Warehouse robots, barista robots, edible robots, this is only the beggining of what The Next Big Thing will be. Welcome to the Food Robolution!
16:00 – 16:30 COFFEE BREAK
16:30 – 17:30 SESSION 6
18:00 CLOSING SESSIONS
Day 2 – Wednesday, 25 March
DAY 02 SESSIONS
FARMING ON FOOD MANUFACTURING
08:00 – 09:00 REGISTRATION
09:00 – 09:45 SESSION 8
The Future of Food
Speaker: Johan Jorgensen, Chairman of Internet Society Special Interest Group Internet of Food (Sweden).
09:45 – 10:30 SESSION 8
The Future of European FoodTech ecosystem
Panelists: Matthieu Vincent, Founder of DigitalFoodLab (FR) | Begoña Pérez-Villarreal, Director of the EIT Food Innovation
Content: European food tech startups are on course to have raised between €750 million to €1 billion in 2018, according to different estimates. That will be around a 40% decline on 2017 funding levels. Taking out 2017 ’s largest deals — including Europe’s leading food tech startups in the food delivery segment such as Deliveroo and HelloFresh – there will be some moderate growth in funding. But European food tech startups will still lag the global food tech ecosystem raising just 16% of global food tech funding between 2014 and the first half of 2018, according to a report from DigitalFoodLab. Their report also points out that Europe is home to 25% of the global agribusiness market. However, Europe is 20 countries, languages, regulations and above all have cooking cultures. Each country has it´s own value chain, local retailers and suppliers. Matthieu will present to the local audience the Future of European FoodTech ecosystem.
In the second part of the Panel, Begoña Pérez-Villarreal will present the theme about the contribution from EIT Food for transforming the Food System.
10:30 – 10:45 BREAK
11:00 – 12:00 SESSION 9
The Internet of Food. A global IT Infrastructure linking IoT, Foodomics, Blockchain and more
Speaker: Matthew Lange, Food and Health Informatician, Research Scientist, Associate Director of the UC Davis Initiative for Wireless Health and Wellness of University of California (USA)
Content: Emerging new disciplines of Food and Food Systems Informatics, are enabling the engineering of a global computable infrastructure for the burgeoning Internet of Food (IoF). Part Semantic Web (SemWeb), part Internet of Things (IoT), and part ‘omics (genomics, proteomics, metabolomics, etc)–the IoF is the rapidly expanding and evolving global knowledge base of food and food systems. As the IoF matures, standardizing structured food and food system ontologies capable of encoding linked object data stores will become increasingly important for enabling interoperability among farm to fork internet devices, as well as query by people via natural language interfaces, including machine learning and semantic reasoning about food production and processing methods and their effects on food composition. This talk will highlight current international coordination and standardization efforts for critical IoF infrastructure components that hold promise for new ways to contribute, discover, and learn new food knowledge.
12:00 – 14:00 LUNCH AND VISIT TRADE SHOW
14:30 – 14:45 SESSION 10
Chair: Ana Teresa Sanches Silva, Researcher of INIAV (Portugal)
VALORIZATION OF INDUSTRIAL FOOD BY-PRODUCTS TO OBTAIN ACTIVE PACKAGING Speaker: Khaoula Khwaldia, Laboratoire des Substances Naturelles, Institut National de Recherche et d’Analyse Physico-chimique, INRAP, Pôle Technologique de Sidi Thabet (Tunisia)
DEVELOPMENT OF NOVEL PACKAGING AND ANTIBACTERIAL NANOSYSTEMS FROM BIO-BASED AND FOOD BY-PRODUCTS
Speaker: Wael Mamdouh, Leader of the Biomedical Polymer Nanocomposites, Hydrogels, and Tissue Engineering Group, Department of Chemistry, School of Sciences and Engineering (SSE), The American University in Cairo, (Egypt).
SUSTAINABLE BIODEGRADABLE ACTIVE PACKAGING FILMS
Speaker: Giovanna Buonocore, Institute of Polymers, Composites and Biomaterials (IPCB) – National Research Council, Naples (Italy)
THE CONTRIBUTION OF MOBFOOD IN THE DEVELOPMENT OF ACTIVE SUSTAINABLE PACKAGING
Speaker: Lorenzo Pastrana, International Iberian Nanotechnology Laboratory, Braga (Portugal).
14:45 – 15:30 SESSION 11
Personalisation of the Moment-of-Truth the Taste (Flavor)
Speakers: Christian Sobolta, Head of Business Development & Innovation of FlavorWiki
15:30 – 16:00 COFFEE BREAK
16:00 – 17:00 SESSION 12
18:00 – Closing Sessions