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)
Panelists: Jorge Jordão – President of Sumol + Compal and President of AIJN – European Fruit Juice Association (Portugal) | Sophie Jayet-Creusot – Sustainable Business and Communication Director Unilever France & Western Europe
10:30 – 10:45 BREAK
10:45 – 11:30 SESSION 2
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.
11:30 – 12:30 SESSION 3
DRIVING INNOVATION ON THE VINE AND WINE VALUE CHAIN TOWARDS CLIMATE CHANGE ADAPTATION
Chair: Luisa Pinto Ferreira, Phd in Organic Chemistry at FCT NOVA and Researcher at LAQV-REQUIMTE
Panelists: Júlia Seixas, President of the Department of Environmental Science and Engineering at FCT Nova | Nuno Gaspar de Oliveira, Ecosystem Manager at Esporão S.A. | Marc Nougier, Climate-KIC MEDCLIV Project Engineer for Vine and Wine Adaptation at Montpellier SupAgro.
Content: The impact of climate change on the sustainable land use of rural areas and its impact on the vine and wine value chain (VWVC) has been widely discussed in recent decades. In the near future climate change is expected to significantly influence grape and wine quality. More rapidly and notably in the Mediterranean, being this a climate “hot spot” region.
The Vine and Wine sector is crucial for the Mediterranean region, due to its strong economic and cultural impact, spreading its influence on landscape and tourism, expressing its full integration in the Mediterranean lifestyle. Changes in the VWVC may heavily affect socio-economic aspects, unless adaptation measures are taken.
Knowledge produced so far already allows to understand a wide range of phenomena towards which solutions can start to be developed. Moreover, R&D at some Vine and Wine producers have being tested and start deliver some results. It is necessary to make the existing knowledge tangible to all agents along the VWVC and share good practices that are already taking place at experimental level, opening pathways for collaborative innovation and effective solutions. This Panel will discuss the intricated system of Climate Change and the importance of collaborative approaches to an adapted VWVC toward a new climate reality in the Mediterranean area.
12:30 – 14:30 LUNCH AND VISIT TRADE SHOW
14:30 – 14:45 SESSION 4
ATLANTIC AREA HEALTHY FOOD ECO-SYSTEM
Chair: Susana Caio | Head of RDI | InovCluster – Cluster Agroindustrial do Centro
What has AHFES for you? Objectives, activities and expected results
Speaker: Ana Felgueiras, European Project Manager of Clusaga – Cluster Alimentario de Galicia
Healthy food consumer analysis in the Atlantic Area: main conclusions
Speaker: Isabel Castanheira, Coordinator of Departament for Food and Nutrition | INSA – Instituto Nacional de Saúde Doutor Ricardo Jorge
Healthy food market analysis in the Atlantic Area: main innovation trends and market opportunities
Speaker: Michael Bell, Executive Director of NIFDA – Northern Ireland Food and Drink Association
4H cooperation for innovation in healthy food: examples of success stories and the AHFES innovation ecosystem map
Speakers: Blandine Fortin, Innovation Project Manager of Valorial – Pôle pour la Valorisation de la Recherche et de l’Innovation Alimentaire | Alison Haselgrove, Senior Associate of BIC Innovation
Content: This panel features the European project funded by the Atlantic Area programme. The project AHFES aims to improve the overall competitiveness and growth of SMEs in the value chain of healthy food & lifestyles by contributing to enhancing a transnational innovation ecosystem that helps SMEs access knowledge, partners and markets and align their products and services to consumer needs and expectations. The project will support a sustainable growth of healthy food & lifestyle sector and SMEs – key actors of EU common market – by achieving a quadruple helix ecosystem (public authorities, industry, academia and citizens) in support of SME competitiveness.
15:15 – 16:00 SESSION 5
WATER USE IN THE FUTURE OF FOOD PRODUCTION IN PORTUGAL AND SPAIN
Panelists: José Pedro Salema, CEO of EDIA (Portugal)
Content: The consumer´s habits are partly responsible for the high amounts of water consumed in the production of food. And the lack of water is not the only problem. In terms of water distribution, it is expected that in 2030, some 20% of the world population will live in regions of severe water scarcity. In addition, agriculture is intensive in areas with high temperature and radiation levels in summer, such as many areas of Mediterranean climate. The problem is that, when winter precipitation is not enough, water shortages in those areas are leading to unacceptable levels of salt accumulation in the soil. These mentioned problems occur in Spain and Portugal, together with some others. About 70% of the anual precipitation collected in most areas of continental Portugal and Spain fall in six months (Autumn/Winter) with a sinusoidal pattern, being very low when reference evaportransportation (ETo) and therefore the crop water requirement are higher. Portugal, like Spain, is dominated by temperature climate of Mediterranean type. Spain is the most arid country in the European Union (EU) as even if the average precipitation is equivalente to 85% of that in the EU, the greatest values of ETo introduce a strong disequilibrium between offer and demand. This Panel will introduce some challenges and visions about water use in the Future of Food Production on the Iberian Peninsula.
16:00 – 16:30 COFFEE BREAK
16:30 – 17:30 SESSION 6
HEALTHY FOODS: OPPORTUNITIES ON DAIRY PRODUCTION
Chair: Jorge Humberto Gomes Noro, Universidade de Coimbra (Portugal)
Speaker: Cees Jan Hollander, Global Farming Expertise Manager of DANONE (Netherlands) | Pilar Morais, Innovation Management and Intelligence, FRULACT (Portugal)
Content: Rising populations and changing diets are increasing demand for dairy. As incomes rise and nations become increasingly urbanised individuals tend to receive more of their calories from proteins (including dairy) as opposed to basic carbohy-drates (mostly grains). Global demand for dairy has been increasing by 2.5 percent per annum to 2020, largely driven by increasing urbanisation and rising incomes in emerging markets. This panel features challenges and opportunities to the dairy sector which is currently dealing with number of challenges, healthy and favourable long term consumer trends and developing technologies provided a number of opportunities at the producer, processor and retailer levels. It then outlines some of the overarching themes presented by these challenges and opportunities and looks at how the dairy industry as a whole needs to adapt.
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 7
EUROMEDITERRANEAN FOOD SYSTEMS RESEARCH TOWARDS INNOVATION
Chair: Helena Pereira, Presidente da FCT
Speakers: Nuno Lourenço, Coordenador do COLAB Atlantic | Liliana Ferreira, Centro Fraunhofer “Smart Agriculture and Water Management” | Nuno Ferrand, PORBIOTA (Its a Portuguese distributed e-infrastructure to manage biodiversity data, which will be integrated in the European e-Science, infrastructure for biodiversity and ecosystem research (LIFEWATCH), an ESFRI Roadmap 2016 Landmark
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 (Spain)
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 – 15:30 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).
15:30 – 16:30 SESSION 11
PERSONALISATION OF THE MOMENT-OF-TRUTH THE TASTE (FLAVOR)
Speakers: Christian Sobolta, Head of Business Development & Innovation of FlavorWiki (Switzerland)
16:30 COFFEE BREAK
17:00 – 18:00 SESSION 12
HOW TO MEET THE CURRENT CHALLENGES FOR A SUSTAINABLE AND HIGH QUALITY FRUIT AND VEGETABLE PRODUCTION: THE ROLE OF RESEARCH
Speaker: Susana Carvalho, Vice-Director of GreenUPorto – Research Centre for Sustainable AgriFood Production, Faculty of Sciences of University of Porto
Content: Fruits and vegetables (F&V) are an importante part of healthy diet and they represent a very relevant value chain of the agricultural sector in many countries all over the world. In the last years, consumers have become more demanding in terms of product quality (appearance, flavor and nutritional). Moreover, they are also more aware of the impacts of the production systems on the environment and on the pesticide residues’ that are often found in some F&V. In 2018, a ‘new label’ guaranteeing F&V with ‘zero pesticide residues’ was introduced in the French market to meet to consumer demands for more clean and healthy products. These new trends represent a great challenge for the growers, specially taking into account the current climatic changes that increase the pressure over the natural resources.
18:00 – Closing Sessions