. | Alimentaria FoodTech

17:00h

Awards ceremony | .

Awards ceremony of the FoodTech Emprende Award and the FoodTech Innova Award

2026-10-06 17:00 2026-10-06 18:00 Europe/Madrid Awards ceremony of the FoodTech Emprende Award and the FoodTech Innova Award . Speakers' Corner

Tue 6

17:00h - 18:00h Speakers' Corner Free access

12:00h

Presentation | . Ingredients

Global Ingredient Trends: Consumer Drivers & Market Opportunities

Enric Tardio Capdevila Innova Market Insights Business Development Manager Speaker

2026-10-06 12:00 2026-10-06 12:45 Europe/Madrid Global Ingredient Trends: Consumer Drivers & Market Opportunities This session explores the ingredient trends set to shape the food and beverage industry. As consumers increasingly scrutinize labels and formulations, ingredients have become key indicators of quality, health, transparency, and trust. The presentation examines which ingredients are gaining momentum and driving innovation, as well as those consumers are choosing to limit or avoid. Attendees will gain insights into how ingredient preferences are influencing product development, brand positioning, and competitive advantage across global markets. Speakers' Corner

Tue 6

12:00h - 12:45h Speakers' Corner Free access

14:00h

Talk | . Food Safety

Food Safety 360°: Advanced Tools to Anticipate Risks and Maximise Cost Efficiency

Yolanda Torres Kersia Applied Microbiology Specialist Speaker

Miguel Ángel Pavón bioMérieux Iberia Food Safety & Quality Solution Manager Speaker

2026-10-06 14:00 2026-10-06 14:45 Europe/Madrid Food Safety 360°: Advanced Tools to Anticipate Risks and Maximise Cost Efficiency Kersia invites you to discover Optimall 360, our programme designed to help the food industry improve its industrial, environmental and operational efficiency without compromising food safety. Discover innovative tools to identify, assess and mitigate microbiological risks throughout the entire production process, thereby enhancing your food safety standards. Our technical experts, who work alongside the food industry every day, will share their experience in addressing microbiological challenges by identifying root causes and developing effective, tailored hygiene solutions. Speakers' Corner

Tue 6

14:00h - 14:45h Speakers' Corner Free access

10:30h

Talk | . Food Safety

Food safety and the consumer: challenges of the “farm-to-fork” model

Xavier Pera AECOC Food safety and quality manager Speaker

2026-10-06 10:30 2026-10-06 10:50 Europe/Madrid Food safety and the consumer: challenges of the “farm-to-fork” model The "farm-to-table" concept, when applied to food safety, requires including the consumer as an active participant in the model rather than merely a user within the food sector. Discover consumer practices regarding food handling, storage and food preparation—data gathered in the second edition of the AECOC Shopperview Food Safety Barometer—and learn how this behavior impacts new consumption trends and industry innovation. Innovation Room

Tue 6

10:30h - 10:50h Innovation Room Free access

11:00h

Round table | . Food Safety

Food Technology: How to bring innovation closer to the consumer?From the systems approach of the Triptolemos Foundation

Yvonne Colomer Fundación Triptolemos Executive Director Speaker

Richard Petro ELIAN Commercial Director Speaker

2026-10-06 11:00 2026-10-06 11:45 Europe/Madrid Food Technology: How to bring innovation closer to the consumer?From the systems approach of the Triptolemos Foundation In a context of profound technological, environmental, and social transformation, the food system faces the challenge of bringing innovation to society as a whole and generating real value for the consumer. The changes we are witnessing in food systems are not temporary. Climate change, the energy transition, geopolitical uncertainty, pressure on resources, and rapid technological change are radically transforming how food is produced, distributed, and consumed. The panel, moderated by the Triptolemos Foundation, will feature experts from various disciplines. Speakers' Corner

Tue 6

11:00h - 11:45h Speakers' Corner Free access

13:00h

Presentation | . Digitalization

Digitalization and Workforce Transformation in Spain’s Meat Industry: Changes in Occupations and Emerging Skills

Rafael Merino Universitat Autònoma de Barcelona (UAB) Professor, Department of Sociology Speaker

Hannah Valério IMANcorp FOUNDATION Social Researcher Speaker

Esteve Espuña Esteban Espuña SA INNOVACC clúster català de la carn i la proteïna alternativa CEO Speaker

2026-10-06 13:00 2026-10-06 13:45 Europe/Madrid Digitalization and Workforce Transformation in Spain’s Meat Industry: Changes in Occupations and Emerging Skills Digital transformation is redefining employment in the Spanish meat industry. Based on the findings of the latest study by the IMANcorp Foundation Observatory of Digital Competences and Employment, developed in collaboration with the Grup de Recerca en Educació i Trebal (GRET) of the Autonomous University of Barcelona (UAB) and with the support of INNOVACC. This session will analyse changes in occupations, skills, and work organisation, and will discuss the main challenges and opportunities that digitalisation poses for the future of the sector. Innovation Room

Tue 6

13:00h - 13:45h Innovation Room Free access

11:00h

Round table | . Ingredients

Extrusion as a tool for transforming by-products into functional ingredients

Grau Matas IRTA Head of R&D in Product Development and Extrusion Speaker

2026-10-06 11:00 2026-10-06 11:30 Europe/Madrid Extrusion as a tool for transforming by-products into functional ingredients Round table on extrusion as a technology for texturising new ingredients and creating innovative products. Start up Corner

Tue 6

11:00h - 11:30h Start up Corner Free access

16:00h

Round table | . Food Safety

Meat processing: efficiency, safety, quality and new processes

Israel Muñoz IRTA Researcher Speaker

2026-10-06 16:00 2026-10-06 16:30 Europe/Madrid Meat processing: efficiency, safety, quality and new processes Round table on technologies and processes designed to improve efficiency, safety and quality in the meat industry. The session will explore new processing, control and industrial application approaches, as well as the challenges affecting adoption and scale-up. Start up Corner

Tue 6

16:00h - 16:30h Start up Corner Free access

12:30h

Round table | . Digitalization

From sensory data to industrial decision-making

Rubén Hidalgo CAPSA FOOD Director of Impact Investing Speaker

Anna Claret IRTA Researcher specialising in sensory science Speaker

Maruxa Quiroga Sensesbit CEO and co-founder Speaker

2026-10-06 12:30 2026-10-06 13:00 Europe/Madrid From sensory data to industrial decision-making Round table on combining sensory analysis, consumer research and implicit measurement technologies to turn data into industrial decisions. IRTA, Sensesbit and CAPSA FOOD will share methods and use cases for developing products that better meet market needs, reduce uncertainty during product development and accelerate the validation of new solutions. Start up Corner

Tue 6

12:30h - 13:00h Start up Corner Free access

11:30h

Round table | . Digitalization

Smart processing for the development of new textured products

Núria Villaró BÜCHI Technical and Application Support Manager Speaker

Jordi Buixeda Boadas 1880 Technical Director Speaker

Elena Fulladosa IRTA Researcher at the Food Quality and Technology Programme Speaker

2026-10-06 11:30 2026-10-06 12:00 Europe/Madrid Smart processing for the development of new textured products Round table on digitalisation and emerging technologies in the food industry, focusing on advanced sensors, mathematical modelling and artificial intelligence. IRTA, Boadas 1880 and BÜCHI will share real cases and discuss how to improve quality, safety, efficiency, sustainability and competitiveness. Start up Corner

Tue 6

11:30h - 12:00h Start up Corner Free access

12:00h

Round table | . Ingredients

Sensors and AI applied to the processing of plant-based creams

Ingrid Aguiló IRTA Researcher specializing in Vegetable Processing Speaker

Gerard Giménez Grup Ametller Origen Food Innovation and Product Development Coordinator Speaker

Jaime Oscar Casas Universitat Politècnica de Catalunya (UPC) PhD in Telecommunications Engineering and Professor at UPC Speaker

2026-10-06 12:00 2026-10-06 12:30 Europe/Madrid Sensors and AI applied to the processing of plant-based creams The session will present a collaborative project integrating sensors, data fusion and artificial intelligence into the processing of plant-based creams. It will show how real-time monitoring can anticipate deviations, improve product stability and quality, reduce resource consumption and waste, and enhance process resilience. Researchers, academia and industry will share key lessons learned and the challenges of implementing these technologies at industrial scale. Start up Corner

Tue 6

12:00h - 12:30h Start up Corner Free access

15:30h

Round table | . Sustainability and circular bioeconomy

Dairy: Functional Ingredients from Whey

Xavier Felipe IRTA Dairy technology researcher Speaker

David Pérez Kovalus Separation Solutions Process Department Speaker

2026-10-06 15:30 2026-10-06 16:00 Europe/Madrid Dairy: Functional Ingredients from Whey The session will explore technologies for the valorization of whey and its transformation into high-value functional ingredients. It will present solutions that enhance the sustainability of the dairy industry by reducing water and energy consumption, enabling the full utilization of whey, and creating new ingredients for food applications. Start up Corner

Tue 6

15:30h - 16:00h Start up Corner Free access

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Awards ceremony of the FoodTech Emprende Award and the FoodTech Innova Award

Global Ingredient Trends: Consumer Drivers & Market Opportunities

Food Safety 360°: Advanced Tools to Anticipate Risks and Maximise Cost Efficiency

Food safety and the consumer: challenges of the “farm-to-fork” model

Food Technology: How to bring innovation closer to the consumer?From the systems approach of the Triptolemos Foundation

Digitalization and Workforce Transformation in Spain’s Meat Industry: Changes in Occupations and Emerging Skills

Extrusion as a tool for transforming by-products into functional ingredients

Meat processing: efficiency, safety, quality and new processes

From sensory data to industrial decision-making

Smart processing for the development of new textured products

Sensors and AI applied to the processing of plant-based creams

Dairy: Functional Ingredients from Whey

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