Target audience: university staff, scientists, researchers, and doctoral students.
Date: 30 March, 10:00–18:45 CET, online, MS TEAMS. Registration
Lecturers: researchers from UCP (Universidade Católica Portuguesa) and CTNC (Centro Tecnologico Nacional de la Conserva), experts from Portuguese and Spanish companies and Arcadia International©.
Training content
Explore how biotechnology, green technologies, and biorefineries are driving sustainable innovation and high-value ingredient creation in the agri-food sector.
This workshop combines scientific foundations, applied research, and real industrial case studies in food & nutraceuticals, animal nutrition, and agriculture. Special focus is given to European regulations shaping the development of new ingredients from bio-resources and food waste.
Programme Highlights
- Emerging biotechnologies and green processes for value creation
- Innovative extraction technologies for bioactive compounds
- Enzymatic hydrolysis and solid-state fermentation for food waste valorisation
- European regulatory framework for new ingredient development
- Real case studies from industry
Join us to discover sustainable pathways for the future of the agri-food system.
