Chemical Engineer with specialization in Marketing Management. She has 17 years of experience in the commercial area / Chemical Engineer with 7 years of experience in the commercial area, 5 in the food sector.
29
NOV
TBT - FACE-TO-FACE
This is how ingredients are designed with Artificial Intelligence
By: Leonardo Alvarez | Position: CEO of Protera
CEO and co-founder of Protera. Biotech entrepreneur. In addition to creating Protera, a leading Chilean company in the design and production of functional proteins through Artificial Intelligence and fermentation
29
JUN
TBT - FACE-TO-FACE
Innovating and exploring the universe of proteins
By: Mary Wilcox | Position: Consultant to the US Dairy Export Council (USDEC)
Consultant of the US Dairy Export Council (USDEC), with more than 25 years of experience in the food and agricultural sector.
29
JUN
TBT - FACE-TO-FACE
everything is designed
By: David Freyre | Position: Design Director of ImasD / By: Marcela Arango | Position: Communications and projects leader ImasD
Founding Partner and Director of Design at ImasD. / Industrial Engineer, Communications and Projects Leader at ImasD.
29
JUN
TBT - FACE-TO-FACE
Submerged in the metaverse: crossing the reality line
By: Camilo Andrés Montañez Aldana | Position: CEO and Co-founder of 3GOVideo
Expert in virtual reality, augmented reality and artificial intelligence, business development, strategy and sales.
29
JUN
TBD - VIRTUAL
Food Tech innovation, response to consumer demand
By: Mary Luz Olivares, PhD. | Position: Innovation consultant for the food and beverage industry
Scientific expert in research, development and innovation. Food engineer from the Agrarian University Foundation of Colombia - Uniagraria, Master in Food Quality Management and Doctor in Food Science and Technology from Wageningen University, the Netherlands.
29
JUN
TBD - VIRTUAL
BIFE: A sustainable alternative to the production of meat for consumption
Biochemist graduated from the Kennedy University and Biotechnologist from the ORT Institute. During 2015, he did an internship at the Laboratory of Genetics and Molecular Physiology of the Leloir Institute.
Passionate about changing the world with packaging, Guillermo Dufranc works as project manager for Tridimage, a leading Latin American packaging and branding agency.
29
JUN
TBD - VIRTUAL
What is it and how do you eat it?: Digital transformation in F&B companies
By: Mauricio Gamboa | Position: CEO Rocket ERP SAS
Commercial engineer, specialist in International Business, MBA specializing in Digital Marketing, Msc Communication Strategies and professional in Digital Transformation (MIT).
30
JUN
TBT - FACE-TO-FACE
Alternative Nutrition - The future of vegetable proteins is now
By: Juliana Gómez Lince | Position: Regional leader of the Plant-Based Proteins platform for South America of Ingredion
With more than 12 years of experience in marketing areas for B2C and B2B companies, he has worked leading brands and market research and development of new products and markets.
30
JUN
TBT - FACE-TO-FACE
Citrates, efficient fortification
By: Melissa Espinosa Penagos | Position: Research and Development Laboratory Assistant
Chemistry with 10 years of experience in R&D.
30
JUN
TBT - FACE-TO-FACE
Innovating in a sweet, pleasant and healthy way
By: Monica Florez | Position: Dietitian nutritionist, physical exercise specialist, master's degree in sports and clinical nutrition.
Dietitian nutritionist, physical exercise specialist, master's degree in sports and clinical nutrition.
30
JUN
TBT - FACE-TO-FACE
Trends and ingredients in Health & Wellness
By: Marco Fernandez | Position: Business Development Manager at Fonterra.
Food chemist with experience in business development and key account management, sales of functional ingredients and food additives.
30
JUN
TBT - FACE-TO-FACE
How can technology help detect hidden pests in your business?
By: Marc Potzler | Position: Director of technical services of Rentoklil Initial
Environmental Technologist from Paul Smiths College and BA in Invertebrate Zoology
30
JUN
TBT - FACE-TO-FACE
Use of rtPCR integrated to magnetic immunoseparation for detection of pathogens in food
By: Luis Henrique da Costa | Position: Merck Latin America Manager - Biomonitoring Food & Bev Division
With 25 years of experience in production and quality control in the food industry, Luis Henrique da Costa has an MBA from Ohio University.
30
JUN
TBD - VIRTUAL
Beyond a Cup of Coffee: Filtering Your Innovation Potential
By: Nancy Cordoba, PhD. | Position: Researcher at the Flavor Research and Education Center, The Ohio State University
Nancy Córdoba is a scientific researcher and Doctor, developing research and innovations in food science and technology.
29
JUN
TBT - FACE-TO-FACE
The magic of producing dyes with mushrooms
By: Ricky Cassini | Position: CEO & Co-Founder of Michroma
CEO & Co-Founder of Michroma, a biotech startup creating novel ingredients to replace the synthetics used today.
Chemical Engineer with specialization in Marketing Management. She has 17 years of experience in the commercial area / Chemical Engineer with 7 years of experience in the commercial area, 5 in the food sector.
29
NOV
TBT - FACE-TO-FACE
This is how ingredients are designed with Artificial Intelligence
By: Leonardo Alvarez | Position: CEO of Protera
CEO and co-founder of Protera. Biotech entrepreneur. In addition to creating Protera, a leading Chilean company in the design and production of functional proteins through Artificial Intelligence and fermentation
29
JUN
TBT - FACE-TO-FACE
Innovating and exploring the universe of proteins
By: Mary Wilcox | Position: Consultant to the US Dairy Export Council (USDEC)
Consultant of the US Dairy Export Council (USDEC), with more than 25 years of experience in the food and agricultural sector.
29
JUN
TBT - FACE-TO-FACE
everything is designed
By: David Freyre | Position: Design Director of ImasD / By: Marcela Arango | Position: Communications and projects leader ImasD
Founding Partner and Director of Design at ImasD. / Industrial Engineer, Communications and Projects Leader at ImasD.
29
JUN
TBT - FACE-TO-FACE
Submerged in the metaverse: crossing the reality line
By: Camilo Andrés Montañez Aldana | Position: CEO and Co-founder of 3GOVideo
Expert in virtual reality, augmented reality and artificial intelligence, business development, strategy and sales.
PRESENTIAL DAY 2
30
JUN
TBT - FACE-TO-FACE
Alternative Nutrition - The future of vegetable proteins is now
By: Juliana Gómez Lince | Position: Regional leader of the Plant-Based Proteins platform for South America of Ingredion
With more than 12 years of experience in marketing areas for B2C and B2B companies, he has worked leading brands and market research and development of new products and markets.
30
JUN
TBT - FACE-TO-FACE
Citrates, efficient fortification
By: Melissa Espinosa Penagos | Position: Research and Development Laboratory Assistant
Chemistry with 10 years of experience in R&D.
30
JUN
TBT - FACE-TO-FACE
Innovating in a sweet, pleasant and healthy way
By: Monica Florez | Position: Dietitian nutritionist, physical exercise specialist, master's degree in sports and clinical nutrition.
Dietitian nutritionist, physical exercise specialist, master's degree in sports and clinical nutrition.
30
JUN
TBT - FACE-TO-FACE
Trends and ingredients in Health & Wellness
By: Marco Fernandez | Position: Business Development Manager at Fonterra.
Food chemist with experience in business development and key account management, sales of functional ingredients and food additives.
30
JUN
TBT - FACE-TO-FACE
How can technology help detect hidden pests in your business?
By: Marc Potzler | Position: Director of technical services of Rentoklil Initial
Environmental Technologist from Paul Smiths College and BA in Invertebrate Zoology
30
JUN
TBT - FACE-TO-FACE
Use of rtPCR integrated to magnetic immunoseparation for detection of pathogens in food
By: Luis Henrique da Costa | Position: Merck Latin America Manager - Biomonitoring Food & Bev Division
With 25 years of experience in production and quality control in the food industry, Luis Henrique da Costa has an MBA from Ohio University.
VIRTUAL DAY 1
29
JUN
TBD - VIRTUAL
Food Tech innovation, response to consumer demand
By: Mary Luz Olivares, PhD. | Position: Innovation consultant for the food and beverage industry
Scientific expert in research, development and innovation. Food engineer from the Agrarian University Foundation of Colombia - Uniagraria, Master in Food Quality Management and Doctor in Food Science and Technology from Wageningen University, the Netherlands.
29
JUN
TBD - VIRTUAL
BIFE: A sustainable alternative to the production of meat for consumption
Biochemist graduated from the Kennedy University and Biotechnologist from the ORT Institute. During 2015, he did an internship at the Laboratory of Genetics and Molecular Physiology of the Leloir Institute.
Passionate about changing the world with packaging, Guillermo Dufranc works as project manager for Tridimage, a leading Latin American packaging and branding agency.
29
JUN
TBD - VIRTUAL
What is it and how do you eat it?: Digital transformation in F&B companies
By: Mauricio Gamboa | Position: CEO Rocket ERP SAS
Commercial engineer, specialist in International Business, MBA specializing in Digital Marketing, Msc Communication Strategies and professional in Digital Transformation (MIT).
VIRTUAL DAY 2
30
JUN
TBD - VIRTUAL
Beyond a Cup of Coffee: Filtering Your Innovation Potential
By: Nancy Cordoba, PhD. | Position: Researcher at the Flavor Research and Education Center, The Ohio State University
Nancy Córdoba is a scientific researcher and Doctor, developing research and innovations in food science and technology.
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