Round table
Restaurantech
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Mario Fernández
Technical Officer, Specialty Coffee Association (Mexico)
Raúl Pérez
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Ricardo Oteros
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Javier Valle
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Pablo Caballero
Co-founder Hola Coffee Roasters
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There is no Planet B. Where are we going to get food?
11:45 - 12:25 HRS
David Lacasa
Partner of Lanter Innovation
Sònia Hurtado
CEO and co-founder of POSEIDONA
Raúl Ansó Blanco
CNTA Researcher - Technical Manager LIKE-A-PRO Project (Coordinated by FUDin).
Eduardo Cotillas
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Climate smart agriculture
13:55 - 14:35 HRS
Inés Sagrario
Co-founder of Ekonoke
Iván García
CEO and co-founder of Neboda
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Cielos de Ascara Project Coordinator
Antonio Fernández Ruiz
CIO of Fullstep / Vice President of the INTEC Foundation
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SOS waiters
16:45 - 17:25 HRS
Sergi Borja
CEO of Honei App
Nino Redruello
Chef and owner of Grupo La Ancha
José Luis Yzuel
President of Hostelería de España
Abel Valverde
Desde 1911 (Madrid, Spain)
María Libao
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Fait Maison? The restaurant of the future
18:05 - 18:45 HRS
Joan Roca
Chef at El Celler de Can Roca*** (Girona, Spain)
Pedrito Sánchez
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Nandu Jubany
Chef at Can Jubany* (Calldetenes, Barcelona)
Albert Boronat
Chef
Ignacio Medina
Gastronomic journalist
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Trends and developments in traditional food consumption. Flavours of the past and the future
10:35 - 11:20 HRS
María Luz de Santos Martín
Managing Director of Intercun
Tomás Rodríguez
Director of Interovic
José Miguel Herrero Velasco
Director General for the Food Industry at the Ministry of Agriculture
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Start-ups in the foodtech ecosystem in Spain
13:20 - 13:50 HRS
Roselyne Chane
CEO of Sanygran
Miguel Ángel Cubero
CEO at Ingredalia
Mariano Oto
CEO at NuCaps
María Naranjo
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Blue gastronomy
13:55 - 14:35 HRS
Uxío Labarta
CSIC research professor
Antonio Muiños
Owner of Portomuiños
Lucía Freitas
Chef at A Tafona* (Santiago de Compostela, Spain)
Ángeles Longa
DOP Mexillon de Galicia - Musselblock Project Manager
Benjamín Lana
Gastronomic journalist and president of Vocento Gastronomía
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Spain, the healthiest country in the world
10:30 - 11:10 HRS
Toni Massanés
Director of Fundación Alícia
Carla Rodríguez
Psychologist. Pedagogical team. SHE Foundation
Dr. Santi F. Gómez
Global Director of Research and Programmes of the Gasol Foundation
Round table
Culinary medicine. The importance of cooking for health
11:15 - 11:55 HRS
Miguel Ruiz Canela
Director of the Department of Preventive Medicine and Public Health at the University of Navarra.
Violeta Moizé
PhD in nutrition at the Hospital Clínic de Barcelona, President of SEDYN and lecturer at the University of Barcelona.
Josep Bernabeu
Doctor of Medicine and Professor of History of Science at the University of Alicante
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12:00 - 12:40 HRS
Erika Reyes
Co-founder Wevo
Daniel Gómez Bravo
Co-founder and chief executive manager Bread Free
Diego Guerrero
Chef at DSTAgE** (Madrid, Spain)
Daniel Aguado
Customer Engineer at Google Cloud
Marc Puig Pey
Alícia Foundation
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Cooking and cancer, eating well is important
13:20 - 14:00 HRS
Loan Bensadon
CSO and co-founder of Baïa Food
Ramon Freixa
Chef at Ramon Freixa Madrid** (Madrid, Spain)
Elena Roura
Scientific Director Alícia Foundation
Ramon Perisé
R+D Mugaritz, Book "Cooking for life"
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Gastronomy and hospitals
14:05 - 14:40 HRS
Jaime Paniagua
Speech therapist at Hospital La Fuenfría (Madrid) and lecturer at UNIR.
Xandra Luque
Chef of the Clinic of the University of Navarra (Madrid)
Miguel Ángel Herrera
President of the Spanish Association of Hospitality Catering
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Culture and Food from Spain
13:25 - 13:55 HRS
José Miguel Herrero Velasco
Director General for the Food Industry at the Ministry of Agriculture
Round table
Drivers of the foodtech ecosystem in Spain
12:35 - 13:15 HRS
Mila Valcárcel
Co-founder and Managing Partner, Eatable Adventures
Bea Jacoste
CEO at KM ZERO Innovation
María Naranjo
Director of the Food Industry - ICEX
Estefanía Erro
Director of Marketing and Innovation CNTA