Round table
Cooking and cancer, eating well is important
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Mario Fernández
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Nino Redruello
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José Luis Yzuel
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Desde 1911 (Madrid, Spain)
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Fait Maison? The restaurant of the future
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Joan Roca
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Pedrito Sánchez
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10:35 - 11:20 HRS
María Luz de Santos Martín
Managing Director of Intercun
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José Miguel Herrero Velasco
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Start-ups in the foodtech ecosystem in Spain
13:20 - 13:50 HRS
Roselyne Chane
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Miguel Ángel Cubero
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Mariano Oto
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Blue gastronomy
13:55 - 14:35 HRS
Uxío Labarta
CSIC research professor
Antonio Muiños
Owner of Portomuiños
Lucía Freitas
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Ángeles Longa
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Benjamín Lana
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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
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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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Erika Reyes
Co-founder Wevo
Daniel Gómez Bravo
Co-founder and chief executive manager Bread Free
Diego Guerrero
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Daniel Aguado
Customer Engineer at Google Cloud
Marc Puig Pey
Alícia Foundation
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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
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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
