[Workshop] The food of the future

Program

10:00 - 10:15 Opening session | João Crespo, ITQB NOVA Dean

10:15 - 11:00 Pitches MSc and PhD students

- Helder Tavares (IST) "Development of a scalable platform for the production of bovine fat for cultivated meat".

- Diana Marques (IST) "Combining 3D bioprinting, electrospinning, and electrical stimulation to produce cultured fish fillets"

- Beatriz Malhao (IST) "Edible electrospun nanofibers for fish cell culture: recapitulating the myoseptum in cultured fish fillets"

- Bárbara Rebelo (ITQB) "Carotenoid production in plant cell suspension cultures for cellular agriculture applications"

- Isa Teixeira (ITQB) "Sweet Proteins: Plant cell culture production as an alternative for a healthier future"

11:00 - 11:30 Coffee break

11:30 - 12:30 Round table discussion with the following guests:

- Elliot Swartz (The Good Food Institute, USA)

- Sara Oliveira (INL, Braga)

- Carlos Rodrigues (iBB – IST, Univ.Lisboa)

- Sandra Correia (Colab Innovplantprotect, Elvas)

- Helder Cruz (CSO Meatly, UK)

- Rita Abranches (ITQB NOVA, moderator)

15:00 Scientist walks into a school, Auditório da Escola Secundária Camilo Castelo Branco, Carnaxide, 11^th and 12^th grade students

Speaker: Dr. Elliot Swartz (The Good Food Institute, USA)