Learn about the work of the ProFuture Project, shaping the future of microalgae foods in Europe.

March 22, 16:00-17:00 CET. Register here to hold your spot.

Schedule

• 4:00 – 4:05 — Welcome | Gerard Klein Essink, CEO, Bridge2Food
• 4:05 – 4:15 — Future of microalgae & foods: Plenitude project and the development of creams and energy bars | Josep Comaposada, IRTA (ProFuture Work Package Leader)
• 4:15 – 4:25 — Baked goods development | Israel Hernandez, IRTA (ProFuture Partner)
• 4:25 – 4:35 — Innovations in microalgae in pasta | Marie-Christin Baune, DIL (ProFuture Partner)
• 4:35 – 4:55 — Q&A
• 4:55 – 5:00 — Closing | Gerard Klein Essink

You can learn more about the research that inspired this event in this ProFuture article and infographic.

Join us for another upcoming webinar:

• The Plant-Based Investment Opportunity