Expocook Activities and Speakers 29 September*
10:15 Hall 1
I.Di.Med. - Institute for the Promotion and Enhancement of the Mediterranean Diet - tropical fruit cooking show
10:30 Hall 2
Webinar: Smart and Sustainable packaging: what you need to know to enter the British market
The webinar will introduce the how innovation and smart and sustainable packaging can help to meet the international sustainability goals. It aims to provide information related to the Food&Drink and HoReCa sectors and how smart and sustainable packaging can improve efficiency and trade. The webinar will provide information about trends and existent advantages and opportunities for companies that want to consider Smart and Sustainable packaging in the Agrifood sector and provide an input for those companies already working in the sector that would like to innovate.
10.30 Opening and intro (Italian Chamber of Commerce and Innovate UK/EEN)
10:35-10:45 Panel introduction: Smart and Sustainable packaging: how innovation can help sustainability (Innovate UK EDGE)
10:45-11:05 Smart and sustainable packaging: which materials (Innovate UK)
11:05 – 11:20 Packaging standards in the UK (BSI)
11.20-11:30 Q&A
Registration link: ttps://us06web.zoom.us/webinar/register/WN_kMziSk4FTFy8YYJuhdBDiA
Speakers: Dr Giulia Sirigu (Italian Chamber of Commerce and Industry for the UK North West Representative and Manager/ Senior Innovation and Growth Specialist Innovate UK EDGE/EEN) ; Nick Cliffe (Deputy Challenge Director Innovate UK ); Andrew North (Senior Innovation and Growth Specialist Innovate UK EDGE); Joanna Griffiths (Global Food Community Director - BSI).
11:00 Hall 1
Cooking show Maurizio Valguarnera and intervention by Dr. Veronica Di Nardo, nutritionist biologist
EPIGENETICS AT THE TABLE
SICILIAN ANCIENT GRAINS BETWEEN TRADITION AND INNOVATION
Maurizio Valguarnera, teacher chef of the VEGANOK ACADEMY for years, yes
deals with research and development on foods and their impact on health and the environment thanks to a memorandum of understanding with the Department of Agri-food Sciences and Technologies of the University of Palermo with which it has created the GELATO OFFICINALE the only organic ice cream and certified vegan produced in Sicily with unique characteristics for the use of natural and innovative raw materials. Novi blends of Sicilian ancient wheat flours have been developed for new vegan flours in line with the plant-based “nouvelle vogue” created by chef Maurizio Valguarnera in collaboration with Molini del ponte. Nutrition and lifestyle represent a very strong health lever since they play a key role in many aspects of health. With a change in habits or lifestyle, which should start from the table, even the results at an epigenetic level can undergo a change of direction. Understanding these programming mechanisms is still at an early stage, however the key points have already been addressed and approved so that now we can progress towards the study of future prevention strategies.
11:30 Hall 1
Cooking Show: Consortium for the protection of Modica PGI Chocolate
Nino Scivoletto, General Manager Consorzio di Tutela del Cioccolato di Modica IGP
Master chocolatier Daniele Giurdanella
11:30 Hall 2
Webinar: How to do business safely with China: trademark protection, prevention measures and remedies (in Italian)
Speakers: Enrico Toti, Carlo Geremia, NCTM International Law Firm
Registration Link: https://us06web.zoom.us/j/8813...
12:00 Hall 1
Cooking Show: UNIONE REGIONALE CUOCHI SICILIANI Chef Francesco Lelio
12:30 Hall 1
Quality cheeses from southern Italy
The dairy supply chain, in collaboration with STAL
(Department of Food Science and Technology, University of Palermo)
Speakers: Prof. Massimo Todaro, Prof. Raimondo Gaglio
Conference by STAL
12:30 Hall 2
Workshop: Doing Business in the USA
Registration link: to be published soon
Speaker: Lucio Miranda, Chairman, ExportUSA New York Corp.
13:00 Hall 1
13.00> 14.00 COOKING SHOW Luciano Sorbillo, Pizza Master Chef
Introduction of Enrico Bianchini
Cooking Show APCCA Provincial association of chefs and pastry chefs Palermo
chef Giuseppe Lapi
15:30 Hall 1
Cooking Show pizza Daniele Vaccarella *** Gambero Rosso
15:00 Hall 2
Quality and variety of the productions of the Sicilian fish sector: from surplus species to products with high added value
The fish industry, in collaboration with STAL (Department of Food Science and Technology, University of Palermo)
Speaker: Prof Maria Concetta Messina
Conference by STAL
16:00 Hall 1
COOKING SHOW: Palermo Provincial Association of Chefs and Confectioners
Chef Nino Ferreri
16:00 Hall 2
Workshop on Lithuania
A delegation of Lithuanian SMEs will present the country and meet stakeholders
In collaboration with the Lithuanian Innovation Centre (EEN Lithuania)
16:30 Hall 1
COOKING SHOW AMIRA: Association of Maitre Italiani Restaurants and Hotels
17:00 Hall 1
COOKING SHOW ABI - Italian Barman Association
**Some activities may be subject to changes
