Programme

Day 1 

9:00h Reception and registration of participants
9:30h Opening ceremony

10:00h

Session I - Valorisation and promotion of typical regional food products: a factor to potentiate integrated regional development 

Speakers:┬áArtur Crist├│v├úo;┬áJos├ę Tirapicos Nunes;┬áJuliana Santilli

Communications:

- Producing local, consuming local:O papel dos PT na utiliza├ž├úo racional dos recursos naturais e na valoriza├ž├úo social das popula├ž├Áes.pdf

- The experience of PROVE.pdf

- Valoriza├ž├úo de produtos tradicionais e salvaguarda de bens culturais no Brasil.pdf

11:00h

Poster session (Session I )

Coffee break

11:30h

Session I - Valorisation and promotion of typical regional food products:Business opportunities

Speakers: Rosário Scarpato; Paula Paulino; Carlos Fernandes

Communications:

- Valorization of regional typical food_Business opportunities.pdf

- Rota dos sabores.pdf

12:30h

Show cooking

Typical regional food products

13:00h Lunch

14:00h

Session II - Certification  of traditional and regional food products

Speakers:  Rafael Bolivar Raya; Ana Soeiro; Andrea Marescotti; Francisco Javier Carballo Garcia

Communications:

- Certificaci├│n de alimentos tradicionales y regionales.pdf

- The role of Geographical Indications for rural development: some considerations on the experience of Tuscany.pdf

15:30h Poster session (Session II e III)

Coffee break

16:00h

Session III - Traditional food products and tourism

Speakers: Mª del Pilar L. Londoño; Maria do Carmo Lopes; Jordi Trasseras; Maciej Oziemblowski

Communications:

- We are wat we eat: Food, identity and wellness in tourism.pdf

- Patrimônio culinário e turismo gastronómico na Catalunha: o caso da marca "Cuina catalana" (Cocinha Catalã).pdf

17:30h

 Sensory panels - typical regional food products

 Typical regional food products exhibition

Day 2 - 04 maio 

9:30h

Session IV - Applications of biotechnology in traditional foods

Speakers: Miguel Cerqueira; Filipe Centeno; Isabel Mafra; Malgorzata Korzeniowska 

Communications:

- Edible packaging for application on cheese.pdf

- Aplica├ž├Áes de leveduras imobilizadas na produ├ž├úo de vinho.pdf

- Broa, a Portuguese traditional maize bread: effect of processing on DNA traceability of transgenic maize.pdf

- Innovation of traditional meat products by application of natural poliphenolic substances .pdf

11:00h

Poster session (Session IV e V)

Coffee break

11:30h

Session V - Innovation in traditional foods

Speakers: Maria Paz Villalba; Bianka Kühne; Luis Guerrero; Marisa Sanches

Communications:

- An Approach to Innovation in traditional cured-meat products.pdf

- Networking as leverage for increased innovation capacity in chains of traditional food products.pdf

- Innovation in Traditional Food Products_Are they feasible.pdf

- Inova├ž├úo em produtos tradicionais: Queijo Saloio.pdf

12:30h

Show cooking

Innovation in traditional foods

13:00h Lunch
14:00h Workshop's
 

1 . Integrated marketing strategies applied to typical regional food products

Moderator: Luis Ceia

2. Research contribution for valorisation and promotion of traditional food products

Moderator: Manuel Tib├ęrio

3. Large scale production and internationalization: Danger or opportunity

Moderator: Manuel Pinheiro

4. The preservation of gastronomic heritage: education and future generations

Moderator: Carlos Fernandes; Speacker: Paul van Oers 

16:00h  Coffee break
16:30h Roundtable discussion: Development of strategies to improve the sustainability of agro-food chain
18:00h

┬áÔÇťMusic SeedsÔÇŁ

This concert is dedicated to composers of all world, after XIX century, that use traditional music as an inspirational element for their compositions.

 

Typical regional food products exhibition

20:00h Thematic dinner

Day 3

9:00h - Promotion of Entre Douro e Minho region
Visit to the main touristic attraction points:
a unique combination of natural heritage and enogastronomy
 

Arrival time: 18:00

Última actualização: 2012.05.31