Presentation

Feeding the world: tradition and the future of a sea of infinite possibilities

A bridge between the heritage of the past and the innovation of the future.

Technological advances and a better understanding of the potential offered by the marine environment open up new possibilities, not only to feed a growing population, but also to provide an inexhaustible source of resources that can be the solution to improving health, reducing the risk of disease, and promoting the well-being of the population.
In this presentation, we will review the fundamentals underlying traditional preservation processes and how new technologies can add value to the industry. We will also analyze the most recent advances and research that make it possible to fully harness the potential of the marine environment, respecting and caring for it to ensure the sustainable development of a single planet.

Related talks

Presentation

The Value of Marine Life

09:45 - 10:15 HRS

Carlos Duarte

Professor of Marine Sciences, King Abdullah University of Science and Technology (KAUST), Saudi Arabia

Presentation

What does the Adriatic Sea taste like?

13:00 - 13:30 HRS

Jacopo Ticchi

Rest. Da Lucio (Rimini, Italia)

Presentation

The ‘platform’ where the future of the ocean is decided: fishing, aquaculture, energy, and nature

10:45 - 11:15 HRS

Lorella de la Cruz

Deputy Head of Unit- Blue Economy Sectors, Aquaculture and Maritime Spatial Planning European Commission, Belgium

Presentation

Ecosystems that provide sustenance: Portugal and Africa as examples of natural capital

10:00 - 10:30 HRS

Ester Serrão

Professor at the University of Algarve and coordinator of the BEE team (Biogeography, Ecology and Evolution) at CCMAR – Centre for Marine Sciences

Presentation

From the ocean to the economy

12:00 - 12:30 HRS

Sandra Damijan

Economist and Professor at the Faculty of Economics and Business, University of Ljubljana (Slovenia)

Presentation

The risk of ciguatera in the Canary Islands

10:30 - 11:00 HRS

Ana Gago-Martínez

Professor and Researcher in the Department of Analytical and Food Chemistry at the University of Vigo; President of the European Section of AOAC International

Presentation