Por motivos alheios à organização das Food Talks - Think, Talk & Act, a FoodTalk#2 será no dia 20 de Fevereiro às 14h no auditório da Escola Superior de Hotelaria e Turismo do Estoril com o tema Cultured Meat: paving the way to a more sustainable and creative food system, será apresentada por Vítor Espírito Santo (Diretor do Cellular Agriculture - Just, Inc.)



Cultured meat, which is also referred to as "clean meat," is a groundbreaking technology that is poised to revolutionise the global food system. Cultured meat is produced by obtaining a small portion of cells from the animal and proliferating them in culture to generate enough numbers to reach the cellular composition necessary to produce a real meat product. It feeds from the perfect combination between science and molecular gastronomy. This process is more efficient and environment-friendly and represents a major step forward in avoiding the slaughtering of massive numbers of animals grown in less than ideal conditions. Several proof-of-concept products have been presented over the past few years and we are finally reaching the stage of commercialisation. A San Francisco (USA) food company called JUST is leading this movement and plans on the first commercial release of cultured meat products until the end of 2018. In my talk, I will present some of the challenges associated with this product, timelines, and the exciting prospects that will revolutionise the food system.

Vítor Espírito Santo (Diretor do Cellular Agriculture - Just, Inc.)


FoodTalk#3 mantém-se no dia 27 de Fevereiro pelas 14h na Sala Estoril da Escola Superior de Hotelaria e Turismo do Estoril com as apresentações de Rui Nunes (Portugal Insect) com o título Insetos como fonte nutricional na alimentação, e Ana Isabel Costa (Universidade Católica Portuguesa) a apresentar Adoption of insect-based foods by European consumers.


As FoodTalks são abertas ao público e não necessitam de inscrição.

(Ricardo Bonacho)