MOUNTAINS 2020

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MOUNTAIN
RESEARCH
CENTER

O Norte Somos Nós

CIMO is the winner of the "O Norte Somos Nós" Awards in
the category of Research. See video HERE

MOUNTAIN
RESEARCH
CENTER

See a short video
about us

MOUNTAIN
RESEARCH
CENTER

Polytechnic Institute
of Bragança

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FROM NATURE TO PRODUCTS, TOWARDS SUSTAINABILITY.

TRANSCOLAB SUMMIT: Trends in grain-based foods

The Mountain Research Centre of the Polytechnic Institute of Bragança (CIMO), will hold the TRANSCOLAB SUMMIT: Trends in grain-based foods, in a face-to-face format, from 23 to 25 March 2022, in Bragança, Portugal.
This event follows the POCTEP TRANSCOLAB project ("Cross-border Collaborative Laboratory for Sustainability and Innovation in the Agri-Food and Agro-Industrial Sector") which promoted the transfer of knowledge and innovation between research centres and companies, mobilising the private sector in the region, especially the cereal sector.
The TRANSCOLAB SUMMIT: Trends in grain-based foods aims to be a forum for discussion of the latest advances in this area, stimulating the creation of new collaborations between companies and researchers, as well as the participation of students and young researchers developing work in this field.
The program of the meeting will integrate 6 invited communications on current topics, given by internationally renowned researchers, about 44 oral communications and several panel presentations, intending to carry out a meeting with high scientific quality.
Venue: Escola Superior de Tecnologia e Gestão do Instituto Politécnico de Bragança, Campus de Sta Apolónia, 5300-253 Bragança
Dates: 23 March 2022 workshop
24 and 25 March 2022 (Technical and Scientific Meeting)
All the information can be obtained on the event website at http://esa.ipb.pt/graintrends/
Important dates:
Submission of paper abstracts (oral and poster): 22/02/2022
Acceptance of abstracts: 28/02/2022
Early bird registration: 07/03/2022
Abstracts are submitted online at http://esa.ipb.pt/graintrends/#abstract according to the following thematic areas:
  1. The past as key to the future (ancient grains, whole grain products and yeast);
  2. New ingredients in grain-based products (Pseudocereals, pulses and new flour sources);
  3. New technologies, processes and products;
  4. Sustainability and circular economy.

We thank you for your interest in this event and its dissemination.