AZTI shares its innovative approach to the future of food at Food4Future 2025
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As part of the fifth edition of Food4Future, the leading international event for innovation in the food industry, taking place from May 15 to 17 at the Bilbao Exhibition Centre (BEC), AZTI, the technological center at the forefront of the marine and food value chain, reaffirms its key role in the sector’s transformation. As a co-organizer, AZTI will actively participate in several talks and roundtables and moderate others, aiming to redefine the future of the agri-food sector through innovation, personalization, and sustainability.
Key Participation in the Conference Program
On May 15 at 13:30, Amaia Lasagabaster, Senior Researcher in Food Quality, Safety, and Identity at AZTI, together with Antonio González, Head of Biotechnology and R&D at Cuarte (Grupo Jorge), will lead the session “Biotechnological tools for pathogen control in the meat industry” at the FONTAREL NEXT H2.O Auditorium. This talk will cover the most advanced techniques for preventing and controlling key pathogenic bacteria in the meat industry.
At 15:30 the same day, Joseba Castresana and Femke Aers, researchers from AZTI and ILVO, respectively, will present the talk “Smart fishing: How is digital and data science transforming fishing“. This session, also held at the FONTAREL NEXT H2.O Auditorium, will demonstrate how the integration of advanced technologies like artificial intelligence, sensors, and real-time data analytics is revolutionizing the fishing industry by improving efficiency and sustainability.
Simultaneously, in the Innovation Area by AZTI, the session “Innovations in personalized and functional nutrition” will take place from 15:30 to 16:30. This session will explore the latest technologies transforming the food and nutrition sector. Sara Arranz, AZTI’s Principal Researcher in Food and Health, along with experts from CNTA, GOe Tech Center, and Leitat, will explore how 3D food printing, sustainable extraction methods, and omics sciences are enabling the development of personalized and functional food products for specific populations, such as children, the elderly, and athletes.
