Parallel Session n°3: Innovation at the Core of Biotechnology: Functional Ingredients for the Future of Agri-Food

For centuries, biotechnologies have been key in producing traditional agri-food products while currently more associated to the biotech/pharma sector. Today, more than ever, they are attracting growing interest, especially for their potential in biomass valorization and in improving nutrition and health. Modern strategies, such as advanced fermentation for probiotic production, innovative enzymatic techniques, and microbial engineering are driving the creation of functional foods that not only promote health but also contribute to a circular economy. Moreover, the need for robust characterization tools has never been greater to demonstrate the health benefits of biotechnology-derived products. Building on their historical significance, biotechnologies are unveiling new opportunities for healthier and more sustainable diets.These developments will be explored through scientific presentations from leading researchers, industry experts, and PhD pitches around biotechnology and functional ingredients (bioactive peptides, probiotics, prebiotics).