Julia Solsona i Rocabert
Pastry and chef | Europastry Barcelona, Spain
Biography
He has five years of experience in the food industry, specialising in innovation. Throughout his career, he has participated in projects that integrate trend research, market analysis and creative proposal development with the aim of adding value to both companies and consumers. For the last three years, he has worked in R&D&I, playing a key role as a liaison between clients and the innovation team. This position has allowed him to identify opportunities, understand the real needs of the sector and transform them into concrete concepts and products. His work focuses on providing support throughout the entire process, from identifying demands to implementing innovative solutions, always with a strategic and results-oriented approach. With a vision that combines creativity, technical rigour and sensitivity to consumer trends, he seeks to promote projects that not only respond to current market demands, but also open up new possibilities in the field of food. His goal is to generate responsible, sustainable and applicable innovation, contributing to the design of products that improve the consumer experience and strengthen the competitiveness of the sector. Translated with DeepL.com (free version)Sessions
12:15h
Round table |
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Performative round table: provocations for the future of food. Share radical and visionary ideas, engaging in dialogue with the audience.
Juan Manuel Humbert
Makeat
CEO & Cofounder
Speaker
Julia Solsona i Rocabert
Europastry
Pastry and chef
Speaker
Mariana Eidler
ELISAVA School of Engineering and Design The FORK Organization
Coordinator of the Degree in Design for Food Systems
Speaker
Ricardo Bonacho
ELISAVA School of Engineering and Design The FORK Organization
Co-founder
Moderator
Vinyet Capdet
CETT-UB
Director of the Culinary and Gastronomic Sciences Degree Programme
Speaker
