Date:                     16th February 2021. (Tuesday)

Location:             on-line

Program

8:45 –Registration
9:00 – 9:15Welcome speech Németh Zoltán, a Győr-Moson-Sopron County Assembly and President of the RDV EGTC
9:15 – 9:30Introductions of the „Food Industry“ (SKHU/1701/3.1/110) Territorial Action Plan projects: „Coordination and Communication Project” (acronym: CCP; SKHU/1802/3.1/022), „Co-Innovation” (acronym: Co-Innovation; SKHU/1802/3.1/023), „Local Product Processing” (acronym: LLP; SKHU/1901/3.1/003)
Henrieta Hubertová, RDV EGTC Project Manager
9:30- 9:50Introduction of Vörös Tészta Manufactory and production process from Alakor wheat cultivation to final product Vörös Géza, Vörös Tészta Manufaktúra
9:50 – 10:10Craft Bakery
Bott Frigyes y., Bott Pékség
10:10– 10:30The influence of climate on the nutritional composition of cereals
Ing. Anna Giertlová, Národné poľnohospodárske a potravinárske centrum
10:30 – 10:50Demonstration of experiments in 2020 with ancient and winter wheat using various complex compounds
Dr. Szakál Pál, Széchenyi István University
10:50 – 11:10Okara as a promising source of fiber in bakery products
Ing. Kristína Kukurová, PhD., Národné poľnohospodárske a potravinárske centrum
11:10 – 11:30Clusters for European Innovation Cross-Linking
Körmendy Gál, Nyugat-Pannon Terület- és Gazdaságfejlesztési Szolgáltató Közhasznú Nonprofit Kft.
11:30 – 11:50Local green farm
JUDr. Milan Hágovský, Karpatské inovačné a rozvojové centrum
11:50 –Discussion of the lessons of the presentations, questions and answers, epilogue