Programação do Evento
Confira a programação completa da II Cell Ag & III COAP
4 dias de conhecimento, inovação e networking!
Dia 1 - Abertura e Minicursos
08:00
Credenciamento
Recepção dos participantes e entrega dos kits.
AberturaMinicursos
08:30 - 10:30
Molecular Biology with focus on Cellular Agriculture
Dra. Gloria Regina Franco - UFMG
In this theoretical short course, we will cover molecular techniques, with a special focus on transcriptome analysis of cultured cells during muscle development and differentiation, as a prelude to the production of cultivated meat. We will explain how to isolate high-quality RNA for sequencing of mRNAs, lncRNAs, and miRNAs. We will discuss the applications of various strategies for short-read and long-read sequencing. Finally, we will explore the different types of analyses that can be performed using transcriptome sequencing data, with an emphasis on differentially expressed genes and transcripts.
Minicurso09:00 - 11:00
Fair transitions in Cellular Agriculture
Dr. Rodrigo Morais - UFPR
This minicourse explores how cellular agriculture can support sustainable food system transformation while promoting socially just and inclusive outcomes. Topics include potential socioeconomic impacts, countries' strategic positioning, changes in global production chains, rural producers' resilience and transformative capacity, the role of public policies and governance, and consumer perceptions and adoption. The course provides critical insights into how transitions in cellular agriculture can be designed to distribute benefits more equitably and foster inclusive and resilient food futures.
Minicurso09:00 - 10:00
Cell isolation and cultivation
Dra. Erika Jorge e Dra. Luciana Andrade - UFMG
What are the important steps during cell isolation and culture? This theoretical-practical mini-course will introduce participants to the principles of primary cell cultures, focusing on methods of isolation of muscle satellite cells, how to purify and identify these cells, immortalization and market, as well as the differentiation process, highlighting the difficulties and important points to consider during each of these processes.
Minicurso09:00 - 11:00
Animal Ethics and hybrid products
Dra. Carla Maiolino Molento - UFPR
What do hybrid products mean, considering the expected benefits of alternative proteins? And how helpful can they be for animals? How we frame each answer may influence what decisions will be prioritized in the development of new food systems. Other issues may prove more influential, such as cost-benefit profile of final products and consumer preferences; however, it is relevant to reflect on what we want to support. Hybrid products are often presented as a bridge toward more sustainable foods. Can they also be a bridge toward greater justice for animals? Join the discussion and help shape a future with less animal suffering.
Minicurso10:30 - 12:30
Building Tissues in 3D: Scaffolds and Bioprinting for Cellular Agriculture
Dra. Luciana Andrade e Ms. Jorge Guadalupe - UFMG
How can we move from cells growing on flat plastic surfaces to structured, tissue-like systems? This theoretical-practical mini-course will introduce participants to the principles of 3D cell culture, covering topics like scaffold-based culture, biomaterial sourcing, production and selection, microcarrier systems, hydrogel-based platforms, and 3D bioprinting, highlighting how each approach can support cell adhesion, proliferation, differentiation, and tissue organization.
Minicurso12:00 - 14:00
Almoço
IntervaloAbertura Oficial
14:00 - 14:30
Cerimônia de abertura
Abertura15:30 - 16:00
Intervalo
Intervalo16:00 - 17:00
Palestra Magna
Future Foods – Opportunities and Challenges
Dr. David Kaplan - Tufts University
Científico17:00 - 18:30
Coquetel de Recepção
SocialDia 2 - Inovação e Tecnologia
08:00 - 08:30
Credenciamento
RecepçãoSessão 01: Ciência, Biodiversidade e Impacto Ambiental
08:30 - 08:45
Palestra 1
A confirmar
08:45 - 09:00
Next Innovative Therapeutics Based on the Brazilian Biodiversity
Cristiano Guimarães - NINTX
09:00 - 09:15
The potential of brazilian biodiversity to meet the demands of the alternative protein sector
Luciana Fontineli - GFI Biomas
09:15 - 09:45
Mesa com Perguntas
Moderador: A confirmar
09:45 - 10:15
Coffee Break
IntervaloSessão 02: Proteínas Cultivadas
10:20 - 10:35
Opportunities and Challenges in the Cultivated Protein Landscape
Dra. Fernanda Vieira Berti - JBS
10:35 - 10:50
Building structured chicken and pork meat
Dra. Luciana Andrade - UFMG
10:50 - 11:05
Comparative Proteomics of Conventional and Cultivated Meat as a Tool for Quality, Maturation and Regulatory Assessment
Silvani Verruck - UFSC
11:05 - 11:15
Apresentação oral 1
11:15 - 11:25
Apresentação oral 2
11:25 - 12:00
Mesa com Perguntas
Moderador: A confirmar
12:00 - 12:30
Palestra
Técnico12:30 - 14:00
Almoço
IntervaloSessão 03: Bioengenharia e bioprocessos
14:00 - 14:15
Towards scaling cultivated meat through genetic engineering
14:15 - 14:30
Palestra 2
14:30 - 14:45
Advances and Perspectives in Alternative Proteins: Biomass Fermentation, Precision Fermentation and Cultivated Meat
14:45 - 14:55
Apresentação oral 1
14:55 - 15:05
Apresentação oral 2
15:05 - 15:40
Mesa com Perguntas
15:40 - 16:10
Coffee Break + Pôster
SocialSessão 04: Ética & Futuro do Planeta
16:20 - 16:35
What do animals want?
16:35 - 16:50
Palestra
Palestrante a confirmar
16:50 - 17:05
Building Just Transitions in Cellular Agriculture
17:05 - 17:20
Strategic pathways for sustainable food futures
17:20 - 17:30
Apresentação oral 1
17:30 - 17:40
Apresentação oral 2
17:40 - 18:00
Mesa com Perguntas
18:00 - 18:30
Palestra
Técnico18:30 - 18:35
Informes Gerais
Dia 3 - Negócios e Desenvolvimento
09:00 - 10:00
Industrialisation and Commercialisation challenges for cultivated meat
Dr. Mark Post - Maastricht University
Científico10:00 - 10:30
Coffee Break
IntervaloSessão 05: Agricultura celular - organizações
10:30 - 10:45
Reimagining Protein: Catalyzing Food Innovation Ecosystems | GFI
Cristina Ambiel - GFI Brazil
10:45 - 11:00
Palestra 2
Isah Datar - New Harvest
11:00 - 11:15
Cellular Agriculture Associations
Carla Molento - Cell Ag Brazil
11:15 - 12:00
Mesa com Perguntas
Moderador: A confirmar
12:00 - 12:30
Palestra
Técnico12:30 - 14:00
Almoço
IntervaloSessão 06: Startups e proteínas cultivadas
14:00 - 14:15
From Cells to Materials: The Innovation Journey Behind Cultivated Leather
Dra. Aline Bruna - Moondo
14:15 - 14:30
Sustineri Piscis: Cultivating the Future of Seafood
Camila Luna - Sustineri
14:30 - 14:45
From Bioreactor to Shelf: How Mycelium Is Reaching the Food Industry
Dr. Eduardo Bittencourt - Typical
14:45 - 15:10
Mesa com Perguntas
Moderador: A confirmar
15:10 - 15:40
Pôster + Coffee Break
Social15:40 - 16:10
Palestra
TécnicoSessão 07: Mercado e regulamentação
16:10 - 16:25
Market Intelligence
Guliherme Vilela - GFI Brasil
16:25 - 16:40
Palestra 2
Lucas Mendes - SEDE - UFMG
16:40 - 16:55
Building Regulatory Pathways for Cultivated Meat and Fermentation Products: Global Lessons and Brazilian Perspectives
Isis Valle - Brasilia
16:55 - 17:10
Palestra 4
Palestrante a confirmar
17:10 - 17:35
Mesa com Perguntas
Moderador: A confirmar
17:35 - 18:05
Palestra
TécnicoArena de Ideias
18:05 - 18:45
Apresentação das ideias
18:45 - 18:50
Informes Gerais
Dia 4 - Tecnologias de Suporte e Encerramento
Sessão 08: Scaffold e meio
09:00 - 09:15
Development of Plant-Based Scaffold-Bioreactor Systems for Cultivated Meat Applications
Dra. Ning Xiang - University of Alberta
09:15 - 09:30
Building Tools for Cultivated Seafood: CellBloom Microalgae Serum for the Cultivation of Fish Cell Lines
Dra. Joana Rosa - Portugal
09:30 - 09:45
Engineering scaffolds for cultivated meat
Keina Maciele - SENAI CIMATEC
09:45 - 10:10
Mesa com Perguntas
Moderador: A confirmar
10:10 - 10:30
Coffee Break
IntervaloSessão 09: Plant based e fermentação
10:30 - 10:45
Designing Plant-Biopolymer Structures for Alternative Protein Applications
Dra. Ana Karla Sato - Unicamp
10:45 - 11:00
The Brazilian Semiarid Region and Its Potential for Sustainable Plant Protein Production
Dra. Ana Paula Dionísio - Embrapa
11:00 - 11:15
Sustainable Culture Media for Cultivated Meat: The Role of Agro-Industrial Wastes and Recombinant Proteins
Dra. Barbara Flaiban - USP
11:15 - 11:30
From stress to products in precision fermentation
Dr. Markus Bichops - Wageningen
11:30 - 11:40
Apresentação oral 1
11:40 - 11:50
Apresentação oral 2
11:50 - 12:15
Mesa com Perguntas
Moderador: A confirmar
12:15 - 14:00
Almoço
IntervaloSessão 10: Gordura
14:00 - 14:15
In Vitro Adipocyte Culture: Advances in the Production of Cultured Fat with Sensory and Nutritional Quality
Paola Cappeletti - BCRJ
14:15 - 14:30
Yeast as a source of lipid supplementation during cultured fat production
Dr. Thiago Olita Basso - USP
14:30 - 14:45
Palestra 3
Dra. Erika Jorge - UFMG
14:45 - 15:10
Mesa com Perguntas
Moderador: A confirmar
15:10 - 15:40
Pôster + Coffee Break
Social15:40 - 16:10
Palestra
TécnicoSessão 11: Construindo o ecossistema da Cell Ag
16:10 - 16:25
Moving Forward – Building Teams and Hubs for Cellular Agriculture
Dr. David Kaplan - TUFTS
16:25 - 16:40
Chalenges for building large infrastructures for cellular Agriculture in Brazil
Luciana Andrade - UFMG CT AgCel
16:40 - 16:55
Building Translational Competences for Cell Agriculture Ecosystem
Keina Maciele - SENAI CIMATEC
16:55 - 17:20
Mesa com Perguntas
Moderador: A confirmar
Encerramento
18:00 - 19:00
Cerimônia de Encerramento
- Mesa de encerramento e balanço
- Premiações de trabalhos
- Apresentação Cultural: Coral Cantáridas (ICB UFMG)
Informações Adicionais
Local das Sessões
Todas as sessões serão realizadas no Auditório do Centro de Atividades Didáticas 3 da UFMG.
Coffee Breaks
Coffee breaks serão servidos nos intervalos das sessões, incluindo opções vegetarianas e veganas.
Idiomas
As palestras serão ministradas em português ou inglês.
Certificados
Certificados de participação serão entregues no final do evento para todos os inscritos que comparecerem.
Não perca esta programação incrível!
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