Mycoforum Avila 2021

Mushrooms are a source of nature-based opportunities aligned with European policy priorities such as: the European Bioeconomy Strategy, the Pharmaceutical Strategy for Europe 2020, the European Farm to Fork Strategy, the EU Forest Strategy, etc.

Among their multiple values, mushrooms stand out for being rich in bioactive compounds and a source of pharmacological and nutraceutical development. They are considered “superfoods” for their nutritional properties and are a source of alternative and sustainable protein with low environmental impact (low greenhouse gas emissions, low water footprint and low land use).

Likewise, fungi are playing an increasingly important role in the generation of new materials for biodegradable and more sustainable industrial use: myco-materials for construction, packaging, textiles, etc., opening up interesting business opportunities.

In addition, mushrooms provide interesting opportunities based on gastronomic innovation and mycotourism, with special repercussions in rural areas.

Do you have a business idea based on mushrooms from your territory, then welcome to this event.

Video of the event

Mycological entrepreneurship and innovation

Tuesday 16-11-2021 | Location: Naturávila Ctra. Antigua de Cebreros, Ávila

9:00h. – 11:00h.

Session 1. Myco-innovation foresight
Coord.
Dr. Fernando Martínez Peña. CITA-Aragón.

9:00h.

Welcome and presentation of the day.

9:10-11:00h.

Exploring the potential of fungi and mycotechnologies. Richard Jeannotte, Biopterre Québec, Canada.
Mushrooms in a healthier and more responsible diet. Eva Guillamón. European Mycological Institute, Soria.
Mycotourism and its relationship with the environment, the individual and other tourism products. Joaquin Latorre Minguell. European Mycological Institute, Soria.
Mushrooms in the gastronomy of the future. Taylor Reid. The Culinary Institute of America, New York, USA.

11:00h. – 11:30h.

Inaugural ceremony and media attention

11:30h. – 14:00h.

Session 2. Business models based on mycological resources.
Coord.
Pablo de Frutos Madrazo.
Valladolid University.

Creation of new generation materials by mycelium biofabrication. Ecovative Design. Gavin McIntyre, Ecovative Design, Green Island, NY, USA.
Innovation in the commercialization of mushrooms. Marta de Pablo, Trufbox Innovation S.L. Soria.
Introduction of large-scale cultivation of Grifola frondosa (Maitake mushroom). Fumie Numata, Ichimasa Kamaboko, Niigata, Japan.
Innovation of meat substitute products based on mushrooms. Frank Nouwens, BeefyGreen, Helmond, The Netherlands.
Fungi at the service of plant health. Dominique Barry-Etienne, MYCEA, Montpellier, France.
Fungi as fertilizers. Jorge Iglesias González, Rooteco Agricultures S.L. Palencia.
Cultivating the desert truffle. Alfonso Navarro Ródenas, Thader- BioTechnology, Murcia.
A young company promoting the sustainable cultivation of wild edible mushrooms in New Zealand and the Pacific. Alexis Guerin-Laguette, Mycotree, New Zealand.
Communication and dissemination of the fungi kingdom: Miguel Gimeno, Cesta y setas, Valencia.
Guiding mycotourists through the forest. Ángela Blázquez Casado Biosfera Soria, Soria.
Mycological gastronomy with Michelin Star. María José Meda, Restaurante El Batán, Tramacastilla.
A business model based on Chinese traditions of mushroom use. Bin Wang, Golden Truffle Coop. China and Australia.

15:00h. – 16:30h.

Session 3. Vertebration of the private-public sector of fungal innovation.
Coord. Ana de Diego. Aula Dei Technical Science Park.

Innovation and mycological management: the Fungigo Association. Beatriz de la Parra. ECM Environmental Engineering, Palencia.
Cooperation opportunities from the European Mycological Institute (EMI): Fernando Martínez Peña, CITA, Aragón.
Gastronomic innovation: Nahuel Pazos, Basque Culinary Centre (BCC), San Sebastian.
Sustainable and ecological cultivation of mushrooms on mycoselvic substrates and development of valorization models with social impact. Ana Fabo, CULTURFUNGI Project. Atades-Gardeniers, Zaragoza.
Dynamic session for entrepreneurs: do you have a business idea based on the mycological resources of your territory? Ana de Diego and María Martín, Aula Dei Foundation Scientific and Technological Park, Zaragoza.