Mycoforum Ávila 2021

Mushrooms are a source of nature-based opportunities aligned with European political priorities such as the European Bioeconomy Strategy, the Pharmaceutical Strategy for Europe 2020, the European Farm-to-Table Strategy, the EU Strategy in favor of the Forests, etc.

Among its multiple values, mushrooms are rich in bioactive compounds and a source of pharmacological and nutraceutical development. They are considered “superfoods” due to their nutritional properties. They are an alternative and sustainable source of protein with low environmental impact (low emission of Greenhouse Gases, low water footprint, and low land use). They are considered “superfoods” due to their nutritional properties. They are an alternative and sustainable source of protein with low environmental impact (low emission of Greenhouse Gases, low water footprint, and low land use).

Likewise, fungi play an increasingly relevant role in generating new materials for biodegradable and more sustainable industrial use: mycomaterials for construction, packaging, textiles… opening up exciting business opportunities.

But in addition, mushrooms provide attractive opportunities based on gastronomic innovation and mycotourism, with a notable impact on rural areas.

Do you have a business idea based on the mushrooms of your territory? Then welcome to this event.

Event video

Entrepreneurship and mycological innovation

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

9:00h. – 11:00h.

Session 1. Prospective of mico innovation
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. Joaquín 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.

Opening ceremony and media attention

11:30h. – 2:00 p.m.

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

Creation of new generation materials through the biofabrication of mycelium. Ecovative Design. Gavin McIntyre , Ecovative Design, Green Island, NY, USA.
Innovation in the marketing of mushrooms. Marta de Pablo, Trufbox Innovation SL Soria.
Introduction of large-scale cultivation of Grifola frondosa (Maitake mushroom). Fumie Numata , Ichimasa Kamaboko, Niigata, Japan.
Innovation of mushroom-based meat substitutes. 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 is promoting the sustainable cultivation of edible wild 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 micotourists through the forest . Ángela Blázquez Married Biosfera Soria, Soria.
Mycological gastronomy with Michelin Star. María José Meda, El Batán Restaurant, 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 Scientific Park.

Innovation and mycological management: Asociación Fungigo. Beatriz de la Parra. ECM Ingeniería Ambiental, Palencia.
Cooperation opportunities from the European Mycological Institute (EMI): Fernando Martínez Peña , CITA, Aragón.
Gastronomic innovation: Nahuel Pazos, Basque Culinary Center (BCC), San Sebastián.
Sustainable and ecological cultivation of fungi on mycoselvicular substrates and development of recovery 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 Science and Technology Park, Zaragoza.