Bread and Science

This round table brings together four leading figures from the fields of R&D&I and scientific research in relation to cereals and bread. The aim is to explore the advances that are transforming the entire value chain, from field to final product.

Topics to be discussed range from the revival of cereals to the nutritional and health benefits of bread in the diet, and will include a visit to the Spanish Seed Bank and the Chair of Bread. There will also be a debate on crop resilience to climate change and transferring scientific knowledge to bakeries and industry.