Luismar Porto
Ph.D. in Chemical Engineering with postdoctoral studies at Harvard/MIT (USA), Australia, and Germany. He has extensive experience in executive leadership, academic research, and technological innovation. He currently serves as Technical Director at 4Wood Biotech and CEO of Tubanharon Innovation Systems, while also conducting independent research in Information Theory. He served as President of the Cultivated Meat Division at JBS S.A., where he conceived and directed the JBS Biotechnology Innovation Center. Retired Full Professor at UFSC, he contributed to the Graduate Program in Chemical Engineering and worked as a CNPq Researcher, supervising dozens of students and researchers.
Lab to Table: The Pathways of the New Food Industry
Precision fermentation, cultivated meat, alternative proteins and new functional ingredients are moving out of laboratories and entering global food chains. Climate pressures, demand for food security and changes in consumer profile are accelerating investments in foodtechs and biotechnology applied to nutrition. This panel discusses the real stage of these innovations, what is being developed in Brazil, the regulatory and industrial scale challenges, and how to transform cutting-edge science into viable, competitive products accepted by the market.