Ángel Pereira Rodríguez
Chief Innovation Officer
Professional with more than 16 years of experience working in R+D+i, of which the last 10 in the private sector, specifically in the food sector. Specialized in sustainability projects and functional food. He currently holds the position of Chief Innovation Officer at Galacteum.
More than 26 years of experience in the food industry sector. Passionate about his work, whose objective is to help the creation of innovative and functional products made in safe and responsible industries as a legacy for new generations.
Co-founder of a food company being manager, sole administrator and quality director for 10 years until in 2004 he founded Corporación Laber, currently with a staff of 70 workers. His functions range from general and laboratory management to acting as a consultant through the implementation of HACCP systems, IFS / BRC food quality standards in industries of all sectors with 100% success, being the first partner as a Consultant recognized by IFS.
Antonio Cuevas Iglesias
Process Engineering and R+D+i Manager
Since 2001 he has been linked to Calvo, an entity in which he has worked as head of Research and Development and head of Process Engineering and R&D&I, a position he currently holds. Previously, he developed his professional career at the University of Santiago de Compostela as a chemical engineer and at the Higher Council for Scientific Research as a simulation engineer.
Carlos Alberte Pérez
Technical Director of Viticulture
Professional with more than ten years of experience in the wine sector, especially in the denominations of origin Toro, Madrid, Ribeiro and Valdeorras. He occupies the technical management of viticulture at Viña Costeira, an entity that covers more than 40% of the total production of the D.O. Ribeiro.
Grupo Leche Río - LENCE
Carmen Lence Ferreiro
Passionate about leadership development and creating highly effective teams, she has developed her professional career in management positions in corporations and family businesses. During the last years, she has worked in the field of Executive Coaching and training of senior executives at an international level. She currently directs the Leche Río Group as CEO and is Chairman of the Board of Lence Torres S.L., a holding company of the Lence family.
Vegalsa - Eroski
Gabriela González Márquez
Director of Corporate Social Responsibility (CSR)
Gabriela González has spent more than 10 years developing her career in the world of food distribution, training in different departments in Vegalsa-Eroski until reaching her current position, director of Social Responsibility. It was in 2014, after getting to know the company in depth in terms of market analysis, communication and institutional relations, that he decided to train in corporate responsibility at the Instituto de Empresa in Madrid, acquiring the necessary knowledge to start up his own CSR department in Vegalsa-Eroski until today.
Clavo Food Factory
Ignacio Losada Cardoso
Deputy Director General and Production Manager
Production Director at the Pontevedra and Valladolid plants, in charge of 400 workers.
Vice President of Clusaga.
Partner and Director in the Company since the company was founded in 1985.
Bodegas Martín Códax
Juan A. Vázquez Gancedo
Expert patron of the Spanish Wine Market Observatory.
Professor of Marketing in the Master’s Degree in Direction and Management of Foreign Trade at USC.
Juan José De la Cerda López
Corporate Director of R&D and Quality
Corporate Director of R&D and Quality of the Nueva Pescanova Group.
Since 1991, he is responsible of the areas of Quality, Aquaculture, Marketing, R&D and Group Project Management.
President of Clusaga.
Member of the Governing Council of Anfaco-CECOPESCA.
Member of the Board of Directors of AIMEN.
Pedro Arenas Barreiro
Institutional Relations and Open Innovation
Degree in Molecular Biology and Biotechnology, Master in management of biotechnology companies and Specialist in Pharmaceutical Marketing. He has dedicated his entire professional career to the dissemination, visualization and valorization of science in the market, with a special focus on the international launch of new innovative products, especially in the field of health, and the strategic planning of companies and entities in the sector life sciences.
Currently, he coordinates the Institutional Relations and Open Innovation area of Compañía Española de Algas, S.A. (CEAMSA), a pioneering company specialized in the production, elaboration and commercialization of natural hydrocolloids such as carrageenan, pectin, fiber, alginate or locust bean gum that are characterized, among others, by their stabilizing properties, gelling, thickening or texturizing.
He directs the Quescrem Marketing department, which includes Trade and Communication. Extensive experience in the food sector: nine years in marketing and communication, four years in international trade, two years in national business development and six months in finance.
CAPSA FOOD (Larsa)
Director of Innovation and Entrepreneurship
He is a member of the Cotec Foundation. He has collaborated in more than thirty research projects in fields such as renewable energy, the production of sustainable materials or in the development of city services. He has participated in various diversification projects in the business field and in the initial phases of numerous projects. Currently, he is the director of CAPSA V.I.D.A. an investment vehicle promoted by CAPSA FOOD to develop the food of the future.
Ruy Andrade Pereira
Director of Communication and Business Development
Double degree in Business Administration from the University of Staffordshire (UK) and the Paris Communication Institute IICP (France) and the Food Chain Management Program from the San Telmo International Institute (Seville).
Director of External Relations (communication, marketing, press and institutional relations) and Business Development in the Pereira and Portomar group.
Hijos de Rivera
Specialized in innovation management, he has led the R&D&i area at Hijos de Rivera for more than seven years, promoting research and transversal projects in the categories of Beer and Water, with an impact on new Products, Processes and Services. that respond to business challenges.
Xunta de Galicia through IGAPE, GAIN and XESGALICIA promote BFFood, favoring the environment, as well as providing the institutional support and resources.
The Food Cluster of Galicia, CLUSAGA, plays the role of BFFood's Management Team, coordinating, managing and dynamizing the accelerator and the different agents that intervene at this open ecosystem.
BFFood has the participation of leading companies in the sector that contribute with knowledge, dedication and resources to the dynamization of the accelerator and to the mentoring of the participating projects.
The entities of the Technical Committee respond to the queries addressed to them regarding both the thematic orientation and the challenges of the program as well as the evaluation and follow-up of the participating projects in any of the phases. They also assume the implementation of the training program and the catalog of infrastructures, means and technical services.
The Advisory Committee has business, technical, financial or other knowledge for the overall operation of the program or to support the development of the participating projects.