Agenda:

5.30 - 6.00 pm | Gathering & drinks

6.00 - 6.10 pm | Opening remarks, by Atir Jaffe, Senior Partner Pearl Cohen.

6.10 - 6.15 pm | Dr. Dikla Montekio, Investment & Partnership Manager at TKH, will give a brief review of The Kitchen FoodTech Hub global partnerships

6.15 - 6.45 pm | Alexandre Bastos, head of Front End Innovation | Science & Technology | Taste & Wellbeing at Givaudan (remote lecturer):

- What are the challenges Givaudan is facing, how did Covid-19 affect the company's strategy and what is Givaudan's winning recipe for working with startups.

- Israeli startups, who worked and completed commercial agreements with Givaudan.

- The Kitchen Hub & Givaudan will launch The Future of Food-Texture Startup Challenge.

6.45 - 7.00 pm | Q&A

Givaudan, The Kitchen Hub partner, is a Swiss multinational manufacturer of flavors, fragrances and active cosmetic ingredients. As of 2008, it is the world's largest company in the flavor and fragrance industries.

Alexandre is an active player in the Givaudan journey to drive a more collaborative and inclusive approach to innovation. Alexandre's role as Head of Front End Innovation for the Taste & Wellbeing Division is to explore and bring new opportunities by connecting with start-ups and entrepreneurs that are innovating and disrupting the food and agriculture ecosystem. Alexandre will lead the work to create partnerships and business models to create a more sustainable food system while delivering great food experiences to consumers, further enabling happier and healthier lives.

The Full Guide For Startups: Working with Givaudan