ISARA - 50th anniversary

ISARA - 50th anniversary

ISARA : 50th anniversary - A journey at the heart of ISARA’s future

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ISARA will celebrate its 50th anniversary on the 5th of April. 

A great occasion to take a glimpse into ISARA’s future 

 

Programme of Thursday the 5th of April 2018 

8h30 – 9h00: Welcome time

9h00- 17h00: A trip to the future… of ISARA Guided visit 

11h00 – 13h00: 

Round table « Transform the world and preserve it: the century’s challenge”

Digitalization, environmental change, globalization… Society has never evolved this quick. The issues are even more important in the agricultural, food industry, environmental and energy sectors. Which jobs and skills are paramount if we are to meet the future challenges?

Round table chaired by Claude COSTECHAREYRE in the role of facilitator,
 with the participation of:

  • BASF FRANCE DIVISION AGRO, Nicolas KERFANT, Chief Executive
  • BIOLINE by INVIVO, Delphine TAILLIEZ LEFEBVRE, Agrosolutions Project Manager
  • CERFRANCE, Julia CELETTE, Regional Coordinator
  • CNR, Frédéric STORCK, Energetic Transition Director
  • CREDIT AGRICOLE CENTRE EST, Noël HÉRISSON, HR Director, Communication and CSR
  • ISAGRI, Jean-Marie SAVALLE, Chief Executive President
  • GROUPE POMONA, Anne GALLETTI, Chief Operating Officer
  • REFRESCO, Gilles MONTEIL, Chief Financial Officer
  • SBM Life Science, Alexandre SIMMLER, Chief Executive
  • VALRHONA, Jean-Luc GRISOT, Chief Executive

 

13h00 – 14h00: A gourmet walkaround

17h00 – 19h00: 

« Creation, Nature, Transmission : 3 star recipes »
 Master Class with Michel TROISGROS, Michelin 3 star Chef and Benoît PLISSON, one of the co-founders of the “Ici & Là” startup

Honored by his peers, 552 Michelin 2 and 3 star chefs who, at the Chefs World Summit in November 2017, awarded him first place, Michel TROISGROS embodies the roles of citizen, entrepreneur and “world” creator.

After graduating at ISARA, Benoît PLISSON co-founded the startup “Ici & Là” which has won many prestigious prizes including the Gold medal for Innovation at the SIAL (International Food Fair) in 2016 for its leguminous plant-based products.

The Master Class will be chaired by Claude COSTECHAREYRE in the role of facilitator.

19h00 – 21h00A gourmet excursion