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A LITTLE BIT OF HISTORY
The Professional Food Group (GPA) as we know it today was created through the merger of the GPA with the Professional Biochemistry and Biotechnology Group (GPBB) in January 2016.
Both groups encompass a long history in which a large number of people have participated, people who have contributed their knowledge, enthusiasm, and character to shape who we are today: a group of friends who are eager to organize events, meet, and discuss issues related to our professional activity and more.
The GPA was created in 1970 thanks to the drive of a group of people who selflessly decided to do something complementary to their professional work and, in addition to having fun and having high-level philosophical discussions, they managed to organize the First Conference on Food Studies (JEA) that was held in May 1971. From then on, the JEAs were held approximately every other year until 1981.
Between 1981 and 2000 there was a hiatus, with the exception of a JEA held in 1991, but from 2000 on, and thanks to the addition of new members, the group was reactivated and gatherings or sessions have been held every year to date without interruption.
The GPBB was created in 1984 and, although it can now be considered a group with a history, it is much younger than the GPA. It also entails a group of people who decided to do something different, which was new in Spain (and in Europe), that involved organizing and holding a Conference on the Industrial Applications of Enzymes (JAIE) every two years, alternating with a Technical Conference on Fermentative Processes (JTPF).
The JTPFs were held every two years without a pause from 1986 to 1996. Circumstances forced us to abandon this idea, but that’s another story.
The JAIEs were held consistently from 1985 to 2005, and for the 2007 edition, the Organizing Committee decided to give a twist to the JAIE and in this way the Bakery Ingredients, Enzymes, and Technology, or BIET, was created.
Since its inception in 2007 to today, BIET has overcome economic crises and the passage of time, becoming a benchmark event for the bakery sector and related industries not only in Spain, but increasingly around the world with the presence and participation of professionals and researchers from other countries.
It is clear that BIET’21 entailed an unprecedented challenge due to the Pandemic that was going on worldwide, but with your participation and cooperation we once again enjoyed and shared a top event and industry reference.
