Agriculture and Horticulture

Juan Pablo Brichta is the CEO and Chairman of Agro Advance Technology, a biotechnology company at the forefront of developing innovative products based on beneficial microorganisms. With a focus on research, development, and production of bio-inputs, Brichta has guided the company to become a leader in providing sustainable agricultural solutions across Latin America. Under his leadership, Agro Advance Technology has pioneered a new concept in inoculation by mixing microorganisms such as Azospirillum brasilense and Pseudomonas fluorescens, which has significantly impacted conventional inoculant techniques globally. The company's products not only enhance productivity but also promote the sustainable use of scarce resources, aligning with global demands for eco-friendly agricultural practices.
Brichta's strategic vision is anchored in transforming challenges into opportunities through knowledge, creativity, and rigorous scientific methods. He has led Agro Advance Technology in registering new bio-stimulants and launching innovative biological solutions, such as a biological bait to combat cutting ants, meeting the stringent requirements of the Forest Stewardship Council (FSC) for alternatives to chemical inputs. Committed to advancing the field of applied biotechnology, Brichta continues to forge strategic alliances with leading laboratories worldwide, ensuring Agro Advance Technology remains at the cutting edge of agricultural innovation.

Şahnur IRMAK is an Agicultural Engineer. He has a PhD degree in Food Science and Chemistry. Since 2000 he works as a researcher in the Bornova Olive Research Institute (ORI), İzmir, TÜRKİYE. He is an expert on organoleptic assessment, nutritional characteristics, table olive and olive oil processing technology, packaging and storage techniques, table olive and olive oil sensorial analyses. He is the panelist of Olive Research Institute which “International Olive Council” recognized tasting panel of olive oil. He is the panel chairman of the International Olive Istanbul Table Olive Quality Competition.
One of the his latest work is on the production of natural black olives in little salty brine. Within the framework of the project ARIMNET2, we (Spain, Tunisia and Turkey) carry out research on olive oil of the determination of the value chain. We work to study to gather Italy, Spain, Portugal, Morocco, Germany and Egypt on the Multi topics PRIMA Call 2022- Agri-food value chain, Topic– Enabling the transition to healthy and sustainable dietary behavior, Research & Innovation Actions (RIA) for this project “Microbial resources for a sustainable olive oil system and a healthier Mediterranean food: from by-products to functional food”. In addition, on the Multi topics PRIMA Call 2023- Agri-food value chain, Our project was entitled to be supported. We will conduct research to ensure that table black olives are presented to consumers in a healthier and higher quality manner with organic-based bio nanocomposite packaging.
He started his olive oil sensory analysis studies in 2006 with ONAOO Technical Course for Olive Oil Tasters. He is an accredited olive oil taster since 2015. He is a member of the jury in national and international olive oil and table olive tasting competitions.