Programme

editorial board 2 Settembre 2021

Wednesday, 18 September, 2024 | Thursday, 19 September, 2024 | Friday, 20 September, 2024

 

Mercoledì 18 settembre
10:00 – 14:00

REGISTRAZIONE DEI PARTECIPANTI
SALA A
14:00 – 14:45

CERIMONIA DI APERTURA E SALUTO DELLA AUTORITA’
14:45-15:15 PLENARY LECTURE
   
  SALA A   SALA B
SESSION 1- 15:30-16:45 (6 contributions) SESSION 1- 15:30-16:45 (6 contributions)
Food by-product and food formulation Sustainability / Sustainability Food Quality
15:30 Alessandra Ferrara The introduction of food by-products as ingredients in meat analogues: effects on the product Alessia Pampuri Industry 4.0 in the agri-food sector: innovative sensors and smart logistics to support the sustainability of the supply chain
15:45 Alessandro Stringari Successful combination of lactic acid bacteria and yeast fermentation and enzymatic treatment to re-cycle industrial bread waste for bread making Andrea Casson Improving sustainability in agri-food supply chains: integrating eco-design strategies for a holistic LCA approach
16:00 Eleonora Loffredi Advanced Emulsions as Bioactive Compound Carriers for Functional Food Design: Technological and Nutritional Aspects Andrea Balivo Effect of hydroponic forage on the chemical and sensory properties of buffalo mozzarella cheese
16:15 Peyman Ebrahimi Study of the impact of sustainable technologies on food bioactive compounds of sugar beet  leaves Celeste Lazzarini Production, Composition and Sensory Characterization of New Flavoured Oils: focus on sustainability
16:30 Umberto Lanza Processing effect on phenolic bioaccessibility and antioxidant activity of apple derivates Stefano Pettinelli Applying and testing of “on site on time” sensors and tools for the sustainability of the winemaking process
16:45-17:15 COFFEE BREAK COFFEE BREAK
 

 

 

 SALA A SALA B
SESSION 2 – 17:15-19:00 (6 contributi) SESSION 2-17:30-19:00 (6 contributi)
New Ingredients and Functional Foods Nutrition And Health  
17:15 Lorenzo De Berardinis Engineering of bioaerogels as key ingredients in the development of functional foods to deliver health through diet Giulia Di Filippo Health-promoting protein-derived peptides in functional foodstuff:the Case Study of Whey Proteins
17:30 Maria Giulia Bonomini Insects as alternative protein source in animal feed Lorenzo Barozzi Novel plant protein sources for the beverage sector: technological functionality, nutritional properties, sensory characteristics, and consumer acceptability
18:00 Sara Margherita Borgonovi Biobased approaches at modulating the interaction between legume biopolymers and bioactives: a perspective for the production of baked goods Cristiana Mignogna Aggregate phenolic metabotypes as a novel approach in the application of precision nutrition to preserve cardiometabolic health
18:15 Simona Tatasciore Innovative formulation and technological approaches for the development of new hop-based ingredients with enhanced techno-functionalities Debora Pinamonti New Strategies to Face Antibiotic Resistance in Healthcare and Food Sectors
18:30 Cesare Ravagli Technological, sensory, and nutritional assessment of eco-friendly food lipids Joa Patania Bacterial players in crop systems: benefits and risks in the ‘One Health’ perspective
18:45 Leandra Leto Effect of methyl jasmonate and salicylic acid on micropropagation and secondary metabolism of in vitro hop plants, cv. Cascade Francesca Vurro Flat breads: Cultural Heritage and Nutritional Improvement

 

 

Giovedì 19 settembre
09:00 – 09:30 PLENARY LECTURE SALA A
SALA A                                    SALA B
09:30 – 10:30 (5 contributi) 09:30 – 10:30 (5 contributi)
Food Processing       EXPLOITING MICROORGANISMS FOR FOOD APPLICATIONS    
09:30 Alessio Sergiacomo Less common grains in bakery industry: product and process optimization Gabriele Serafino Saccharomyces cerevisiae and Starmerella bacillaris interspecies yeast interactions evaluated by an omics approach
09:45 Federica De Agostini Assessment of Ground Coffee Oxidation Using Different Comparative Techniques Laura Brunelli Lacticaseibacillus paracasei DSM 34154 (L. casei DG®) in preclinical and clinical studies and its genetic stability over a decade of industrial production
10:00 Giuliana Aliberti Development of a multifunctional cooking appliance: evaluation of food quality indexes and cooking functions Marcello Brugnoli Advances in microbial cellulose synthesis by acetic acid bacteria of Unimore Microbial Culture Collection
10:15 Gebremedhin Gebremariam Gebremical Applications of Cold Atmospheric Plasma as Green Technology for Food Shelf-life Extension and Functionalization Chiara Traina Microbial communities of the Taggiasca olive tree and fermented table olives
10:30 Roberta Miolla Oenological by-products for the production of innovative, nutritionally enhanced food in a circular economy perspective Simona Pizzi Grapevine-associated microorganisms as biocontrol agents against the proliferation of pathogenic fungi
10:45-11:15 COFFEE BREAK COFFEE BREAK
11:15-12:45 (6 contributi) 11:15-12:45 (6 contributi)
SUSTAINABILITY FOR FOOD QUALITY         MICROBS AND FOOD MICROBIOTA    
 11:00 Saba Amin

 

 Mitigation of environmental impacts caused by farm chemicals and proposal of new certification procedures Federica Mastrolonardo Non-Conventional Plant-Based Ingredients in Sourdough Breads Enhanced Nutritional Value and Impacted on Gut Microbiota
 11:15 Paola Biscotti

 

 What is the role of dairy products in sustainable and healthy dietary patterns? A focus on cow milk Gabriele Busetta Microbial Characterization of Wooden Equipment Used in Southern Italy for the Production of Traditional Cheese
 11:30 Katia D’Ambra

 

 The reuse of agri-food by-products as a green strategy to improve food stability Ilaria Iacobellis Human Microbiota Modulation by Functional Foods
 11:45 Elisabetta Orecchia

 

 Sustainable innovation to improve the quality of meat products in the era of the Green Deal Alessandro Annunziato Study of the relationship between gluten-free foods and microbiota in celiac subjects
12:00 Francesco Tedesco Use of chitosan from sustainable sources to reduce the sulphur dioxide use in wine production Rosangela Limongelli Use of meta-omics approaches for characterization of microbiota isolated from different ecological niches
12:15 Miriam Arianna Boninsegna By-products from agri-food industrial sector: resource or waste? An eco-friendly utilization to preserve the quality of foods Nunzio Alberto Fazio Microbial Resources for the Enhancement of Wine Production in Etna
12:45 – 14:15 LIGHT LUNCH LUNCH
14.15-15.30 (5 contributi)  14.15-15.30 (5 contributi)
FOOD BEVERAGE         FERMENTATIONS IN FOOD PROCESSING    
 14:15 Federico Baris Investigation on color features and oxidative stability of rosé wine

s

 Miriam Chiodetti Promoting sorghum for breadmaking through LAB fermentation: from fermented flour to bread staling
 14:30 Ilaria Picco Role of different oenological tannins in a white wine before and after protein stabilisation Alessio Pio Rossetti Oenological versatility of Starmerella bacillaris in wine production
 14:45 Gavin Duley Sustainable Wine Production Using Disease Resistant Hybrid Grape Cultivars in South Tyrol Gvantsa Shanshiashvili Exploring the impact of grape pressing for the production of sparkling wine (GrapePress 4.0)
15:00 Ignazio Maria Gugino Analysis and characterization of Sicilian cereal landraces for the malting and brewing industry Anastasia Palatzidi Fermentation as a tool to improve cheese alternatives based on partial or total removal of dairy sources
15:15 Aakriti Darnal Chemical markers in single variety wines in relation to geographical origin and winemaking factors Valentina Civa Non-conventional yeast derivatives:
15:30 – 16:00 COFFEE BREAK
FOOD PROCESSING AND QUALITY – FOOD BYPRODUCTS AND NEW FORMULATIONS (6 CONTRIBUTI)
16:00 Alessia Lena Application of an eco-sustainable technology: use of direct and photodynamic UV light for microbial decontamination in food industries Giuseppe Ianiri Wild Edible Plants: use as Environmental Bio-Indicators and as a Source of Vitamins in new Foods
 16:15 Camilla De Paolis Grapevine DNA traceability: The influence of different filtration treatments on traceability of ‘Nebbiolo’ wine Ilary Belardi Development of sustainable and innovative strategies for the valorization of by-products of the brewing industry
 16:30 Caterina Li Citra Effects of ultrasound treatments on the qualitative attribute and enzymatic activity of fresh cut apple fruit during the storage Claudia Antonino Sustainable approach to obtain innovative dairy products by increasing shelf-life and nutritional features
16:45 Francesco Buccioni Emerging strategies to counteract Diaporthe toxica and phomopsin in lupin seeds: investigation of the effectiveness of ozone and pulsed light Angela Carboni Valorisation of Myrtle Liqueur Processing and Olive Pomace By-Products as Ingredients for Functional Dairy Foods
17:00 – 18:30 INCONTRO DEI COORDINATORI DEI DOTTORATI DI RICERCA
RIUNIONE COSTAL
20:00 CENA SOCIALE
Venerdì 20 settembre
09:00:09:30 PLENARY LECTURE SALA A
SALA B
FOOD SAFETY AND FOOD ANALYSIS INNOVATIVE FOOD  TECHNOLOGIES  
09:30 Guanghao Wang Influence of Sulfur Dioxide on the Antioxidant Activity of Polyphenols in Ethanol-Aqueous Solution by FRAP
 09:45 Mutasem Razem Characterization of Kamut® Wheat Antioxidants Using HPLC-DAD-CAD-MS: Impact on Sunflower Oil Oxidative Stability During Frying Fatma Dadi Pea Protein Extraction: Influence of Varietal Differences and Ultrasound Treatment
 10:00 Anthea Miller Sensory and technological improvement of hemp seed flour: strategies for food applications Ecaterina Savchina Glycerolysis for Reducing Saturated Fats in Food Formulations
10:15 Andrea Bandiera Use of deep learning in combination with FT-NIR spectroscopy for the analysis of extra virgin olive oil Marco Panzanini Development of high-value-oil-based systems through innovative structuring agents and different homogenization techniques for the nutritional and/or functional enhancement of food and non-food matrices
10:30 Dilek Eltemur Authentication of Hay Milk using Nuclear Magnetic Resonance Spectroscopy Stefano Gerna Integrated green strategies for waste management in dairy factories: Upcycling casein from expired pasteurized milk into films
10:45 Sara Bolchini Antioxidant activity of Maillard reaction products Vanessa Eramo Ozone technology for sanitization and product quality in the dairy supply chain
11:00:00 – 11:15 COFFEE BREAK
11:15-12:30 (5 contributi)
FOOD BIOTECHNOLOGY ACTIVE PACKAGING
11:15 Clara Pedrazzani Indigestible Polysaccharides/Oligosaccharides from Different Food Sources: Extraction, Enzymatic Hydrolysis and Structural Characterisation Syed Mudabbar Hussain Shah Kinetic analysis of the collaborative effect of plasma-activated water, edible coating, and active packaging on shelf life of cherry tomatoes
11:30 Elisabetta Trossolo From Waste to Value: Unlocking the potential of red wine pomace and microalgae through tailored fermentation  Tommaso Bellesia ECO-sustainable packaging materials for the food industry
11:45 Ester De Martino Enzymatic biotechnologies to recover by-products from agri-food waste Marco Lopriore Predicting the shelf life of dry food packed in bioplastics by an integrated modelling approach: the case study of coffee
12:00 Gianmarco Alfieri Low-cost non-destructive sensors to measure polyphenols in musts and wines Carola Nicosia Development and validation of an active bioplastic packaging as a tool for food waste reduction
12:15 Valentina Vinelli Acceptability and Health-related Markers of an Italian-Mediterranean, Sustainable, Plant-Based Dietary Patter: Results from a Randomized, Controlled, Cross-Over Trial Anna Mengozzi Packaging materials designed for cured meat products: a sustainability challenge
12:30 – 13:15 PREMIO SISS
PROCLAMAMZIONE VINCITORE 8th PREMIO WHAT FOR
13:15 – 13:30 CERIMONIA DI CHIUSURA
LIGHT LUNCH

 

The city

editorial board 30 Aprile 2021

Catania, situata sulla splendida costa orientale della Sicilia, è una città vibrante e ricca di storia, perfetta per ospitare conferenze e eventi. Fondata nel VIII secolo a.C., Catania offre un mix affascinante di antichità e modernità, che la rende un luogo ideale per coniugare lavoro e piacere.

La città è famosa per la sua architettura barocca, dichiarata Patrimonio dell’Umanità dall’UNESCO. Passeggiando per il centro storico, si possono ammirare capolavori come la Cattedrale di Sant’Agata e la Fontana dell’Elefante, simbolo di Catania. Il Monastero dei Benedettini, oggi sede dell’Università degli Studi di Catania, è un esempio straordinario di architettura e cultura, perfetto per chi desidera esplorare la storia locale.

Ma Catania non è solo storia. La città è anche un polo economico e tecnologico in crescita, con infrastrutture moderne che facilitano l’organizzazione di conferenze e eventi di alto livello. L’aeroporto internazionale di Fontanarossa, a pochi minuti dal centro, garantisce collegamenti efficienti con le principali città italiane ed europee.

Durante il tempo libero, i visitatori possono godere della vivace scena culinaria della città. I mercati locali, come la famosa Pescheria, offrono una varietà di prodotti freschi e piatti tipici siciliani, tra cui arancini, pasta alla norma e cannoli. Per chi ama la natura, l’Etna, il vulcano attivo più alto d’Europa, è facilmente raggiungibile e offre escursioni indimenticabili con panorami mozzafiato.

Nei dintorni di Catania, luoghi incantevoli come Taormina e Siracusa sono perfetti per escursioni di un giorno. Taormina, con il suo teatro greco e le vedute spettacolari sul mare, e Siracusa, con il suo parco archeologico e l’isola di Ortigia, sono tesori storici e culturali imperdibili.

In sintesi, Catania è una destinazione ideale per chi cerca una combinazione di affari e piacere. La sua ricca storia, la vivace cultura e le bellezze naturali circostanti renderanno qualsiasi soggiorno indimenticabile. Scegliere Catania per una conferenza significa offrire ai partecipanti un’esperienza unica, dove il lavoro si fonde con la scoperta di una delle città più affascinanti della Sicilia.

Altre notizie ed approfondimenti si possono facilmente reperire su:
https://turismo.comune.catania.it/