| POSTER SESSION – ROOM CCP groundfloor |
| Wednesday, September 18th |
| SESSION 1 – 15:30-16:45 |
| FOOD BY-PRODUCT AND FOOD FORMULATION |
Workstation A (15:30 – 16:00) |
| 2nd year |
|
| Referees: Emanuele Boselli, Paola Domizio |
Workstation A (15:30 – 16:00)
|
| Giulia Bearzi |
Bioactive-Rich Mushrooms for Food Reformulation (BIOMUSH-FOOD) |
| Martina Buda |
Development of High Nutritional Quality Food Ingredients from Avocado Production Wastes and By-products |
| Silvia D’Agostino |
Pomegranate peel valorisation: study of selective extractive techniques |
| Jonathan Squillante |
Innovative technologies for the development of functional foods from by-products from various food chains |
| Sofia Zantedeschi |
Fostering sustainability in the olive oil supply chain: valorization of typical extra virgin olive oils and olive mill by-products |
| SUSTAINABILITY / SUSTAINABILITY FOOD QUALITY |
Workstation B (15:30 – 16:00)
Workstation A (16:00 – 16:45) |
| 1st year |
|
| Referee: Fabrizio Cincotta |
Workstation A (16:00 – 16:45)
|
| Emilia Luigia Antenucci |
Poultry Meat Downgrading: Insight on the Underpinning Factors to Improve the Sustainability of the Production |
| Chiara Biggi |
Nudging fragile population groups towards sustainable food choices |
| Ejona Boci |
New methodologies to study the effect of expectations on consumers’ perceptions of sustainable food products |
| Giorgia La Rocca |
Development of biological and monitoring tools for improving energy efficiency and sustainability in winemaking |
| Martino Rabbia |
Availability and Uptake of Potentially Toxic Elements by Rice as Influenced by Innovative Agronomic Techniques |
| Marianna Sala |
Food systems innovation and sustainability |
| 2nd year |
|
| Referees: Concetta Condurso, Antonio De Rossi |
Workstation B (15:30 – 16:00)
|
| Marta Appiani |
Plant-based analogues: a sensory-based and consumer-led approach to unveil challenges and opportunities for the consumers of the future |
| Samreen Nazeer |
Evaluation of Biostimulants on Vegetative-Productive Performances of Strawberry (Malga and Annabelle) Plants Under Hydroponic Conditions |
|
|
| Ilaria Prezioso |
Resilient wineries: enological strategies for adaptation to climate change, reduction of inputs, reuse of waste, valorisation of native grape varieties |
| Clara Vitaggio |
Oenological characterization of ancient Sicilian cultivars for an enhancement of the wine-growing territory in response to climate change |
| COFFEE BREAK 16:45 – 17:45 |
| SESSION 2 – 17:15-19:00 |
| NEW INGREDIENTS AND FUNCTIONAL FOODS |
Workstation A (17:15 – 17:45) |
| 1st year |
|
| Referee: Rossella Caporizzi |
Workstation A (17:15 – 17:20) |
| Sujivi Daluwatta |
Insects as future food ingredients: Impact of rearing substrates on insect health and nutritional composition, and sensory characteristics of derived products |
| 2nd year |
|
| Referees: Alessandra De Bruno, Rossella Caporizzi |
Workstation A (17:25 – 17:45)
|
| Solidea Amadei |
Valorisation of Alternative Protein Sources by Tailored Biotechnological Processes and Non-Thermal Technologies to Obtain New Ingredients to Be Used in the Formulation of Innovative Foods |
| Adriana Rita Evangelista |
Unlocking Bioactive Compounds: Aromatic Herbs’ Wastewater as a Novel Source |
| Ilenia Gaeta |
Pigmented wheat: a resource for the production of foods with high nutritional value |
| Grazia Marinaro |
Exploring the use of Salicornia as a salt substitute in savoury snacks |
| NUTRITION AND HEALTH |
Workstation A (17:45 – 19:00)
Workstation B (17:15 – 19:00) |
| 1st year |
|
| Referee: Alessandra Pino |
Workstation B (17:15 – 18:15) |
| Davide Addazii |
In vitro risk assessment of the effect of xenobiotics on the human gut microbiota |
| Antonella Damiano |
Anti-inflammatory profile of bioactive compounds derived from extra-virgin olive oil in zebrafish models (Danio rerio) |
| Maria Sole Morandini |
Predictive models for the effect of foods containing (poly)phenols: a personalized nutritional approach |
| Martina Parziale |
Development of probiotics and post-biotics for the modulation of skin microbiome |
| Joana Maria Santos Rebelo |
Study of the association between phenolic metabotypes and cardiometabolic health in response to chronic intake of (poly)phenols |
| Melisa Jaramillo Zapata |
Microbiological food safety: risk mitigation of foodborne pathogens by applying omics approaches within the food system |
| Giacomo Zuccon |
Elucidating the potential roles of grape natural products against amyloids proteins involved in neurodegenerative diseases |
| Referee: Giacomo Mantegazza |
Workstation B (18:15 – 19:00) |
| Enrico Busi |
Collinsella: genomics, physiology, and putative biomarker in response to immunotherapy |
| Rocco Casale |
Development of nutritional strategies aiming to adopt healthy and sustainable eating models in hospital food service. |
| Silvia Callegaro |
Women’s nutrition: eating habits, nutritional status and main sex-related risk factors in the physiological phases of female life |
| Susanna Lelli |
Food Design for the formulation of new healthy and sustainable grain-based foods for pregnant and preconception women |
| Melissa Zannini |
Health implication of phenolic compounds: Targeting hallmarks of colon cancer through phenolic colon microbiota interplay (PREVENT-DIET) |
| 2nd year |
|
| Referees: Severino Zara, Graziana Difonzo |
Workstation A (17:45 – 18:15) |
| Damiano Callegaro |
Development and implementation of educational and empowerment models to promote healthy and sustainable diets in university students |
| Elisabetta Chiarini |
Study of persistence and characterization of the food-borne zoonotic pathogen Arcobacter butzleri |
| Claudia Dellapina |
Reduction of allergenicity of Arginine Kinase from the edible insect Hermetia illucens by lactic acid bacteria activity |
| Beatrice Pellegrini |
Are industrial-made and home-made foods similar in nutrition composition and levels of potentially harmful compounds? A comparative study |
| Asim ur Rahman |
Microbiome Mapping in Meat Food Chain from Farm to Fork |
| Eleonora Rollo |
Identification of natural toxins and related emerging risks in innovative ingredients for the bakery and meal solutions sector (safe bak-meal) |
| Referees: Marilena Marino, Susana Rio Segade |
Workstation A (18:15-19:00) |
| Gianluigi Agolino |
Bile Salts Hydrolase activity of Lacticaseibacillus rhamnosus strains as promising probiotic to reduce cholesterol level |
| Marta Berzaghi |
Development of new approaches for the evaluation of the metabolism of bioactive compounds of nutritional interest |
| Perla Degli Innocenti |
Methodologies to guide consumers towards a healthy and sustainable Mediterranean Diet |
| Laila Zeraik |
Investigation of endogenous and/or exogenous phenolic metabolites in humans using (un)targeted
metabolomics (ENDOPHENOL) |
| Thursday, September 19th |
| SESSION 3 – 09:30 – 10:45 |
|
| FOOD SAFETY AND FOOD ANALYSIS |
Workstation A (09:30 – 10:45)
Workstation B (09:30 – 10:45) |
| 1st year |
|
| Referee: Alessandra Bendini |
Workstation A (09:30 – 10:00) |
| Claudia Lombroni |
Study of anthocyanins from red cabbage: antioxidant reactivity and food application |
| Angela Lomonaco |
Characterization of doughs and flours for leavened bakery products: correlation with process parameters and finished product quality for continuous improvement |
| Davide Rovelli |
Phytochemical and genetic mapping of coffee plant leaves for identification of molecules with nutraceutical interest |
| Giulia Tapparo |
Characterization and improvement of basil intended for the production of preserved pestos |
| Federica Torregrossa |
Chemical-physical study of crystallization in confectionery products and its implication on product quality |
| Fulvia Trapani |
Innovative Food-Omic Approaches for the Comprehensive Investigation of Food Quality: Focus on Analytical Strategies |
| Annalisa Vissio |
Development of a Toolbox for the Characterization and Predictive Analysis of Wax Systems as a Tool for Predicting Physical Food Properties |
| Referee: Maria Alessandra Paissoni |
Workstation B (09:30 – 10:00) |
| Daniele Catanzaro |
Investigating the Formation and Mitigation of Heterocyclic Amines and Dicarbonyl Compounds in Food Products |
| Pierina Díaz-Guerrero |
Sensory analysis and emotional profile as a tool for the valorisation of sustainable and innovative food chain |
| Irene Locatelli |
Advancing in Process Analytical Technology: e-sensing for food cold chain |
| Ludovica Milzi |
Novel sensing tools for visual detection and monitoring of agrifood analytes and parameters |
| Irene Picicci |
Multi-omics approaches for the characterization of toxigenic fungi, in a climate change scenario |
| Claudia Troisi |
Innovative approaches for the development and performance evaluation of new frying mixtures through physical, chemical and sensory analyses |
| Tommaso Ugolini |
Improvement of the monovarietal EVOO production chain: study of phenolic, volatile and terpene components for oil authentication and by-products exploitation |
| 2nd year |
|
| Referees: Alessandra Del Caro, Aldo Todaro |
Workstation A (10:00 – 10:30) |
| Wasim Akhtar |
Non-invasive fingerprint studies for wine bottle authentication |
| Rosaria Aloia |
Optimization of an analytical method for the characterization of microplastics in clams using Raman microspectroscopy |
| Lorenzo Del Vecchio |
Study and characterization of novel ingredients recovered from plant material for application in novel foods, by advanced chromatographic technique and high-resolution mass spectrometry |
| Mara Antonia Gagliano |
Combining instrumental and sensory methods to assess the quality and authenticity of food products of animal origin |
| Mariana Miccolis |
From the research to company: Case study on the biogenic amines in craft beers and cheeses |
| Sergio Passarella |
Determination of heavy metals and fluorinated organic compounds in Molise areas with different anthropogenic impacts using honey matrix |
| Rosalba Tucci |
Analysis of the volatilome of virgin olive oils and flavoured oils:quality grade evaluation and study of modification during storage |
| Abdul Wahab |
Oxidative stability of animal fats using Isothermal Calorimetry |
| INNOVATIVE FOOD TECHNOLOGIES |
Workstation B (10:00 – 10:30) |
| 1st year |
|
| Referee: Massimiliano Rinaldi |
Workstation B (10:00 – 10:05) |
| Parham Joolaei Ahranjani |
Development and characterization of pickering emulsion to Tailor Food Functionalities |
| 2nd year |
|
| Referees: Marco Poiana,
Massimiliano Rinaldi |
Workstation B (10:05 – 10:30) |
| Eleonora Di Palma |
Improving the performances of mixing operation with 3D controlled movements of a Delta robot |
| Yasmin Muhammed |
Innovative approaches in the development of novel organic food products by applying careful processing |
| Fabiola Pesce |
Enhanced quality of pistachio kernel and skin obtained using liquid nitrogen as peeling agent |
| Chiara Viretto |
Unraveling the functional potential of microbial resources for pulse-based sourdough breadmaking |
| Referee: Elena Arena, Annalisa Romano |
Workstation B (10:30 – 10:45) |
| Neamtallah Assaf |
Pulsed Electric Field effect on colour, texture and microstructure of plant materials: Unraveling peeling mechanism |
| Iolanda Cilea |
Technological treatments to obtain high-quality vegetable products |
| Irene Fenga |
Exploring approaches to modify the techno-functionality of plant-based proteins |
| Pio Viscusi |
Enzyme-assisted extraction and modification of lignocellulosic biomasses for the production of functional oligosaccharides and other nutraceutical compounds |
|
COFFEE BREAK (10:45 – 11:15) |
| SESSION 4 – 11:15-12:45 |
| SUSTAINABILITY FOR FOOD QUALITY |
Workstation A (11:15 – 12:05) |
| 1st year |
|
| Referee: Nadia Innocente |
Workstation A (11:15 – 11:35) |
| Arianna Bonucci |
Green strategies for a virtuous valorization of by-products of the agri-food chain in the transformation and conservation of foods |
| Lara Naim Chehade |
Nutritional and Environmental Evaluation of Canteen Menus in Institutional Catering Systems |
| Ivan Ciliberti |
BALOs as biocontrol agent in bivalve shellfish depuration |
| Marco Torre |
Sustainable agronomic techniques and food technologies in native Sicilian legumes |
| Referee: Enrico Valli |
Workstation A (11:35 – 11:55) |
| Roberto Salvatore Di Fede |
Influence of climate change on the chemical and sensory quality of wine |
| Rossella Francesca Lanza |
Development and optimization of sustainable protein-source-based food |
| Marta Sindaco |
Improving sustainability of the dairy sector by exploring-exploiting protein quality in dairy products and byproducts |
| 2nd year |
|
| Referees: Nadia Innocente, Francesca Malvano |
Workstation A (11:55 – 12:05) |
| Claudio Cinquanta |
Sustainable Recovery of High Added Value compounds from Secondary Raw Materials of the Milling Industry |
Giulia Salvatori
Leonel Tsague |
Development of organogels containing bioactive compounds from agri-food by-products and their application for innovative and sustainable food formulation
Impact of Pulsed Electric Field Parameters on Peptide Migration Selectivity and Efficiency of Electrodialysis with Ultrafiltration Membranes for the Fractionation of a Whey Protein Hydrolysate |
| MICROBS AND FOOD MICROBIOTA |
Workstation B (11:15 – 12:45) |
| 1st year |
|
| Referee: Erica Pontonio |
Workstation B (11:15 – 11:35) |
| Alberto Binello |
Human and food microbiome: impact on the health |
| Arianna Gallina |
Discovering the role of in-season (poly)phenol consumption on possibly associated metabolic phenotype |
| Cristiano Negro |
Mapping the complexity of the diet: circulating metabolites of plant bioactives and food-gut microbiome-host interactions |
| Konstantinos Theodosiadis Oulountag |
Exploration of psychobiotic compounds & precursors in fermented foods and their association to the human-gut axis |
| 2nd year |
|
| Referees: Francesca Comitini, Alessandra Pino |
Workstation B (11:35 – 11:55) |
| Chiara Maria Calvanese |
Genomic characterization of Lactic Acid Bacteria strains for the development of a novel psychobiotic product |
| Francesca Cristetti |
Investigation of spontaneously fermented food matrices using high throughput DNA sequence-based analytical methods to explore microbial ecology |
| Emanuela Lavanga |
Factors affecting γ-aminobutyric acid (GABA) production in Levilactobacillus brevis |
| Chiara Nasuti |
Analysis of IRC7 genotype and assessment of in vitro β-lyase activity in commercial Saccharomyces cerevisiae brewing yeasts |
| Lara Signorello |
Unimore Microbial Culture Collection: a new challenge in preserving and exploiting microbiomes from fermented beverages |
| Referees: Erica Pontonio, Giuseppe Montevecchi |
Workstation B (12:00 – 12:45) |
| Francis Aheto |
Validation of Sourdough Key Players using De Novo Synthetic Microbial Communities |
| Raffaele Magliulo |
The neuroactive potential of Grana Padano and Parmigiano Reggiano cheese microbiome |
| Roberto Marotta |
Impact of vegetable proteins on gut microbiome modulation and health promotion |
| Enrico Viola |
The impact of yeast adaptation in the presence of bio-activators on wine alcoholic fermentation |
|
LIGHT LUNCH (12:45 – 14:15) |
| SESSION 5 – 14.15-15.30 |
|
| FOOD BIOTECHNOLOGY |
Workstation A (14:15 – 15:30)
Workstation B (14:15 – 15:30) |
| 1st year |
|
| Referee: Annalisa Romano |
Workstation A (14:15 – 14:30) |
| Sara Basiglio |
Exploring the influence of abiotic factors on the community structure and antimicrobial resistance spread in the insect gut microbiome |
| Hilva Gjoni |
Non-targeted metabolomics: a tool for assessing plant food supplement authenticity |
| Roberta Montebello
Simone Musollini |
Innovative technological approaches using mycoprotein as a source of alternative proteins
Nanocelluloses from agrifood by-products: utilization in ice cream production |
| Referee: Amalia Piscopo |
Workstation A (14:35 – 15:00) |
| Mohammed Ammar |
Neural Elements of Willingness to Taste Novel Sustainable Food |
| Pamela Laera |
Experimental attempts to increase the performance and oxidative stability of cooking oils for food use and limit the formation of artifacts harmful to health |
| Selena Moirangthem |
Development of alternative and innovative biotechnological solutions for bakery products bio preservation |
| Nahikari Prevost |
Integrated metabolomic approaches for the study of sustainable development wines: a Franco-Italian comparison |
| Francesco Regi |
Development and technological functionality of micro and nano sized extracellular vesicles from plant matrices intended for food applications |
| Referee: Andrea Curioni |
Workstation A (15:05 – 15:30) |
| Eleonora Muccio |
High Value Food Products from Microalgae |
| Gloria Sciuto |
Exploitation of microalgae for the treatment of cheese whey and for the production of biomass for animal feed |
| Andrea Torreggiani |
Development of Innovative Biotechnological Processes to Produce Bioplastics from Agrifood Supply Chain Waste Using Selected Microorganisms |
|
|
| 2nd year |
|
| Referees: Andrea Curioni, Lucia Parafati |
Workstation B (14:15 – 14:30) |
| Carmen Aurora Apa |
Development of innovative biotechnological protocols for the valorisation of by-products, waste and agri-food surpluses as a strategy for the sustainability of systems in marginal areas |
| Abdessamie Kellil |
Enhancing oxidative stability of microencapsulated linseed oil using extracts from citrus aurantium dolcis Pers flowers |
| Luca Fontechiari |
Innovative bioprocesses and extraction techniques of high value molecules from agricultural biomasses |
| FOOD PACKAGING |
Workstation B (14:30 – 15:30) |
| 1st year |
|
| Referee: Agnese Taticchi |
Workstation B (14:30 – 14:40) |
| Tawanda Jeke |
Development of more sustainable solutions for food packaging |
| Laura Moretti |
Yeasts with broad spectrum antimicrobial activities: characterization of bioactive molecules and their involvement in active biopackages |
| Referee: Mario Gabrielli |
Workstation B (14:45 – 15:05) |
| Vittorio Bassi |
Validating sustainable polyolefin multilayer monomaterials for coffee powder packaging |
| Andrea Fachin |
Valorization of Food Waste for New Packaging Solutions |
| Matteo Gennaro |
Marine-derived biopolymer coatings and film for sustainable seafood preservation |
| Giulio Giannini |
Development and optimization of new processing and packaging technologies for fresh-cut fruit |
| 2nd year |
|
| Referees: Giuseppe Muratore Agnese Taticchi |
Workstation B (15:05 – 15:30) |
| Marianna Ciccone |
Microbial Biopolymers for Innovative Packaging to Increase Food Shelf-life and Safety |
| Corinne Giacondino |
Biodegradable Innovative Packaging: A Sustainable Solutions for Food Shelf-Life Extension |
| Joel Armando Njieukam |
Development of an active bio-based coating for corrugated cardboard with waterproofing and antimicrobial properties |
| Elisabetta Poeta |
Studying the effectiveness of modified atmosphere to improve the shelf life of table grapes using innovative taylor made IoT nanosensors |
| Giulio Scappaticci |
Ingredients with high nutraceutical value obtained by food by-products and environmental friendly packaging systems to increase the shelf life and reduce the waste of bakery products |
| SESSION 6 – 15:30 –17:00 |
|
| FOOD PROCESSING AND QUALITY |
Workstation A (15:30-17:00) |
| 1st year |
|
| Referee: Riccardo N. Barbagallo |
Workstation A (15:30-15:50) |
| Davide Alongi |
Biotechnological innovations aimed at debittering and quality improvement of table olives |
| Annachiara Ferraioli |
Valorisation of food by-products: technological strategies for tailored food ingredients |
| Andrea Marianelli |
Innovative methods in breadmaking, packaging and distribution able to increase nutraceutical value, extend shelf-life and reduce waste of Bakery products |
| Domenico Nuzzolese |
Valorization of Apulian black chickpea and Senatore Cappelli durum wheat for the production of foods with high nutritional and functional value |
| Referee: Paola Conte |
Workstation A (15:55-16:15) |
| Valentina Antonioni |
Characterization of performances of various natural antioxidants in the formulation of food, feed and pet food, to identify the best processing conditions |
| Shahzal Babar |
Process Development and Evaluation of Cooking and Nutritional Properties of Instant Filled and Functional Pasta |
| Monica Di Maria |
Shelf Life Assessment of Sicilian Extra Virgin Olive Oils |
| Silvia Gianfagna |
Process and Product Innovation for the Valorization and Sustainability of Confectionary Productions |
| 2nd year |
|
| Referees: Riccardo N. Barbagallo, Paola Conte |
Workstation A (16:20-16:35) |
| Vittoria Latrofa |
Effect of extrusion-cooking processing conditions on TVP characteristics formulated with pea protein isolate and dry-fractionated durum wheat cake proteins |
| Caroline Vitone |
Valorization of dairy production in inland areas: product and process innovation |
| Fatemeh Shanbeh Zadeh |
Improvement of Quality and Nutritional Value of Foods Using Natural Compounds and Mild Biotechnologies |
| FOOD BYPRODUCTS AND NEW FORMULATIONS |
Workstation B (15:30 – 16:45) |
| 1st year |
|
| Referee: Cristina Alamprese |
Workstation B (15:30 – 15:55) |
| Forough Hatami |
Valorisation of the by-products of the dairy industry: production of pro-bioactive scotta as a functional ingredient for food and feed |
| Alessia Lisi |
Improving nutritional value of food through use of bioprocessed agri-food by-products and/or wastes |
| Antonella Manzi |
Increasing the sustainability of the seafood industry. Food reformulation strategy and technological solutions to elevate the value of waste and by-products |
Angela Pazzanese |
Fermentation as a tool for improving the nutritional value of legumes and their by-products |
| Emanuele Tomassini |
Salt reduction strategies in wheat-based products: exploring food-grade seawater |
| Referee: Vito Michele Paradiso |
Workstation B (16:00 – 16:25) |
| Giorgio Innocenzo Ascrizzi |
Design of sustainable soft-solid foods intended for special diets: rheological, tribological and nutritional evaluation |
| Helen Stephanie Ofei Darko |
Alternative Sources for Functional Food Formulation |
| Francesca Duggan |
Developing innovative formulations using plant and dairy protein-based ingredients |
| Francesco Iervese |
Food proteins from alternative sources: functional characterization and strategies for the design of innovative food |
| Francesca Trevisiol |
Valorization of polysaccharides and oligosaccharides from food waste |
| Referee: Chiara Sanmartin |
Workstation B (16:30 – 16:50) |
| Margherita Chiarini |
New product obtained from dealcoholised wine: regulatory and quality aspects |
| Silvia Gattucci |
Development of new functional foods from honeybees products: a combination of innovation, history and environmental sustainability |
| Niccolò Pilla |
Use of alternative vegetable protein for nutritional enhancement of cereal-based foods |
| Preetham Gowda Hosaholalu Ramesha |
Effect of technological interventions on the development of functional foods by using ingredients from vegetable bio-resources |
| 2nd year |
|
| Referees: Cristina Alamprese, Vito Michele Paradiso |
Workstation B (16:55 – 17:00) |
| Mario Caponio
Anna Ramona Speranza |
Production of functional plant-based yogurt like
A “green path” strategy for complete recovery of buckwheat processing byproducts |
| Friday, September 20th |
| SESSION 7 – 09:30-11:00 |
| FOOD PROCESSING |
Workstation A (09:30-10:00) |
| 1st year |
|
| Referee: Francesco Caponio |
Workstation A (09:30-09:45) |
| Giulia Basile |
Green technologies for extraction and recovery of bioactive compounds from plant by-products processing industries: their potential application as nutraceuticals, food ingredients and antimicrobial substances |
| Busra Oktar |
Emerging processing technologies for sustainable production of innovative foods |
| Beatrice Maria Stella |
Ultra-processed foods and impact on public health |
| 2nd year |
|
| Referees: Marco Dalla Rosa, Francesca Malvano |
Workstation A (09:50-10:00) |
| Reindorf Boateng |
Effect of ball milling treatment on technological performance of starch: impact of processing parameters on the botanical origin |
| Bilge Ece OZEL |
Innovative Technologies and Processes for Sustainable Frozen Foods |
| EXPLOITING MICROORGANISMS FOR FOOD APPLICATIONS |
Workstation A (10:00-11:00) |
| 1st year |
|
| Referee: Milena Maifreni |
Workstation A (10:00-10:35) |
| Arianna Bindo |
Characterization of Soil Health Indicators and Soil Microbiome Analysis When Treated with Combined Use of Food Processing Residues and Microbial Biofertilizers |
| Marianna Cristofolini |
Microbial biodiversity of microbial communities in natural whey starters for the Parmigiano Reggiano cheese production and constitution of a natural whey starter biobank (Natural Whey Starter Biobank) |
| Emanuele Della Monica |
Interspecies interactions in cheese microbiota: metabolic synergies among lactic acid bacteria species |
| Silvia Ruta |
Microbiology in dairy processing and ageing and the role of wooden tools |
| Gaia Vanzetti |
Study of the olive orchard as a source of autochthonous starter culture for table olives fermentation |
| Azzurra Vella |
Design of a protocol for enhancing wine sensory quality using Starmerella lactis-condensi strains |
| Irene Maria Zingale |
Microbial resources as a natural solution for the valorisation of olive oil by-products trough enhancement of bioactive molecules within the concept of bioeconomy |
| 2nd year |
|
| Referees: Cristina Restuccia, Marisa Manzano |
Workstation A (10:40-11:00) |
| Roberta Coronas |
Microbiological, chemical and technological characterisation of Sardinian sourdoughs from the MBDS-UNISSCC microbial collection |
| Robin Duncan |
Study on the modulation of the intestinal microbiota induced by nutraceutical preparations designed to improve immune and metabolic function |
| Mohammed Salman |
Characterisation of Quorum Sensing and Proteolytic Activity of Spoilage Pseudomonas from Raw Milk |
| SESSION 8 – 11:15-12:15 |
|
| FOOD BEVERAGE |
Workstation B (09:30 – 11:00) |
| 1st year |
|
| Referee: Silvia Grassi |
Workstation B (09:30 – 09:50) |
| Anna Bortolini |
The effect of cork on the evolution of bottled wines |
| Giuseppe Conti |
From barley to beer: beyond traceability |
| Beatrice Cordero |
Innovative oenological strategies for enhancing the varietal expression of the grapes |
| Giorgia Mallia |
Sustainable and eco-friendly strategies for the development of whisky production in Italy |
| Referee: Rossella Di Monaco |
Workstation B (09:55 – 10:20) |
| Silvia Arduini |
Strategies for the authentication of spirit drinks and products from the wine sector |
| Marta Baviera |
Optimizing Red Straw Wine Production: A Multi-Faceted Approach |
| Maria Carla Cossu |
Development of a Synthetic Microbial Community for Producing A Sardinian Functional Acid-Alcoholic Dairy Beverage |
| Marco Lagori |
Strategies to increase sustainability in wine production |
| 2nd year |
|
| Referees: Silvia Grassi,
Rossella Di Monaco |
Workstation B (10:20 – 10:30) |
| Valentina Craparo |
Selection of yeasts for the production of traditional sparkling wines |
| Lorenzo Ferrero |
Understanding the impact of maceration conditions on the extraction and preservation of phenolic compounds in Nebbiolo winemaking |
| FERMENTATIONS IN FOOD PROCESSING |
Workstation B (10:30 – 12:15) |
| 1st year |
|
| Referee: Angela Zinnai |
Workstation B (10:30 – 10:55) |
| Leonardo D‘Intino |
Process modelling approaches for the improvement of fermented beverages |
| Ananya Gupta |
Harnessing microbial resources for innovations in cocoa fermentation |
| Federica Montagano |
Selection of food-associated lactic acid bacteria and evaluation of their differential impact on the functionality of innovative healthy fermented foods. |
| Caterina Nicolotti |
Fermented food: from raw material fermentation to microbiota and related post-digestion bioactive compounds |
| 2nd year |
|
| Referees: Massimiliano Rinaldi, Angela Zinnai |
Workstation B (10:55 – 11:05) |
| Alessio Altomare |
Yeast Derivatives for Precision Oenology: Emerging and Sustainable Application for Wine Production (WInnY) |
| Andrea Ponzio |
Using Fermentation as a Tool to Increase Milk Shelf-Life |
| Anna Rossi |
Exploitation of functional potential of autochthonous microorganisms from fermented foods |
