Wednesday, 18 September, 2024 | Thursday, 19 September, 2024 | Friday, 20 September, 2024
| Mercoledì 18 settembre | |||||||||||||||||||
| 10:00 – 14:00
REGISTRAZIONE DEI PARTECIPANTI |
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| SALA A | |||||||||||||||||||
| 14:00 – 14:45
CERIMONIA DI APERTURA E SALUTO DELLA AUTORITA’ |
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| 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 | |||||||||||||||||
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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
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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
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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
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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
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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
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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 | |||||||||