| WEDNESDAY SEPTEMBER 13th 2023 |
| 11:00|13:00 |
Pre-event: COSTAL Meeting (Room 8) |
| 13:00|14:30 |
Registration & welcome coffee break (Galoppatoio) |
| 14:30|15:00 |
Opening ceremony (Room 2, in parallel streaming Room 7) |
| 15:00|15:45 |
Plenary lecture (Room 2, in parallel streaming Room 7)
Chair: Silvana Cavella
Searching for the sustainability of food and drink industry | Mauro MORESI |
| 15:50|17:10 |
Parallel session 1: Food quality and processing (Room 2)
Chairs: Cristina Alamprese, Bruno Zanoni |
| 15:50|16:10 |
Johnny Ciancetta – University of Teramo
Formulation design approaches to increase stability, nutritional and healthy quality of frozen desserts |
| 16:10|16:30 |
Luigi Moriconi – University of Camerino
Investigation at the boundaries between food processing and nutritional attributes of cereal-based products |
| 16:30|16:50 |
Marianna Tagliasco – University of Udine
Innovative approach to design cereal-based product with low glycemic response |
| 16:50|17:10 |
Michela Pia Totaro – University of Bari Aldo Moro
Technological approaches to improve the quality of meat products |
| 15:50|17:10 |
Parallel session 2: Microbiota, metabolome, health (Room 7)
Chairs: Eugenio Parente; Marisa Manzano |
| 15:50|16:10 |
Qiuyu Lan – University of Bologna Alma Mater Studiorum
Metabolomics to investigate the effects of treatments on food and of food consumption on health |
| 16:10|16:30 |
Giacomo Mantegazza – University of Milano
Ready-to-eat food as a vehicle of microorganisms in the context of the microbial deprivation hypothesis |
| 16:30|16:50 |
Nadia Serale – University of Bari Aldo Moro
Microbiota and metabolome in chronic non-communicable diseases |
| 16:50|17:10 |
Dimitra Tsoureki – University of Torino
Dual approaches to investigate the infant food microbiome and Listeria monocytogenes behaviour under severe acidic conditions |
| 17:10|17:50 |
Coffee break (Galoppatoio) |
| Poster viewing (Galoppatoio)
7th What For Award, Federalimentare
Video presentation of the selected final proposals (Room 2 and 7) |
| 17:50|18:50 |
Parallel session 3: Probiotics and Postbiotics (Room 2)
Chairs: Teresa Zotta; Fabio Minervini |
| 17:50|18:10 |
Giulia Bisson – University of Udine
Microbial exopolysaccharides as postbiotics for the development of new functional foods |
| 18:10|18:30 |
Maria De Sena – University of Napoli Federico II
Probiotic bacilli incorporation in foods: is really so easy? |
| 18:30|18:50 |
Irene Giordano – University of Napoli Federico II
Metabolic attenuation of probiotics: a strategy for functional beverages development |
| 17:50|18:50 |
Parallel session 4: Authenticity and perception (Room 7)
Chairs: Tullia Gallina Toschi; Emanuele Boselli |
| 17:50|18:10 |
Luigi Esposito – University of Teramo
Dietary habits and biogenic amine exposure in Mediterranean populations: Insights from the italian aperitivo/happy hour context |
| 18:10|18:30 |
Giovanni Fiorile – University of Napoli Federico II
Sensory methods ensuring authenticity and fostering Mediterranean fish |
| 18:30|18:50 |
Noemi Sofia Rabitti – University of Milano
Individual variation in food perception and Implication in consumer preference of sustainable products |
|
THURSDAY SEPTEMBER 14th 2023 |
| 09:00|09:45 |
Plenary lecture (Room 2, in parallel streaming Room 7)
Chair: Rossella Di Monaco
Chew on it: How oral breakdown of foods drives texture and flavour perception| Markus Stieger |
| 09:50|11:10 |
Parallel session 5: Functional foods (Room 2)
Chairs: Maria Cristina Messia, Monica Anese |
| 09:50|10:10 |
Irene Maria Grazia Custureri – University of Reggio Calabria Mediterranea
Enrichment of extra virgin olive oil for the development of functional oil for special consumers |
| 10:10|10:30 |
Lorenzo Estivi – University of Milano
Alternative strategies for the development of high-nutritional-value products from cereals and pulses |
| 10:30|10:50 |
Arianna Ressa – University of Bari Aldo Moro
Novel insights on the functional and nutritional features of the foods based on cereals and legumes |
| 10:50|11:10 |
Stefano Tonini – Free University of Bozen-Bolzano
Advancement and prospects of study of bioactive peptides during food fermentation |
| 09:50|11:10 |
Parallel session 6: Food systems sustainability (Room 7)
Chairs: Matteo Mario Scampicchio, Lucilla Iacumin |
| 09:50|10:10 |
Chiara Demarinis – University of Bari Aldo Moro
Development of biotechnological protocols for the valorization of alternative plant matrices as a strategy for the sustainability of agri-food systems |
| 10:10|10:30 |
Elisa Ghitti – University of Milano
The role of root exudates in promoting beneficial interactions and rhizoremediation potential of polychlorinated biphenyls (PCBs)-degrading bacteria |
| 10:30|10:50 |
Ilaria Grigoletto – University of Bologna Alma Mater Studiorum
Sustainable solutions in technology and quality control of olive oil |
| 10:50|11:10 |
Emanuela Lo Faro – University of Modena and Reggio Emilia
Study and evaluation of strategies for replacing plastic materials with greener and eco-sustainable alternatives |
| 11:10|11:40 |
Coffee break (Galoppatoio) |
| Poster viewing (Galoppatoio)
7th What For Award, Federalimentare
Video presentation of the selected final proposals (Room 2 and 7) |
| 11:40|13:00 |
Parallel session 7: Food safety (Room 2)
Chairs: Rosalba Lanciotti, Teresa Cirillo |
| 11:40|12:00 |
Cristina Di Fiore – University of Molise
Food products and microplastics: A call for qualification and quantification |
| 12:00|12:20 |
Federica D’Onofrio – University of Teramo
Identification of virulence biomarkers in a Listeria monocytogenes ST7 strain through immunoproteomic and transcriptomic analysis |
| 12:20|12:40 |
Giulia Elli – Free University of Bozen-Bolzano
Development of an electrochemical sensor to detect micro and nanoplastics in environmental and agri-food samples |
| 12:40|13:00 |
Valeria Tava – University of Milano
Fusarium musae, a potential new food safety threat. Can a diseased banana be the source of a fungal disease for humans? |
| 11:40|13:00 |
Parallel session 8: Food by-product valorization (Room 7)
Chairs: Spigno Giorgia, Martino Forino |
| 11:40|12:00 |
Beatrice Cellini – University of Bologna Alma Mater Studiorum
Biotechnological valorisation of residues and by-products from agro-food industries |
| 12:00|12:20 |
Giuditta de Gennaro – University of Bari Aldo Moro
Vegetable agri-food by-products: a source of functional ingredients for the production of high added value foods |
| 12:20|12:40 |
Silvia Donzella – University of Milano
Biocatalytic modification of monoterpenes using waste-derived yeast cells |
| 12:40|13:00 |
Antonio Gattuso – University of Reggio Calabria Mediterranea
Application of functional molecules recovered from bergamot by-products: development and improvement of food systems |
| 13:00|14:30 |
Lunch (Galoppatoio) |
|
Poster viewing (Galoppatoio)
7th What For Award, Federalimentare
Video presentation of the selected final proposals (Room 2 and 7) |
| 14:30|15:15 |
Plenary lecture (Room 2, in parallel streaming Room 7)
Chair: Raffaele Coppola
Functional foods and human gut microbiota| Maria DE ANGELIS |
| 15:20|16:40 |
Parallel session 9: Food Biotechnology (Room 2)
Chairs: Diego Mora; Stefania Iametti |
| 15:20|15:40 |
Annie Cecilia Castillo Ochoa – University of Udine
Chimeric recombinant protein of Brucella melitensis and immunological evaluation for its possible use for the diagnosis of milk |
| 15:40|16:00 |
Amira Salim – University of Sassari
The antimicrobial and antibiofilm activities of pomegranate peel phenolic compounds against foodborne pathogenic bacteria |
| 16:00|16:20 |
Lucia Sportiello – University of Basilicata
Optimization of the extraction techniques using natural hydrophobic deep eutectic solvents for the recovery of biomolecules from food and food industry by-products |
| 16:20|16:40 |
Laura Troiani – University of Parma
Leveraging Lactic Acid Bacteria for new sustainable processes |
| 15:20|16:40 |
Parallel session 10: Wine and fermented beverages (Room 7)
Chairs: Luca Rolle; Viviana Corich |
| 15:20|15:40 |
Annina Caputo – University of Napoli Federico II
Soil spatial variability at vineyard scale and relationship between grape elemental profile and enological characteristics of Aglianico grapewine in Taurasi DOCG area |
| 15:40|16:00 |
Antonino Pirrone – University of Palermo
Application of non-conventional yeasts to improve the quality of innovative tropical fruit beverages |
| 16:00|16:20 |
Angelo Topo – University of Udine
Role of closure and oxygen dissolved at bottling on white wine evolution: a multiparametric approach |
| 16:20|16:40 |
Cristian Alexis Galaz Torres – University of Bologna Alma Mater Studiorum Wine stability: implications of yeast mannoprotein additions prior to the bottling of red wine |
| 16:40|18:30 |
Coffee break (Galoppatoio 16:40|17:00) |
| Poster viewing (Galoppatoio)
7th What For Award, Federalimentare
Video presentation of the selected final proposals (Room 2 and 7)
|
| 17:30|19:00 |
PhD Coordinators Meeting (Room 9) |
| CUVE Meeting (Laboratorio linguistico)
|
| 20:00|23:00 |
Gala Dinner (Pallacorda) |
| 23:30 |
Transfer |
|
FRIDAY SEPTEMBER 15th 2023 |
| 09:00|09:45 |
Plenary lecture (Room 2, in parallel streaming Room 7)
Chair: Paolo Masi
From research to business| Luigi NICOLAIS |
| 09:50|10:50 |
Session 11: 7th What For award | Selected candidates (Room 2, in parallel streaming Room 7)
Chairs: Antonella Verzera; Maria Cristina Nicoli |
| 09:50|10:10 |
Lucrezia Angeli – Free University of Bozen-Bolzano
Valorisation of South Tyrolean food products through the study of their antioxidant behaviour |
| 10:10|10:30 |
Nidhi Dalal – University of Napoli Federico II
Finding Nemo’s family: Enhancing NIR-based authentication of Mediterranean anchovies: the influence of spectra Pre-processing and machine learning techniques |
| 10:30|10:50 |
Michela Quiquero – University of Molise
Mitigation strategies to reduce food-processing contaminants formation in Neapolitan pizza |
| 10:50|11:10 |
Coffee break (Galoppatoio) |
| 11:10|12:10 |
Session 12: 7th What For award | Selected candidates (Room 2, in parallel streaming Room 7)
Chairs: Marco Dalla Rosa; Donatella Albanese |
| 11:10|11:30 |
Francesco Ciuffarin – University of Udine
Structuring oil for healthy and sustainable diets: the case study of the dried template approach |
| 11:30|11:50 |
Rohini Vijay Dhenge – University of Parma
Modifications of vegetables subjected to conventional, innovative and nonthermal technologies |
| 11:50|12:10 |
Muhammad Rehan Khan – University of Napoli Federico II
Development of active antioxidant packaging to preserve the nutritional quality of minimally processed produce |
| 12:10|12:25 |
Awarding ceremony | SISS Best Sensory PhD Contribution Award (Room 2, in parallel streaming Room 7) |
| 12:25|13:00 |
Awarding ceremony | 7th What For Award (Room 2, in parallel streaming Room 7)
Mauro Fontana | presidente CL.A.N.
Maria Cristina Di Domizio | Federalimentare |
| 13:00|13:30 |
Closing ceremony (Room 2, in parallel streaming Room 7) |
| 13:30|15:00 |
Lunch and farewell (Galoppatoio) |
