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)