Wednesday, 18 September, 2024 | Thursday, 19 September, 2024 | Friday, 20 September, 2024
| Wednesday – September 18th | ||||
| 14:00 – 14:45 |
Opening Session
|
|||
| 14:45 – 15:15 |
PLENARY LECTURE: Chiara Menini, Regional Education Manager at EIT Food – From Research to Impact: Cultivating an Entrepreneurial Mindset
|
|||
| Room “Concetto Marchese” | Room “Teatro” | |||
| SESSION 1 – 15:30-16:45 (5 contributions) | SESSION 2 – 15:30-16:45 (5 contributions) | |||
| FOOD BY-PRODUCT AND FOOD FORMULATION | SUSTAINABILITY / SUSTAINABILITY FOOD QUALITY | |||
| Chairman: proff. Antonella Verzera e Teresa Zotta | Chairman: proff. Concetta Condurso e Amalia Piscopo | |||
| 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
|
||||
| Room “Concetto Marchese” | Room “Teatro” | |||
| SESSION 3 – 17:15-19:00 (6 contributions) | SESSION 4 -17:30-19:00 (6 contributions) | |||
| NEW INGREDIENTS AND FUNCTIONAL FOODS | NUTRITION AND HEALTH | |||
| Chairman: proff. Fabio Chinnici e Fabio Favati | Chairman: Proff. Diego Mora e Antonio De Rossi | |||
| 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 | ||
| 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 |
| Thursday – September 19th | |||||
|
09:00 – 09:30 PLENARY LECTURE: Sara Spinelli – New approaches for sustainable and healthy tailor-made food innovation
|
|||||
| Room “Concetto Marchese” | Room “Teatro” | ||||
| SESSION 5 – 09:30 – 10:30 (5 contributions) | SESSION 6 – 09:30 – 10:30 (5 contributions) | ||||
| FOOD PROCESSING | EXPLOITING MICROORGANISMS FOR FOOD APPLICATIONS | ||||
| Chairman: proff. Fernanda Galgano e Tullia Gallina Toschi | Chairman: proff. Fabio Minervini e Alessandra Pino | ||||
| 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
|
|||||
| Room “Concetto Marchese” | Room “Teatro” | ||||
| SESSION 7 – 11:15-12:45 (6 contributions) | SESSION 8 – 11:15-12:45 (6 contributions) | ||||
| SUSTAINABILITY FOR FOOD QUALITY | MICROBS AND FOOD MICROBIOTA | ||||
| Chairman: proff. Silvana Cavella e Carmine Summo | Chairman: Maurizio Ciani e Lucia Vannini | ||||
| 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 | |||||
| SESSION 9 – 14.15-15.30 (5 contributions) | SESSION 10 – 14.15-15.30 (5 contributions) | ||||
| FOOD BEVERAGE | FERMENTATIONS IN FOOD PROCESSING | ||||
| Chairman: proff. Daniela Fracassetti e Matteo Scampicchio | Chairman: proff. Luca Cocolin e Cristina Restuccia | ||||
| 14:15 | Federico Baris | Investigation on color features and oxidative stability of rosé wine | 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: | |
| SESSION 11 –15:30 – 16:30 (4 contributions) | SESSION 12 – 15:30 – 16:30 (4 contributions) | ||||
| FOOD PROCESSING AND QUALITY | FOOD BYPRODUCTS AND NEW FORMULATIONS | ||||
| Chairman: proff. Francesco Caponio e Giovanna Ferrentino | Chairman: prof.ssa Elena Arena e Roberta Dordoni | ||||
| 15:30 | 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 | |
| 15:45 | 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 | |
| 16:00 | 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 | |
| 16:15 | 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 | |
| 16:30 – 18:00 | COORDINATORS OF THE DOCTORALS OF RESEARCH MEETING | COSTAL MEETING | |||
| 20:00 |
SOCIAL DINNER (place: Istituto Incremento Ippico, via Vittorio Emanuele n. 508 – ingresso da via Case Sante) |
||||
|
|
|||||
|
|
|||||
| Friday – September 20th | |||||
| 09:00 – 09:30 | PLENARY LECTURE: Carlo Giuseppe Rizzello – Vice presidente SIMTREA-
Microbial Biotechnologies and Zero-Waste Strategies for the Agri-Food Sector: From Functional Foods to Bioplastics” |
||||
| Room “Concetto Marchese” | Room “Teatro” | ||||
| SESSION 13 -09:30 – 11:00 (6 contributions) | SESSION 14 – 09:45 – 11:00 (5 contributions) | ||||
| FOOD SAFETY AND FOOD ANALYSIS | INNOVATIVE FOOD TECHNOLOGIES | ||||
| Chairman: Proff. Eleonora Carini e Luciano Cinquanta | Chairman: Proff. Maria Cristina Nicoli e Giampiero Sacchetti | ||||
| 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 | |||
| 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
|
|||||
| SESSION 15 – 11:15-12:30 (5 contributions) | SESSION 16 – 11:15-12:30 (5 contributions) | ||||
| FOOD BIOTECHNOLOGY | ACTIVE PACKAGING | ||||
| Chairman: Proff. Cristina Alamprese e Giorgia Spigno | Chairman: Proff. Marco Dalla Rosa e Lara Manzocco | ||||
| 11:15 | Clara Pedrazzani | Investigating dietary fibre with a focus on insect chitin: extraction, characterization, enzymatic hydrolysis, and effect on gut microbiota | 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 – 13:30 | ANNOUNCEMENT OF THE PRIZE WINNER “SISS AWARD” | ||||
| ANNOUNCEMENT OF THE PRIZE WINNER 8th WHAT FOR | |||||
| CLOSING CERIMONY | |||||