Programme
Thursday, 19 September, 2024: DAY 2
| 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
s |
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 | ||||||||