Thursday, 19 September, 2023

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

 

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 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