Download XXI WORKSHOP ON THE DEVELOPMENTS IN THE ITALIAN PHD

XXI WORKSHOP
ON THE DEVELOPMENTS IN THE ITALIAN PHD RESEARCH ON FOOD SCIENCE
TECHNOLOGY AND BIOTECHNOLOGY
Portici (NA), September 14rd-16th, 2016
September, 14
13,30
13,30
15,00
14,30
15,00
15,30
15,30
16,15
Registration
Welcome coffee
Open Cerenony
and autority
welcome
Plenary lecture
Parallel session 1
Prof. Lucio Annunziato: Integrità della Ricerca nelle Scienze Agrarie e
Agroalimentari
16,40
17,00
PROCESS INNOVATION
Squeo
Giacomo
17,00
17,20
Montefusco
Imma
17,20
17,40
Di Gianvito
Paola
17,40
18,00
Di Gaspero
Mattia
18,00
18,20
Tomasi
Ivan
Nassim
SWD: invasive pest from the fruit
attacks to control
Parallel session 2
Technology and quality challenges
of virgin olive oil processing
Formulation and technological
interventions for the realization of
"ready to eat" Sfogliatella Riccia
Napoletana
Biotechnology of sparkling wines:
novel approaches to improve
physico-chemical and organoleptic
properties
Proteins in white wines: their
interaction with tannins and aroma
compounds
Behaviour of non-starch
polysaccharides during malting and
brewing
16,40
17,00
FOOD SAFETY
Amiresmaeili
17,00
17,20
Zecchin
Sarah
Arsenic biogeochemical cycle in
Italian rice fields
17,20
17,40
Righetti
Laura
17,40
18,00
Zezza
Daniela
18,00
18,20
Colombo
Stefano
Safety and quality of grains: new
insights through –omics
fingerprinting
Tossicological evaluation of
polybrominated diphenyl ethers
(PBDEs) on zebrafish embryos
(Danio rerio)
Disclosing the phage-mediated
antibiotic resistances in the food
chain (diPHARE-FOOD)
XXI WORKSHOP
ON THE DEVELOPMENTS IN THE ITALIAN PHD RESEARCH ON FOOD SCIENCE
TECHNOLOGY AND BIOTECHNOLOGY
Portici (NA), September 14rd-16th, 2016
September, 15
9,00
9,40
Plenary lecture
Prof. Eugenio Parente: Mathematical and statistical modelling in food
microbiology: applications and pitfalls
Parallel session 3
10,00 10,20
INNOVATIVE TECHNOLOGIES
Alam
Md Rizvi
10,20 10,40
Cerreti
Martina
10,40 11,00
Bot
Francesca
10,00 10,20
MODELLING
Levante
Alessia
10,20 10,40
Cordioli
Matteo
10,40 11,00
Moniaci
Paola
11,30 11,50
FOOD & HEALTH
Taccari
Annalisa
11,50 12,10
Garuglieri
Elisa
12,10 12,30
De Prisco
Annachiara
Parallel session 4
11,00 11,30
Effects of pulsed electric field
pretreatments on the
dehydration and quality of
different vegetables
Multiple enzyme-assisted
clarification process of fruit
juices
Effect of ultrasound on food
quality: a case study on tomato
puree
Development of a milli-cheese
model system to study the
microbiota of long ripened
cheese.
The cfd technique in food
processing: a tool to improve the
development of new products
and processes
Study of the modulation of the
intestinal population in broilers
fed with different diets through
next generation sequencing
techniques.
coffee break
Parallel session 5
Bioactive components as integral
part of foods and diet: evaluation
of effectiveness and mechanisms
of action
Effects of silver nanoparticles on
an in-vitro model of gut
environment and consequences
of food-related exposition for
intestinal microbiota
Effetto della microincapsulazione
sulle proprietà tecnologiche e
funzionali di colture probiotiche
e starter
12,30 12,50
Mancini
Andrea
Levering the gut:liver:brain axis
with probiotics to improve
human health (proglib axis)
12,50 13,10
Parallel session 6
11,30 11,50
11,50 12,10
12,10 12,30
12,30 12,50
IMPROVING QUALITY OF RAW MATERIAL
Zaazaa
Ahmed
The effects of dietary
supplementation and product
formulation on the oxidative
stability of lipids and proteins in
meat and meat products
Zanoletti
Miriam
Effect of (bio-)technological
approaches on bran to improve
the quality of cereal products
Secchi
Nicola
The ability of ovine whey powder
to improve quality of Sardinian
bakery products
Falconi
Caterina
Innovative bakery products using
flour with high nutritional
properties
13,10 14,30
lunch
14,30 15,10
Plenary lecture
Prof. Ivano De Noni: Innovazione, tradizione e mercato: prospettive e
criticità per il settore lattiero-caseario”.
Parallel session 7
15,10 15,30
FOOD & NUTRITION
Proserpio
Cristina
15,30 15,50
De Benedetti
Stefano
15,50 16,10
Colantuono
Antonio
Parallel session 8
15,10 15,30
FOOD PRESERVATION & SHELF LIFE
Dellarosa
Nicolò
15,30 15,50
Rossi
Chiara
15,50 16,10
Piva
Giulio
Study of behavioural and
physiological determinants of
obesity using a sensory approach
Sporadic Amyotrophic Lateral
Sclerosis in patients with
common geographical origin: a
multidisciplinary study
Development of new food
ingredients from vegetable byproducts to control energy
intake.
Optimization of innovative nonthermal techniques for
enrichment of minimally
processed fruit and vegetables
Influence of sublethal essential
oil treatment on the fungal
growth.
Characterization and
development of different
methods to extend shelf life of
fresh cut fruit.
16,10 16,40
coffee break
Parallel session 9
TECHNOLOGICAL PROPERTIES OF NEW INGREDIENTS - 1
Armellini
Rita
Technological and healthy
properties of saffron (Crocus
sativus L.) extracts
Faieta
Marco
Stability of phycocyanin and
spirulina extract as a function of
processing and environmental
factors in model and real food
systems
Troilo
Antonio
Improvement of beer quality by
using alternative yeast sources
with potential brewing interest .
Ceccaroni
Dayana
Gluten free beer from malted
cereal.
Parallel session 10
TECHNOLOGICAL PROPERTIES OF NEW INGREDIENTS - 2
Di Ghionno
Lidia
Gluten minimization treatment
and alternative raw materials for
gluten-free beer production.
Tesini
Federica
Valorization of food, food waste
and by-products by means of
sensory evaluation and volatile
compounds analysis
Baldassarre
Stefania
Production, characterization and
prebiotic potential of pectic
oligosaccharides (pos) from
onion hulls waste stream
Rutella
Giuseppina Sefora Study of proteolytic pathway
responsible for formation and
degradation of VPP/IPP by
Lactobacillus casei strain PRA205
Valdetara
Federica
Molecular investigation on stress
responses and enzymatic
activities of
Brettanomyces/Dekkera
what for contest participants announcement
16,40 17,00
17,00 17,20
17,20 17,40
17,40 18,00
16,40 17,00
17,00 17,20
17,20 17,40
17,40 18,00
18,00 18,20
21,00
Gala Dinner
XXI WORKSHOP
ON THE DEVELOPMENTS IN THE ITALIAN PHD RESEARCH ON FOOD SCIENCE
TECHNOLOGY AND BIOTECHNOLOGY
Portici (NA), September 14rd-16th, 2016
September, 16
9,00
10,30
10,30 11,00
11,00 12,00
12,00 12,30
12,30
14,30
what for
presentations
coffee break
Round table
What for contest
lunch
Pietrarsa museum
visit
The food research in the next decade: the opinion of industry, consumer,
GDO