Wednesday, 11 September, 2019

14.00-15.00    Registration

15.00-15.30    Opening session, Auditorium

Marco Bindi, Pro-rector for National and International Scientific Research, University of Florence
Marco Remaschi, Councillor for Agriculture, Regione Toscana
Simone Orlandini, Director of the Department of Agriculture, Food, Environment and Forestry, University of Florence
Marco Poiana, Chair of the Italian Society of Food Sciences and Tecnnologies (SISTAL)
Cinzia Caggia, Vice-chair of the Italian Society of Agro-Food and Environmental Microbiology (SIMTREA)
Erminio Monteleone, Chair of the Italian Sensory Science Society (SISS)

15.30-16.00    Plenary lecture: “New frontiers in sensory food science for health”, Auditorium
Paula Varela, Nofima | University of Life Sciences, Norway
Chair: Erminio Monteleone, University of Florence

16.00-17.00    Parallel session #1: Food Processing and Sustainability, Auditorium
Chairs: Paolo Masi (University of Naples, Federico II), Maria Cristina Nicoli (University of Udine)

16.00-16.15    Ghislain Fotie, University of Milan
Effective Replacement in Food Packaging Laminates of the Conventional Oil Based Oxygen Barrier Polymers with Bio-Composite Laminates Containing Cellulose Nanocrystals (CNCs) Extracted from Waste and Biomasses

16.15-16.30    Valentina Goffi, University of Tuscia
Effects of Different Storage Technologies and Temperatures on the Quality and Nutritional Value of Yellow-Fleshed Kiwifruit

16.30-16.45    Begum Onal, University of Salerno
Drying of Fruits and Vegetables: Improvement of Quality and Process Modelling

16.45-17.00    Marco Spaggiari, University of Parma
Cereal Milling By-products Valorisation: from Unexploited Residues to Valuable Resources

16.00-17.00    Parallel Session #2: Food Microbiology and Biotechnology, Poccetti Room
Chairs: Cinzia Caggia (University of Catania), Costantino Fadda (University of Sassari)    

16.00-16.15    Walter Fiore, University of Milan
Overall Assessment of a Model Probiotic Bacterium: from Gut Colonization to Clinical Efficacy

16.15-16.30    Manolo Laiola, University of Naples, Federico II
Changes in Oral and Gut Microbiota Composition in Overweight Subjects upon Dietary Intervention Based on Mediterranean Dietary Model

16.30-16.45    Livia Vanessa Storti, University of Basilicata
Exploitation of Energy Metabolism in Obligate Heterofermentative Lactic Acid Bacteria

17.00-17.30    Coffee break

17.30-18.30    Parallel Session #3: Food Processing and Sustainability, Auditorium
Chairs: Mauro Moresi (University of Tuscia), Chiara Dall’Asta (University of Parma)

17.30-17.45    Umberto Cancelli, University of Modena and Reggio Emilia
Circular Economy Strategies for Management and Valorisation of Some By-Products of the Wine Industry

17.45-18.00    Rodrigo Gonzalez Ortega, University of Teramo
Development of Encapsulated Olive Oil and Olive Extracts as Innovative Natural and Health Food Ingredients

18.00-18.15    Marina Mefleh, University of Sassari
Are New Ancient Wheats Suitable for Breadmaking?

18.15-18.30    Manuela Oriente, University of Molise
Development of Barley Based Couscous with High Nutritional Value and Functional Properties

17.30-18.30    Parallel Session #4: Food Quality and Preference, Poccetti room
Chairs: Caterina Dinnella (University of Florence), Antonella Verzera (University of Messina) 

17.30-17.45     Giulia Baldi, University of Bologna
Poultry Meat Quality as Affected by Growth-Related Muscular Abnormalities and Early Post-Mortem Metabolism

17.45-18.00    Camilla Cattaneo, University of Milan
New Perspective on Taste: Exploring Association among Oral Perception, Tongue Physiology and Oral Microbiota Composition

18.00-18.15    Daniele Cavanna, University of Parma 
Innovative Analytical Methods Merged with Chemometric for Food Integrity Assurance

18.15-18.30    Delvana Mutarutwa, University of Teramo
Aroma Volatile Compounds of Coffee: Role in Authenticity, Traceability and Well-being of Consumers   

16.00-18.30    Poster session: Poster & Miniposter

19.00              Apericena, Chiostro di Sant’Apollonia


Thursday, 12 September, 2019

9.00-9.30     Plenary lecture: “Food Company dilemma: to innovate or not to Innovate – a necessary evil?”, Auditorium
Guido Calò,
Sammontana, Italy
Chair: Bruno Zanoni, University of Florence

9.30-10.30    Parallel Session #5: Food Quality and Preference, Auditorium
Chairs: Silvana Cavella (University of Naples, Federico II), Elena Vittadini (University of Camerino)            

9.30-9.45     Alessandra De Toffoli, University of Florence
Influence of Psychological Traits on the Acceptability of Healthy Foods

9.45-10.00    Davide Rossi, University of Teramo
Use of Tensiometric Techniques to Design and Develop Food and Nutraceutical Formulations

10.00-10.15    Francesca Saitta, University of Milan
Artificial Insulin Secretory Granules’ Membranes: Thermodynamic Stability and Interaction with Food Fatty Acids

10.15-10.30    Chenglin Zhu, University of Bologna
1H-NMR Spectroscopy to Investigate the Connection Between Probiotics and Health

09.30-10.30    Parallel Session #6: Food Microbiology and Biotechnology, Poccetti Room
Chairs: Angela Capece (University of Basilicata), Severino Zara (University of Sassari)    

9.30-9.45     Vincenzo Cantatore, University of Bari, Aldo Moro
Functional Exploitation of the Metabolism of Lactic Acid Bacteria during Fermentation of Plant Matrices

9.45-10.00    Igor Chiarelli, University of Milan
Production of Natural Aroma Compounds by Biocatalysis in Water with Acyltransferase

10.00-10.15    Michela Verni, University of Bari, Aldo Moro
Use of Selected Lactic Acid Bacteria for Fermentation of Non-Conventional Vegetable Matrices: Nutritional and Functional Implications

10.15-10.30    Priya Vizzini, University of Udine
Development of an Electrochemical Biosensor for Food Safety: Detection of Food Pathogens

10.30-11.00     Coffee break

11.00-12.00     Parallel Session #7: Food Processing and Sustainability, Auditorium
Chairs: Vincenzo Gerbi (University of Turin), Maurizio Servili (University of Perugia)   

11.00-11.15   Giulia Diamante, University of Udine 
New Insights into Pasta Cooking: The Continuous Cooking Procedure in Professional Appliances

11.15-11.30    Federica Flamminii, University of Teramo
Development, Characterization and Application in Food Systems of Innovative Functional Ingredients Obtained from Olive By-products Phenolic Extracts

11.30-11.45    Melania Grassia, University of Molise
Microencapsulation of Cocoa Polyphenols by Spray-Drying

11.45-12.00    Giuseppe Perri, University of Bari
The Production of an Innovative Ingredient Based on Leguminous Flour and Germinated Cereals for the Improvement of Baked Goods Obtained by Sourdough Technology

11.00-12.00    Parallel Session #8: Food Microbiology and Biotechnology, Poccetti Room
Chairs: Elena Sara Crotti (University of Milan), Patrizia Romano (University of Basilicata)              

11.00-11.15     Carla Cervini, University of Foggia
Aspergillus from Grapes: Ochratoxin A Risk in Relation to Climate Change and New Strategies for Reducing Contamination

11.15-11.30    Jatziri Mota Gutierrez, University of Turin
Microbes in Cocoa Beans: What Microbial Communities Can Do on the Formation of Cocoa Aroma during Fermentation

11.30-11.45    Armin Tarrah, University of Padova
In Vitro Probiotic Properties of Newly Isolated Lactobacillus Strains from Infant Feces

11.45-12.00    Paola Vitellio, University of Bari, Aldo Moro
Role of Functional Food Supplements in Patients with Gastrointestinal Disorders and Food Intolerances (Lactose and/or Fructose)

12.30-14.00    Lunch

14.00-14.30    Plenary lecture: “Wine flavor: From Vineyard to Glass”, Auditorium
Susan Ebeler,
University of California, Davis, USA 
Chair: Bruno Zanoni, University of Florence

14.30-16.15     Plenary session: “What for” Award 4th Edition – Federalimentare
Chairs: Gianpaolo Andrich (University of Pisa), Ella Pagliarini (University of Milan)

14.30-14.45    Marcello Alinovi, University of Parma 
Chemometric and Computational Approaches to Improve Quality and Increase Market Share of Fresh and Long-Ripened Italian Cheeses

14.45-15.00    Marilisa Alongi, University of Udine
Functional Food Development through Novel Sustainable Processing and Formulation

15.00-15.15    Matteo Cibelli, University of Tuscia
Cradle-to-Grave Environmental Profile of Dry Pasta: Assessment and Mitigation Measures

15.15-15.30    Rosa Palagano, University of Bologna
Advanced Solutions for Authenticity and Quality of Virgin Olive Oils

15.30-15.45    Lapo Pierguidi, University of Florence
Individual Differences in Cocktails Perception and Appreciation

15.45-16.00    Sharon Puleo, University of Naples, Federico II
Texture and Trigeminal Sensations: New Approaches to Measure the Human Sensitivity

16.00-16.15    Video presentation and voting

16.15-17.15     Coffee break

17.30-19.00     Coordinator Meeting

9.30-18.30      Poster session: Poster & Miniposter

19.00               Apericena, Chiostro di Sant’Apollonia


Friday, 13 September, 2019

9.30-10.00     Plenary Lecture, “PhD, what a chance!”, Auditorium
Monica Borgogno, Mérieux Nutrisciences, Italy
Chair: Erminio Monteleone, University of Florence

10.00-10.30    Plenary session: Awarding ceremony “What for” Award 4th Edition – Federalimentare, Auditorium
Maria Cristina Di Domizio, Federalimentare

10.30-11.00    Coffee break

11.00-12.30    Plenary session with testimonials from industries: “Industrial research on innovative topics: healthy foods and sustainability”, Auditorium
Moderator: Alessandra Gemmiti, Regione Toscana Direzione “Agricoltura e Sviluppo rurale” Settore “Consulenza, formazione ed innovazione”

Giovanni Belli, Biscottificio Belli S.r.l.
Gianfranco Betti, Centrale del Latte della Toscana S.p.A.
Anna Cane, Deoleo
Francesco Parri, Ruffino S.r.l.
Ilio Pasqui, Toscana Certificazione Agroalimentare  S.r.l.     

12.30-13.00    Closing remarks and delivery of the certificates of attendance, Auditorium