Programme

Venue: Alma Mater Studiorum - Universit di Bologna

Piazzale Karl Marx, 180, Cesena

Tuesday, 31st January 2017

09:00 - 14:00 Registration

09:00 - 13:00 Pre-Conference Events

Aula Magna
Research in a dish. New recipes for a safe and sustainable agri-food industry.
The workshop will present the agri-food research projects co-funded by Region Emilia Romagna within
the POR-FESR 2014-2020.
Aula A
Core Organic Plus projects on organic fruits.
Strategies to improve quality of organic products in an European perspective.
Workshop on scientific publishing by Elsevier.
Tips on how to improve your chances of your paper being accepted.
Tools to effectively promote your research and yourself.
Aula Anfiteatro
Gastronomy: Tradition and Innovation.
Practical demonstration and explanation of typical regional foods.

14:00 - 14:30 Welcome Coffee - Put up Poster Session 1

14:30 - 15:00 Welcome to FoodInnova 2017 in Cesena and Opening

Authorities: Major of Cesena, Rapresentative of UNIBO, SerInAr, KM4FI

15:00 - 17:30 Plenary Session 1

FOODINNOVA CONFERENCE AND THE PARADIGM OF THE INNOVATION IN TRADITIONAL FOOD

15:00 PRODUCTION
Marco Dalla Rosa - Alma Mater Studiorum - Universit di Bologna (Italy)
TAKING ADVANTAGE OF PHASE CHANGES FOR INNOVATIVE FOOD PROCESSING: SELECTED EXAMPLES
FROM LOW TO HIGH TEMPERATURES AND PRESSURES
15:30
Oliver Schlter - Leibniz-Institut fr Agrartechnik Potsdam-Bornim e.V., European Federation of Food
Science and Technology (Germany)
THE INTERFACE BETWEEN FOOD ENGINEERING AND GASTRONOMY
16:00
Jose Miguel Aguilera Radic - Pontificia Universidad Catlica de Chile (Chile)
 BIOECONOMY AND CIRCULAR ECONOMY: CHALLENGES AND OPPORTUNITIES
16:30
Fabio Fava - Alma Mater Studiorum - Universit di Bologna (Italy)
LAST ADVANCES IN THE TRILOGY: FOOD, HEALTH AND FOODOMICS
17:00
Alejandro Cifuentes Gallego - Consejo Superior de Investigaciones Cientficas (Spain)

Wednesday, 1st February 2017

08:30 - 10:00 Plenary Session 2

FOOD WASTE RECOVERY AND INNOVATION

08:30
Charis Galanakis - Technical University of Crete (Greece)
COMPREHENSIVE UTILIZATION OF MANDARIN ORANGE CANNING WASTE WATER: PROCESS AND
09:00 APPLICATIONS
Ye Xingqian - Zhejiang University (China)
ELECTROTECHNOLOGIES - TAILORED APPLICATION CONCEPTS FOR FOOD PROCESSING
09:30
Henry Jger - Universitt fr Bodenkultur Wien (Austria)

10:00 - 10:30 Coffee Break - Poster Session 1

10:30 - 12:30 Oral Presentations

18 concurrent presentations (15 oral presentation followed by 5 discussion)

Oral Session 1 Oral Session 2 Oral Session 3

Topic 1 - Innovative Topic 2 - Sustainability Topic 4 - Safety

A172 - Sandra Guerrero

ULTRAVIOLET LIGHT ASSISTED BY
10:30
MILD HEAT TREATMENT FOR
MICROBIAL INACTIVATION IN
CARROT-ORANGE JUICE
A154 - Ehab Romeih
A216 - Mauro Moresi
RECENT ADVANCES ON MICROBIAL
EFFECT OF BREWERY SIZE ON BEER
TRANSGLUTAMINASE AND DAIRY
CARBON FOOTPRINT
PRODUCTS

A546 - Lucia Vannin

A526 - Chathudina J. Liyanage A464 - Ebru Deniz
SURFACE DECONTAMINATION OF
VALORIZATION OF LOCAL CHEESE A STUDY ON DETECTION OF HORSE
FUJI APPLES: COMPARISON
10:50 WHEY BY PRODUCING A LACTIC OR DONKEY MEAT ADULTERATION
BETWEEN PLASMA TREATMENTS,
ACID FERMENTED, PROBIOTIC, IN RAW BEEF MIXTURES BY
WASHING WITH PLASMA
CARBONATED AND FRUIT FOURIER TRANSFORM INFRARED
ACTIVATED WATER, ELECTROLYZED
JUICE-ADDED WHEY BEVERAGE (FTIR) SPECTROSCOPY
WATER OR HYPOCHLORITE

A398 - Milena Lambri

A237 - Ludmila PRODUCTION OF VINEGAR FROM A325 - Diana I. Serrazanett
PINEAPPLE WASTE: PROCESS SET UP OF BIOTECHNOLOGICAL
11:10 Bogacz-Radomska
OPTIMIZATION AND STARTEGIES FOR THE PRODUCTION
INNOVATIVE FOOD APPLICATIONS CHARACTERIZATION OF PRODUCTS OF FRESH CHEESES HAVING
OF ALGAE THROUGH A METABOLOMIC DIFFERENT FUNCTIONALITIES
APPROACH
 A258 - Artur Wiktor A220 - Gary Leeke
A284 - Giovanna Ferrentino
THE UTILIZATION OF ACOUSTIC REDUCTION OF MICROBIAL
RECOVERY OF ANTIOXIDANTS
11:30 AND MECHANICAL PROPERTIES TO GROWTH IN LIQUID PRODUCTS
FROM APPLE BY-PRODUCTS WITH
EVALUATE EFFECTIVNESS OF USING ELEVATED PRESSURE
SUPERCRITICAL CARBON DIOXIDE
PULSED ELECTRIC FIELD SONICATION
EXTRACTION
TREATMENT

A269 - Pedro J. Fito A354 - Gianpiero Pataro

DEVELOPMENT OF A
11:50 NON-DESTRUCTIVE DETECTION
SYSTEM OF DEEP PECTORAL
MYOPATHY (DPM) IN POULTRY BY
DIELECTRIC SPECTROSCOPY
EFFECT OF PEF AND STEAM
BLANCHING TREATMENTS ON THE
EXTRACTION YIELD OF
CAROTENOIDS FROM TOMATO
WASTES
A114 - Evangelina G. Alejandro
EFFECT OF CHITOSAN COATING ON
FUNGAL SPECIES IN PADDY RICE
AND BYPRODUCTS

A280 - Benedict Purschke A558 - Alessio Ilari A438 - Chiara Montanari

EFFECT OF EXTRACTION
12:10 PROCEDURE ON COMPOSITION
AND FUNCTIONAL PROPERTIES OF
MIGRATORY LOCUST (LOCUSTA
MIGRATORIA) PROTEINS
SUSTAINABILITY OF I AND IV EFFECT OF THYMOL, CARVACROL
GAMMA SALAD PRODUCTS, AND THERMAL TREATMENTS ON
IMPACTS AND MITIGATION VIABILITY, INJURY AND STRESS
STRATEGIES BY MEANS OF LCA: RESPONSE OF LISTERIA
FOCUS ON NURSERY STEP MONOCYTOGENES

12:30 - 14:15 Lunch - Poster Session 1

14:15 - 16:00 Plenary Session 3

ACHIEVING OPTIMUM PERFORMANCE OF COLORING FOODS IN FOOD & BEVERAGE APPLICATIONS

14:15
Marcus Volkert - GNT Europa GmbH (Germany)
3D PRINTING - A HYPE OR A NEW ERA FOR FOOD FABRICATION?
14:30
Maarten Schutyser - Wageningen University (Netherlands)
INNOVATION IN HYGIENIC DESIGN
15:00
Gerhard Schleining - Universitt fr Bodenkultur Wien (Austria)
MULTICORE MICROENCAPSULATION OF BIOACTIVE-RICH EXTRACT FROM BERRY POMACE FOR HIGH
15:30 HEALTH BENEFITS OF FUNCTIONAL FOOD INGREDIENTS
John Shi - University of Guelph (Canada)

16:00 - 16:30 Coffee Break - Poster Session 1

16:30 - 17:10 Oral Presentations

6 concurrent presentations (15 oral presentation followed by 5 discussion)

Oral Session 4 Oral Session 5 Oral Session 6

Topic 1 - Innovative Topic 2 - Sustainability Topic 3 - Food-omics

A374, Francesco Dons A170, Flaminia Cesare

16:30 A286, Franco Bray TOTAL-USE CONCEPT OF Marincola
INNOVATION: ICE CREAM AGRI-FOOD WASTES: AN EXAMPLE IMPACT OF EARLY POSTNATAL
TECHNOLOGY OF APPLICATION TO THE RESIDUES NUTRITION ON THE NMR URINARY
OF TOMATO PROCESSING METABOLIC PROFILE OF INFANT
 A270, Ester Betoret
HIGH PRESSURES A218, Barbara Prandi
16:50 HOMOGENIZATION TO A394, Federica Tinello IDENTIFICATION OF WHEAT
MICROENCAPSULATE L.
VALORIZATION OF GINGER AND VARIETIES WITH A LOW IMPACT
SALIVARIUS spp. SALIVARIUS IN
TURMERIC PEELS ON CELIAC- DISEASE GENETICALLY
MANDARIN JUICE. PROBIOTIC
PREDISPOSED SUBJECT
SURVIVAL AND IN VITRO
DIGESTION

17:10 - 17:30 Put down Poster Session 1 - Put up Poster Session 2

17:30 - 21:00 Visit to Cesena

Thursday, 2nd February 2017

08:30 - 10:00 Plenary Session 4

EMERGING AND COMMON SAFETY ISSUES ASSOCIATED TO FRESH PRODUCE ENHANCEMENT OF FLEXIBLE
08:30 FOOD PACKAGING MATERIALS
Ana Allende Pietro - Consejo Superior de Investigaciones Cientficas (Spain)
WATER - CHALLENGES IN FOODS
09:00
Yrj H. Roos - University College Cork (Ireland)
DESIGN OF INNOVATIVE POLYMERIC MATERIALS FOR SUSTAINABLE FOOD PACKAGING
09:30
Nadia Lotti - Alma Mater Studiorum - Universit di Bologna (Italy)
WHY HARMONIZE FOOD REGULATIONS AND IF HARMONIZED, HOW TO MAKE IT WORK IN PRACTICE?
10:00 Huub Lelieveld - Global Harmonization Initiative, European Federation of Food Science and Technology
(Netherlands)

10:30 - 11:00 Coffee Break - Poster Session 2

11:00 - 12:40 Oral Presentations

15 concurrent presentations (15 oral presentation followed by 5 discussion)

Oral Session 7 Oral Session 8 Oral Session 9

Topic 1 - Innovative Topic 7 - Advanced Topic 5 - Packaging

A306 - Felix Schottroff A316 - Valentina Siracusa

CLEANROOMS IN FOOD
11:00
PROCESSING A PROMISING
CONCEPT FOR THE FOOD FACTORY
OF THE FUTURE?
A616 - Chin-Kun Wang
A LIFE CYCLE ASSESSMENT
SET UP A GLOBAL INCIDENT ALERT
APPLICATION OF POLYLACTIC ACID
NETWORK FOR UNAUTHORIZED
TRAYS PRODUCTION FOR
FOOD ADDITIVES
FRESH-FOOD PACKAGING

A330 - Francesca Patrignani A 556, Virginia Glicerina

EFFECT OF (ULTRA)-HIGH
11:20 PRESSURE HOMOGENIZATION AND
NATURAL ANTIMICROBIAL BASED
NANOEMULSIONS ON KIWI JUICE
SAFETY AND SHELF-LIFE
A492 - Hugo Mjica-Paz
INFLUENCE OF TWO DIFFERENT
EXTERNAL FACTORS AND
COCOA BASED COATINGS ON
NANOPARTICLES EFFECT ON
QUALITY CHARACTERISTICS OF
WATER VAPOR PERMEABILITY OF
FRESH-CUT FRUITS DURING
PECTIN-BASED FILMS
STORAGE
 A334 - Wilson Castro A490 - Elisabeta Elena Popa
A292 - Anna Jofr
MODELING OF TEXTURAL ECOTOXICITY ASSESSMENT OF
11:40 INNOVATION FOR THE ELDERLY:
PROPERTIES DURING RIPENING SOME BIODEGRADABLE
APPLE WITH WATERMELON
PROCESS OF SWISS-TYPE CHEESE POLYMERIC MATERIAS SUITABLE
TEXTURE
USING SPECTRAL PROFILES FOR FOOD PACKAGING

A 356 - Lorenzo Siroli

POTENTIAL OF HIGH PRESSURE
HOMOGENIZATION FOR
12:00
MICROENCAPSULATION OF
CONFECTIONERY WAFER BAKING
PROBIOTIC LACTIC BACTERIA FOR
THE PRODUCTION OF FUNCTIONAL
FERMENTED MILKS
A246 - Elisa Rocchi
A510 - Amit Verma
RHEOLOGY AND
MODELLING AND ANALYSIS OF
MICROSTRUCTURE OF BLUEBERRY
PUREES: INFLUENCE OF THE
STRESS- TIME PROFILES
PROCESS DESIGN

A432 - Fernando A. Mendoza

A428 - Pia Meinlschmidt
PRODUCTION AND
12:20 CHARACTERIZATION OF
BIODEGRADABLE STARCH-BASED
AEROGELS FOR FOOD
APPLICATION
A372 - Silvia Tappi
STRUCTURAL AND PHYSICAL
CHARCATERIZATION OF CREAMED
HONEY
PREDICTING MINERAL CONTENT,
TEXTURE AND COOKING TIME IN
PROCESSED DRY BEANS (Phaseolus
vulgaris L.) USING VISIBLE/NEAR-
INFRARED SPECTROSCOPY AND
HYPERSPECTRAL IMAGING
TECHNIQUES

12:40 - 14:15 Lunch - Poster Session 2

14:15 - 15:30 Plenary Session 5 (in parallel to GHI meeting)

COMBINED RHEOLOGICAL METHODS FOR FOOD CHARACTERIZATION: FROM HUMIDITY AND TRIBOLOGY
14:15 TO RHEO-OPTICS
Sandra Lanteri - Anton Paar (Italy)
BIOPOLYMER BASED ANTIMICROBIAL MATERIALS FOR FOOD PACKAGING
14:30
Amparo Chiralt Boix - Universidad Politcnica de Valencia (Spain)
COATING TECHNOLOGY ADVANCEMENTS FOR SHELF LIFE EXTENSION AND SUSTAINABILITY
15:00 ENHANCEMENT OF FLEXIBLE FOOD PACKAGING MATERIALS
Luciano Piergiovanni - Universit degli Studi di Milano (Italy)

15:30 - 16:00 Coffee Break - Poster Session 2

16:00 - 16:40 Oral Presentations

6 concurrent presentations (15 oral presentation followed by 5 discussion)

Oral Session 10 Oral Session 11 Oral Session 12

Topic 1 - Innovative Topic 6 - Water Topic 7 - Advanced

A336 - Patricio Romn A240 - Suwalee Fongin

A488 - Reynaldo J. Silva Paz
EFFECT OF MALTODEXTRIN ON
Santagapita APPLICATION OF THE METHOD
THE WATER SORPTION AND GLASS
16:00 ENCAPSULATION OF BETALAINS TASTING FOR DESCRIBING AND
TRANSITION OF FREEZE-DRIED
AND POLYPHENOLS EXTRACTED EVALUATING THE ACCEPTANCE OF
MANGO PULP AND ITS
FROM LEAVES AND STEMS OF DIFFERENT DRINKS OF PASSION
APPLICATION TO OTHER DRY
BEETROOT: A STRUCTURAL STUDY FRUIT POWDER
FRUITS
 A418 - Roenfi Saire Guerra Lima
A444 - Joanna Harasym STUDY OF RELATIONSHIP
16:20 BETWEEN WATER,
BREADforALL (MSCA IF)
MICROSTRUCTURE AND SPECTRAL
PRINCIPLES OF APPROACH
PROPERTIES OF SEVEN QUINOA
AND TWO CAIHUA VARIETIES
A514 - Adrin Gonzlez Muoz
EFFECT OF pH AND
ULTRAFILTRATION PROCESS USING
CERAMIC MEMEBRANES ON
PHYSICOCHEMICAL PROPERTIES OF
QUINOA PROTEIN EMULSIONS

16:40 - 18:30 Round Table Industry - Academia Interaction

20:30 - 00:00 FoodInnova 2017 Social Dinner - Teatro Verdi (Via Luigi Sostegni, 13, Cesena)

Friday, 3rd February 2017

09:00 - 10:20 Plenary Session 6

SUPERCRITICAL IMPREGNATION PROCESS: AN ALTERNATIVE FOR THE DEVELOPMENT OF ACTIVE AND

09:00 FUNCTIONAL PACKAGING MATERIALS
Mara Jos Galotto Lpez - Universidad de Santiago de Chile (Chile)
FOOD ENGINEERING: A PROPOSAL FOR RECONCEPTUALISING THE DISCIPLINE
09:30
Keshavan Niranjan - University of Reading (United Kingdom)
FOOD ENGINEERING IN SOUTH AMERICA
10:00
Jorge Gerard - Universidad Nacional de Entre Ros (Argentina)

10:20 - 10:50 Coffee Break - Poster Session 2

10:50 - 12:30 Oral Presentations

15 concurrent presentations (15 oral presentation followed by 5 discussion)

Oral Session 14 Oral Session 15

Oral Session 13
Topic 7 - Advanced Topic 4 - Safety

A552 - Veronica Sberveglieri A322 - Pilar Truchado

A501 - Aurora Valdez-Fragoso
APPLICATION OF NANOWIRE GAS LEVELS OF SUGGESTED PROCESS
10:50 CRUNCHY BLUEBERRIES FROM
SENSOR DEVICE (S3) FOR THE HYGIENE CRITERIA (E. coli) ON
OSMOTIC DEHYDRATION AND
QUALITY CONTROL PROCESS OF FRESH PRODUCE AFFECTED BY THE
VACUUM AIR DRYING
PARMIGIANO REGGIANO QUANTIFICATION TECHNIQUE

A528 - Giuseppina Paola A502 - Luca Fontanesi

A180 - Darman Djoulde Roger FOOD METAGENOMICS AGAINST
Parpinello
INFLUENCE OF MODERN FRAUDS: APPLICATIONS OF NEXT
11:10 ENOLOGY MEETS BREWING: IGA BIOTECHNOLOGY ON RURAL GENERATION SEMICONDUCTOR
CRAFT BEER AS A NEW PRODUCT AFRICAN ARTISANAL FOOD BASED SEQUENCING ON MEAT
TO LINK INNOVATION AND PROCESSING AND DAIRY PRODUCTS AND
CONSUMERS PREFERENCE HONEY

A532 - Laura Calabuig Jimnez
EFFECT OF HOT AIR DRYING ON
THE PROBIOTIC SURVIVAL AND IN
VITRO DIGESTION OF L.
11:30
SALIVARIUS SPP SALIVARIUS
ENCAPSULATED WITH HIGH
PRESSURES HOMOGENIZATION
AND INCORPORATED INTO A FOOD
MATRIX
A560 - Manuela Rollini
11:50
INNOVATIVE USE OF ZYMOMONAS
MOBILIS IN BREAD-MAKING
A198 - Donghong Liu
RESEARCH ON APPLICATIONS OF
12:10
POWER ULTRASOUND IN
ORIENTED MODIFICATION AND
DEGRADATION
12:30 - 13:00 Conclusions and Closing Ceremony
Dr. Simona Caselli, Minister for Agriculture, Hunting and Fishing at Regione Emilia-Romagna
14:30 - 17:00 Technical Visit(s) to Campus of Food Science Laboratories and Local Food Company
A474 - Nathalie Persson
Andrianasitera
IFS STRENGTHENING THE
CAPACITIES OF EARLY CAREER
SCIENTISTS IN DEVELOPING
COUNTRIES TO CONDUCT
RELEVANT AND HIGH QUALITY
RESEARCH IN THE FIELD OF
BIOLOGICAL AND WATER
RESOURCES
A564 - Abel. Guarda
KINETIC RELEASE, THERMAL AND
STRUCTURAL CHARACTERIZATION
OF NANOCOMPOSITES
IMPREGNATED WITH THYMOL BY
SUPERCRITICAL IMPREGNATION
A370 - Sonia Calligaris
STRUCTURING OILS FOR THE
DESIGN OF LOW SATURATED FAT
FOODS
A562 - Ifeoluwa Adekoya
FUNGAL CONTAMINATION OF
FERMENTED FOODS PRODUCED IN
SOUTH AFRICA AND FERMENTED
FOODS EXPORTED FROM NIGERIA
TO SOUTH AFRICA
A366 - Onur Sevindik
COMPARATIVE EVALUATION OF
VOLATILES IN MAGLIOCCO CANINO
AND DIMRIT GRAPE SEED OILS
A484 - Delphin Kulimushi Ahadi
ANALYSIS OF THE CONSTRAINTS OF
THE DETERMINANTS OF THE
AGRICULTURAL VALUE CHAIN:
ISSUES; CHALLENGES AND
PERSPECTIVES FOR LOCAL AND
INCLUSIVE DEVELOPMENT