Friday 25th September 2015

09.00 – 9.40 Plenary Lecture (Aula Magna):

Prof.ssa Claudia Sorlini – Former Professor in Food Microbiology at University of Milan and President of the Scientific Committee at EXPO 2015: «Supply chains Innovation and Sustainability : the Contribution of the Scientific Research»

Parallel session 9: Food Technology & Microbiology (Aula Magna)

Chairpersons: Prof. Sensidoni (UD) – Prof. Gobbetti (BA)

09.40 – 10.00 Tinello Federica (PD) - Innovative technologies and bioactive compounds for the control of polyphenol oxidase

10.00 – 10.20 Conte Paola (SS) - Creating value-added cereal-based baked products:

marketplace offer, laboratory-design goods, and revisited local products.

Parallel session 10: Microbiology (Aula Sempio)

Chairpersons: Prof. Buzzini (PG) - Prof.ssa Ricciardi (PZ)

09.40 – 10.00 Massa Marina (NA) - Sustainable production of microalgae for feed pur-poses: the cases of A.maxima and S.obliquus.

10.00 – 10.20 Mezzetti Francesco (RE) - Selection and molecular characterization of Saccharomyces cerevisiae wine strains improved in glutathione production by an evolu-tion-based strategy.

10.20 – 10.40 Camboni Irene (SS) - Identification of novel genes related to fitness in the wheat pathogen and mycotoxin producer Fusarium culmorum.

11.00 Coffee break

Parallel session 11: Food Technology (Aula Magna)

Chairpersons: Prof.ssa Lucisano (MI) – Prof. Romano (NA)

11.30 – 11.50 Roda Arianna (PC) - Process Development of Food Technologies for Incom-ing Countries Vinegar Production from Pineapple Waste.

11.50 – 12.10 Fabbro Astrid (UD) - Actin as a candidate quality marker for food of animal origin.

12.10 – 12.30 Generotti Silvia (PR) - Strategic mycotoxin mitigation within industrial biscuit making process.

Parallel session 12: Analysis (Aula Sempio)

Chairpersons: Prof.ssa Casiraghi (MI) – Prof. De Faveri (RM)

11.30 – 11.50 Tappi Silvia (BO) - Qualitative, metabolic and functional aspects of tradi-tional and innovative fresh-cut products.

11.50 – 12.10 Trapani Serena (FI) - Methods and indices for monitoring and optimization of extra virgin olive oil production.

12.10 – 12.30 Verrastro Maria (PZ) – Development of a biosensor based on laccase immobilized by matrix assisted laser evaporation for the determination of phenolic compounds.

13.00 Concluding remarks (Aula Magna)

PhD Student Participation Certificate and Credit Acquisition

13.30 Goodbye Buffet

15.00 Visit to CERB facilities (Organized on demand. maximum 24 people)

SCIENTIFIC PROGRAM

XX Workshop on the Developments in the Italian PhD Research on Food Science,

Technology and Biotechnology

PERUGIA

September 23rd-25th, 2015

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PhD WORKSHOP PERUGIA 2015 https://phdworkshop2015perugia.wordpress.com

UNIVERSITY OF PERUGIA

SCIENTIFIC PROGRAM

Wednesday 23rd September 2015

13.30 – 14.30 Registration

13.30 – 15.00 Welcome Coffee

15.00 – 15.30 Open Ceremony and Autority Welcome (Aula Magna)

15.30 – 16.10 Plenary Lecture (Aula Magna):

Prof. Paolo Fantozzi – Full Professor of Food Technology at University of Perugia: «Feeding the Planet, Energy for Life».

Parallel session 1: Food Technology (Aula Magna)

Chairpersons: Prof. Gerbi (TO) - Prof.ssa Pagani (MI)

16.10 – 16.30 Benedetti Paolo (AN) - Implementation of a web-based traceability software in Italian wineries

16.30 – 16.50 Roman Villages Tomas (UD) - The relationship between the 3-mercaptohexanol precursors and the compounds responsible for the tropical fruity scents of Gewürztraminer wines.

16.50 – 17.10 Fabbrica Veronica (VT) - Development of fungal enzyme cocktail for plant polysaccharide degradation.

17.10 – 17.30 Diantom Agoura (PR) - Effect of formulation on physico-chemical, mechanical properties and stability of ready to eat pasta meals and of tomato sauce.

Parallel session 2: Health and Nutrition (Aula Sempio)

Chairpersons: Prof. Bonomi (MI) – Prof.ssa De Gara (RM)

16.10 – 16.30 Gagliardi Riccardo (AN) - Hybrid Palm vs Extra-virgin Olive oil supplementation: effect on human erythrocytes phospholipid composi-tion.

16.30 – 16.50 Melini Valentina (CB) - Bioactive compounds in raw and cooked pigmented rice.

16.50 – 17.10 Pino Alessandra (CT) - Lactobacillus rhamnosus: a versatile probiotic species for foods and human application .

17.10 – 17.30 Pipoyan Davit (VT) - Health risk assessment of environmen-tal contaminants for population of mining areas via dietary toxicity. Case study of Armenia.

17.30 – 17.50 Simone Marta (RE) - The intestinal proteolytic metabolism.

18.20 – 19.20 Marco Riva Award (Aula Magna)

19.30 Dinner buffet

Thursday 24th September 2015

09.00 – 9.40 Plenary Lecture (Aula Magna):

Avv. Alessandro Artom – Studio Legale Artom and European Food Law Association’s council Member: «Food Labelling: policy and regulation».

Parallel session 3: Microbiology (Aula Magna)

Chairpersons: Prof. Coppola (CB) – Prof.ssa Fortina (MI)

09.40 – 10.00 Ianniello Rocco Gerardo (PZ) - Aerobic metabolism in Lactoba-cillus rhamnosus and Lactobacillus paracasei: basic and applied aspects.

10.00 – 10.20 Mancini Leonardo (BA) - Microbiota of dairy products and factors affecting his evolution.

10.20 – 10.40 Marengo Fabio (TO) - Microbial ecology of Barbera grapes within Monferrato wine area and selection of autochthonous Saccharomyces cerevisiae and Oenococcus oeni strains.

10.40 – 11.00 Ginaldi Federica (UD) - Genomic study of stress response in Lactobacillus casei group.

Parallel session 4: Analysis (Aula Sempio)

Chairpersons: Prof.ssa Galgano (PZ) - Prof.ssa Iametti (MI)

09.40 – 10.00 Ginex Tiziana (PR) - QM-based analysis of host-guest interac-tions in food sciences: Application of 3D analysis of molecular hydrophobicity.

10.00 – 10.20 Giambanelli Elisa (BO) - Traditional crops and foods: docu-mentation, perceptions, analytical characterization, retention of bioactive compounds.

10.20 – 10.40 Monti Patrizia (SS) - Electropolymerizable natural monomeric and dimeric phenols as sustainable films for biosensoring in agricultural and food analysis.

11.00 Coffee break

Parallel session 5: Food Technology and Packaging (Aula Magna)

Chairpersons: Prof. Perretti (PG) – Prof. Zanoni (FI)

11.30 – 11.50 Giacintucci Veronica (TE) - Physical properties and stability of extra virgin olive oil based colloidal systems.

11.50 – 12.10 Adobati Alessandro (MI) - Active Packaging in master bag solutions and Shelf Life Extension of red Raspberries and Strawberries: a reliable strategy to reduce food waste and loss.

Parallel session 6: Microbiology (Aula Sempio)

Chairpersons: Prof.ssa Clementi (AN) – Prof. Parente (PZ)

11.30 – 11.50 Balzaretti Silvia (MI) - Probiotic and energetic metabolism characterization of Lactobacillus paracasei.

11.50 – 12.10 Bargossi Eleonora (BO) - Studies of tyraminodecarboxylase activity of enterococci in different media.

12.10 – 12.30 Eraclio Giovanni (MI) - Polyphasic approach to study the evolutionary history of Lactococcus garvieae.

12.30 – 12.50 Chierici Margherita (MI) - Biodiversity in Pseudomonas fluore-scens strains causing blue discoloration in Mozzarella cheese.

13.00 – 14.30 Lunch

14.30-15.10 Plenary Lecture (Aula Magna):

Ing. Piero Perron – Former President National Packaging Consortium (CONAI): «CONAI and packaging chain»

Parallel session 7: Food Quality and Safety (Aula Magna)

Chairpersons: Prof. Servili (PG) – Prof.ssa Verzera (ME)

15.10 – 15.30 Pellicanò Alessandro (MI) Electrochemical sensors for assess-ment of food quality and safety.

15.30 – 15.50 Moret Erica (UD) - Instrumental GC-MS analysis of extra virgin olive oils already subjected to sensory evaluation.

15.50 – 16.10 Malegori Cristina (MI) Spectroscopy, image analysis and hyper-spectral imaging.

Parallel session 8: Food Technology (Aula Sempio)

Chairpersons: Prof. Moresi (VT) - Prof. Piergiovanni (MI)

15.10 – 15.30 Genova Francesco (RM) - Innovative sensors for food quality monitoring with a non-destructive approach.

15.30 – 15.50 Natolino Andrea (UD) - Application of Supercritical Fluids Technology on winery by-products.

16.10 Coffee break

17.00 - 19.00 Poster and Mini-Poster session

17.00 - 19.00 Coordinator meeting

20.30 Social dinner