22-24 November 2021
On-line Conference
22-24 November 2021
On-line Conference

Scientific Program

Topics

  • Food composition and authenticity 

  • Functional foods 

  • Food processing 

  • Food safety 

  • Circular economy in the food value chain 

  • Healthy and sustainable diets 

  • Future foods

  

General Program

Plenary lectures (PL): 30 min + 5 min discussion 

Oral communications (OC): 10 min + 5 min discussion 

Flash presentations (FP): 5 min, discussion during poster session

 

22nd November

23rd November

24th November

14:30-14:45

Opening session

14:30-16:00

PL

OC

FP

14:30-16:00

PL

OC

FP

14:45-16:00

PL

OC

FP

16:00-16:40

Poster break

16:00-16:40

Poster break

16:00-16:40

Poster break

16:40-18:00

PL

OC

16:40-18:00

PL

OC

16:40-17:45

PL

OC

17:45-18:00

Closing session

 tentative program is presented as CET

Confirmed Plenary Speakers

None

Richard Stadler

Nestlé Institute of Food Safety & Analytical Science, Switzerland
Real and Not-so-Real Problems of Chemical Food Safety
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Victor Freitas

Faculty of Science, University of Porto & LAQV-REQUIMTE, Portugal
Molecular approaches for understanding and modulating food taste to make food healthier and more tasty
Michele Suman Cv Photo 2021

Michele Suman

Advanced Research Laboratory, Barilla G. e R. Fratelli S.p.A, Parma & Catholic University Sacred Heart, Piacenza, Italy
Untargeted analysis with GC-Orbitrap as powerful tool for the authentication of spices and herbs: focus on Oregano
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Yiğit Altay

Mosa Meat, Netherlands
The analysis of the future of food: What, why and how?
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Lenka Kouřimská

Department of Microbiology, Nutrition and Dietetics, Czech University of Life Sciences Prague, Czech Republic
Insects as sustainable alternative food and feed protein source
None

Robert Wolff

SINTEF Ocean, Norway
title to be announced