Scientific Program
General Program
Plenary lectures (PL): 30 min + 5 min discussion - 35 min
Oral communications (OC): 10 min + 5 min discussion - 15 min
Flash communications (FC): 5 min, discussion during poster session
Timetable is set for CET (Central European Time)
22nd November | 23rd November | 24th November | |||
14:30-14:45 | Opening session | 14:30-15:05 | PL3 | 14:30-15:05 | PL5 |
14:45-15:20 | PL1 | 15:05-15:20 | OC9/OC11 | 15:05-15:20 | OC19/21 |
15:20-15:35 | OC1/OC2 | 15:20-15:35 | OC10/OC12 | 15:20-15:35 | OC20/22 |
15:35-15:40 | Flash1/Flash4 | 15:35-15:40 | Flash7/Flash10 | 15:35-15:40 | Flash13/Flash16 |
15:40-15:45 | Flash2/Flash5 | 15:40-15:45 | Flash8/Flash11 | 15:40-15:45 | Flash14/Flash17 |
15:45-15:50 | Flash3/Flash6 | 15:45-15:50 | Flash9/Flash12 | 15:45-15:50 | Flash15/Flash18 |
15:50-16:40 | Poster break | 15:50-16:40 | Poster break | 15:50-16:30 | Poster break |
16:40-17:15 | PL2 | 16:40-17:15 | PL4 | 16:30-17:05 | PL6 |
17:15-17:30 | OC3/OC6 | 17:15-17:30 | OC13/OC16 | 17:05-17:20 | OC23 |
17:30-17:45 | OC4/OC7 | 17:30-17:45 | OC14/OC17 | 17:20-17:35 | OC24 |
17:45-18:00 | OC5/OC8 | 17:45-18:00 | OC15/OC18 | 17:35-17:50 | OC25 |
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| 17:50-18:00 | Closing session |
Topics
Food composition and authenticity
Functional foods
Food processing
Food safety
Circular economy in the food value chain
Healthy and sustainable diets
Future foods
Confirmed Plenary Speakers
Richard Stadler
Nestlé Institute of Food Safety & Analytical Science, Switzerland
Real and Not-so-Real Problems of Chemical Food Safety
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
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
Yiğit Altay
Mosa Meat, Netherlands
The analysis of the future of food: What, why and how?
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
