{"id":228,"date":"2023-07-16T17:03:40","date_gmt":"2023-07-16T15:03:40","guid":{"rendered":"https:\/\/www.foodomics.org\/?page_id=228"},"modified":"2024-02-14T02:38:14","modified_gmt":"2024-02-14T01:38:14","slug":"program","status":"publish","type":"page","link":"https:\/\/www.foodomics.org\/?page_id=228","title":{"rendered":"Program"},"content":{"rendered":"\n
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Download the Conference program<\/a> (pdf)<\/p>\n\n\n\n

Susceptible to some changes on-the-fly<\/em><\/p>\n\n\n\n

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A few notes about the Program<\/em> <\/h3>\n\n\n\n
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The International Conference on FoodOmics has a program that includes lectures by 4 eminent keynote speakers<\/a>, each of whom will introduce a representative session, and presentations by another 24 speakers selected by the Scientific Committee on the basis of the abstracts submitted on time.
We believe that, for this next edition too, we will reserve for all participants an interesting program, full of relevant results of passionate research aimed at unraveling the mystery of the link between food and health, using the holistic perspective of FoodOmics.
We will dedicate time to the debate around hot topics also during the presentation of the posters, and in other moments of socialization and networking.
We can’t wait for the show to begin, which will take place in the setting of a real theatre, so that Science has the proper emphasis even in the right location.
And here below is the programme, revealed to also satisfy the curiosity of those who have yet to decide to participate wishing to say, like the over one thousand people who have already come in the last six editions, “I was there”.
See you soon
Alessandra, Elena and Francesco.<\/p>\n\n\n\n

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Wednesday, 14th<\/sup> February 2024<\/mark><\/strong><\/td><\/tr>
Registration desk opens at 12:30<\/em><\/em><\/td><\/tr>
14:00<\/strong><\/td>Opening Ceremony<\/mark><\/strong><\/td><\/tr>
SESSION 1<\/strong><\/mark><\/td>What is wrong and right with ultra-processed foods (UPFs)<\/strong><\/mark><\/td><\/tr>
14:30 \u2013 15:15<\/strong><\/td>Keynote Lecture<\/mark> Ruud G. M. van der Sman<\/strong>
Wageningen Food & Biobased Research, Wageningen University and Research, The Netherlands<\/em>
Soft <\/mark>matter approach to food reformulation issues<\/mark><\/td><\/tr>
15:15 \u2013 15:40<\/strong><\/td>Marie Yammine <\/strong>(University of Lille, France<\/em>)
Untargeted characterization of short peptides in complex food matrices<\/mark><\/td><\/tr>
15:40 \u2013 16:05<\/strong><\/td>Alberto Barbiroli<\/strong> (University of Milan, Italy<\/em>)
Combining the reactivity of gold nanoparticles and proteomics approaches to address protein-protein interactions in food proteins<\/mark><\/td><\/tr>
16:05 \u2013 16:30<\/strong><\/td>Federica Pasini<\/strong> (University of Bologna, Italy<\/em>)
The wholewheat pasta: expectation vs. reality<\/mark><\/td><\/tr>
 <\/strong><\/td>Coffee Break<\/mark><\/strong><\/td><\/tr>
17:00 \u2013 17:25<\/strong><\/td>Mattia Spano<\/strong> (Sapienza University of Rome, Italy<\/em>)
Malting process on legume seeds: an NMR study to observe the effects on nutritional properties<\/mark><\/td><\/tr>
17:25 \u2013 17:50<\/strong><\/td>Domingo Pastran<\/strong> (Shimadzu Italia S.r.l, Italy<\/em>)
Shimadzu\u2019s ready-to-use method for metabolomics. Differentiation of tomato varieties<\/mark><\/td><\/tr>
17:50 \u2013 18:10<\/strong><\/td>Anastasiia Nagmutdinova<\/strong> (University of Bologna, Italy<\/em>)
Application of FFC NMR in Food Science: Overview and Examples<\/mark><\/td><\/tr>
18:10\u2013 18:30<\/strong><\/td>Uri Lesmes<\/strong> (Technion \u2013 Israel Institute of Technology, Israel<\/em>)
To process or not to process? The good, the bad and the ugly sides of processing complex carbohydrates for different consumers<\/mark><\/td><\/tr>
18:30 \u2013 20:00<\/strong><\/td>Poster Exhibition<\/mark><\/strong><\/td><\/tr>
20:00<\/strong><\/td>Special Welcome Buffet in the Teatre<\/mark><\/strong><\/td><\/tr>
Thursday, 15th<\/sup> February 2024<\/mark><\/strong><\/td><\/tr>
SESSION 2<\/strong><\/mark><\/td>Food and health. Are we working from the right perspective?<\/strong><\/mark><\/td><\/tr>
09:00 \u2013 09:45<\/strong><\/td>Keynote Lecture<\/mark><\/strong> Elliot Berry<\/strong>
Braun<\/em> School of Public Health, Hebrew University-Hadassah Faculty of Medicine, Jerusalem, Israel<\/em>
Pandemics, Plenty and Poverty \u2013 the fight against malnutrition and Food Insecurity<\/mark><\/td><\/tr>
09:45 \u2013 10:10<\/strong><\/td>Larisa Andreeva<\/strong> (Mitocholine LTD, UK<\/em>)
New frontiers in metabolic health: Mitochondrial health based nutritional ingredient for cognitive and muscle health<\/mark><\/td><\/tr>
10:10 \u2013 10:35<\/strong><\/td>Bekzod Khakimov<\/strong> (University of Copenhagen, Denmark<\/em>)
Associations between sheep meat intake frequency and blood plasma levels of metabolites and lipoproteins in healthy Uzbek adults<\/mark><\/td><\/tr>
10:35 \u2013 11:00<\/strong><\/td>Matteo Bolner<\/strong> (University of Bologna, Italy<\/em>)
Metabolomics for the sustainability of a meat value chain: application to the Italian heavy pig production system<\/mark><\/td><\/tr>
 <\/strong><\/td>Coffee Break and Poster Exhibition<\/mark><\/strong><\/td><\/tr>
11:30 \u2013 11:55<\/strong><\/td>Massimiliano Tucci<\/strong> (University of Milan, Italy<\/em>)
From EAT-IT to MED_EAT-IT: a step towards sustainable personalized diets for the Italian food context<\/mark><\/td><\/tr>
11:55 \u2013 12:20<\/strong><\/td>Francesco Paolo Fanizzi<\/strong> (University of Salento, Italy<\/em>)
Cultivar-dependent responses to different farming methods: a 1H NMR-based metabolomics study in table grapes (cv. Vittoria and cv. Timpson)<\/mark><\/td><\/tr>
12:20 \u2013 12:45<\/strong><\/td>Anna Mascellani Bergo<\/strong> (Czech University of Life Sciences, Czech Republic<\/em>)
Exploring wine characterization: variety and sensory properties<\/mark><\/td><\/tr>
 <\/strong><\/td>Lunch and Poster Exhibition<\/mark><\/strong><\/td><\/tr>
SESSION 3<\/strong><\/mark><\/td>Are alternative sources of nutrients a reliable alternative?<\/strong><\/mark><\/td><\/tr>
14:00 \u2013 14:45<\/strong><\/td>Keynote Lecture<\/strong><\/mark> Francesco Visioli<\/strong>
Department of Molecular Medicine University of Padova, Padova, Italy<\/em>
Nutrient sources and sustainability: beyond the hype<\/mark><\/td><\/tr>
14:45 \u2013 15:10<\/strong><\/td>Martin Kussman<\/strong> (Competence Center for Nutrition \u2013 Kern, Germany<\/em>)
Natural bioactives for a more sustainable food and health care system<\/mark><\/td><\/tr>
15:10 \u2013 15:35<\/strong><\/td>Alberto Valdes<\/strong> (Institute of Food Science Research, Spain<\/em>)
Omics technologies to investigate the in vivo neuroprotective capacity of natural extracts<\/mark><\/td><\/tr>
15:35 \u2013 16:00<\/strong><\/td>Giorgia Antonelli<\/strong> (University of Bologna, Italy<\/em>)
Microalgae Spirulina: a sustainable source of bioactive compounds with anti-inflammatory properties<\/mark><\/td><\/tr>
16:00 \u2013 16:25<\/strong><\/td>Special Guest<\/strong><\/mark> Daniele Del Rio<\/strong> (University of Parma, Italy)<\/em>
The ONFOODS project<\/mark><\/td><\/tr>
<\/td>Coffee Break and Poster Exhibition<\/mark><\/strong><\/td><\/tr>
16:55 \u2013 17:20<\/strong><\/td>Andrea Fuso<\/strong> (University of Parma, Italy<\/em>)
From agro-industrial by-products to dietary fibre-rich food ingredients: a \u201creactOmics\u201d approach for their detailed chemical characterization<\/mark><\/td><\/tr>
17:20 \u2013 17:45<\/strong><\/td>Maria del Carmen Razola-Diaz<\/strong> (University of Granada, Spain<\/em>)
Outcomes of lactic acid fermentation on the phenolic content and in vitro bioactivity of mango seed<\/mark><\/td><\/tr>
17:45 \u2013 18:10<\/strong><\/td>Manuela Liberi, Giuseppe F. Labella<\/strong> ( Bruker Italia, Italy<\/em>)
Benchtop NMR and Trapped Ion Mobility combined with LC-HRMS in food authenticity studies<\/mark><\/td><\/tr>
18:10 \u2013 19:10<\/strong><\/td>Poster Session: Q&A<\/strong> <\/mark> <\/td><\/tr>
20:30<\/strong><\/td>Gala dinner<\/mark><\/strong><\/td><\/tr>
Friday, 16th<\/sup> February 2024<\/mark><\/strong><\/td><\/tr>
SESSION 4<\/strong><\/mark><\/td>Nutrient bioaccessibility and bioavailability. Do we need a new nutrition label?<\/strong><\/mark><\/td><\/tr>
09:00 \u2013 09:45<\/strong><\/td>Keynote Lecture<\/strong><\/mark> John Van Camp<\/strong>
Department of Food Technology, Safety and Health, Ghent University, Belgium<\/em>
Design of advanced cell culture models to study bioavailability and bioactivity of food derived components<\/mark><\/td><\/tr>
09:45 \u2013 10:10<\/strong><\/td>Didier Dupont<\/strong> (INRAE Institute Agro, France<\/em>)
The structure of the food matrix at different length scales drives the mechanism of digestion and the nutrient bioaccessibility and bioavailability<\/mark><\/td><\/tr>
10:10 \u2013 10:35<\/strong><\/td>Gabriele Rocchetti<\/strong> (Universit\u00e0 Cattolica del Sacro Cuore, Italy<\/em>)
The distinctive effect of different insect powders as meat extenders in beef burgers subjected to cooking and in vitro gastrointestinal digestion<\/mark><\/td><\/tr>
10:35 \u2013 11:00<\/strong><\/td>Laura Siracusa<\/strong> (University of Catania, Italy<\/em>)
\u201cBaby\u201d fruits from pomegranate and prickly pear, underrated byproducts rich in gut bowel health-promoting compounds<\/mark><\/td><\/tr>
 <\/strong><\/td>Coffee Break<\/mark><\/strong><\/td><\/tr>
11:30 \u2013 11:55<\/strong><\/td>Giovanni D’Auria<\/strong> (University of Naples Federico II, Italy<\/em>)
Evaluation of the effect of fractionation on seed-derived ingredients using a proteomic approach: a focus on antinutrients<\/mark><\/td><\/tr>
11:55 \u2013 12:20<\/strong><\/td>Alessandra Tata<\/strong> (Istituto Zooprofilattico Sperimentale delle Venezie, Italy<\/em>)
A snapshot of the metabolic cross-talk between the resident microbiota in ripening cheese inoculated with undesirable microorganisms<\/mark><\/td><\/tr>
12:20 \u2013 12:45<\/strong><\/td>Lorenzo Nissen<\/strong> (University of Bologna, Italy<\/em>)
In vitro modulation of MetS colon microbiota by innovative and sustainable formulations of bakery products. <\/mark><\/td><\/tr>
12:45<\/strong><\/td>Concluding Ceremony and awarding of prizes<\/mark><\/strong><\/td><\/tr><\/tbody><\/table><\/figure>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Download the Conference program (pdf) Susceptible to some changes on-the-fly A few notes about the Program The International Conference on FoodOmics has a program that includes lectures by 4 eminent keynote speakers, each of whom will introduce a representative session, and presentations by another 24 speakers selected by the Scientific Committee on the basis of […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-228","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.foodomics.org\/index.php?rest_route=\/wp\/v2\/pages\/228","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodomics.org\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.foodomics.org\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodomics.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodomics.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=228"}],"version-history":[{"count":33,"href":"https:\/\/www.foodomics.org\/index.php?rest_route=\/wp\/v2\/pages\/228\/revisions"}],"predecessor-version":[{"id":646,"href":"https:\/\/www.foodomics.org\/index.php?rest_route=\/wp\/v2\/pages\/228\/revisions\/646"}],"wp:attachment":[{"href":"https:\/\/www.foodomics.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=228"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}