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27/02/2020 |
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| 08:30- 09:30 – Registration | |||||
| 09:30- 10:00 – WELCOME CEREMONY | |||||
| First Session Chairwoman: Amparo Gamero (University of Valencia) |
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| Food Companies | |||||
| 10:00- 10:30 |
Use of microorganisms in agriculture F.J. Soriano Biológica Nature S.L.U. |
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| 10:30- 11:00 |
The ecosystem of packaging in the meat and food industry A. Aguilar Embutidos Martinez, Spain |
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| 11:00- 11:30 |
APISOL – Honey & Fruit Innovation R. Parrilla APISOL S.A. (Honey packer and fruit products manufacturer) |
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| 11:30- 12:00 – Coffee break | |||||
| Second Session Chairman: Yelko Rodríguez (University of Valencia) |
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| Food Companies | |||||
| 12:00- 12:30 |
European legislation on plastic materials intended to come into contact with food, with a special focus on bioplastics S. Collazo AIMPLAS (Centro Tecnológico del Plastico) |
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| 12:30- 13:00 |
CIAM – Next generation of the agronomic R+D V. Máñez CIAM (Centro de Innovación Agronómica – Grupo Alimentario Citrus) |
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| Invited Speaker | |||||
| 13:00- 13:30 |
In vitro meat: An alternative for the future? J. Ruiz-Carrascal Full professor-University of Extremadura. Blog author: “La margarita se agita” |
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| Oral communications of students | |||||
| 13:30- 13:40 |
Influence of drying temperature on antioxidant properties of cider by-products
B. Llavata, R. Torres, R. Peña, J.A. Cárcel Grupo de Análisis y Simulación de Procesos Agroalimentarios. Departamento de Tecnología de Alimentos (Universitat Politècnica de València), Spain |
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| 13:40- 13:50 |
Green technology extraction for the recovery of biological interesting compounds from fish by-products
F.J. Martí-Quijal, M.J. Ruiz, F.J. Barba Nutrition, Food Science and Toxicology Department (Universitat de València), Spain |
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| 13:50- 14:00 |
Transcriptional changes in the electron transport chain after ENs short-time exposure in Wistar rats
A. Cimbalo, M. Alonso-Garrido, G. Font, L. Manyes Laboratory of Food Chemistry and Toxicology (Universitat de València), Spain |
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| 14:00- 15:00 – Lunch | |||||
| Third Session Chairman: Giuseppe Meca (University of Valencia) |
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| Oral communications of students | |||||
| 15:00- 15:10 |
Hydrogel characterization from commercial carrageenans for food applications
C. Fontes-Candia1, A. Ström2, L. Gómez-Mascaraque3, A. López-Rubio1, M. Martínez-Sanz1 |
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| 15:10- 15:20 |
Occurrence of human enteric viruses and crAssphage in raw sewage and secondary effluents
E. Cuevas-Ferrando1, I. Falcó1, A. Pérez-Cataluña1, W. Randazzo1,2, G. Sánchez1 1Department of Preservation and Food Safety Technologies (IATA-CSIC), Spain; 2Department of Microbiology and Ecology (University of Valencia), Spain |
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| 15:20 15:30 |
Effects of controlled deficit irrigation on quality and composition in olive oil
J.M. García-Garví1, J. Clemente-Villalba1, L. Sánchez-Rodríguez1, F. Hernández2, A.A. Carbonell-Barrachina1 |
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| 15:30- 15:40 |
Determination of foliar iron by Smartphone
K.U. Antela1, M.L. Cervera1, A. Morales-Rubio1, M.J. Luque2 1Department of Analytical Chemistry (University of Valencia), Spain; 2Optics Department, Physics Faculty (University of Valencia), Spain |
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| 15:40- 15:50 |
Application of Accelerated Solvent Extraction to recover proteins and antioxidant compounds from sea bass downstreams
B. De la Fuente, H. Berrada, F.J. Barba Nutrition, Toxicology and Food Science Area, Faculty of Pharmacy (University of Valencia), Spain |
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| 15:50- 16:00 |
Effect of elderly gastrointestinal conditions and food inherent characteristics on protein digestibility
E. Hernández-Olivas, S. Muñoz-Pina, A. Andrés, A. Heredia Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, IUIAD-UPV (Universitat Politécnica de València), Spain |
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| 16:00- 16:10 |
Corn starch enzymatic modification and its applications as iron carrier in gluten free biscuits
A. Aleixandre, Y. Benavent-Gil, C. M. Rosell Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Spain |
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| 16:10- 16:20 |
Multy-mycotoxin analysis in nuts products using Ultra-High Performance Liquid Chromatography coupled to Orbitap High Resolution Mass Spectrometry
A. Narváez1, Y. Rodríguez-Carrasco2, L. Castaldo1, L. Izzo1, A. Ritieni1 1Department of Pharmacy (University of Naples “Federico II”), Italy; 2Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy (University of Valencia), Spain |
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| 16:20- 16:30 |
An assessment of tocopherol accumulation during maturation and postharvest storage of citrus
F. Rey, M.J. Rodrigo, L. Zacarías Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Spain |
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| 16:30- 17:30 POSTER SESSION | |||||
| 21:00 SOCIAL DINNER | |||||
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28/02/2020 |
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| Fourth Session Chairwoman: Houda Berrada (University of Valencia) |
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| Invited Speaker | |
| 09:00- 09:30 |
Impact of nutritional and temperature stresses on yeast fermentations
J.M. Guillamón Food Biotechnology Department (IATA-CSIC), Spain |
| Oral Communications of Students | |
| 09:30- 09:40 |
Extraction, optimization and chemical properties of pectin from watermelon rinds
D.A. Mendez, M.J. Fabra, A. Martínez-Abad, A. López-Rubio Food Safety and Preservation Department (IATA-CSIC), Spain |
| 09:40- 09:50 |
Biopreservation of tomatoes and oranges with acid lactic bacteria
V. D’Opazo, C. Luz, G. Meca Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy (University of Valencia), Spain |
| 09:50- 10:00 |
The suitability of potato chips-industry by-products for biobased thermoplastics production
P. Brites1, G. Oliveira1, I. Vilarinho1, I. Gonçalves1, C. Nunes1, P. Ferreira2, M.A. Coimbra3 1CICECO – Aveiro Institute of Materials, Department of Chemistry (University of Aveiro), Portugal; 2CICECO – Aveiro Institute of Materials, Department of Materials and Ceramic Engineering (University of Aveiro), Portugal; 3LAQV-REQUIMTE, Department of Chemistry (University of Aveiro), Portugal |
| 10:00- 10:10 |
Effect of hydrocolloids on starch subjected to thermal treatments
M. Santamaria, R. Garzon, C.M. Rosell Instituto de Agroquímica y Tecnología de los Alimentos (IATA-CSIC), Spain |
| 10:10- 10:20 |
What is tweeted on “gluten-free”? A co-occurrence network approach
P. Puerta1, L. Laguna1, L. Vidal1, G. Ares2, S. Fiszman1, A. Tárrega1 1Institute of Agrochemistry and Food Technology (IATA-CSIC), Spain; 2Instituto Polo Tecnológico de Pando, Facultad de Química (Universidad de la República), Uruguay |
| 10:20- 10:30 |
Diplotaxis erucoides, new cooking concept
J. Clemente-Villalba1, D. Ariza2, J.M. García-Garví1, P. Sánchez-Bravo1, L. Lipan1, L. Noguera-Artiaga1, F. Hernández3, Á.A. Carbonell-Barrachina1 Department of Agro-Food Technology, Research Group “Food Quality and Safety” (Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche), Spain; 2David Ariza Freeland Cook, Spain; 3Department of Plant Science and Microbiology, Research Group “Plant Production and Technology” (Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche), Spain |
| 10:30- 10:40 |
Supplementation with chia flour in starch formulations as nutritional strategy for glucose homeostasis control
R. Selma-Gracia1,2, C.M. Haros1, J.M. Laparra2 1Institute of Agrochemistry and Food Technology (IATA-CSIC), Spain; 2Molecular Immunonutrition Group. Nutrition Precision in Cancer Unit. Madrid Institute for Advanced Studies in Food (IMDEA Food), Spain |
| 10:40- 10:50 |
Experimental design of lactic acid bacteria fermented whey digestions and in vitro intestinal absorption model
C. Feito, E. Romano, C. Luz, R. Torrijos, G. Meca, L. Manyes, L. Escrivá Laboratory of Food Chemistry and Toxicology, Facultu of Pharmacy (University of Valencia), Spain |
| 10:50- 11:30 – Coffee break | |
| Fifth Session Chairman: Francisco Barba (University of Valencia) |
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| Invited Speaker | |
| 11:30- 12:00 |
Use of air-coupled ultrasound for contactless characterization of foods J.V. Garcia-Pérez Department of Food Technology (Universitat Politècnica de València) |
| Oral Communications of Students | |
| 12:00- 12:10 |
How consumers understand the concept of sustainability?
P. Sánchez-Bravo1, E. Chambers2, L. Noguera-Artiaga1, E. Sendra3, E. Chambers2, Á.A. Carbonell-Barrachina1 1Department of Agro-Food Technology, Research Gorup “Food Quality and Safety” (Miguel Hernández University of Elche), Spain; 2Center for Sensory Analysis and Consumer Behavior (Kansas State University), United States; 3Department of Agro-Food Technology, Research Group “Industrialization of Food from Animal Origin” (Miguel Hernández University of Elche), Spain |
| 12:10- 12:20 |
Antifungal activity of Trichoderma strain and their metabolites products
C. Stracquadanio1, G. Magnano di San Lio1, S.O. Cacciola2, G. Meca3 1Department of Agricultural Science, (Mediterranean University of Reggio Calabria), Italu; 2Department of Agriculture Food and Environment (University of Catania), Italy; 3Departamento de Medicina Preventiva, Facultad de Farmacia (Universitat de València), Spain |
| 12:20- 12:30 |
Bioactive extracts from Posidonia oceanica waste biomass comparison between water-based and organic-solvent extractions
I. Benito-González1, A. López-Rubio1, A. Martínez-Abad2, A.R. Ballester3, I. Falcó1,4, L. González-Candelas3, G. Sánchez1, M. Martínez-Sanz1 1Food Safety and Preservation Department (IATA-CSIC), Spain; 2Department of Analytical Chemistry, Nutrition and Food Sciences (University of Alicante), Spain; 3Food Biotechnology Department (IATA-CSIC), Spain; 4Microbiology and Ecology Department (University of Valencia), Spain |
| 12:30- 12:40 |
Transcriptomical approach on mycotoxins and carotenoids effects in the mitocondria of the blood brain barrier in vitro
M. Alonso-Garrido, V. Ghisi, L. Manyes Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy (University of Valencia), Spain |
| 12:40- 12:50 |
Ink of octopus (Octopus vulgaris) like a source of anticancer compounds: anti-proliferative/pro-apoptosis and anti-inflammatory potential
M.S. Hernandez-Zazueta1, Á.A. Carbonell-Barrachina2, P. Taboada-Antelo3, E.C. Rosas-Burgos1, J.M. Ezquerra Bauer1, J.S. Garcia-Romo1, R. Campos-Vega5, I. Luzardo-Ocampo4, M.G. Burboa-Zazueta4, H.S. Santacruz-Ortega6, A. Burgos-Hernández1 1Department of Research and Postgraduate in Food (University of Sonora), Mexico; 2Department of Agrifood Technology (University Miguel Hernandez de Elche), Spain; 3Department of Particle Physics (University of Santiago de Compostela), Spain; 4Department of Scientific and Technological Research (University of Sonora), Mexico; 5Department of Chemistry (The Autonomous University of Querétaro), Mexico; 6Department of Polymers and Materials Research (University of Sonora), Mexico |
| 12:50- 13:00 |
Impact of low pressures homogenization on the physico-chemical and rheological properties of rice flour
S. Boulemkahel1,2, E. Betoret1, L. Benatallah2, C.M. Rosell1 1Institute of Agrochemistry and Food Technology (IATA-CSIC), Spain; 2Intitut de la Nutrition, de l’Alimentation et des Technologies Agroalimentaires (Université des Frères Mentouri Constantine), Algérie |
| 13:00 – CLOSING AND AWARD CEREMONY | |
Free Registration:
* The organization takes care of the printing of just one poster for each inscription. The participants could also present more than one poster but the charge will be on responsable of the participants.
Social dinner price: 25€
