Live Session 1: Fermentation and Probiotication. Using functional microorganisms to improve health effects of foods

Date: 17 October 2023

Time: 11:30 AM (GMT+02:00/CEST - Central Europe)

Session Chair: Prof. Dr. Antonio Bevilacqua

Introduction:

Fermentation is one of the oldest technique for food processing and preservation and probably represents the first approach for shelf-life prolongation and bioconversion of a perishable raw material into a product by improving biological value, texture, and sensory traits of some foods; in addition, some microorganisms involved in fermentation could have a positive impact on health and well-being, above all those coming from traditional processes. In addition, the health effects of some raw materials could be improved by the probiotication, that is by the addition of probiotic microorganisms in order to confer a proven heath effects on probiotics.

The main topic of this session is how microorganisms could improve the value of some raw materials and foods, which are the benefits of a fermentation, the challenges of probiotic uses, as well as the new advances on parabiotics and post-biotics.

Thus, the aim is to:

• Provide new insights on food microbiome and digestive health
• Highlight the association of food microbiome on well-being, prevention and treatment
• Enlight the mode of action and the related mechanisms of microbiome interactions with food constituents
• Exploit research data on food microbes that foster sustainability of the Αgri-food sector

Program:

Speaker	Presentation Topic	Time
Prof. Dr. Antonio Bevilacqua Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Italy	Opening Speech "Fermentation and Probiotication: exploiting the potential of beneficial microorganisms in foods."	11:30 am CEST
Dr. Vittorio Capozzi Department of Chemistry, University of Ioannina, Greece	"Promoting Innovation of Fermented Foods (PIMENTO) - COST ACTION CA20128"	12:10 am CEST
Prof. Panagiotis Kandylis Department of Food Science and Technology, Ionian University, Greece	"Wine and beer: potential sources of probiotics and challenging substrates for probiotication"	12:40 am CEST
Prof. Barbaros Özer Faculty of Agriculture, University of Ankara, Turkey	"Technological hurdles and challenges for incorporation of postbiotics to dairy matrices"	13:10 am CEST
Dr. Angela Racioppo Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Italy	"Increase of biofilm formation by probiotic microorganisms through Ultrasound treatments"	13:40 pm CEST
	Q&A Session	14:10 pm CEST

Live Session 2: The changing face of descriptive analysis methodology: Past, present, and the future

Date: 18 October 2023

Time: 15:30 PM (GMT+02:00/CEST - Central Europe)

Session Chair: Dr. Koushik Adhikari

Introduction:

Descriptive analysis is an advanced analytical sensory methodology that is available to the sensory scientist to characterize consumer products of the same category mainly for guiding research and development. The beginning of descriptive analysis could be attributed to the development of the Flavor Profile method at Arthur D. Little Co., Cambridge, Massachusetts in the 1950s. This methodology has since evolved, which has led to the creation of various techniques, including some current techniques that are blurring the lines between analytical and affective methods and challenging the central dogma of sensory analysis. The aim of this session is to explore the past, present and the future of descriptive analysis and how it became an indispensable analytical tool for sensory scientists the world over. Some tentative topics that this live session hopes to explore are –

1. The changing face of descriptive analysis methodology over the past seven decades.
2. The classical methods in descriptive analysis and their role in food research.
3. The importance of descriptive lexicons and their contribution to descriptive analysis.
4. Novel/new techniques in descriptive analysis and their future outlook in sensory sciences.

Program:

Speaker	Presentation Topic	Time
Dr. Koushik Adhikari Department of Food Science and Technology, College of Agricultural and Environmental Sciences, University of Georgia, Griffin, GA 30223, USA	Opening Speech "The changing face of descriptive analysis methodology: Past, present, and the future"	15:30 pm CEST
Dr. Edgar Chambers IV Center for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, USA	"The changing face of descriptive analysis methodology over the past seven decades"	15:40 pm CEST
Dr. Rhonda K. Miller Department of Animal Science, Texas A&M University, College Station, USA	"The classical methods in descriptive analysis and their role in food research"	16:00 pm CEST
Dr. Jeehyun Lee Department of Food Science and Nutrition, College of Human Ecology, Pusan National University, Busan, South Korea	"The importance of descriptive lexicons and their contribution to descriptive analysis"	16:20 pm CEST
Dr. Thuy Xuan Uyen Phan Food Science, Schmid College of Science and Technology, Chapman University, Orange, California, USA	"Novel/new techniques in descriptive analysis and their future outlook in sensory sciences"	16:40 pm CEST
	Q&A Session	17:00-17:30 pm CEST

Live Session 3: Sustainability in Food Science and Technology

Date: 27 October 2023

Time: 15:00 PM (GMT+02:00/CEST - Central Europe)

Session Chair: Prof Dr. Anet Režek Jambrak

Introduction:

Sustainability aspects of food science are increasingly important. How to promote and strive for more sustainable food systems throughouts the food science and food processing technology is of interest to a wide range of scholars. The three dimensions of sustainability are particularly well represented in the solutions provided by food science and technology in projects namely: the eco-friendliness of all transformation steps [environmental]; the preferences, acceptance and needs [social]; and the creation of added value [economic]. In light of actions and impact, researchers and indutry need to find new possibilities of low eenrgy and low emission processing, in assuring safe, nutritive and tasetful food alligned with sustainable food production chain.

The main topic of this session is to improving sustainability in food production/food technology/food packaging/food determination/food supply chain and strategies to implement innovative approaches to recycle, reduce, reuse and upcycle waste/surplus in the supply/production chain. Thus, we focus on:

1. Pulsed light technology and sustainability
2. Effectiveness of lactic acid as a food-grade antimicrobial against planktonic and biofilm growth of foodborne Campylobacter strains in pure and mixed cultures
3. An insight into chayote (Sechium edule) peels valorization
4. Properties of oil extracted from oat grains before and after the roasting process conducted under different conditions

Program:

Speaker	Presentation Topic	Time
Prof. Dr. Anet Režek Jambrak Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia	Opening Speech "Sustainability in Food Science and Technology"	15:00 CEST 15:10 CEST
Prof. Dr. Vicente Manuel Gómez López Green and Innovative Technologies for Food, Environment and Bioengineering Research Group (FEnBeT), Universidad Católica de Murcia (UCAM), Murcia, Spain.	"Pulsed light technology and sustainability"	15:30 CEST
Prof. Dr. Giaouris Efstathios Department of Food Science and Nutrition, Faculty of the Environment, University of the Aegean, Metropolite Ioakeim 2, Myrina 81400, Lemnos, Greece	"Effectiveness of lactic acid as a food-grade antimicrobial against planktonic and biofilm growth of foodborne Campylobacter strains in pure and mixed cultures"	15:50 CEST
Dr. Elsa F. Vieira Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal	"An insight into chayote (Sechium edule) peels valorization"	16:10 CEST
Dr. Joanna Bryś Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, Warsaw, Poland	Presenting with Bharani Kumar Palani "Properties of oil extracted from oat grains before and after the roasting process conducted under different conditions"	16:30 CEST
	Q&A Session	16:50 CEST