Applied Sciences Webinar | Innovative Food Technologies for Preservation and Enrichment of Bioactive Compounds
the chair
The webinar “Innovative Food Technologies for Preservation and Enrichment of Bioactive Compounds” seeks to address current scientific and industrial challenges in developing advanced processing strategies to safeguard the nutritional and functional quality of food. Increasing interest in minimally processed products rich in bioactive components has highlighted the limitations of conventional thermal treatments, which may compromise thermolabile compounds and reduce the overall health value of foods.
This event aims to provide an overview of emerging technologies and multidisciplinary approaches to enhance food quality, stability, and bioactivity while ensuring safety and extending shelf life. The program includes contributions from experts working on innovative postharvest management, non-thermal processing solutions, and the valorization of under-explored functional crops.
Presentations include the following:
- Exploring the Nutritional Quality and Food Functionality of Saltbush — an Australian Indigenous Edible Halophyte—Yanlin Sun, The University of Queensland (Australia).
- Securing Postharvest Quality in Fresh Produce: From Handling Practices to Optical Sensing Innovations—Danial Fatchurrahman, Università degli Studi di Foggia (Italy).
- Non-thermal Technologies for Food Safety and Quality Preservation—Lama Ismaiel, Università Politecnica delle Marche (Italy).
By integrating perspectives from food science, technology, and nutrition, this webinar hopes to advance our knowledge of innovative strategies for preserving and enhancing bioactive compounds in food systems.
Date: 10 December 2025
Time: 9:00 am CET | 4:00 pm CST Asia
Webinar ID: 836 3991 5584
Webinar Secretariat: journal.webinar@mdpi.com
Meet the Event Chair
Meet Our Speakers
Ms. Yanlin Sun
The University of Queensland, Australia;
I am a PhD candidate at the Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland. My research focuses on the nutritional properties of saltbush (Atriplex spp.), a native Australian halophyte, and its potential as a functional food ingredient. I investigate seasonal variations in its composition and the effects of pre-treatment and drying processes on its phytochemical profile. As part of this work, I have published a review article in Trends in Food Science & Technology titled “Climate-smart Halophyte: The Role of Atriplex in Future Food Security.
Dr. Danial Fatchurrahman
Dipartimento di Scienze Agrarie, Alimenti, Risorse Naturali e Ingegneria (DAFNE), University of Foggia, Italy;
Danial Fatchurrahman is a research scientist specializing in postharvest technology, precision agriculture, and machine vision with international experience across Europe and Asia. Currently a researcher at the University of Foggia, Italy, he leads investigative projects on hyperspectral and fluorescence imaging for crop quality assessment, collaborating with global teams from Norway, Japan, Indonesia, Malaysia, and Bangladesh. He has editorial roles for leading journals and conferences in horticultural engineering and biosystems. His scholarly output includes numerous publications on innovative non-destructive quality evaluation techniques for fruits and vegetables. Danial has co-founded a food packaging startup, served on scientific committees, and teaches advanced courses in machine vision, all supported by affiliations with SISNIR, ISHS, and Italian Agricultural Engineering Associations.
Dr. Lama Ismaiel
Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, Ancona, Italy;
A Post-Doctoral Researcher at the Department of Agricultural, Food and Environmental Sciences of Marche Polytechnic University (Ancona, Italy). I am holding a PhD in Food Sciences & Technology (Ancona, Italy) and a master’s degree in food safety and quality engineering (Debrecen, Hungary). My main Focus is Non-Thermal Technologies and their application on food products, as well as Valorization of food by-products as ingredients for food formulation. I have done different research activities in various universities (one year at the University of Life Sciences in Prague, Czech Republic), and (3 months at BOKU in Vienna, Austria). I teach the Accessory Food and Beverages course for the master’s degree at UNIVPM. I have been a speaker in various international congresses such as IUFOST and Euro Fed. As well as a panel member for the Special session round table of FoodPath at EFFoST conference. Owner of the Best Team Award for developing a traditional food product using sustainable resources in 2018 and Stipendium Hungaricum Scholarship in 2017. Reviewed, authored and co-authored various manuscripts in the field of Food Sciences.
Sponsors and Partners
Organizer
24th Applied Sciences Webinar
Innovative Food Technologies for Preservation and Enrichment of Bioactive Compounds
In this section, you will find the recordings of this webinar to watch, re-watch and share with your colleagues!
During the Webinar titled “Innovative Food Technologies for Preservation and Enrichment of Bioactive Compounds”, the three invited speakers presented innovative and up-to-date technologies for preserving and enriching the quality of different food sources during storage and/or after transformation. Over 50 participants from around the world attended the Webinar, highlighting interest in the topic of discussion.
Innovative Food Technologies for Preservation and Enrichment of Bioactive Compounds
Edited by Luca Mazzoni
Deadline for manuscript submissions: 20 April 2026
https://www.mdpi.com/journal/applsci/special_issues/J61K282NW5