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Foods Webinar | The Use of Biopreservation and Bioactive Components as a Sustainable Strategy for Food Safety and Shelf Life Prolongation

17 Jan 2023, 10:00 (CET)

Agrofood Byproducts, Bioactive Components, Essential Oils, Bioprotective Cultures, Antioxidant Effect, Antimicrobial Effect, PLA Films Development, Food Application
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Welcome from the Chair

2nd Foods Webinar

The Use of Biopreservation and Bioactive Components as a Sustainable Strategy for Food Safety and Shelf Life Prolongation

Global projections show that food demand will increase by 35% by 2030. In this perspective, waste reduction in production systems and supply chains through a valorization of food by-products and/or prolonging of food shelf life and enhancement of food safety can become a global strategy to guarantee the environmental sustainability of agro-food systems. The development of sustainable approaches to assure the safety quality and shelf life of fresh products are crucial aspects of pursuing production efficiency ensuring high food levels and diet habits. This webinar presents the main findings of H2020 PRIMA BioProMedFood project which aimed to enhance the safety and quality of Mediterranean perishable foods by exploiting two innovative and sustainable approaches, evaluated individually and in synergy: using compounds with antioxidant and antimicrobial potential and the application of bio-protective or functional microbial cultures. The first approach involves the extraction, purification, and use of bioactive compounds from low-cost sources, characterized by a great biodiversity potential such as olive, wine, and berries by-products or wild-grown brown seaweeds, using green technologies. These extracts are combined both with consolidated strategies (MAP) and active food packaging. The second approach is aimed to valorize the biodiversity and genetic bacterial heritage represented by traditional meat products of the Med area, isolating and selecting autochthonous bio-protective Lactic Acid Bacteria (LAB) strains. These are studied to reduce microbiological risks and extend the shelf life of six Med foods (fresh or fermented pork sausages and fish products, aubergine, and RTE fruit). These microbial resources are tested in fresh food as bio-protective cultures or traditional fermented meat products as starters. The application of new LAB cultures and natural bioactive compounds will provide new biotechnological tools to meet consumer demand for safe minimally processed products, reducing small-scale traditional production safety concerns and valorizing sustainable sources and by-products.

Date: 17 January 2023

Time: 10:00 am CET | 4:00 am EST | 5:00 pm CST Asia

Webinar ID: 876 3678 3198

Webinar Secretariat: foods.webinar@mdpi.com

Chair

Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, Split, Croatia

DETAILS
Bio
Danijela Skroza is an assistant professor at the Department of Food Technology and Biotechnology in the Faculty of Chemistry and Technology, University of Split. She started working as a research novice at the Department of Food Technology and Biotechnology in 2009. She is a lecturer of several courses at undergraduate and graduate university study of Food technology. She received a reward for young scientists for their success in scientific research in 2014 from the Faculty of Chemistry and Technology. She participated in the organizing committee of the Food for Health Congress (2016) and serves in the editorial board of the Journal of Chemistry and Chemical Engineers of Croatia (Chemistry in the industry). Since 2020, she has been the Head of the Department of Food Technology and Biotechnology. Her field of interest is food technology, isolation, and characterization of bioactive compounds, chromatography, and food microbiology. As an associate, participated in the realizations of one scientific research national project, two research projects of the Croatian Science Foundation, and two bilateral projects. Currently is a researcher on the two European H2020 Prima projects “Bioprotective cultures and bioactive extracts as sustainable combined strategies to improve the shelf life of perishable Mediterranean food” (BioProMedFood) and Innovative sustainable organic sea fennel (Crithmum maritimum L.) - based cropping systems to boost agrobiodiversity, profitability, circularity, and resilience to climate changes in Mediterranean small farms (SEAFENNEL4MED). She published over 40 scientific and professional papers (https://www.scopus.com/authid/detail.uri?origin=resultslist&authorId=36665166100&zone).

Invited Speakers

Department of Marine Studies, University of Split, Split, Croatia

DETAILS
Bio
Prof. Vida Šimat, Ph.D. is a scientific advisor and professor at the University of Split, Department of Marine Studies, where she has been teaching, researching, and supervising students from BSc to Ph.D. level in the field of seafood technology, quality and safety. She is involved in several international and national scientific projects dealing with innovative solutions for food production, and enhancement of food quality and safety. Besides, she co-coordinates an H2020 BioProMedFood project dealing, among others, with the valorization of by-products and low-value products as a source of natural components of bioactive compounds endowed with important nutritional and technological features. In 2021. she was awarded the outstanding scientific work award by the University of Split. She has published more than 60 professional and scientific articles and contributed to over 50 international conferences with invited lectures, and oral and poster presentations. (SCOPUS profile: https://www.scopus.com/authid/detail.uri?authorId=35186349300).

Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy,
Interdepartmental Centre for Industrial Agrofood Research - University of Bologna, Cesena, Italy

DETAILS
Bio
Giulia Tabanelli is Senior assistant professor at the Department of Agricultural and Food Sciences (DISTAL) of the University of Bologna in the field of food microbiology. She got the PhD in Food Science and Biotechnology in 2011 and she participated in numerous national and international research projects. She presented several oral communications in international symposia. She is the author and co-author of over 70 publications in scientific journals indexed with Impact Factor. Profiles: ORCID ID: orcid.org/0000-0002-8693-1716; Scopus Author ID: 35171516600; Loop Profile: 213306. ISI WEB databases: 73 ducuments, h index 24 and 1693 total citations on 13 of October 2022. Her research topics deal with the role of microbiota in fermented foods, the physiology and metabolism of lactic acid bacteria, the selection of bacterial strains and evaluation of their performances for industrial use, the study of the antimicrobial characteristics of essential oils and their components and physiological responses of the microorganisms subjected to sub-lethal stresses. Moreover, she studies the use of predictive microbiology to evaluate the microbial stability of foods in relation to the control factors applied and the evaluation of the effects of fermentation processes on quality and safety of fermented foods.

University of Maribor, Faculty of Mechanical Engineering, Maribor, Slovenia

DETAILS
Bio
Prof. Dr. Lidija Fras Zemljič, is a professor at the Faculty of Mechanical Engineering, University of Maribor, Slovenia (https://orcid.org/0000-0002-2454-5916). She has been teaching and researching in the field of functional and smart materials development and characterization for more than 20 years. She has demonstrated her high management skills in numerous successfully completed and ongoing projects and has extensive knowledge and experience in research and development of polymer materials in the fields of textile and polymer chemistry and materials engineering, with emphasis also on the development of novel packaging materials. In 2017 she was awarded the Outstanding Scientific Work Award of the University of Maribor and in 2018 the Outstanding Research Work Award of the Faculty of Mechanical Engineering. She currently leads one of the largest programme groups in Slovenia, Textile Chemistry P2-0118 with more than 40 members, as well as the Laboratory for Characterization and Processing of Polymers (LCPP). She has published more than 110 original scientific papers in high-impact journals She has been the supervisor of 5 PhD students.

Webinar Content

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Program

Speaker/Presentation

Time in CET

Dr. Danijela Skroza

Chair Introduction

10:00 - 10:10 pm

Prof. Dr. Vida Šimat

Phenolic Profile, Antioxidant and Antimicrobial Activity of Selected Agro-Food By-products: A New Opportunity to Reuse By-products for Development of Sustainable Solutions for the Food Industry

10:10 - 10:30 pm

Dr. Giulia Tabanelli

Characterization of Autochthonous Lactic Acid Bacteria Isolated from Mediterranean Natural Fermented Sausages for Improved Bio-protective Cultures and Functional Starters

10:30 - 10:50 pm

Prof. Dr. Lidija Zemljič Fras

Chitosan Formulations Enriched with Encapsulated By-product Extracts as an Active Coating for Polylactic Packaging Foils

10:50 - 11:10 pm

Q&A Session

11:10 - 11:25 pm

Closing of Webinar
Dr. Danijela Skroza

11:25 - 11:30 pm

Relevant SI

Application Prospects of Natural Antimicrobials and Antioxidants in Food Industry
Guest Editors: Dr. Danijela Skroza & Dr. Vida Šimat
Deadline for manuscript submissions: closed (30 November 2022)

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Organizers

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