
The 3rd international electronic conference on Foods: Food, Microbiome, and Health - A Celebration of the 10th Anniversary of Foods' Impact on our Wellbeing
Part of the 1st International Electronic Conference on Food Science and Functioanl Foods series
1–15 Oct 2022



Food Science, Food Sustainable, Food Microbiology, Food Safety, Food Technology, Functional Foods
- Go to the Sessions
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- 1. Food Formulations - Novel Ingredients and Food Additives
- 2. Innovative Processing Techniques
- 3. Food Analytical Methods and Components
- 4. Food Microbiology, Microbiome and Food Biotechnology
- 5. Food Nutrition, Microbiome and Human Health
- 6. Nutraceuticals and Functional Foods
- 7. Foods Quality and Safety
- 8. Food Security and Sustainability
- 9. Plant Foods
- 10. Foods of Marine Origin
- 11. Food Toxicology
- 12. Drinks and Liquid Nutrition
- Event Details
Welcome from the Chair
Dear colleagues,
Following the success of our first two Electronic Conferences on Food Science, I am delighted to invite you to join The 3rd International Electronic Conference on Foods 2022 - "Food, Microbiome, and Health—A celebration of the 10th anniversary of Food’s impact on our wellbeing". I hope you will participate in this free E-conference, which will enable you to share and discuss your most recent research findings with the vibrant worldwide community of food scientists and technologists.
Food science and technology are gaining importance in response to the global need to carefully manage resources whilst providing wholesome and nutritious diets for the burgeoning world population. It is through collaboration, communication, and community that food scientists can help to ensure that a safe and healthy diet is available to all, thus eliminating starvation and food wastage.
Due to ongoing restrictions on travel and personal contact, it is a pleasure to still be able to collaborate electronically via Foods 2022 (3rd International Electronic Conference). This internet conference is designed to allow you to present your research to colleagues and interact as fully as possible with all those involved. For this, I thank the fantastic team at MDPI, who have set up and managed the complex arrangements required to allow us the opportunity to hold this virtual conference. l hope that you will meet old friends and make new ones. There will be many fascinating papers to spark everyone’s interest.
Foods 2022 is a new and exciting experience for me; I believe that it is a taste of the future. Foods 2022 will revolutionize dissemination in the field with a brand-new tool for sharing research in an online forum that will preserve the same high standards and structure as expected of traditional in-person conferences, but will be more inclusive by removing the cost and time barriers that prevent many from participating in international conferences.
Foods 2022 will make your presentation accessible to hundreds of researchers worldwide, with the active engagement of the audience in question and answer sessions and discussion groups that will take place online to enhance the experience. I hope you will join us in presenting your work at Foods 2022 and taking part in this thriving online experience.
Submitted abstracts will be reviewed by the conference committee. The authors of accepted contributions will be invited to produce an extended abstract for the conference proceedings, along with a slide presentation of their work. Following the conference, outstanding contributions will be invited to submit their work for publication in the Foods journal.
The conference has been divided into 12 sessions, but there will be a large amount of overlap between these sessions. Please submit your articles as soon as possible, indicating which session you believe best suits your submission.
Session 1: Food Formulations —Novel Ingredients and Food Additives;
Session 2: Innovative Processing Techniques;
Session 3: Food Analytical Methods and Components;
Session 4: Food Microbiology, Microbiome and Food Biotechnology;
Session 5: Food Nutrition, Microbiome and Human Health;
Session 6: Nutraceuticals and Functional Foods;
Session 7: Foods Quality and Safety;
Session 8: Food Security and Sustainability;
Session 9: Plant Foods;
Session 10: Foods of Marine Origin;
Session 11: Food Toxicology;
Session 12: Drinks and Liquid Nutrition.
The future of humanity depends on managing the Earth’s resources and, importantly, providing a healthy, sustaining diet for a burgeoning population. Food Science and Technology are the key areas that are needed to achieve this.
Best regards,
Prof. Dr. Arun K. Bhunia
Chair of Foods2022
Conference Secretariats
Ms. Joie Wu
Ms. Stacy Luo
Mr. Paul Qi
Email: [email protected]
Event Organizers

Foods
Foods Editorial Office, MDPI, St. Alban-Anlage 66, 4052 Basel, Switzerland
Foods is an international, scientific, peer-reviewed, open access journal of food science and is published semimonthly online by MDPI.
[email protected]
Event Chairs

microbiology; pathogenesis; host–pathogen interaction; nanobiotechnology; food safety
[email protected]
Event Committee

Prof. Dr. Susana Casal
REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
analytical methods; food lipids; food technology; food authenticity; food safety; food waste
[email protected]

Prof. Dr. Joana S. Amaral
CIMO, Instituto Politécnico de Bragança, Bragança, Portugal
food authenticity; food chemistry; molecular biology approaches applied to food authentication and GMO detection; plant food supplements; bioactive compounds; antioxidant activity; antimicrobial activity; chromatography; development of analytical methods
[email protected]

Prof. Dr. Antonio Cilla
Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, Burjassot, 46100 Valencia, Spain
[email protected]

Prof. Dr. Panagiotis Kandylis
Laboratory of Oenology and Alcoholic Beverages, Dept. of Food Science & Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece
[email protected]

Dr. Diego A. Moreno
1. Phytochemistry and Healthy Foods Laboratory, Department of Food Science and Technology, National Council for Scientific Research (CEBAS-CSIC), Murcia, Spain
2. Associated Unit of R&D and Innovation CEBAS-CSIC+UPCT on “Quality and Risk Assessment of Foods”, CEBAS-CSIC, Campus Espinardo - 25, E-30100 Murcia, Spain
[email protected]

Prof. Dr. Theodoros Varzakas
Department of Food Science and Technology, University of Peloponnese, 24100 Antikalamos, Kalamata, Greece
[email protected]

Dr. Efstathios Giaouris
Department of Food Science and Nutrition, Faculty of the Environment, University of the Aegean, Mytilene, Greece
[email protected]

Dr. Dirk W. Lachenmeier
Chemical and Veterinary Investigation Agency Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany
[email protected]

Dr. Cristina Martínez-Villaluenga
Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Jose Antonio Novais 10, 28040 Madrid, Spain
[email protected]

Dr. Francisca Rodrigues
LAQV/REQUIMTE - Instituto Superior de Engenharia do Porto - Rua Dr. António Bernardino de Almeida 431, 4200-072 Porto, Portugal
plant extracts; green extraction techniques; bioactive compounds; antioxidants; functional food; cosmetics
[email protected]

Dr. Luís Abrunhosa
Centre of Biological Engineering, University of Minho, Braga, Portugal
[email protected]

Prof. Dr. Maria Martuscelli
Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of the studies of Teramo, via Balzarini 1, 64100 Teramo, Italy
[email protected]

Prof. Dr. Ren-You Gan
Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
[email protected]

Prof. Dr. Juan Pablo Fernández-Trujillo
Department of Agronomical Engineering, Technical University of Cartagena (UPCT), ETSIA, Paseo Alfonso XIII, 48 Cartagena, Spain
[email protected]

Dr. Konstantinos Papadimitriou
Department of Food Science and Technology, University of Peloponnese, Antikalamos, Kalamata, Greece
[email protected]

Prof. Dr. Gian Carlo Tenore
Department of Pharmacy, University of Naples "Federico II", Via Domenico Montesano, 49 - 80131 Napoli, Italy
[email protected]

Dr. João C.M. Barreira
Centro de Investigação de Montanha CIMO, Instituto Politécnico de Bragança, Campus de Santa Apolónia, P-5300253 Bragança, Portugal
[email protected]

Dr. Marios Mataragas
Department of Dairy Research, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “DEMETER”, Ethnikis Antistaseos 3, 45221 Ioannina, Greece
[email protected]

Prof. Dr. Montserrat Dueñas Paton
Grupo de Investigación en Polifenoles, Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, E37007 Salamanca, Spain
[email protected]

Dr. Filipa V. M. Silva
Department of Sciences and Engineering of Biosystems, Agronomy School (ISA), University of Lisbon, Lisbon, Portugal
[email protected]

Dr. Manuel Castillo Zambudio
1. Department of Animal and Food Sciences, Universitat Autonòma de Barcelona (UAB), 08193 Bellaterra, Barcelona, Spain
2. Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, KY, USA
[email protected]

Prof. Dr. Maurizio Ciani
Department of Life and Environmental Science, Polytechnic University of Marche, Food, Industrial and Environmental Microbiology Lab. Via Brecce Bianche, 60131 Ancona, Italy
[email protected]

Prof. Dr. Matteo Alessandro Del Nobile
Department of Agricultural Sciences, Food and Environment, University of Foggia, Foggia, Italy
[email protected]

Prof. Dr. Cristina L. M. Silva
Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
[email protected]

Dr. Milan Houśka
Food Research Institute Prague, 102 00 Prague, Czech Republic
[email protected]

Dr. Anna Zamora Viladomiu
Department of Animal and Food Science, Universitat Autònoma de Barcelona (UAB), Bellaterra (Barcelona), Spain
[email protected]

Prof. Dr. Marco Poiana
Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Vito, Reggio Calabria, Italy
[email protected]

Prof. Dr. Antonello Santini
Department of Pharmacy, University of Naples Federico II, Naples, Italy
food chemistry; food analysis; chemistry; food supplements; nutraceuticals; safety; secondary metabolites; nanocompounds; recovery from food byproduct sustainability; agro food chain; bioavailability; natural products; bioactive compods; proactive food
[email protected]

Prof. Dr. Remedios Castro-Mejías
Analytical Chemistry Department (IVAGRO), Faculty of Sciences, University of Cadiz, 11510 Puerto Real, Spain
[email protected]

Prof. Dr. Oscar Núñez
Department of Chemical Engineering and Analytical Chemistry, Faculty of Chemistry, University of Barcelona. Martí i Franquès 1-11, E-08028 Barcelona, Spain
[email protected]

Dr. Alessandra Durazzo
CREA-Research Centre for Food and Nutrition, Rome, Italy
[email protected]

Dr. Massimo Lucarini
CREA-Research Centre for Food and Nutrition, Rome, Italy
[email protected]

Prof. Dr. Long Yu
College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
[email protected]
Keynote Speakers

Dr. Yiannis Kourkoutas
Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology and Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece
Microbiome Applications in Food Systems for Maintaining Human Health
biopreservation; antimicrobials; essential oils; plant extracts; functional cultures; food & gut microbiome
[email protected]

Dr. Dirk W. Lachenmeier
Chemical and Veterinary Investigation Agency Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany
Food Toxicology and Food Safety
food toxicology; regulatory toxicology; food safety; epidemiology; risk assessment; chemical contaminants; cancer; alcoholic beverages; ethanol; acetaldehyde; thujone; formaldehyde; furan
[email protected]

Prof. Dr. Antonella Pasqualone
Dipartimento Di Scienze Del Suolo, Della Pianta E Degli Alimenti (Di.S.S.P.A.), Università degli studi di Bari Aldo Moro, Bari, Italy
[email protected]
Invited Speakers

Prof. Dr. Maria Grigoriou
Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis, Greece
[email protected]

Dr. Nikolaos Kopsahelis
Department of Food Science and Technology, Ionian University, Argostoli, Kefalonia, Greece
[email protected]

Dr. Antreas Tzakos
Department of Chemistry, University of Ioannina, Ioannina, Greece
[email protected]

Dr. Antonios E. Koutelidakis
Unit of Human Nutrition, Department of Food Science and Nutrition, University of the Aegean, Lemnos, Greece
[email protected]
Sessions
1. Food Formulations - Novel Ingredients and Food Additives2. Innovative Processing Techniques
3. Food Analytical Methods and Components
4. Food Microbiology, Microbiome and Food Biotechnology
5. Food Nutrition, Microbiome and Human Health
6. Nutraceuticals and Functional Foods
7. Foods Quality and Safety
8. Food Security and Sustainability
9. Plant Foods
10. Foods of Marine Origin
11. Food Toxicology
12. Drinks and Liquid Nutrition
Instructions for Authors
To present your research at the Foods2022:
- Create an account on Sciforum if you do not have one, then click on ‘New Submission’ in the upper-right corner of the window, or by clicking on ‘Submit Abstract’ at the top of this webpage.
- Submit a short abstract in English (150-300 words) before 1st July 2022.
- The Conference Committee will evaluate all the submitted abstracts, and authors will be notified by 15th July 2022 about acceptance.
- The authors of accepted abstracts will be invited to submit at least one type of these submissions: proceedings paper, presentation slides, poster presentation and/or video presentation before 15th August 2022.
- All accepted files will be available online for discussion and rating during the time of the conference (1-15 October 2022). After the conference, they will remain available online for reading on Sciforum.net.
- The Conference Committee will select some submissions to give a talk live in one of the live-streaming webinars that will be held during the conference.
- All accepted proceedings papers will be published in the proceedings of this e-conference within a dedicated issue of the MDPI journal Biology and Life Sciences Forum (Proceedings).
- Participants of this e-conference will also be encouraged to submit a full paper to the conference Special Issue in Foods with a 20% discount on the article processing charge (APC).
Proceedings Papers
Proceedings papers must be prepared in MS Word using the Proceedings template and converted to PDF before submission. They should follow this organization:
- Title
- Full author names
- Affiliations (including full postal address) and authors' e-mail addresses.
- Abstract
- Keywords
- Introduction
- Methods
- Results and Discussion
- Conclusions
- Conflict of Interest
- (Acknowledgements)
- References
The manuscript should be at least three pages (including figures, tables, and references) and not exceed 6 pages. Authors are asked to keep their papers as concise as possible. Please do not insert any graphics (schemes, figures, etc.) into a movable frame which can superimpose on the text and make the layout very difficult.
Please note that the manuscript cannot be published in any place other than the conference proceedings. Carefully read the rules outlined in the 'Instructions for Authors' on the journal website and ensure that your manuscript submission adheres to these guidelines.
Presentation Slides
Authors are encouraged to prepare a presentation in PowerPoint or similar software, to be displayed online along with the manuscript. Slides can be prepared the same way as for any traditional conference. They should be converted to PDF format before submission.
Video Presentations
Authors are also encouraged to submit video presentations. This is a unique way of presenting your research and discussing it with peers from all over the world. Video should be no longer than 3-5 minutes and prepared with one of the following formats: .mp4/.webm/.ogg (max size: 200Mb). It should be submitted before 15th August 2022.
Posters
Posters will be available on this conference website during and after the event. Like papers presented at the conference, participants will be able to ask questions and make comments about the posters. Posters without an accompanying Proceedings paper should be presented in the Poster Session (Session 10).
After abstract acceptance, if you wish to submit your presentation slides, poster, or video without a Proceedings paper, please upload a copy of the short abstract as PDF and Word files, in the corresponding required fields, and upload your file in the corresponding optional field. Submissions without a Proceedings paper will not be added to the proceedings of the conference.
Special Issue Submission
Full paper versions of accepted submissions are encouraged to be submitted to the conference Special Issue (will be announced soon) after the conference. These full papers should be novel and significantly different from the Proceedings papers. These papers will be subject to peer review after they are submitted using the journal submission system.
Potential Conflicts of Interest
All authors must disclose all relationships or interests that could inappropriately influence or bias their work. This should be conveyed in a separate ‘Conflict of Interest’ statement preceding the ‘Acknowledgments’ and ‘References’ sections at the end of the manuscript. If there is no conflict, please state ‘The authors declare no conflict of interest.’ Financial support for the study must be fully disclosed under the ‘Acknowledgments’ section.
Copyright
MDPI, the owner of the Sciforum.net platform, is an open access publisher. We believe that authors should retain the copyright to their scholarly works. Hence, by submitting a communication paper to this conference, you retain the copyright of your paper, but you grant MDPI the non-exclusive right to publish this paper online on the Sciforum.net platform. This means you can easily submit your paper to any scientific journal at a later stage and transfer the copyright to its publisher (if required by that publisher).
Event Awards
To acknowledge the support of the conference esteemed authors and recognize their outstanding scientific accomplishments, we are pleased to launch the Best Proceedings Paper Award, Best Poster/Video Presentation Award, and Best Speaker Award.
The Awards
The Best Proceedings Paper Award is given for the paper judged to make the most significant contribution (proceedings paper) to the conference.
The Best Poster Award has been established to recognize the scientific merit exhibited in poster and vedio presentation and preparation.
The Best Speaker Awards are given to the best performers during the live sessions
Terms and Conditions:
As a sponsor, Foods would like to award the best proceedings paper as elected by all the conference committees. The award will consist of 500 Swiss Francs. We look forward to posting your contributions.
Criteria for Evaluation of Best Proceedings Paper Award:
Criteria
- Full paper must be submitted to Foods2022;
- Originality/Novelty of the paper;
- Significance of Content;
- Scientific Soundness;
- Interest to the readers;
- English language and style.
Evaluation
- Each Evaluation Committee member will give an assessment for each applicant in terms of the criteria outlined above;
- Total score for each presentation will be ranked, from highest to lowest;
- If two or more authors get the same score, further evaluation will be carried out;
- All decisions made by the Evaluation Committee are final.
As a sponsor, Foods would like to grants an award (500 Swiss Francs) for the best poster or video presented at the conference. This prize is awarded by a jury to the best-designed poster or video presented at the conference.
Criteria for Evaluation of Best Poster/Video Presentation Award:
Criteria
- Title (with authors and affiliations)
- Introduction / Objectives / Aims
- Methods
- Results
- Conclusion
- References
- Acknowledgements
- Contact information
- Video presentation
Evaluation
During the conference, the chair is invited to judge the quality of the 3-minutes video presentation and poster. Criteria of judgement on the presentation shall be the ability of summarizing the content of the work and motivating the interest in looking at the poster. Criteria of judgement on the poster should be clarity of poster and appearance quality.
As a sponsor, Foods would like to grants an award (500 Swiss Francs) for the remarkable speakers at the conference.
Criteria for Evaluation of Best Speaker Award:
Criteria
- Originality/Novelty of the speech;
- Significance of Content;
- Scientific Soundness;
- Interest to the listener;
- Persuasive of the speech
Evaluation
- Each Evaluation Committee member will give an assessment for each applicant in terms of the criteria outlined above;
- All decisions made by the Evaluation Committee are final.
Live Session 1 - "Microbiome Applications in Food Systems for Maintaining Human Health"
Chaired by Dr. Yiannis Kourkoutas.
Date and Time: 7 October 2022, 10:00 AM (GMT+02:00/CEST - Central Europe)
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Dr. Yiannis Kourkoutas Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology and Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece |
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Prof. Dr. Maria Grigoriou Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis, Greece |
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Dr. Nikolaos Kopsahelis Department of Food Science and Technology, Ionian University, Argostoli, Kefalonia, Greece |
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Dr. Antreas Tzakos Department of Chemistry, University of Ioannina, Ioannina, Greece |
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Dr. Antonios E. Koutelidakis Unit of Human Nutrition, Department of Food Science and Nutrition, University of the Aegean, Lemnos, Greece |
Introduction:
Microbiome applications in food, nutrition and health is a revolutionary and cutting-edge field today. In this vein, food industry is now actively contributing to microbiome research, by developing functional ingredients and food products associated with potential health claims based on clinical studies to prove their efficiency. The present session focuses on the effect of food microbiome on the complex biocommunities, as well as on the benefits and impacts of specific foods and extracts to the human microbiome.
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
Live Session 2 - "Food Toxicology and Food Safety"
Chaired by Dr. Dirk W. Lachenmeier
Date and Time: 14 October 2022, 10:00 AM (GMT+02:00/CEST - Central Europe)
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Dr. Dirk W. Lachenmeier Chemical and Veterinary Investigation Agency Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany |
Introduction
In recent decades, the importance of food toxicology has grown enormously. The desire to be able to consume food that is not detrimental to our well-being in a healthy environment has increasingly led to the public’s awareness about food toxicology issues. Food toxicology in the broadest sense is the connection between components of foods and possible health risks. Various techniques may be applied including experimental in vitro and in vivo studies, exposure assessments, epidemiological studies, as well as advanced mathematical modelling for risk assessment. Ultimately, the aim of food toxicology is to provide a scientific basis to ensure food safety. In the sub-field of regulatory toxicology, the knowledge of food toxicology may be used as scientific basis for food policy decisions, e.g. about maximum limits of certain compounds in foods, as well as a basis for enforcement action by authorities, i.e. to take unsafe foods from the market.
Food Toxicology was added in 2021 as a section of MPDI Foods journal. During this session of Foods2022 conference, we want to take the chance to introduce this section. For that we have invited international experts in food toxicology to provide an update on currently hot topics in this field.
2. Innovative Processing Techniques
Session Chair
Dr. Diego A. Moreno, 1. Phytochemistry and Healthy Foods Laboratory, Department of Food Science and Technology, National Council for Scientific Research (CEBAS-CSIC), Murcia, Spain, 2. Associated Unit of R&D and Innovation CEBAS-CSIC+UPCT on “Quality and Risk Assessment of Foods”, CEBAS-CSIC, Campus Espinardo - 25, E-30100 Murcia, Spain
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3. Food Analytical Methods and Components
Session Chairs
Prof. Dr. Antonello Santini, Department of Pharmacy, University of Naples Federico II, Naples, Italy; (https://www.docenti.unina.it/antonello.santini)
Prof. Dr. Oscar Núñez, Department of Chemical Engineering and Analytical Chemistry, Faculty of Chemistry, University of Barcelona. Martí i Franquès 1-11, E-08028 Barcelona, Spain
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4. Food Microbiology, Microbiome and Food Biotechnology
Session Chair
Dr. Efstathios Giaouris, Department of Food Science and Nutrition, Faculty of the Environment, University of the Aegean, Mytilene, Greece
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5. Food Nutrition, Microbiome and Human Health
Session Chair
Dr. Cristina Martínez-Villaluenga, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Jose Antonio Novais 10, 28040 Madrid, Spain
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6. Nutraceuticals and Functional Foods
Session Chairs
Prof. Dr. Antonio Cilla, Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, Burjassot, 46100 Valencia, Spain
Prof. Dr. Antonello Santini, Department of Pharmacy, University of Naples Federico II, Naples, Italy; (https://www.docenti.unina.it/antonello.santini)
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7. Foods Quality and Safety
Session Chair
Prof. Dr. Susana Casal, REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
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8. Food Security and Sustainability
Session Chair
Prof. Dr. Theodoros Varzakas, Department of Food Science and Technology, University of Peloponnese, 24100 Antikalamos, Kalamata, Greece
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9. Plant Foods
The newly announced section in 2021 of Foods
Session Chair
Prof. Dr. Gian Carlo Tenore, Department of Pharmacy, University of Naples "Federico II", Via Domenico Montesano, 49 - 80131 Napoli, Italy
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10. Foods of Marine Origin
The newly announced section in 2021 of Foods
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11. Food Toxicology
The newly announced section in 2021 of Foods
Session Chair
Dr. Dirk W. Lachenmeier, Chemical and Veterinary Investigation Agency Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany
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12. Drinks and Liquid Nutrition
The newly announced section in 2021 of Foods
Session Chair
Prof. Dr. Panagiotis Kandylis, Laboratory of Oenology and Alcoholic Beverages, Dept. of Food Science & Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece
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