09:00-11:15 (CET)

09:00-11:10 (CET)

Chair Welcome Speech
Session B. Nutritional & Functional Foods
[All Day]
Flash Poster (Session B)

Chair Welcome Speech
Session A.
AI, Technology & Engineering in Food
Flash Poster (Session A)

Session G.
Food Safety, Toxicology & Quality
[All Day]
Flash Poster (Session G)

Opening Speech from the Session Chair

Fruit Peel Wastes as Potential Sources of Functional Ingredients with Antioxidant and Antimicrobial Activities

In Vitro Biochemical Investigation of the Antioxidant, Anti-Inflammatory and Antithrombotic Bioactivities of Wine Extracts from Pangeo Mountain-Originated Organic Grapes with Health-Promoting Properties

Impact of Fruit and Vegetable Enrichment on Functional Profile and Sensory Acceptance of Yogurts

Engineering Biopolymer Hydrogels for 3D/4D Food Printing in Personalized Nutrition for Elderly Dysphagia Management

Judith Rodríguez-Párraga
Reformulation of ‘Longaniza de Pascua’ with Locusta migratoria Powder: Nutritional and Technological Evaluation

Elisa Mariana García
Bioactive Phenolic Extracts from Native Argentine Chaco Plants: Characterization and Potential Food Applications

Cristina Popovici
Antioxidant-Rich Functional Mini-Baguette: The Role of Rose Petal Fortification and Sourdough Fermentation

Maricar Dela Rosa Albao
Development of Plant-Based Beverage Made of Cassava (Manihot esculenta) and Sweet Potato (Ipomoea batatas) Using Response Surface Methodology

Esther Trigueros
Pectooligosaccharides (POS) and Polyphenol-Rich Extracts from Agri-Food By-Products: Valorization of Cocoa (Theobroma cacao) Pod Husk (CPH) through Microwave-Assisted Extraction (MAE)

Laura Candela Salvador
Coffee Silverskin Extract as a Functional Ingredient for the Development of Caffeinated Gummies

BREAK

Opening Speech from the Session Chair

Comparing Artificial Intelligence (AI) Generated Sensory Responses with Human Descriptive Analysis Using Chocolate Brownies

Influence of Pretreatment and Agro-Ecological Origin on the Solar Drying Kinetics and Moisture Diffusivity of Vernonia amygdalina Vegetable

CNN-Based Binary Pollen Classification for Monofloral Honey Authentication with Conventional Light Microscopy

Application of Hyperspectral Imaging and Machine Learning for the Discrimination of Chickpea Varieties

Computer Simulation of Ohmic Heating of a Heterogeneous Model Food with an Irregular Geometry

Development of a Powder Formulation from Avocado (Persea americana)

Florencia Onaga Medina
Powdered Ingredients from Olive Pomace: Impact of Drying Temperature and Defatting on Bioactive Potential

Piotr Lukasiak
Multicriteria Quality Indices as a Tool for Estimating Consumer Desirability of Gluten-Free Bread Enriched with Chestnut Flour

Chihiro Sugihara
Microwave Re-Heating of Packaged Rice: Computer Simulation of the Starch Re-Gelatinization and Evaluation of Quality Retention

BREAK

Tremella fuciformis Polysaccharides Protect Against Doxorubicin-Induced Cardiotoxicity via Antioxidant and Gut Microbiota

Enriching Croissants with Orange Peel By-Product Powder: Impact on FTIR Fingerprint and Bioactive Quality

Unlocking the Potential of Spent Coffee Grounds: From Agro-Industrial Waste to Functional Bioactive Ingredients

Thermal Water-Assisted Production of Shell-Enriched Flour from Non-Marketable Portuguese Chestnuts

Supercritical CO₂ Extraction of the Oat Lipids for Functional Food Ingredients

Nutritional Characterization and Bioactive Potential of Dehydrated Duckweed (Lemna minor) for Food and Feed Applications

Insight into the Chemical and Functional Properties of Artichoke Leaves

Leonardo Musto
Exploring the Effect of Cricket (Acheta domesticus)-Enriched Pasta on Gut Microbiota After In Vitro Colonic Fermentation

Agata Wojciechowicz
Development of High-Fiber Functional Pasta Enriched with Oat β-Glucan, Apple Pomace, Inulin and Psyllium Husk: Technological and Sensory Evaluation 

Fatbardha Terstena
Valorization of Pumpkin Flesh and Peel Flours as Sustainable Ingredients for Semolina Pasta: Effects on Color and Cooking Quality

Mark Anthony Casas Lat
Harnessing Philippine Seaweeds for Nutrient-Dense Snack Development

Sundhar B
Development of Microencapsulated Probiotic Formulation Using Spray Drying

Consumer Acceptance of Upcycled Foods: Attitudes, Neophobia, and Nutrition Involvement of Filipino Consumers

Visual Hierarchy, Attention and Choice: An Eye-Tracking Study of PGI Extra Virgin Olive Oil Packaging

AI-Assisted Food Design: Co-Creation with Young Consumers

Milk Minimizes Sensory Penalties in Coffee Pulp Infusions More Effectively Than Rice and Soy Beverages

Eleni Sakadani
Consumer Acceptance and Sensory Evaluation of a Hybrid Yogurt with Milk and Fava Bean Protein

Alice Vilela
Reframing Non-Alcoholic Wine Studies: Sensory Characteristics and Bioactive Changes Induced by De-Alcoholization

Laura Cismaru
Environmental Concern Challenges the Health Halo: Rethinking the Communication Strategy for Organic Foods in Emerging European Markets

BREAK

Smart Packaging Strategies to Ensure Food Quality and Safety

Sustainable Packaging for Extra Virgin Olive Oil: A Comparative Shelf-Life Study

Front-of-Package Nutrition Labelling for Child-Targeted Foods: A Systematic Review of Caregiver-Mediated Decision Outcomes and Evidence Certainty

Development of Natural-Source Antimicrobial Systems for Extending the Shelf Life of Table Olives during Packaging

Food-Processing Metabolomics Reveals Nutrient-Derived Adduct Formed by Ethylene Oxide Fumigation

Effects of Storage Temperature and Packaging Type on the Postharvest Quality of Finger Lime (Citrus australasica)

Valorization of Mediterranean Aromatic Plants for the Production of Functional Films for Food Applications

From Citrus Processing Residues to Functional Edible Coatings: Waste-Derived Pickering Systems for Sustainable Food Packaging and Fresh-Cut Fruit Preservation

Nitish Kumar Singh
Shaping the Future of Food Packaging: Behavioral Insights into Plastic Packaging Decisions in the UK Fast-Moving Consumer Goods (FMCG) Sector

Raquel Lucas-Gonzalez
Effect of Biodegradable PLA–Chitosan–Pomace Extract Films as Slice Separators on the Quality and Shelf Life of Gouda Cheese

Natalia Hejda
Sodium Pyrithione-Modified PCL/PLA Blends as Active Antimicrobial Biodegradable Packaging Materials

Danai Ioanna Koukoumaki
Waste to packaging: Novel Edible Films from Whey-Derived Microbial Protein incorporated with cellulose

Paulina Aguirre-Lara
Effect of Schinus molle Leaf Extract Incorporated into Starch-Based Active Coating on the Preservation of Fresh Tomatoes

Joanna Bryś
Stabilizer-Dependent Physical Stability of Vitamin-Fortified Coconut Milk Alternatives

BREAK

The Effect of One Health in Agri-Food Systems: From Animal and Plants to Food Safety, Healthy Soils, Biodiversity and Antimicrobial Resistance

Food Financialization - A Growing Trend: Food Sovereignty or Dominion?

Nanotechnology-Based Seed Priming for Sustainable Food Security in Rice and Wheat

From Food Ethics to Food Citizenship – Reframing Food Security for Sustainable Food Systems in Central and Eastern Europe

Life Cycle Sustainability Assessment of Gluten-Free Food Systems: Evidence Gaps & Integration of Nutritional Functional Units

Future Food as an Optimization Problem: Balancing Nutrition, Sustainability, Justice, and Agency

Natural Alternatives to Synthetic Additives in Meat Products: A Five-Year Review of Antioxidants, Antimicrobials, and Yeast-Derived Biomolecules

Consumer Values, Safety Perceptions, and Sustainable Vegetable Purchasing Behavior: A Cross-Sectional Study

Physicochemical, Nutritional, and Sensory Characteristics of Soy- and Lentil-Based Patties Analogous to Meat

From Ocean to Data: Digital Traceability for Sustainable Seafood Value Chains

Victoria Chimere Eche
Brewery Waste to Functional Food: Alkaline and Ultrasonic Recovery of Brewer's Spent Grain Protein and Its Application in Croissant Fortification

Mariana Robalo Santos
Recovery of Residual Oil from Canola Meal by Ultrasound-Assisted Extraction, Using a Green Solvent: Influence of Process Variables

Víctor Manuel Pérez Puyana
Agro-Waste as a Feedstock for Flour and Bioplastic Production: A Circular Economy Approach

Fernando Daniel Urbieta-Villalobos
Proteomic Reprogramming During Amaranth Seed Germination Reveals a Domestication Signature Associated with Stress Versus Growth Strategies

Joaquin Ruiz Pagano
From Bovine Bone Waste to Value-Added Resources: Opportunities for Circular Bioeconomy in the Meat Industry

High-Temperature Ohmic Heating as a Strategy to Improve Resistant Starch Type 5 Formation in Corn Starches with Different Amylose Contents

Fish Oil Microencapsulation on Volatile Compound Profiles and Physicochemical Properties of Dark Chocolate

Influence of Processing Operations on the Functional and Rheological Properties of Legume Flours

What's Beyond Macro- and Micro-Nutrients? NMR Metabolite Profiling of Edible Insects for a Larger View of Their Features

Effects of High Hydrostatic Pressure Treatment on the Flavor Quality of Kiwi Wine Based on Machine Learning and Flavoromics

Food Processing as a Strategy for Low-FODMAP Functional Ingredient Development: A Systematic Literature Review of Mediterranean Plant Foods

Iwona Szymańska
Comparative Effects of Pea, Soy, and Wheat Protein Preparations on the Properties of Structured Emulsions

Andrei-Cristian Stănicel
Ftir Insights into Wheat Flour Gluten: Linking Secondary Structure of Gliadins and Glutenins with Baking-Related Functionality

Jasenka Gajdoš Kljusurić
Sustainable Processing of Citrus By-Products: Influence of Drying on Bioactive Compound Recovery

Branislava Teofilović
Chemometric Mapping of Phenolic Diversity in Lamiaceae Extracts Highlights Solvent-Dependent Patterns

Anna Łyczak
Influence of Replacing Raw Cocoa with Cocoa Shell Husk on Chemical Composition, Physicochemical Properties, and Sensory Attributes of Apple-Cocoa Fruit Leathers

Fatbardha Terstena
Thermomechanical Properties of Durum Wheat Semolina Blends Enriched with Pumpkin Flesh and Peel Flour Evaluated by Mixolab

Insights into Synergistic Bio‑preservation with Nisin and Botanical Agents: Mode of Action, Biofilm Control, and Implications for Food Systems

Thermal Resistance of Selected Heat-Resistant Spore-Forming Bacteria in Philippine Shelf-Stable Foods at Different Syrup Concentrations

qPCR-HRM Authentication of Single-Component Dominant Functional Foods

Monitoring Antibiotic Residues in Extensively Managed Raw Sheep Milk for Enhanced Food Quality and Safety

Transporter-Mediated Modulation of Veterinary Drug Residues in Milk: A One Health Computational Toxicology Framework

Accumulation of Microplastics in Tomato (Solanum lycopersicum L.)

Redefining Salmonella spp. Challenge Testing in Ready-to-Eat (RTE) Products: Current Gaps and Harmonisation Proposal

Impact of Subsurface Localized Irrigation on Physicochemical Quality and Postharvest Stability of Table Grapes

To be announced

Khadidja Reguieg
Formulation and Quality Optimization of a Goat Whey-Milk Kefir Enriched with Powdered Milk

Erwin Limbo Descallar
Quality and Microbiological Stability of Pasteurized Coconut Skim Milk During Refrigerated Storage

Shakirah Omotoke Azeez
Genotoxicity and Cytotoxicity Screening of Ethanol and Water Extracts of Lonicera caerulea Leaf

BREAK

Beyond Killing Microbes: Harnessing Food-Grade Lactic Acid Bacteria for Sustainable Biofilm Control in the Food Industry

From Food Microbial Communities to Systems Microbiomes: A Multiomics Perspective

Serotype Distribution and Antimicrobial Resistance of Listeria monocytogenes in the Feed–Animal–Food Continuum Within the One Health Concept

Interplay of Vertical Inheritance and Horizontal Gene Transfer Shapes Biogenic Amine Biosynthesis in Lactic Acid Bacteria: Implications for Food Safety

Multi-Omics Profiling of Palmitoleic Acid-Associated Changes in Zygosaccharomyces rouxii

Tracking One Year of Homemade Kombucha Backslopping: Microbial Succession, Chemical Transformations, and Bioactivity in Green and Black Tea Fermentations

Probiotic-Derived Extracellular Vesicles: Emerging Natural Inhibitors of Foodborne Pathogens and Biofilms

Glutamate and pH Affect GABA Production and Acid Stress Tolerance in Levilactobacillus brevis LB12

Maria João Nunes
Impact of Nitrite Reduction in Cooked Turkey Ham: Preliminary Studies on Safety Issues

Norton Komora
Traditional Fermented Foods from Southern Brazil as a Source of Bacteriocinogenic Lactic Acid Bacteria against Listeria monocytogenes

Emilia Janiszewska-Turak
The Effect of Mono - and Co-Culture Fermentation on the Physicochemical Properties of Beetroot Juice

Suzette Juarez-Contreras
Adaptive Responses of Listeria monocytogenes during Long-Term Frozen Storage of Cheese: Survival and Biofilm Recovery

Abirami Karthikeyan
Natural Bioactives Against Staphylococcus aureus: Disrupting Biofilm Formation and Virulence to Combat Food Contamination

Oulayya Essalhi
Screening Safe and Functional Lactic Acid Bacteria from Argan Press Cake for Food Biopreservation Applications

BREAK

Arsenic in the Food Chain: Speciation Analysis, Dietary Exposure, and Health Implications under a One Health Framework

Mineral Profiles Across the Iberian Rice Chain: From Soil to Grain

Supporting Allergen Risk Management in Spice Supply Chains: Detection of Peanut Contamination in Garlic and Garlic-Derived Products Using Molecular and Protein-Based Approaches

Food–Drug Interactions: Knowledge, Training, and Counselling Practices Among Portuguese Community Pharmacists - A Preliminary Cross-Sectional Study

Safety-by-Design of Functional Camel Milk Kefir Using Predictive Microbiology and Machine Learning for Salmonella Control

Preharvest Sorbitol–Calcium Treatment Reduces Chilling Injury and Postharvest Losses in Pomegranate cv. 'Mollar de Elche' Stored at 2 °C and 7 °C

Assessment of Petiveria alliacea L. Extract on the Shelf Life and Residue Analysis of Solanum lycopersicum L. Fruits

The One Health Gap in the Arab World: Diagnosing Governance Deficits through Brucellosis and Hepatitis A

Ezra Gabrielle J. Cacayan
Postharvest Quality Changes and Thermal Injury Development in Hot Water-Treated Philippine Carabao Mangoes (Mangifera indica L.) During Ripening

Alberto Guirao
Preharvest Treatments with Sorbitol and Salicylic Acid to Preserve Quality and Reduce Chilling Injury in 'Sanguinelli' Blood Oranges During Cold Storage

Gustavo Fix
Development of a Simultaneous Voltammetric Method for Amaranth and Tartrazine Employing a Glassy Carbon Electrode Modified with Graphene/Carboxymethyl-Botryosphaeran

Ilaria Petrignani
Discrimination of Species in Raw Milk by Raman Spectroscopy and Principal Component Analysis

Yashika Jagadish
Evaluation of the Protective Potential of Chitosan-TPP Encapsulated Tamarindus indica Fruit Pulp Extract against Tartrazine-Induced Haematological and Biochemical Alterations in Female Wistar Albino Rats

Caroline Simão
Digital Image Processing Coupled with Machine Learning for the Classification of Commercial Fruit Vinegars

Mariem Ayed
Shelf-Life Dynamics of Plain and Lemon-Flavored Goat's Milk Kefir