Molecules Webinar | Advances in Food Chemistry
the chair
15th Molecules Webinar
Advances in Food Chemistry
A full understanding of the composition of food products encourages people to use them in better ways. This understanding is crucial for the preservation of crop biodiversity and for the protection from commercial frauds. This approach holds true also in the case of by-products, as the re-utilization and valorization of waste representing an urgency for the planet can be applied only after a complete chemical characterization of the by-products has been performed.
In this webinar, three eminent members of the Food Chemistry group of the Italian Chemical Society will present work on the characterization of high value food products, as well as on the possible valorization of waste products. The lectures in this webinar relate to a recently launched Topic Collection on Advances in Food Chemistry.
Date: 6 September 2021
Time: 3:00pm CEST | 9:00am EDT | 9:00pm CST Asia
Webinar ID: 896 9693 3397
Webinar Secretariat: molecules.webinar@mdpi.com
Meet Our Speakers
Prof. Dr. Pierluigi Plastina
Department of Pharmacy, Health and Nutrition, University of Calabria;
Pierluigi Plastina obtained his degree in Chemistry in 2002 and his PhD in Organic Chemistry in 2005 from University of Calabria (Rende, Italy). He was a research fellow at the Department of Chemistry of the same University in 2006–2007, working on the development of new methods for the quantitative analysis of bioactive compounds in food matrices by means mass spectrometric techniques. He was a post-doctoral fellow at the Division of Human Nutrition of Wageningen University (Wageningen, The Netherlands) in 2007–2008, working under the supervision of Professor Renger Witkamp on n-3 fatty acid ethanolamides with anti-inflammatory properties. Then, he moved back to University of Calabria as a research fellow working on the extraction, identification and pharmacological characterization of bioactive compounds from food matrices. He was a visiting scientist at the Wageningen University in 2012 and again in 2013. He is currently permanent senior researcher and adjunct professor of Food Chemistry at the Department of Pharmacy, Health and Nutrition Sciences of the University of Calabria. His main research interests are devoted to the investigation of bioactive lipids with potential anti-inflammatory, antioxidant, anticancer and antidiabetic properties, and their identification in food matrices and waste materials.
Sponsors and Partners
Organizer
In this webinar, Professor Cacciola and Professor Mulinacci presented their work on the characterization of high value food products, monovarietal virgin olive oils of “Picholine marocaine” cultivars and pigmented Andean potatoes, respectively. Professor Ritieni reported on the possible valorization of waste products from coffee chain as potential source of nutraceuticals.
Prof. Dr. Nadia Mulinacci had a problem with her connectivity, but her pre-recorded talk on the topic "A study on pigmented Andean potatoes: nutritional profile, phenolic composition and comparison with other pigmented varieties", is included on the recording presented below.
The presentations were followed by a Q&A and a discussion, moderated by the Chair Prof. Dr. Pierluigi Plastina. The webinar was offered via Zoom and required registration to attend. The full recording can be found here on Sciforum website. In order to stay updated on the next webinars on Molecules be sure to sign up for our newsletter by clicking on “Subscribe” at the top of the page.