Speaker/Presentation

Time in CET

Dr. Lucia Panzella

Chair Introduction

2:00 - 2:10 pm

Prof. Dr. Oliver Dangles

The Potential of Anthocyanins as Natural Food Colorants

2:10 - 2:30 pm

Prof. Dr. José Ángel Rufián-Henares

Thermal Processing of Foods as a Way to Modify the Composition and Functionality of the Gut Microbiota

2:30 - 2:50 pm

Q&A Session

2:50 - 3:05 pm

Closing of Webinar
Dr. Lucia Panzella

3:05 - 3:10 pm