The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World"
The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World"
Part of the International Electronic Conference on Food Science and Functioanl Foods series
Food Science, Food Sustainable, Food Microbiology, Food Safety, Food Technology, Functional Foods
Call for Paper (Conference Special Issue)
Welcome to submit the complete papers to the Foods Special Issue "Selected Papers from the 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World" (Foods 2021)". All the accepted works from Foods2021 may have the chance to enjoy a 20% off discount. Deadline for manuscript submissions: 15 April 2022.
Best Speaker Award Winners
| Winner | Speech Title |
|---|---|
| Simone Angeloni | Coffee silverskin and spent coffee ground: chemical characterization and extract evaluation |
| Lipan Leontina | Highly bioactive vegetables and fruits for a sustainable society |
Event Awards
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To acknowledge the support of the conference esteemed authors and recognize their outstanding scientific accomplishments, we are pleased to launch the Best Paper Awards, Best Poster Awards, and Best Speaker Awards.
The Awards
Number of Awards Available: 2
The Best Paper Award is given for the paper judged to make the most significant contribution to the conference.Number of Awards Available: 2
The Best Poster Award has been established to recognize the scientific merit exhibited in poster presentation and preparation.Number of Awards Available: 2
The Best Speaker Awards are given to the best performers during the live sessionsTerms and Conditions:
As a sponsor, Foods would like to award the best paper as elected by all the conference committee. The award will consist of 500 Swiss Francs. We look forward to posting your contributions.
Criteria for Evaluation of Best Paper Award:
Criteria
- Full paper must be submitted to Foods2021;
- 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 presented at the conference. This prize is awarded by a jury to the best designed poster presented at the conference.
Criteria for Evaluation of Best Poster 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 best 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.
Welcome from the Chair
Dear Colleagues,
Following the considerable success of the First Electronic Conference on Food Science, I am delighted to invite you to join The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World (Foods 2021)". I hope that you will agree to take part 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 a nutritious diet 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 and thus eliminate starvation and food wastage.
At this point of restricted travel and personal contact, it is a pleasure to still be able to collaborate electronically via Foods 2021 (Second International Electronic Conference on Food Science). This internet conference is designed to allow you to present your research to colleagues and interact as fully as possible with all those involved in this conference. 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.
E-Conference website here: (https://sciforum.net/conference/Foods2021).
Foods 2021 is a new and exciting experience for me. I believe that it is a taste of the future. Foods 2021 will revolutionize dissemination in the field with a brand-new tool for sharing research in an online environment that will preserve the same standards and structure as expected of traditional conferences but will be more inclusive by breaking the cost and time barriers that prevent many from participating in international conferences.
Foods 2021 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 2021 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 be submitted for publication in Foods.
The conference has been divided into nine themes, but there will be a large amount of overlap between these themes. Please submit your articles as soon as possible, indicating which theme you think best suits your submission.
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.
Enjoy the event!
Best wishes,
Prof. Dr. Christopher John Smith (Previous Chair)
Prof. Dr. Arun K. Bhunia
Chair of Foods2021 and Editor-in-Chief of Foods
Conference Secretariat
Mr. Paul Qi
Ms. Stacy Luo
Ms. Charlotte Gardini
Email: foods2021@mdpi.com
Conference Chairs
microbiology; pathogenesis; host–pathogen interaction; nanobiotechnology; food safety
bhunia@purdue.edu
Session Chairs
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 d
Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Valencia, Spain
functional foods; bioactive compounds; antioxidant capacity; sterols; phytochemicals; bioaccessibility; bioavailability; bioactivity; cell cultures; chemoprevention; oxidative stress; eryptosis
Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
Listeria monocytogenes; food microbiology; foodborne diseases; food safety; antimicrobials; food preservation; milk; meat; seafood
chemosensory perception; multisensory interaction; sensory science; emotion science; neuro-psychophysiology; food choice; eating behavior; sensory marketing
Department of Food Science and Technology, University of Peloponnese, Kalamata, Greece
food technology, food engineering, food safety, food quality, food safety and quality management systems, food security, extra virgin olive oil, mycotoxins, gluten-free foods, healthy diet, fermented foods, probiotics, chemometrics, authenticity
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, Murcia, Spain
http://www.cebas.csic.es/dep_spain/alimentos/document_Lab_Fitoquimica/LabFAS%20poster%202021.pdf
food science and technology; phytochemistry; bioactive compounds; health-promoters, functional ingredients; natural foods; healthy foods; energy metabolism (obesity and diabetes); human nutrition; wellbeing
Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast
food safety; food security and sustainability; aquaculture; feed and food; natural toxins; drug residues; antibiotics; chemical contaminants; climate change; (bio) analytical chemistry; biosensors; diagnostics; immunoassays; mass spectrometry
food emulsions; structure-function in foods; biodegradable packaging; food engineering; micro/nano encapsulation; food powders/food drying
Institute for Sustainable Industries and Liveable Cities, Victoria University, Melbourne, Australia
biopolymers, active packaging, nanomaterials
https://www.vu.edu.au/contact-us/marlene-cran
1. Research Institute in Food Nutrition and Food Safety, University of Barcelona (INSA-UB), Barcelona, Spain;
2. Department of Chemical Engineering and Analytical Chemistry, Faculty of Chemistry, University of Barcelona, Barcelona, Spain
food authentication; food characterization; food classification; food fraud identification; secondary metabolites; polyphenols; foodomics; bioactive compounds; food packaging contaminants; liquid chromatography; mass spectrometry; high resolution mass spe
Department of Chemical Engineering and Analytical Chemistry, Institute for Research on Nutrition and Food Safety (INSA·UB), University of Barcelona, Barcelona, Spain
peptides; proteins; glycoproteins; bioactive compounds; biomarkers; allergens; food intolerance; food quality control; food authentication; food fraud; functional foods; nutraceutics; foodomics; metabolomics; proteomics; liquid chromatography; capillary e
1. CIMO, Polytechnic Institute of Bragança, Campus of Sta. Apolónia, Bragança, Portugal
2. REQUIMTE-LAQV, Faculty of Pharmacy, University of Porto, Porto, Portugal
Food authenticity: development of molecular biology approaches applied to food authentication Nutraceutical and bioactive compounds in foods and natural products Bioactivity of natural products
Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia.
food microbiology; foodborne pathogens; food safety; food preservation; probiotics; predictive microbiology
Department of Nutrition and Food Science, and Institute of Nutrition and Food Technology ‘José Mataix’, University of Granada, Spain
antioxidants; phenolic compounds; antioxidant activity; phytochemicals; lipids; lipid oxidation, food by-products
CERNAS Research Centre, Polytechnic Institute of Viseu, Viseu, Portugal
sustainable agriculture; family farming; organic farming; sustainable food chains
Department of Agricultural Sciences, Food and Environment, University of Foggia, Foggia, Italy
https://www.unifg.it/ugov/person/935
food packaging; food shelf life; food processing; functional food; food by-product valorization
AgroFood Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Spain
functional foods; dietary fiber; natural inhibitors; antioxidants; healthier meat products; essential oils; in vitro digestion
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CQM - The Madeira Chemistry Research Centre, University of Madeira, Campus Penteada, Funchal, Portugal
bioactive carbohydrates; polyphenols; diabetes and obesity; prebiotics and probiotics; functional foods; berries
REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, Porto, Portugal
analytical methods; food lipids; food technology; food authenticity; food safety; food waste
Department of Chemical, Environmental and Materials Engineering, Jaen University, Las Lagunillas Campus, Jaén, Spain
Agri-food byproducts, food analysis; food chemistry; biorefinery; bioactive compounds; chemometrics; functional foods; valorization
Department of Food Science and Nutrition, Faculty of the Environment, University of the Aegean, Greece
food hygiene and safety; natural antimicrobials; sustainable microbial control; beneficial microorganisms; biofilms; intercellular interactions and communication; bacterial stress adaptation; virulence and pathogenesis
Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Jose Antonio Novais, Madrid, Spain
https://digital.csic.es/cris/rp/rp09367 Twitter: @VillaluengaM
grains; peptides; phenolic compounds; nutritional characterization; protein quality and digestibility; bioavailability of food compounds; bioactivity; germination; fermentation; enzymatic treatments
Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, Ioannina, Greece.
food chemistry; food packaging; food preservation; food analysis
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
flavour chemistry; fruit & vegetable processing; sensory and quality evaluation
Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis, Greece
biopreservation; antimicrobials; essential oils; plant extracts; functional cultures; food & gut microbiome
Food Science Institute, Dept of Animal Sci & Ind, Kansas State University, Manhattan, KS, USA
antioxidants; spices; meat chemistry; browning reaction; analytical chemical methods; instrumentation; irradiation; heterocyclic amines; fats and oils; additives; chemical contaminants
Cereal and Beverage Science Research Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
protein functionalization and protein engineering; food fermentation; medical-nutritional therapy
Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, University of Valencia, Campus of Burjassot, Valencia, Spain
Nutrients; bioactive compounds; food preservation; thermal treatment; innovative processing; high-pressure processing; compressed fluids; pulsed electric fields; ultrasound; microwaves; phytochemical purification; phytochemical analysis; compound isolatio
AgroFood Technology Department, Polytechnic School of Orihuela , Miguel Hernández University, Orihuela, Spain
dairy foods; functional dairy products: probiotics, prebiotics and fibers; effect of animal feeding on milk quality and properties; foods of animal origin; quality and product development and improvement; fatty acid analysis of foods; gas chromatography
Research Centre on Food and Nutrition (CREA-AN), Council for Agricultural Research and Economics (CREA), Rome, Italy
grains science and technolog
Department of Animal and Food Sciences, Universitat Autonòma de Barcelona (UAB), Barcelona, Spain
milk; cheese; coagulation; syneresis; kinetics; optical sensor; monitoring; light scatter; light backscatter; fluorescence; spectroscopy; process control; meat emulsions; meat; food analysis; heat treatment; thermal damage; casein micelle; whey proteins
Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
analytical chemistry; polymer chemistry; food science
CIMO Mountain Research Center, School of Agriculture, Polytechnic Institute of Bragança, Santa Apolónia Campus, Portugal
predictive microbiology; quantitative risk assessment; meta-analysis; statistical quality control; Bayesian applications; experimental designs; shelf-life determination
Food Science and Technology Unit, Department of Soil, Plant and Food Sciences, University of Bari "Aldo Moro", Bari, Italy
cereal science and technology; flour quality; quality of pasta and bakery products; baking systems of flatbreads; wheat phenolic compounds; volatile compounds; PDO bread; pulses; pulse-based foods; pulse extrusion
College of Food Science and Engineering, Northwest A&F University, Xianyang, China
nanotechnology; synthesis of novel nanomaterials, application of nanomaterial; isolation of harmful substances in food and environment, biosensor developments
food science; nutraceutical; nutrition; metabolism; polyphenols; antioxidants; oxidative stress; inflammation
Department of Soil, Plant and Food Sciences, University of Bari, Bari, Italy
food biotechnology; dairy science; milk; milk quality; dairy management; dairy technology; milk proteins
muscle biochemistry; meat quality; bioactive compounds from food by-products; enzymatic hydrolysis; new product development; ethnic food; halal food
Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
non-thermal technologies for fruit and vegetable processing (pulsed electric field, ultrasound, vacuum impregnation, osmotic dehydration, high pressure homogenization); waste and byproduct valorization; sustainable food production
Centre for Nutrtion and Food Sciences, Queensland Alliance for Agriculutre and Food Innovation, The University of Queensland, Coopers Plains, Australia
bioactive compounds; phytochemicals; plant food/material; food chemistry; nutritional biochemistry;i vitro models for digestion & bioaccessibility; in vivo bioavailability & metabolism
Department of Agricultural Science, Food Science and Technology Division; University of Naples Federico II, Napoli, Italy
food engineering; food processing; food unit operations; food structure; food physical properties; food texture; sweeteners; wheat flour dough; food gels; sensory analysis and consumer science; food packaging and shelf life; edible coating
Mario Estévez (H-index: 44) received his PhD from the University of Extremadura (Spain) in 2005 and stayed two years as a postdoctoral fellow at the University of Helsinki (Finland). Dr. Mario Estévez is an internationally recognized expert in oxidation and antioxidation with particular interest in protein oxidation and the impact of the intake of oxidized meat proteins on human health. He has published more than 130 peer-reviewed journal articles including five reviews on protein oxidation through which he has established himself as an expert in the field. He has been recipient of several competitive projects and grants including two consecutive Marie Curie fellowships (European Commission), is the author of four patents and has written several dozen technical papers and 10 book chapters. He currently serves as member of the Editorial Board of FOODS, Meat Science and Associate Editor of the Journal of Food Science and Comprehensive Reviews in Food Science and Food Safety. He has extensive experience in training international PhD students, postdoctoral researchers and has served as lecturer and key-note speaker in international congresses (ICoMST, IFT, as examples). In addition, he has experience in acquiring funding from external sources and highly competitive calls (EU-commission, European Research Council), in leading international projects (Marie Curie Fellowships in Spain and Finland) and in the creation of strong and prolific scientific collaborations with prestigious Institutions from more than 12 countries. He has been recently recognized as a Highly Cited Researcher by Clarivates Analytics (https://publons.com/researcher/2793200/mario-estevez/)
protein oxidation; lipid oxidation; maillard Reaction; muscle foods; phytochemicals; natural antioxidants; food biochemistry; nutrition
Department of Food Science & Technology, Ionian University, Argostoli, Kefalonia, Greece
industrial fermentations; food and by-products chemistry and analysis; valorization of renewable resources; biorefineries; food biotechnology
State Key Lab of Food Science and Technology, International Joint Research Laboratory for Biointerface and Biodetection, School of Food Science and Technology, Jiangnan University, Wuxi, China
food safety; fast detection; biosensor; bioimaging
1)SSEA-Stazione Sperimentale per le Industrie delle Essenze e dei Derivati dagli Agrumi (SSEA), Reggio Calabria, Italy
2) eCampus University, Novedrate (Como), Italy
nutraceuticals; natural products; secondary metabolites; betainized compounds; citrus, essential oils, LC-MS; HRGC/HRMS
natural products; bioactive compounds; antioxidants; food quality; nutrition; food composition databases; dietary supplements; herbs; botanicals; natural substances databases; synthesis; bioavailability; metabolic pathways
food quality; bioactive compounds; antioxidants; nutrition; metabolism; foods; biodiversity; sustainability; bioavailability; beverages; meat; biorefinery; vegetable; fish; fibre; fatty acids; milk; cereals; food composition database; natural product
Institute for Global Food Security, Queen's University, Belfast, 19 Chlorine Gardens, Belfast BT9 5DL, UK
Section 7 Chair: Food Quality and Safety
katrina.campbell@qub.ac.uk
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
Sessions 5: Food Chemistry and Biochemistry
https://sciprofiles.com/profile/757627
jamaral@ipb.pt
List of accepted submissions (180)
| Id | Title | Authors | Presentation Video | Poster PDF | |
|---|---|---|---|---|---|
| sciforum-047574 | Bioactive Compound Contents and Biological Activities of the Algerian Medicinal Plant Rhus Pentaphylla (Jacq.) Desf. (Anacardiaceae) |
,
Malika Bennaceur
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Show Abstract |
| sciforum-048125 | Berry-based products classification by FIA−HRMS fingerprinting and chemometric analysis | , , | N/A |
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Show Abstract |
| sciforum-048304 | Croatian traditional apple cultivars: why are they more resistant to plant diseases? |
,
,
Ana-Marija Gotal ,
,
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N/A |
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Show Abstract |
| sciforum-048374 | Application of response surface methodology to optimize maceration extraction of antioxidants from Cosmos caudatus | , | N/A |
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Show Abstract |
| sciforum-048435 | FIA-ESI-MS Fingerprinting method with chemometrics for the characterization of adulterated coffee samples | , , , | N/A |
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Show Abstract |
List of Authors (663)
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Instructions for Authors
- 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 31 July 2021.
- The Conference Committee will evaluate all the submitted abstracts, and authors will be notified by 22 August 2021 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 15 September 2021.
- All accepted files will be available online for discussion and rating during the time of the conference (15-30 October 2021). 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 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.
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.
Authors are also encouraged to submit video presentations. This is an 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 15 September 2021.
Posters will be available on this conference website during and after the event. Like papers presented on 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 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.
More details about the conference special issue: https://www.mdpi.com/journal/foods/special_issues/Foods_2021
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.
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).
Sessions
2. Novel Technologies and Future Food
3. Food Nutrition and Human Health
4. Food Analysis and Foodomics
5. Food Chemistry and Biochemistry
6. Consumer’s Preferences and Food Choices
7. Food Microbiology and Fermentation
8. Food Packaging and Preservation
9. Innovative Food Additives and Ingredients
10. Poster
Keynote Speakers
Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast
Global Foods Security and Sustainability
food safety; food security and sustainability; aquaculture; feed and food; natural toxins; drug residues; antibiotics; chemical contaminants; climate change; (bio) analytical chemistry; biosensors; diagnostics; immunoassays; mass spectrometry
Department of Plant-Based Foods at Chemical and Veterinary Investigation Agency, Karlsruhe, Germany
An Update on Sustainable Valorization of Coffee By-Products as Novel Foods within the European Union
food chemistry; toxicology; food control; nuclear magnetic resonance spectroscopy; food authenticity; coffee; cannabis; cannabidiol; novel foods; contaminants; carcinogens; acetaldehyde
Recordings
Live Session 1 "Coffee By-products as Sustainable Novel Foods"
Live Session 2 "Global Foods Security and Sustainability "
Live Session - "Coffee By-products as Sustainable Novel Foods"
Chaired by Dr. Dirk W. Lachenmeier .
Date and Time: 15 October 2021, 10:00 AM (GMT+02:00/CEST - Central Europe)
Introduction:
The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used as fertilizer or animal feed. The modern, ecologically oriented society attaches great importance to sustainability and waste reduction, so it makes sense to not dispose of the by-products of coffee production and to bring them into the value chain, most prominently as foods for human nutrition. There is certainly huge potential for all of these products, especially on markets not currently accessible due to restrictions, such as the novel food regulation in the EU. The by-products could help mitigate the socioeconomic burden of coffee farmers caused by globally low coffee prices and increasing challenges due to climate change.
The aim of this session is to bring together international experts on coffee by-products and to share the current scientific knowledge on all plant parts, including the leaf, the cherry, the parchment, and the silver skin, covering aspects from food chemistry and technology, nutrition, but also food safety and toxicology.
Program:
1 - Dr. Dirk W. Lachenmeier: Opening Speech
2 - Dr. Steffen Schwarz: An Introduction to Coffee By-products
3 - Dr. Dirk W. Lachenmeier: An Update on Sustainable Valorization of Coffee By-Products as Novel Foods within the European Union.
4 - Dr. Jörg Rieke-Zapp: Coffee leaf tea
5 - Prof. Harshadrai Rawel: Wet-coffee processing production wastes: Quality, potentials, and valorization opportunities
6 - Dr. Ennio Cantergiani: Cascara: a quality perspective
7 - Prof. Dr. Maria Angeles Martín-Cabrejas: Revalorization of Coffee Parchment as a Source of Phenolic Compounds and Antioxidant Dietary Fiber
8 - Prof. Maria Martuscelli: By-products from the Coffee Industry - Coffee Silver Skin
9 - Ms. Vera Gottstein: Coffee Silver Skin: Chemical characterization with special consideration of dietary fiber and heat-induced contaminants
10 – Dr. Simone Angeloni: Coffee silverskin and spent coffee ground: chemical characterization and extract evaluation
Attendance to this Live Session is FREE. However, registration of audience will be necessary, as the number of participants is limited. Click here to Register.
Live Session - "Global Foods Security and Sustainability"
Chaired by Prof. Dr. Katrina Campbell
Date and Time: 29 October 2021, 10:00 AM (GMT+02:00/CEST - Central Europe)
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Prof. Dr. Katrina Campbell Institute for Global Food Security, School of Biological Sciences, Queen’s University, Belfast, UK
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Dr. Anthony Fardet Unit of Human Nutrition, Joint Research Unit 1019, Human Nutrition Research Center of Auvergne, French National Institute for Agricultural Research & Clermont University, Clermont-Ferrand, France |
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Dr. Lipan Leontina Agro-Food Technology Department, Miguel Hernández University of Elche, Alicante, Spain |
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Dr. Tatiana Koutchma Agriculture and Agri-Food Canada, GFRC, Guelph, Canada |
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Prof.Dr. Raquel Abalo Department of Basic Health Sciences, Faculty of Health Sciences, Rey Juan Carlos University, Madrid, Spain |
Program (tentative):
- Prof. Dr. Katrina Campbell: An introduction "Global Foods Security and Sustainability"
- Dr. Anthony Fardet: How to protect global health? A holistic approach via the 3V rule proposal: The case of China
- Dr. Lipan Leontina: Highly bioactive vegetables and fruits for a sustainable society
- Dr. Tatiana Koutchma: Evolution of light technologies: from emerging applications to commercialization
- Prof. Dr. Raquel Abalo: Effects of INSTANT CASCARA beverage on brain-gastrointestinal functions
Attendance to this Live Session is FREE. However, registration of the audience will be necessary, as the number of participants is limited. Click here to Register.
Sponsors and Partners
For information regarding sponsorship and exhibition opportunities, please click here.
Organizers
