
The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World"
Part of the 1st International Electronic Conference on Food Science and Functioanl Foods series
15–30 Oct 2021
Food Science, Food Sustainable, Food Microbiology, Food Safety, Food Technology, Functional Foods
- Go to the Sessions
-
- 1. COVID-19 Risks to Global Food Security and Sustainability
- 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
- Event Details
-
- Best Speaker Award Winners
- Event Awards
- Welcome from the Chair
- Conference Chairs
- List of Accepted Submissions
- List of Authors
- Instructions for Authors
- Sessions
- Conference Speakers
- Recordings
- Live Session - "Coffee By-products as Sustainable Novel Foods"
- Live Session - "Global Foods Security and Sustainability"
- Sponsors and Partners
- Editions in this series
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
Session | Title | Authors | Awards |
---|---|---|---|
Novel Technologies and Future Food |
An Update on Sustainable Valorization of Coffee By-Products as Novel Foods within the European Union | Best Paper Award | |
Food Analysis and Foodomics |
Green extraction using deep eutectic solvents of flavonoids from orange peels | Best Paper Award | |
Poster |
A Computational Study on Multi-Component Nutrient Delivery System and its Binding Interaction with Liposomal Membrane |
Hari Niwas Mishra
|
Best Poster Award |
Poster |
FIA-ESI-MS Fingerprinting method with chemometrics for the characterization of adulterated coffee samples |
Josep Pons
|
Best Poster Award |
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
The Best Paper Award is given for the paper judged to make the most significant contribution to the conference.
The Best Poster Award has been established to recognize the scientific merit exhibited in poster 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 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: [email protected]
Conference Chairs

Prof. Dr. Arun K. Bhunia
Department of Food Science, Purdue University, West Lafayette, IN 47907, USA
(Website)
microbiology; pathogenesis; host–pathogen interaction; nanobiotechnology; food safety
[email protected]
Session Chairs

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 d

Dr. Antonio Cilla
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

Prof. Dr. Antonello Paparella
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

Dr. Han-Seok Seo
Department of Food Science, University of Arkansas, Fayetteville, AR, USA
chemosensory perception; multisensory interaction; sensory science; emotion science; neuro-psychophysiology; food choice; eating behavior; sensory marketing

Prof. Dr. Theodoros Varzakas
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

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, 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

Prof. Dr. Katrina Campbell
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

Prof. Dr. Benu P. Adhikari
School of Science, RMIT University, Melbourne, Australia
food emulsions; structure-function in foods; biodegradable packaging; food engineering; micro/nano encapsulation; food powders/food drying

Dr. Marlene Cran
Institute for Sustainable Industries and Liveable Cities, Victoria University, Melbourne, Australia
biopolymers, active packaging, nanomaterials
https://www.vu.edu.au/contact-us/marlene-cran

Prof. Dr. Oscar Núñez
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

Prof. Dr. Fernando Benavente
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

Prof. Dr. Joana S. Amaral
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

Prof. Dr. Antonio Bevilacqua
Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia.
food microbiology; foodborne pathogens; food safety; food preservation; probiotics; predictive microbiology

Dr. Vito Verardo
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

Prof. Dr. Raquel P. F. Guine
CERNAS Research Centre, Polytechnic Institute of Viseu, Viseu, Portugal
sustainable agriculture; family farming; organic farming; sustainable food chains

Prof. Dr. Matteo Alessandro Del Nobile
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

Prof. Dr. Juana Fernández-López
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

Prof. Dr. Paula C. Castilho
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

Prof. Dr. Susana Casal
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

Dr. María del Mar Contreras
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

Dr. Efstathios Giaouris
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

Dr. Cristina Martínez-Villaluenga
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

Prof. Dr. Michael Kontominas
Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, Ioannina, Greece.
food chemistry; food packaging; food preservation; food analysis

Prof. Dr. Jihong Wu
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
flavour chemistry; fruit & vegetable processing; sensory and quality evaluation

Dr. Yiannis Kourkoutas
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

Prof. Dr. J. Scott Smith
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

Dr. Emanuele Zannini
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

Dr. Francisco J. Barba
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

Dr. Esther Sendra
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

Dr. Marina Carcea
Research Centre on Food and Nutrition (CREA-AN), Council for Agricultural Research and Economics (CREA), Rome, Italy
grains science and technolog

Dr. Manuel Castillo Zambudio
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

Prof. Dr. Ryszard Amarowicz
Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
analytical chemistry; polymer chemistry; food science

Prof. Dr. Ursula Andrea Gonzales-Barron
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

Prof. Dr. Antonella Pasqualone
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

Prof. Dr. Jianlong Wang
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

Prof. Dr. Gian Carlo Tenore
Department of Pharmacy, University of Naples Federico II, Naples, Italy
food science; nutraceutical; nutrition; metabolism; polyphenols; antioxidants; oxidative stress; inflammation

Prof. Dr. Michele Faccia
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

Dr. Alaa El-Din A. Bekhit
Department of Food Science, University of Otago, Dunedin, New Zealand
muscle biochemistry; meat quality; bioactive compounds from food by-products; enzymatic hydrolysis; new product development; ethnic food; halal food

Dr. Urszula Tylewicz
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

Dr. Michael Netzel
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

Prof. Dr. Silvana Cavella
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

Dr. Mario Estévez
IPROCAR Research Institute, University of Extremadura, Caceres, Spain
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

Dr. Nikolaos Kopsahelis
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

Prof. Dr. Liguang Xu
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

Dr. Domenico Cautela
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

Dr. Alessandra Durazzo
CREA-Research Centre for Food and Nutrition, Rome, Italy
natural products; bioactive compounds; antioxidants; food quality; nutrition; food composition databases; dietary supplements; herbs; botanicals; natural substances databases; synthesis; bioavailability; metabolic pathways

Dr. Massimo Lucarini
CREA-Research Centre for Food and Nutrition, Rome, Italy
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
List of accepted submissions (180)
Id | Title | Authors | Presentation Video | Presentation Pdf | |||||||||||||||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
sciforum-048767 | Knowledge, and practice of home-based food handlers in Hulu Selangor, Malaysia regarding food safety | , | N/A | N/A |
Show Abstract |
||||||||||||||||||||||||||||||||||||
Food operators have been known as one of the sources of foodborne diseases in many food establishments. The illness usually occurs due to poor personal hygiene, which contaminates food during food preparation. The increasing number of online food businesses during the pandemic Covid-19 might cause a rising number of foodborne outbreaks. This is due to the lack of information and training about food safety among home-based food handlers. Thus, this study aims to assess the level of food safety knowledge, and practice of home-based food handlers in Hulu Selangor, Malaysia. This study also determined the correlation between food safety knowledge, and practice among home-based food handlers with their sociodemographic characteristics. Data were collected among 100 home-based food handlers around Hulu Selangor, Malaysia using a non-experimental quantitative method. The questionnaires were distributed via social media such as Facebook, and WhatsApp. Results have shown that the level of home-based food handlers’ knowledge was high with a mean percentage score (SD) of 97.50% (10.02). On the other hand, the level of food handlers’ practice was also high with a mean percentage score (SD) of 96.05% (7.92). The study found that knowledge was significantly correlated with experience, typhoid injection and attending a food safety course (p<0.05). Whereas practice was significantly correlated with education level, income and age (p<0.05). This study also found that there was a significant relationship between level of knowledge and practice among the home-based food handlers (p<0.05). Due to the increased number of home-based food handlers, it is critical to ensure that foods served to customers are safe and clean. Consequently, this will lead to a reduced number of foodborne illnesses. The study therefore showed the level of knowledge and practice in food safety among home-based food handlers and the data can be used to decrease the incidence of foodborne illness due to mishandling at home. |
|||||||||||||||||||||||||||||||||||||||||
sciforum-048258 | Synthetic food colorants in soft drinks from the Romanian market | , | N/A |
![]() |
Show Abstract |
||||||||||||||||||||||||||||||||||||
Water soluble synthetic food colorants are widely used in the production of beverages for improving their appearance, being highly appreciated by producers especially due to their stability, compatibility with the food matrix, tinctorial power and price. However, previous studies on the toxicity of these food additives highlighted several worrying health-related issues on consumers: an excessive consumption of certain synthetic food colorants can cause allergic reactions, attention deficit hyperactivity disorder (ADHD) in sensitive children, or even cancer. Because soft drinks are highly-consumed beverages amongst all age groups, especially teenagers and children, they can be considered as a health risk for consumers. The aim of the present work is provide data on the content of eight synthetic food colorants from several soft drinks available on the Romanian market: Allura Red (E 129), Azorubine (E 122), Brilliant Blue (E 133), Patent Blue (E 131), Ponceau 4R (E 124), Ponceau 6R (E 126), Tartrazine (E 102) and Sunset Yellow (E 110). Soft drinks were purchased from hypermarkets; representative samples were subjected to solid phase extraction (carbonated soft drinks were degassed on an ultrasonic bath before extraction), then filtered through 0.45 μm membrane filters. Analytical determinations were performed by high performance liquid chromatography (HPLC) on an Agilent 1100 system equipped with an diode array detector (DAD), separations being accomplished on a C18 column, using gradient elution with ammonium acetate buffer and acetonitrile as the mobile phase The HPLC method was optimized and validated, using multiple-specific wavelengths in the visible range to monitor the analytes to provide the highest sensitivity and specificity. The HPLC-DAD developed method proved to be fast (less than 20 minutes run-time), sensitive and accurate and suitable for the routine analysis of soft drinks containing a broad range of colorants. The obtained results showed that: 1) in certain products, besides the declared colorants of the label, several undeclared ones were found; 2) food colorants were generally added in low and rather safe amounts, all samples revealing colorants’ levels in conformity with Romanian and EU regulations. |
|||||||||||||||||||||||||||||||||||||||||
sciforum-049176 | EFFECT OF CRICKET (Acheta domesticus) FLOUR ADDITION IN MIXTURES POWDER TO OBTAIN A TRADITIONAL BEVERAGE (CHUCULA) ON PHYSICOCHEMICAL CHARACTERISTICS. | , , , , , | N/A | N/A |
Show Abstract |
||||||||||||||||||||||||||||||||||||
Since ancient times, the chucula has been prepared in Colombia, consumed as a traditional dairy beverage made with cacao powder, cacao, panela, milk and mixed flours of legumes and cereals. Insects are a nutritionally interesting material, and inclusion in the human diet can be a good proposal. Edible insects were found as good sources of proteins, energy, vitamins, and minerals. The aim of this study was to add cricket (Acheta domesticus) flour to dried mixtures of chucula to obtain a mixture with higher protein content without altering the typical properties of the traditional product. An experimental design with 3 factors (cricket flour, cacao and other flours) was performed. From this, 27 experiments were carried out. The water and protein content, particle size, water solubility and water absorption index, and colour of samples were determined. All samples presented water content values less than or equal to 3%, typical of this type of product. Crude protein content increased significantly with increasing cricket flour content. The particle size of the samples with lower cocoa contents were higher, however those with lower cricket flour contents were lower. The water absorption and solubility indices were not affected by the 3 factors in the ranges studied. The sample with lower content of the generic flours presented lower luminosity values, that is, they were darker. The sample with the highest cocoa content in its formulation showed more orange-reddish tones compared to the rest. The addition of cricket flour can be an alternative to increase the protein content in powdered chucula without altering its traditional characteristics. According to results, 7% of cricket flour, 25% of cacao and 68% of general flour was recommended to improve the final product. |
|||||||||||||||||||||||||||||||||||||||||
sciforum-048689 | In vitro hypolipidemic and hypoglycaemic properties of mushroom extracts. | , , , , , , , , | N/A | N/A |
Show Abstract |
||||||||||||||||||||||||||||||||||||
Mushrooms are considered as a valuable food due to their unique taste, nutritional properties, and biological effects [1]. They are source of several classes of phytochemicals, including phenols, terpenoids, steroids, and polysaccharides that demonstrated a wide range of biological activities [2]. Obesity is a metabolic disorder, which results from excessive accumulation of body fat, associated with several comorbidities, including cardiovascular diseases, hypertension, various types of cancer, and type 2 diabetes mellitus [3]. Several natural compounds possess the ability to reduce body weight and to prevent diet-induced obesity by inhibiting enzymes that interfere with the hydrolysis and absorption of dietary carbohydrates and lipids, such as alpha-amylase, alpha-glucosidase, and pancreatic lipase [4,5]. This study was planned to investigate the hypoglycaemic and hypolipidemic activity of Leccinum duriusculum and Lanmaoa fragrans (=Boletus fragrans) from Calabria (southern Italy), two symbiotic edible mushrooms belonging to the Boletaceae family, growing the former in poplar tree forests, the latter in a mycorrhizal association with oaks. Both mushrooms were dried and exhaustively extracted by maceration with n-hexane, dichloromethane, and methanol. Extracts were investigated for their inhibitory activity against alpha-amylase, alpha-glucosidase, and lipase [6]. The best results against alpha-glucosidase and alpha-amylase were obtained with L. duriusculum methanol and dichloromethane extracts, respectively. The methanol extracts of both species exhibited the most promising results in inhibiting lipase (IC50 of 35.02 and 22.40 microg/mL, for L. duriusculum and L. fragrans, respectively, vs IC50 of 37.63 microg/mL for the positive control orlistat). These data provided evidence that both species are able to inhibit key enzymes that interfere with the hydrolysis and absorption of dietary carbohydrates and lipids, suggesting their potential use for the development of new potential agents for the management of obesity and type 2 diabetes mellitus. However, further research is required to confirm these effects in vivo. [1] Heleno, S.A.; Barros, L., Martins, A., et al. (2015). Nutritional value, bioactive compounds, antimicrobial activity and bioaccessibility studies with wild edible mushrooms. LWT-Food Sci. Technol. 63, 799-806; [2] Sokovic, M.; Ciric, M.; Glamocija, J.; et al. (2017). The bioactive properties of mushrooms, in Ferreira, I. C. F. R., Morales, P., & Barros L. (eds.) Wild plants, mushrooms and nuts: functional food properties and applications, 1st ed. West Sussex, UK: John Wiley & Sons, 83-122. [3] Kitahara, C.M., Flint, A.J., de Gonzalez, et al. (2014). Association between class III obesity (BMI of 40-59 kg/m2) and mortality: a pooled analysis of 20 prospective studies. PLoS Med. 11, Article e1001673. [4] Yun J.W. (2010). Possible anti-obesity therapeutics from nature-a review. Phytochemistry, 71, 1625-1641. [5] Nair, S.S.; Kavrekar, V.; Mishra, A. (2013). In vitro studies on alpha amylase and alpha glucosidase inhibitory activities of selected plant extracts. Eur. J. Exp. Biol., 3, 128-132. [6] Tundis, R., Conidi, C., Loizzo, M.R., et al. (2021). |
|||||||||||||||||||||||||||||||||||||||||
sciforum-048999 | Nigella sativa– a promising source of bioactive compounds with beneficial effects in CVD | , , , | N/A | N/A |
Show Abstract |
||||||||||||||||||||||||||||||||||||
Introduction: Cardiovascular diseases (CVD) continues to be the major cause of morbidity and mortality worldwide, despite socioeconomic status. Plant bioactive compounds are studied as complementary therapies in CVD. Among natural products, Nigella sativa and its bioactive compounds or derived products proved their efficacy against multiple cardiovascular risk factors through its antioxidant capacity, antihypertensive, hypolipidemic, or anti-atherosclerotic effects. Therefore, this study aimed to evaluate the Nigella sativa oil (N. sativa oil) effect using an in vivo model of induced myocardial infarction with isoproterenol in rats. Materials and methods: N. sativa oil was characterized for its bioactive compounds using Fourier-transform infrared spectroscopy (FTIR), Liquid chromatography-mass spectrometry (HPLC-MS), and gas chromatography-mass spectrometry (GC-MS) analysis. Thirty rats were divided into three groups as follows: the control group (saline solution), the isoproterenol group (45 mg/kg), and N. sativa oil group (isoproterenol – 45 mg/kg and N.sativa oil 0.4 mL/100g). The myocardial infarction was induced on the 14th day of the experiment. Electrocardiography was performed at the beginning and after one day from infarct induction. Serum analysis was evaluated using biochemical evaluation like alanine aminotransferase (ALT), aspartate aminotransferase (AST) and myocardial fraction of creatine kinase (CK-Mb). The inflammatory status was evaluated by measuring tumor necrosis factor-alpha (TNF-α), interleukin-6 (IL-6), and interleukin-1β (IL-1β) inflammatory cytokines. Results: N. sativa oil was rich in flavonoids, thymol derivatives α-thujene, p-cymene, α-pinene, and thymoquinone. Administration of N. sativa oil had a significant effect in reducing ventricular conduction while preventing isoproterenol cardiotoxic effects in the ventricular myocardium. Also, N. sativa oil administration significantly decreased the levels of pro-inflammatory cytokines when compared to the isoproterenol group. The levels of CK-Mb were as well significantly reduced. Conclusion: The anti-inflammatory and cardioprotective effects of N.sativa oil in the isoproterenol-induced experimental myocardial infarction indicate its potential use in human diets with promising applicability in the control of several associated CVD risk factors. |
List of Authors (663)
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
1. COVID-19 Risks to Global Food Security and Sustainability2. 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

Prof. Dr. Katrina Campbell
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

Dr. Dirk W. Lachenmeier
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)
![]() |
Prof. Dr. Katrina Campbell Institute for Global Food Security, School of Biological Sciences, Queen’s University, Belfast, UK
|
![]() |
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 |
![]() |
Dr. Lipan Leontina Agro-Food Technology Department, Miguel Hernández University of Elche, Alicante, Spain |
![]() |
Dr. Tatiana Koutchma Agriculture and Agri-Food Canada, GFRC, Guelph, Canada |
![]() |
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
1. COVID-19 Risks to Global Food Security and Sustainability
How do the Food Production, Food Logistics and Food Management Industry ensure that Food with Good Safety Assurance and High Quality arrives on the plate of the consumer in a modern Global Economy? Papers dealing with threats to the Food Production, Food Chain and Food Retail systems will be presented. Also papers examining the methods of ensuring safety by testing and monitoring food components in the food industry will be included.
When addressing global food security issues, one should consider the challenges of globally achieving food security and the obstacles/constraints—physical, biological, economic, and socio-political—that limit food production and obstruct access to healthy diets.
Various methods and models should be proposed to drastically address and resolve these obstacles.
Papers dealing with all dimensions of food security should be covered, from production, stability, physical/economic access, stocks, markets, trade (local to global), and the nutritional value of food. This section should cover all sectors of science, sociology, and economics of food production, agricultural development, access to food, quality, safety, and nutrition.
Food sustainability covers all areas of food waste, food recovery, and climate change. Food waste management might include case studies of the life cycle assessment and issues along with circular economy. Studies may also address issues of ISO14040, ISO14044, ISO14045, and food waste treatment methodologies.
Session Chairs
Prof. Dr. Theodoros Varzakas, Department of Food Science and Technology, University of Peloponnese, Antikalamos 24100, Kalamata, Greece (https://www.researchgate.net/profile/Theo-Varzakas)
Prof. Dr. Katrina Campbell, Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast
2. Novel Technologies and Future Food
This session will consist of papers in two related areas. Novel technologies which demonstrate new ways of dealing with the manufacture of exisiting food products and with new food sources. Future Food will examine novel food sources and alternative uses for existing products and components.
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 F
3. Food Nutrition and Human Health
In this session papers presenting on the themes of Nutrition and Health will be presented. The papers will range from those discussing the ways and means of achieving a diet with adequate nutrition to foods especially created to improve nutrition by including functional materials and increasing the quantities of active ingredients to improve health. Included in this session will be also be papers on the role of food and food components in maintaining and improving human health in all its aspects.
Session Chair
Prof. Dr. Antonello Santini, Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy (Homepage: https://www.docenti.unina.it/antonello.santini)
4. Food Analysis and Foodomics
Papers on Food Analysis will be presented in this session. Food Analysis is a complex subject hence considerable leeway will be allowed to presenters who consider papers covering standard analytical techniques applied to food through to novel techniques applied to food and techniques applied to novel foods and methods which take into account the matrix effects and complexity of whole meal analysis. Also included in this session will be all aspects of Foodomics and Ntutriomics.
Session Chairs
Prof. Dr. Oscar Núñez, Research Institute in Food Nutrition and Food Safety, University of Barcelona (INSA-UB), Barcelona, Spain (https://www.researchgate.net/profile/Oscar-Nunez-3), Department of Chemical Engineering and Analytical Chemistry, Faculty of Chemistry, University of Barcelona, Barcelona, Spain
Prof. Dr. Fernando Benavente, Department of Chemical Engineering and Analytical Chemistry, Institute for Research on Nutrition and Food Safety (INSA·UB), University of Barcelona, Barcelona, Spain
5. Food Chemistry and Biochemistry
"In this session papers discussing the Chemistry and Biochemistry of Food in all their aspects, including fundamental and applied research, will be presented. Interactions within foods and between components in foods and in meal constructs will all be considered. Topics will include also food composition including macro- and micronutrients, bioactive compounds and allergens, chemical/biochemical reactions in foods, and the effects of processing and storage on food's composition. Papers on chemical markers and food authentication are also welcomed."
Session Chair
Prof. Dr. Joana S. Amaral, CIMO, Polytechnic Institute of Bragança, Campus of Sta. Apolónia, Bragança, Portugal (https://cimo.ipb.pt/index.php?r=olderresearcher/view&id=408), REQUIMTE-LAQV, Faculty of Pharmacy, University of Porto, Porto, Portugal
6. Consumer’s Preferences and Food Choices
This session will cover the full range of food selection actions. The psychology of food is complex ranging from food item selection on the basis of sensory experience to food aversion. Why consumers make certain choices and why certain preferential choices are made will covered.
Session Chair
Dr. Han-Seok Seo, Department of Food Science, University of Arkansas, Fayetteville, AR, USA
Show all published submissions (9) Hide published submissions (9)
Submissions
List of Papers (9) Toggle list
7. Food Microbiology and Fermentation
In this section the widest possible range of food microbology and fermentation in relation to food will be presented. Microbiology is extremely important in Food Science being involved in the manufacture, processing and digestion of food as well as micro-organisms being foods in their own right and a means of both removing and recycling food waste. Micro-organisms also form part of the pro- and pre-biotic debate. Similarly fermentation is a vital part of the complex cycle of which the food industry forms part in combination with food production and waste removal and recycling.
Session Chair
Prof. Dr. Antonello Paparella, Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
8. Food Packaging and Preservation
In this session,
Session Chairs
Dr. Marlene Cran, Institute for Sustainable Industries and Liveable Cities, Victoria University, PO Box 14428, Melbourne, Vic. 8001, Australia (https://www.vu.edu.au/contact-us/marlene-cran)
Prof. Dr. Benu P. Adhikari, School of Science, RMIT University, Melbourne, Australia (https://www.rmit.edu.au/contact/staff-contacts/academic-staff/a/adhikari-professor-benu)
Show all published submissions (4) Hide published submissions (4)
Submissions
List of Papers (4) Toggle list
9. Innovative Food Additives and Ingredients
This will be a relatively wide ranging session since an innovative food additive or ingredient can be addressed from different approaches. This might be, on the one hand, the simple mixing of existing ingredients in novel combinations or new ones obtained from novel under investigated sources (i.e. algae, insects, edible flowers, etc.) or from the revalorization of by-products or from structural modifications due to novel processing technologies. On the other hand, it can be the introduction of novel materials into the range of food components being used. All these issues focused, among others, on their novelty, applicability, bioaccessibility, bioavalability and potential health benefits.
Session Chair
Dr. Antonio Cilla, Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, Burjassot, 46100 Valencia, Spain (https://www.uv.es/uvweb/college/en/profile-1285950309813.html?p2=citan&idA=true) (https://bionutest.blogs.uv