PROGRAM, January 21th 2022
Novel Food
Alternative protein-rich fermented foods
​9h30 - 9h50 Opening Session
Pascal Bonnarme, Deputy director of SayFood INRAE, France
Sylvie Dequin, Head of INRAE-MICA Department (Microbiology and food chain), France
Lillian Barros, Vice-Coordinator CIMO-IPB, Portugal
Tiago Barbosa, Pro-president of Research and Innovation of IPB, Portugal
Isabel Ferreira, Secretary of State of Inland Improvement, Portugal
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Chair : Sandrina Heleno, CIMO-IPB
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​9h50 - 10h30 Plenary Lecture 1
Food fermentation: ancient approach for sustainable future. Luca Cocolin, DISAFA-University of Torino, Italy. Abstract
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Chairs : José Pinela and Ângela Fernandes, CIMO-IPB
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​10h30 - 10h45
How fermentation can improve the acceptability of new pea protein-based foods? Sophie Landaud-Liautaud, INRAE-AgroParisTech-Université Paris-Saclay, UMR Sayfood, France. Abstract
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​10h45 - 11h00
Role of lactic acid bacteria on the nutritional quality of cereal-based fermented foods. Christèle Humblot, IRD, UMR QualiSud, Montpellier, France. Abstract
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​11h00 - 11h15
Positive interactions between lactic acid bacteria: a Must-have to develop new fermented foods. Fanny Canon, Anne Thierry, Valérie Gagnaire INRAE, Institut Agro, STLO, Rennes, France. Abstract
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​11h15 - 11h30
Sensory and consumer insights for legume-based ingredients and fermented foods. Anne Saint-Eve, INRAE-AgroParisTech-Université Paris-Saclay, UMR Sayfood, France. Abstract
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​11h30 - 11h40 Break
Chairs : Carla Pereira and Maria Inês Dias, CIMO-IPB
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​11h40 - 11h55
Environmental sustainability in the food sector: the role of the Life Cycle Assessment. Maurizio Cellura and Sonia Longo, Università degli Studi di Palermo (UNIPA), Italy. Abstract
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​11h55 - 12h10
Microalgae: Alternative protein-rich sources and more. Luísa Barreira, University of Algarve, Faro, Portugal. Abstract
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​12h10 - 12h25
Reuse of brewing by-products to produce protein-rich ingredients for food industry. Isabel M.P.L.V.O. Ferreira, University of Porto, Portugal. Abstract
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​12h25 - 12h40
Arguments in alternative protein-rich foods source choice: are insects available? Francesco Porcelli, University of Bari (UNIBA), Italy. Abstract
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​12h40 - 14h30 Lunch
Bioactive ingredients in foods
Chair : Márcio Carocho, CIMO-IPB
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14h30 - 15h10 Plenary Lecture 2
Functional Food Design: From idea mining to human intervention studies. Daniel Granato, University of Limerick, Ireland. Abstract
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Chairs : Eliana Pereira and Cristina Caleja, CIMO-IPB
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​15h10 - 15h25
Environmental and technological factors affecting bioactive compounds content in fruit and vegetables. Giulia Bianchi and Marina Buccheri, Council for Agricultural Research and Economics, Italy. Abstract
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​15h25 - 15h40
Importance of the optimization procedures for the extraction of bioactive ingredients and its applications at industrial level. Miguel Prieto,Universidade de Vigo, Spain. Abstract
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​15h40 - 15h55
The Power of Whole Grains. Laila Meija, RÄ«ga Stradiņš University, Latvia. Abstract
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​15h55 - 16h10
Repurposing brewers’ spent grain: tailored bioprocessing to improve its antioxidant properties. Michela Verni, Università degli Studi di Bari, Italy. Abstract
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​16h10 - 16h20 Break
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Chairs : Taofiq Oludemi and Filipa Reis, CIMO-IPB
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​16h20 - 16h35
Antioxidant and antiradical properties of pomegranate juice. Ksenija Å…ikuļcova, RÄ«ga Stradiņš University, Latvia. Abstract
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​16h35 - 16h50
Cytinus hypocistis and it's great bioactive potential: food and cosmetic application. Ana Rita Silva, Mountain Research Center, Portugal. Abstract
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​16h50 - 17h05
Chestnut shells as new potential active ingredient: an exploratory approach employing eco-friendly techniques. Francisca Rodrigues, REQUIMTE, Portugal. Abstract
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​17h05 - 17h20
Fiber substitution in common foods and their impact on human metabolism. Thomas Skurk, Technische Universität München, Germany. Abstract
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​17h20 - 17h30 Closing session
Chairs of the Webinar
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