Posters

Session I - Advanced Food Chemistry & Functional Ingredients
Effect of pomegranate peel and BLIS-67 on the physicochemical, oxidative, and microbiological stability of beef patties Manuel Viuda-Martos, Miguel Hernández University, Spain
How can we efficiently purify nisin bioactive peptide using cation exchange chromatography? Christelle Mathé, CNRS-LRGP, University of Lorraine, France
Antioxidant activity of microbial cellulose from kombucha’s SCOBY in low-fat chicken pâté Jaqueline Ferreira Silva, Universidade Estadual de Maringá, Brazil
Valorization of by-products saffron stigmas via co-encapsulation: impact on the functional and sensory quality of muffins Estefanía Valero Cases, Miguel Hernández University, Spain
Integrated assessment of contaminants in fish processing co-products for safe valorisation Manuela Maria Silva Moreira, REQUIMTE/LAQV-ISEP, Portugal
Green recovery of bioactive compounds from Opuntia ficus-indica cladodes: towards sustainable cosmeceutical ingredients for acne-prone skin Sara Fasano, Sapienza University of Rome, Italy
Transform a problem into a resource: recovery of food loss in tomato supply chains through valorization of bioactive compounds Luca De Angelis, Sapienza University of Rome, Italy
Enzymatic modification of starch molecules using 4,6-α-glucanotransferase from Lactobacillus delbrueckii NCC828 for production of α-(1,6)-rich functional carbohydrates Rana Roshanineshat, McGill University, Canada
Investigation of the antifungal activity of phenolic compounds extracted from plant sources against Botrytis cinerea on fresh table grapes Khadija Ramzan, Lithuanian Research Centre for Agriculture and Forestry (LAMMC), Lithuania
Nature-inspired biological materials for structuring clean-label frozen desserts Keerthi Ravi, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, India
Green synthesis of silver nanoparticles using processed Tilia cordata extracts and their enhanced antioxidant and antimicrobial activities Syeda Hijab Zehra, Lithuanian Research Centre for Agriculture and Forestry (LAMMC), Lithuania
Multidimensional characterization of fresh cheese fortified with Spirulina cultivated in brown juice medium from triticale and green pea by-products Wildan Suhartini, Debrecen University, Hungary

Session I - Advanced Food Chemistry & Functional Ingredients

Effect of pomegranate peel and BLIS-67 on the physicochemical, oxidative, and microbiological stability of beef patties

Manuel Viuda-Martos, Miguel Hernández University, Spain

How can we efficiently purify nisin bioactive peptide using cation exchange chromatography?

Christelle Mathé, CNRS-LRGP, University of Lorraine, France

Antioxidant activity of microbial cellulose from kombucha’s SCOBY in low-fat chicken pâté

Jaqueline Ferreira Silva, Universidade Estadual de Maringá, Brazil

Valorization of by-products saffron stigmas via co-encapsulation: impact on the functional and sensory quality of muffins

Estefanía Valero Cases, Miguel Hernández University, Spain

Integrated assessment of contaminants in fish processing co-products for safe valorisation

Manuela Maria Silva Moreira, REQUIMTE/LAQV-ISEP, Portugal

Green recovery of bioactive compounds from Opuntia ficus-indica cladodes: towards sustainable cosmeceutical ingredients for acne-prone skin

Sara Fasano, Sapienza University of Rome, Italy

Transform a problem into a resource: recovery of food loss in tomato supply chains through valorization of bioactive compounds

Luca De Angelis, Sapienza University of Rome, Italy

Enzymatic modification of starch molecules using 4,6-α-glucanotransferase from Lactobacillus delbrueckii NCC828 for production of α-(1,6)-rich functional carbohydrates

Rana Roshanineshat, McGill University, Canada

Investigation of the antifungal activity of phenolic compounds extracted from plant sources against Botrytis cinerea on fresh table grapes

Khadija Ramzan, Lithuanian Research Centre for Agriculture and Forestry (LAMMC), Lithuania

Nature-inspired biological materials for structuring clean-label frozen desserts

Keerthi Ravi, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, India

Green synthesis of silver nanoparticles using processed Tilia cordata extracts and their enhanced antioxidant and antimicrobial activities

Syeda Hijab Zehra, Lithuanian Research Centre for Agriculture and Forestry (LAMMC), Lithuania

Multidimensional characterization of fresh cheese fortified with Spirulina cultivated in brown juice medium from triticale and green pea by-products

Wildan Suhartini, Debrecen University, Hungary

Session II - Sustainable Food Systems & Safety Innovations
Cold plasma as a strategy for the reduction of acrylamide in instant coffee Adriana Pavesi Arisseto Bragotto, Universidade Estadual de Campinas (UNICAMP), Brazil
Fat mimetics effect on texture of low-fat meat products Paula Toshimi Matumoto Pintro, Universidade Estadual de Maringá, Brazil
Sustainable bioprocessing of olive leaves and whey into bioactive compounds Paula Toshimi Matumoto Pintro, Universidade Estadual de Maringá, Brazil
The use of probiotic bacteria to inhibit Staphylococcus aureus in brined white cheese Murad A Al-Holy, The Hashemite University, Jordan
Biopolymeric filaments from hydrocolloids and quinoa waste for 3D FDM printing Lilian Abugoch James, University of Chile, Chile
Development of gel-form phase change material derived from waste cooking oil for temperature management of tropical food during air freight tarmac delays Methawee Nukunudompanich, King Mongkut's Institute of Technology Ladkrabang, Thailand
Every drop counts: quantifying water consumption in UK food and drink manufacturing Cassandra Hayward, Sheffield Hallam University, United Kingdom
Green hop cone extract as a bioactive ingredient in alginate edible coatings for quality retention of fresh-cut kiwifruit Katya Carbone, CREA, Italy
Heterogeneous shifts in resistome profiles of edible algae exposed to cold plasma Walter Randazzo, Spanish National Research Council (CSIC), Spain
Upcycling of non-compliant fruits into low glycemic whole-matrix pastes for functional snacks Ricardo Daniel Teixeira Gonçalves, Center of Biotechnology and Fine Chemistry (CBQF), Portugal
Improving the functional, rheological, tribological, and antioxidant properties of Himalayan hyacinth bean protein by ultrasound-assisted glycation Debojit Baidya Choudhury, National Institute of Technology, Rourkela, India
Real-world performance of low-carbon technologies in UK food manufacturing: comparative case studies Aida Daei, Sheffield Hallam University, United Kingdom
Comparative evaluation of alginate based encapsulation strategies for probiotic delivery and enhanced host health in shrimp: implications for sustainable aquaculture Shraddha Bhuiya, Pondicherry University, India
Closing nutrient loops: non-thermal atmospheric plasma for valorising beetroot processing wastes Victoria Crespo Torbado, Universidad de León, Spain

Session II - Sustainable Food Systems & Safety Innovations

Cold plasma as a strategy for the reduction of acrylamide in instant coffee

Adriana Pavesi Arisseto Bragotto, Universidade Estadual de Campinas (UNICAMP), Brazil

Fat mimetics effect on texture of low-fat meat products

Paula Toshimi Matumoto Pintro, Universidade Estadual de Maringá, Brazil

Sustainable bioprocessing of olive leaves and whey into bioactive compounds

Paula Toshimi Matumoto Pintro, Universidade Estadual de Maringá, Brazil

The use of probiotic bacteria to inhibit Staphylococcus aureus in brined white cheese

Murad A Al-Holy, The Hashemite University, Jordan

Biopolymeric filaments from hydrocolloids and quinoa waste for 3D FDM printing

Lilian Abugoch James, University of Chile, Chile

Development of gel-form phase change material derived from waste cooking oil for temperature management of tropical food during air freight tarmac delays

Methawee Nukunudompanich, King Mongkut's Institute of Technology Ladkrabang, Thailand

Every drop counts: quantifying water consumption in UK food and drink manufacturing

Cassandra Hayward, Sheffield Hallam University, United Kingdom

Green hop cone extract as a bioactive ingredient in alginate edible coatings for quality retention of fresh-cut kiwifruit

Katya Carbone, CREA, Italy

Heterogeneous shifts in resistome profiles of edible algae exposed to cold plasma

Walter Randazzo, Spanish National Research Council (CSIC), Spain

Upcycling of non-compliant fruits into low glycemic whole-matrix pastes for functional snacks

Ricardo Daniel Teixeira Gonçalves, Center of Biotechnology and Fine Chemistry (CBQF), Portugal

Improving the functional, rheological, tribological, and antioxidant properties of Himalayan hyacinth bean protein by ultrasound-assisted glycation

Debojit Baidya Choudhury, National Institute of Technology, Rourkela, India

Real-world performance of low-carbon technologies in UK food manufacturing: comparative case studies

Aida Daei, Sheffield Hallam University, United Kingdom

Comparative evaluation of alginate based encapsulation strategies for probiotic delivery and enhanced host health in shrimp: implications for sustainable aquaculture

Shraddha Bhuiya, Pondicherry University, India

Closing nutrient loops: non-thermal atmospheric plasma for valorising beetroot processing wastes

Victoria Crespo Torbado, Universidad de León, Spain

Session III - Nutrition, Health & Personalized Food Solutions
Green synthesized Inula Viscosa silver nanoparticles enhance the anticancer activity of a nutraceutical plant against breast cancer Amin Majdalawieh, American University of Sharjah, United Arab Emirates
Effects of pork backfat replacement with a gelled emulsion on the nutritional composition and oxidative stability of Fuet, a dry-cured meat product Manuel Viuda-Martos, Miguel Hernández University, Spain
Development of gluten and lactose free vegetable jellies as a potential probiotic carrier: Evaluation of viability, colonic implantation, and metabolic profile Estefanía Valero Cases, Miguel Hernández University, Spain
Harnessing indigenous wooden-vessel microbiota for probiotic dahi production: Functional characterization of theki-derived microbial strains Priyanka Arya, Dr. YS Parmar University of Horticulture and Forestry, Solan (HP), India
Optimization of low calorie health drink with enhanced nutraceuticals properties Shubham Gangwar, Banda University of Agriculture and Technology, Banda (UP), India
Development of synbiotic millet-based beverage through germination and ultrasound processing: evaluation of physicochemical and functional attributes Singamayum Firdosh Nesha, National Institute of Technology, Rourkela, India
Application of blueberry (Vaccinium corymbosum l.) products variety azul in yogurt flavoring and its stability Carla Veronica Guardia Escobar, Universidad Nacional Agraria La Molina, Peru
Formulation of encapsulated probiotic hydrogel system using irradiated k-carrageenan and flaxseed based dual layer for UTI prevention Saumya Kaushik, Pondicherry University, India
Physicochemical and structural characterization of hydrothermal and microwave-modified starch from Kalanamak rice Shalini Singh, Banaras Hindu University, India

Session III - Nutrition, Health & Personalized Food Solutions

Green synthesized Inula Viscosa silver nanoparticles enhance the anticancer activity of a nutraceutical plant against breast cancer

Amin Majdalawieh, American University of Sharjah, United Arab Emirates

Effects of pork backfat replacement with a gelled emulsion on the nutritional composition and oxidative stability of Fuet, a dry-cured meat product

Manuel Viuda-Martos, Miguel Hernández University, Spain

Development of gluten and lactose free vegetable jellies as a potential probiotic carrier: Evaluation of viability, colonic implantation, and metabolic profile

Estefanía Valero Cases, Miguel Hernández University, Spain

Harnessing indigenous wooden-vessel microbiota for probiotic dahi production: Functional characterization of theki-derived microbial strains

Priyanka Arya, Dr. YS Parmar University of Horticulture and Forestry, Solan (HP), India

Optimization of low calorie health drink with enhanced nutraceuticals properties

Shubham Gangwar, Banda University of Agriculture and Technology, Banda (UP), India

Development of synbiotic millet-based beverage through germination and ultrasound processing: evaluation of physicochemical and functional attributes

Singamayum Firdosh Nesha, National Institute of Technology, Rourkela, India

Application of blueberry (Vaccinium corymbosum l.) products variety azul in yogurt flavoring and its stability

Carla Veronica Guardia Escobar, Universidad Nacional Agraria La Molina, Peru

Formulation of encapsulated probiotic hydrogel system using irradiated k-carrageenan and flaxseed based dual layer for UTI prevention

Saumya Kaushik, Pondicherry University, India

Physicochemical and structural characterization of hydrothermal and microwave-modified starch from Kalanamak rice

Shalini Singh, Banaras Hindu University, India

Session IV - Traditional & Novel Food Processing Techniques
Effects of pulsed light on proximate composition, texture profile, lipid oxidation and mineral bioaccessibility of prato cheese Luís Marangoni Júnior, FEA/UNICAMP, Brazil
Polyphasic characterization of lactic acid bacteria from ‘gentile di puglia’ sheep milk for pecorino cheese and cereal-based fermented beverage production Mariagiovanna Fragasso, University of Foggia, Italy
Cross-over fermentation strategies involving lactic acid bacteria and food microbiomes Mariagiovanna Fragasso, University of Foggia, Italy
Nutritional and health claims in european regional traditional foods and beverages: a critical examination of cultural heritage and scientific substantiation Vittorio Capozzi, National Research Council (CNR), Italy
Ultrasound as a tool for the intensification of broccoli residue fermentation by L. plantarum Lucia Segui, Instituto Universitario de Ingeniería de Alimentos, Spain
Sustainable development of pickering emulsions stabilized by cold plasma modified bathua (Chenopodium album) starch Ayan Sarkar, Indian Institute of Technology, Kharagpur, India
Germination aided improvement in anti-diabetic properties of proso millet Sibasish Sahoo, National Institute of Technology, Rourkela, India
Comparative effects of UVC-LED and acid washing on brewing yeast fermentative performance Oscar Gabriel Cavieres Torres, Pontificia Universidad Católica de Valparaíso, Chile
Effect of ultrasonication treatment on honey crystallization behaviour during storage Sristi Vats, Govind Ballabh Pant University of Agriculture and Technology, Uttarakhand, India

Session IV - Traditional & Novel Food Processing Techniques

Effects of pulsed light on proximate composition, texture profile, lipid oxidation and mineral bioaccessibility of prato cheese

Luís Marangoni Júnior, FEA/UNICAMP, Brazil

Polyphasic characterization of lactic acid bacteria from ‘gentile di puglia’ sheep milk for pecorino cheese and cereal-based fermented beverage production

Mariagiovanna Fragasso, University of Foggia, Italy

Cross-over fermentation strategies involving lactic acid bacteria and food microbiomes

Mariagiovanna Fragasso, University of Foggia, Italy

Nutritional and health claims in european regional traditional foods and beverages: a critical examination of cultural heritage and scientific substantiation

Vittorio Capozzi, National Research Council (CNR), Italy

Ultrasound as a tool for the intensification of broccoli residue fermentation by L. plantarum

Lucia Segui, Instituto Universitario de Ingeniería de Alimentos, Spain

Sustainable development of pickering emulsions stabilized by cold plasma modified bathua (Chenopodium album) starch

Ayan Sarkar, Indian Institute of Technology, Kharagpur, India

Germination aided improvement in anti-diabetic properties of proso millet

Sibasish Sahoo, National Institute of Technology, Rourkela, India

Comparative effects of UVC-LED and acid washing on brewing yeast fermentative performance

Oscar Gabriel Cavieres Torres, Pontificia Universidad Católica de Valparaíso, Chile

Effect of ultrasonication treatment on honey crystallization behaviour during storage

Sristi Vats, Govind Ballabh Pant University of Agriculture and Technology, Uttarakhand, India

Session V - Computational Food Modeling & Predictive Analytics
Comdim multi-block chemometric analysis of guarana seed coat Juliana Azevedo Lima Pallone, FEA-UNICAMP, Brazil
Software development and experimental validation for the prediction of metal-chelating peptides in protein hydrolysate Laëtitia Canabady-Rochelle, CNRS, University of Lorraine, France
Multi-objective optimization and RSM–ANN modeling of ascorbic acid pre-treatment parameters for infrared drying of apple slices Sophia Chanu Warepam, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, India

Session V - Computational Food Modeling & Predictive Analytics

Comdim multi-block chemometric analysis of guarana seed coat

Juliana Azevedo Lima Pallone, FEA-UNICAMP, Brazil

Software development and experimental validation for the prediction of metal-chelating peptides in protein hydrolysate

Laëtitia Canabady-Rochelle, CNRS, University of Lorraine, France

Multi-objective optimization and RSM–ANN modeling of ascorbic acid pre-treatment parameters for infrared drying of apple slices

Sophia Chanu Warepam, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, India

Session VI - Food Structure, Texture & Physical Dynamics
Structural and rheological characterization of Hermetia illucens proteins applied to gel formation Antonio Fernandes de Carvalho, Federal University of Vicosa, Brazil
Effect of steaming methods on the height of gluten-free steamed cakes Misaki Kashihara, Hiroshima University, Japan
Effects of porosity and additives on the fracture properties of starch solids Sumika Yamada, Hiroshima university, Japan
Development of an alternative marine food product based on the thermal compression of soy protein Yamada Wakana, Hiroshima University, Japan

Session VI - Food Structure, Texture & Physical Dynamics

Structural and rheological characterization of Hermetia illucens proteins applied to gel formation

Antonio Fernandes de Carvalho, Federal University of Vicosa, Brazil

Effect of steaming methods on the height of gluten-free steamed cakes

Misaki Kashihara, Hiroshima University, Japan

Effects of porosity and additives on the fracture properties of starch solids

Sumika Yamada, Hiroshima university, Japan

Development of an alternative marine food product based on the thermal compression of soy protein

Yamada Wakana, Hiroshima University, Japan

Session VII - Sensory Science & Experiential Food Design
Design and nutraceutical characterization of a functional herbal tea based on Humulus lupulus L. flowers: a food design approach Katya Carbone, CREA, Italy
Consumer-driven design of beef quality attributes: The vitamin B12 example Matteo Carletta, University of Teramo, Italy
“Senatore Cappelli” durum wheat pasta: a case study in social sustainability Gianfranco Desideri, University of Teramo, Italy

Session VII - Sensory Science & Experiential Food Design

Design and nutraceutical characterization of a functional herbal tea based on Humulus lupulus L. flowers: a food design approach

Katya Carbone, CREA, Italy

Consumer-driven design of beef quality attributes: The vitamin B12 example

Matteo Carletta, University of Teramo, Italy

“Senatore Cappelli” durum wheat pasta: a case study in social sustainability

Gianfranco Desideri, University of Teramo, Italy

Session VIII - Smart Food Contact Materials & Hygiene Engineering
Microbiomes, lactic acid bacteria, edible packaging, and quality evaluation in fresh-cut products as model foods Vittorio Capozzi, National Research Council (CNR), Italy
Alkali-modified hemp fibers in chitosan composite films for food packaging Mudassar Hussain, Lithuanian Research Centre for Agriculture and Forestry (LAMMC), Lithuania

Session VIII - Smart Food Contact Materials & Hygiene Engineering

Microbiomes, lactic acid bacteria, edible packaging, and quality evaluation in fresh-cut products as model foods

Vittorio Capozzi, National Research Council (CNR), Italy

Alkali-modified hemp fibers in chitosan composite films for food packaging

Mudassar Hussain, Lithuanian Research Centre for Agriculture and Forestry (LAMMC), Lithuania