Speakers

Session I - Advanced Food Chemistry & Functional Ingredients
Sacha Inchi (Plukenetia volubilis) as a novel source of multifunctional ingredients Luis-Felipe Gutiérrez, Instituto de Ciencia y Tecnología de Alimentos (ICTA) - Universidad Nacional de Colombia, Colombia
Heat-treated muscle food systems for the innovative production of antioxidants and flavor enhancers Oren Tirosh, The Hebrew University of Jerusalem, Israel
Beyond antioxidant activity: tannin-rich extracts as modulators of lipid system functionality and oxidative stability Vladimiro Cardenia, University of Turin, Italy
Edible insects: trend or necessity for the food industry? Charalampos Proestos, National and Kapodistrian University of Athens Department of Chemistry, Greece
Exploring the functional versatility of legume grass proteins: from simplified systems to food applications Esteban G Echeverria Jaramillo, University of Copenhagen, Denmark
MOSH and MOAH in olive pomace oil: Origin, levels, and evidence of the absence of carcinogenic aromatic structures Raquel B. Gómez-Coca, Instituto de la Grasa -CSIC, Spain
An insight into the phytochemical profile and biological activities of artichoke extracts Lorenza Marinaccio, University "G. d'Annunzio" of Chieti-Pescara, Italy
A general overview of the strategies developed for the screening, separation and identification of metal-chelating peptides for food applications Laëtitia Canabady-Rochelle, CNRS, University of Lorraine, France
From Tomato and Legume By-products to functional ingredients by lactic acid fermentation Benedetta Fanesi, Università Politecnica delle Marche, Italy
Design of galacto-oligosaccharide mixtures with targeted antioxidant and prebiotic activities Niccolò Renoldi, University of Udine, Italy
Effect of pulsed electric field and ultrasound pretreatment on structural, thermal, and techno-functional properties of sesame oil cake protein Ashish Rawson, National Institute of Food Technology, Entrepreneurship and Management-Thanjavur (NIFTEM-T), India
Effect of carrageenan on encapsulation efficiency of Cucurbita moschata in W/O/W emulsions Lanny Sapei, University of Surabaya, Indonesia
From winery waste to functional ingredients: sustainable recovery of antioxidants from grape by-products Manuela Maria Silva Moreira, REQUIMTE/LAQV-ISEP, Portugal
Preparation and characterisation of β-carotene-xylan complexes coated with lactoferrin for food fortification Jolanta Sereikaitė, Vilnius Gediminas Technical University, Lithuania
Integrated virtual peptidomics for mining dual-functional umami and antihypertensive agri-food by-product peptides Ariel Ramón Fontana, Universidad de Málaga-Consejo Superior de Investigaciones Científicas, Spain
A combined experimental and computational strategy for the analysis of ultra-short peptides (USPs) Alexandre Weber, UMRT BioEcoAgro, Université d'Artois, France
Tailored chitosan-microparticles loaded with bromelain recovered from pineapple by-products for intestinal delivery Ana Martins Vilas Boas, Universidade Católica Portuguesa, Portugal
Development of a whey protein-based emulsion-filled fibrillar gel using ohmic heating Rita Leal, University of Minho, Portugal
Encapsulation and brine preservation of sea fennel processing by products Aizhan Ashim, Università Politecnica delle Marche, Italy
Synergistic glycoprotein stabilization of dairy-based emulsions for enhanced encapsulation and stability of natural colorants Asmae Sanhaji, Lorraine University, France
Chlorococcum sp. as an alternative protein source for the development of multifunctional bioactive hydrolysates through optimized assisted-enzymatic extraction Djedjiga Bellouche, Catholic University of Porto, Portugal

Session I - Advanced Food Chemistry & Functional Ingredients

Sacha Inchi (Plukenetia volubilis) as a novel source of multifunctional ingredients

Luis-Felipe Gutiérrez, Instituto de Ciencia y Tecnología de Alimentos (ICTA) - Universidad Nacional de Colombia, Colombia

Heat-treated muscle food systems for the innovative production of antioxidants and flavor enhancers

Oren Tirosh, The Hebrew University of Jerusalem, Israel

Beyond antioxidant activity: tannin-rich extracts as modulators of lipid system functionality and oxidative stability

Vladimiro Cardenia, University of Turin, Italy

Edible insects: trend or necessity for the food industry?

Charalampos Proestos, National and Kapodistrian University of Athens Department of Chemistry, Greece

Exploring the functional versatility of legume grass proteins: from simplified systems to food applications

Esteban G Echeverria Jaramillo, University of Copenhagen, Denmark

MOSH and MOAH in olive pomace oil: Origin, levels, and evidence of the absence of carcinogenic aromatic structures

Raquel B. Gómez-Coca, Instituto de la Grasa -CSIC, Spain

An insight into the phytochemical profile and biological activities of artichoke extracts

Lorenza Marinaccio, University "G. d'Annunzio" of Chieti-Pescara, Italy

A general overview of the strategies developed for the screening, separation and identification of metal-chelating peptides for food applications

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

From Tomato and Legume By-products to functional ingredients by lactic acid fermentation

Benedetta Fanesi, Università Politecnica delle Marche, Italy

Design of galacto-oligosaccharide mixtures with targeted antioxidant and prebiotic activities

Niccolò Renoldi, University of Udine, Italy

Effect of pulsed electric field and ultrasound pretreatment on structural, thermal, and techno-functional properties of sesame oil cake protein

Ashish Rawson, National Institute of Food Technology, Entrepreneurship and Management-Thanjavur (NIFTEM-T), India

Effect of carrageenan on encapsulation efficiency of Cucurbita moschata in W/O/W emulsions

Lanny Sapei, University of Surabaya, Indonesia

From winery waste to functional ingredients: sustainable recovery of antioxidants from grape by-products

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

Preparation and characterisation of β-carotene-xylan complexes coated with lactoferrin for food fortification

Jolanta Sereikaitė, Vilnius Gediminas Technical University, Lithuania

Integrated virtual peptidomics for mining dual-functional umami and antihypertensive agri-food by-product peptides

Ariel Ramón Fontana, Universidad de Málaga-Consejo Superior de Investigaciones Científicas, Spain

A combined experimental and computational strategy for the analysis of ultra-short peptides (USPs)

Alexandre Weber, UMRT BioEcoAgro, Université d'Artois, France

Tailored chitosan-microparticles loaded with bromelain recovered from pineapple by-products for intestinal delivery

Ana Martins Vilas Boas, Universidade Católica Portuguesa, Portugal

Development of a whey protein-based emulsion-filled fibrillar gel using ohmic heating

Rita Leal, University of Minho, Portugal

Encapsulation and brine preservation of sea fennel processing by products

Aizhan Ashim, Università Politecnica delle Marche, Italy

Synergistic glycoprotein stabilization of dairy-based emulsions for enhanced encapsulation and stability of natural colorants

Asmae Sanhaji, Lorraine University, France

Chlorococcum sp. as an alternative protein source for the development of multifunctional bioactive hydrolysates through optimized assisted-enzymatic extraction

Djedjiga Bellouche, Catholic University of Porto, Portugal

Session II - Sustainable Food Systems & Safety Innovations
Improving lignocellulosic characterization of food-waste streams for sustainable valorization pathways Giovanni De Francesco, University of Perugia, Italy
Feasibility study of using a phase change material to reduce energy consumption and maintain frozen food quality Nattawut Chaomuang, King Mongkut's Institute of Technology Ladkrabang, Thailand
Sublethal shell egg processing increases virulence of Salmonella enterica serovar Enteritidis in C57BL/6 mice Ahmed Abdelhamid, Michigan State University, United States of America
Targeting quorum sensing and proteolysis in Pseudomonas gessardii: a gene expression study Irene Giordano, University of Naples Federico II, Italy
Bioactive profile of tomato by-products following optimized solid-state fermentation using Monascus ruber Jonathan Squillante, University of Naples Federico II, Italy
Lactiplantibacillus plantarum and rapid screening tools for a sustainable food future Vittorio Capozzi, National Research Council (CNR), Italy
Upcycling sunflower press-cake into functional pasta via green extraction and nutritional enhancement Lama Ismaiel, Università Politecnica delle Marche, Italy
Eco-efficiency in black soldier fly rearing: diet, electricity, and formulation Shira Bukchin-Peles, The Hebrew University, Israel
Impact of high intensity ultrasound assisted modification of Brewer’s spent grain protein concentrate on functional, structural, thermal and digestibility properties Sunil Chikkaballapur Krishnappa, National Institute of Food Technology, Entrepreneurship and Management-Thanjavur (NIFTEM-T), India
Whey enhances functional output and gastrointestinal resilience of Lacticaseibacillus paracasei AF43 Anna Rossi, University of Udine, Italy
Tailored fractionation strategies for valorization of mediterranean food-waste into bio-based materials Ilary Belardi, University of Perugia, Italy
Upcycling whey proteins into functional delivery systems for probiotic protection in dairy matrices Giulia Di Filippo, University of Udine, Italy
Proteolytic mechanisms of Zingiber officinale extract: interaction with myofibrillar proteins of different origins and functional effects in meat systems Chiara Fabrizi, University of Tuscia, Italy
Process intensification techniques (HPP and HSH) for methylcellulose synthesis from agricultural waste: a comparative study on hydrogel performance Sinija V R, National Institute of Food Technology Entrepreneurship and Management, Thanjavur, India
Physical and microstructural effects of fish bone powder as a mineral source in bread formulation Valentina Lacivita, University of Foggia, Italy
Sensitive detection and imaging of microplastics in packaged water using a computer-based microscopy technique Syed Ali Hassan, University of Chinese Academy of Sciences, China
Comparative evaluation of electrohydrodynamic (EHD) drying on nutmeg (Myristica fragrans) mace: influence of applied voltage on quality attributes and metabolomic profiles Subith Cheetyattil, National Institute of Technology, Rourkela, India
Translating essential oil–phage biocontrol into food safety Rafail Fokas, University of Patras, Greece
Extending the refrigerated shelf-life of fresh hop cones through High-Pressure Processing and green preservation media Claudia Siclari, University of Parma, Italy
Electrochemical C–N coupling for ethanolamine synthesis using bioethanol produced from fermented banana peel Nongmaithem Seema Chanu, National Institute of Technology, Rourkela, India
Ultrasound-assisted extraction and optimization of extraction process parameters for Omega-3 rich algal oil Neha Naijo Areekal, Indian Institute of Technology Tirupati, India
Valorization of fruit waste as biofillers in biodegradable composite materials Smaro Kyroglou, Aristotle University of Thessaloniki, Greece
Valorisation of composite millet milk residue for sustainable food applications Meena Nagarajan, Curtin University, Australia; Indian Institute of Technology Kharagpur, India, India

Session II - Sustainable Food Systems & Safety Innovations

Improving lignocellulosic characterization of food-waste streams for sustainable valorization pathways

Giovanni De Francesco, University of Perugia, Italy

Feasibility study of using a phase change material to reduce energy consumption and maintain frozen food quality

Nattawut Chaomuang, King Mongkut's Institute of Technology Ladkrabang, Thailand

Sublethal shell egg processing increases virulence of Salmonella enterica serovar Enteritidis in C57BL/6 mice

Ahmed Abdelhamid, Michigan State University, United States of America

Targeting quorum sensing and proteolysis in Pseudomonas gessardii: a gene expression study

Irene Giordano, University of Naples Federico II, Italy

Bioactive profile of tomato by-products following optimized solid-state fermentation using Monascus ruber

Jonathan Squillante, University of Naples Federico II, Italy

Lactiplantibacillus plantarum and rapid screening tools for a sustainable food future

Vittorio Capozzi, National Research Council (CNR), Italy

Upcycling sunflower press-cake into functional pasta via green extraction and nutritional enhancement

Lama Ismaiel, Università Politecnica delle Marche, Italy

Eco-efficiency in black soldier fly rearing: diet, electricity, and formulation

Shira Bukchin-Peles, The Hebrew University, Israel

Impact of high intensity ultrasound assisted modification of Brewer’s spent grain protein concentrate on functional, structural, thermal and digestibility properties

Sunil Chikkaballapur Krishnappa, National Institute of Food Technology, Entrepreneurship and Management-Thanjavur (NIFTEM-T), India

Whey enhances functional output and gastrointestinal resilience of Lacticaseibacillus paracasei AF43

Anna Rossi, University of Udine, Italy

Tailored fractionation strategies for valorization of mediterranean food-waste into bio-based materials

Ilary Belardi, University of Perugia, Italy

Upcycling whey proteins into functional delivery systems for probiotic protection in dairy matrices

Giulia Di Filippo, University of Udine, Italy

Proteolytic mechanisms of Zingiber officinale extract: interaction with myofibrillar proteins of different origins and functional effects in meat systems

Chiara Fabrizi, University of Tuscia, Italy

Process intensification techniques (HPP and HSH) for methylcellulose synthesis from agricultural waste: a comparative study on hydrogel performance

Sinija V R, National Institute of Food Technology Entrepreneurship and Management, Thanjavur, India

Physical and microstructural effects of fish bone powder as a mineral source in bread formulation

Valentina Lacivita, University of Foggia, Italy

Sensitive detection and imaging of microplastics in packaged water using a computer-based microscopy technique

Syed Ali Hassan, University of Chinese Academy of Sciences, China

Comparative evaluation of electrohydrodynamic (EHD) drying on nutmeg (Myristica fragrans) mace: influence of applied voltage on quality attributes and metabolomic profiles

Subith Cheetyattil, National Institute of Technology, Rourkela, India

Translating essential oil–phage biocontrol into food safety

Rafail Fokas, University of Patras, Greece

Extending the refrigerated shelf-life of fresh hop cones through High-Pressure Processing and green preservation media

Claudia Siclari, University of Parma, Italy

Electrochemical C–N coupling for ethanolamine synthesis using bioethanol produced from fermented banana peel

Nongmaithem Seema Chanu, National Institute of Technology, Rourkela, India

Ultrasound-assisted extraction and optimization of extraction process parameters for Omega-3 rich algal oil

Neha Naijo Areekal, Indian Institute of Technology Tirupati, India

Valorization of fruit waste as biofillers in biodegradable composite materials

Smaro Kyroglou, Aristotle University of Thessaloniki, Greece

Valorisation of composite millet milk residue for sustainable food applications

Meena Nagarajan, Curtin University, Australia; Indian Institute of Technology Kharagpur, India, India

Session III - Next-Gen Food Technologies & Smart Manufacturing
Ohmic Heating at ultra-high-temperature: from whey protein denaturation to functional structure formation Ricardo N Pereira, CEB, University of Minho, Portugal
Cold plasma as a post-fractionation tool for enhancing the quality of air classified pulses protein fraction Rohit Thirumdas, Professor Jayashankar Telangana Agricultural University, India
Enzymatic process optimization for the functionalization of dry-fractionated pea protein Davide De Angelis, University of Bari, Italy
Control of viral contamination on seaweed and surfaces by cold plasma technology Walter Randazzo, Spanish National Research Council (CSIC), Spain
Bicontinuous bigels from cellulose derivatives for DIW 3D printing and bioactive co-delivery Pasindu Deshan Perera, Monash University - Clayton Campus, Australia
From omics to microfluidics: uncovering and enhancing vitamin biosynthesis in coagulase-negative staphylococci Francesco Bonaldo, Vrije Universiteit Brussel, Belgium
Spatiotemporal chaotic mixing of liquid foods with a delta robot: experimental performance evaluation Santhoshkumar Paramasivam, University of Foggia, Italy

Session III - Next-Gen Food Technologies & Smart Manufacturing

Ohmic Heating at ultra-high-temperature: from whey protein denaturation to functional structure formation

Ricardo N Pereira, CEB, University of Minho, Portugal

Cold plasma as a post-fractionation tool for enhancing the quality of air classified pulses protein fraction

Rohit Thirumdas, Professor Jayashankar Telangana Agricultural University, India

Enzymatic process optimization for the functionalization of dry-fractionated pea protein

Davide De Angelis, University of Bari, Italy

Control of viral contamination on seaweed and surfaces by cold plasma technology

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

Bicontinuous bigels from cellulose derivatives for DIW 3D printing and bioactive co-delivery

Pasindu Deshan Perera, Monash University - Clayton Campus, Australia

From omics to microfluidics: uncovering and enhancing vitamin biosynthesis in coagulase-negative staphylococci

Francesco Bonaldo, Vrije Universiteit Brussel, Belgium

Spatiotemporal chaotic mixing of liquid foods with a delta robot: experimental performance evaluation

Santhoshkumar Paramasivam, University of Foggia, Italy

Session IV - Nutrition, Health & Personalized Food Solutions
Antioxidant, antidiabetic, and biological activities of Colombian yacon (Smallanthus sonchifolius Poepp. and Endl.) roots Gloria Astrid Garzon, Universidad Nacional De Colombia, Colombia
Perspective taking on biogenic amines in foods of plant and animal origin, applying a One Health approach Maria Martuscelli, University of Teramo, Italy
Fermentation as a sustainable tool for developing innovative plant-based foods and beverages with a beneficial impact on human gut microbiota Roberta Prete, University of Teramo, Italy
From algal biodiversity to sustainable therapeutic nutrition for inflammatory bowel disease Dorit Avni, MIGAL- Galilee Research Institute, Israel
Enhancing dietary fibre classification and emulating complex food fermentation Christo Andries Opperman, RMIT University, Australia
Di-tyrosine in photo-oxidized milk protein: gastrointestinal stability and effects on caco-2 intestinal cells Marta Sindaco, University of Milan, Italy
Modelling Vitamin D3 bioaccessibility kinetics during in vitro intestinal digestion Evangelia Pasidi, Aristotle University of Thessaloniki, Greece

Session IV - Nutrition, Health & Personalized Food Solutions

Antioxidant, antidiabetic, and biological activities of Colombian yacon (Smallanthus sonchifolius Poepp. and Endl.) roots

Gloria Astrid Garzon, Universidad Nacional De Colombia, Colombia

Perspective taking on biogenic amines in foods of plant and animal origin, applying a One Health approach

Maria Martuscelli, University of Teramo, Italy

Fermentation as a sustainable tool for developing innovative plant-based foods and beverages with a beneficial impact on human gut microbiota

Roberta Prete, University of Teramo, Italy

From algal biodiversity to sustainable therapeutic nutrition for inflammatory bowel disease

Dorit Avni, MIGAL- Galilee Research Institute, Israel

Enhancing dietary fibre classification and emulating complex food fermentation

Christo Andries Opperman, RMIT University, Australia

Di-tyrosine in photo-oxidized milk protein: gastrointestinal stability and effects on caco-2 intestinal cells

Marta Sindaco, University of Milan, Italy

Modelling Vitamin D3 bioaccessibility kinetics during in vitro intestinal digestion

Evangelia Pasidi, Aristotle University of Thessaloniki, Greece

Session V - Traditional & Novel Food Processing Techniques
The role of LuxR/LuxI-quorum sensing based system in P. gessardii in the regulation of proteolytic activity: Insights into QS inhibition as a strategy for control of spoilage activity Mohammed Salman, University of Napoli Federico ll, Italy
Impact of pre-treatments applied before solid/liquid extraction on gelatin properties from red Tilapia scales Christelle Mathé, CNRS-LRGP, University of Lorraine, France
Air classification for sustainable ingredient production Beatriz Llavata Cabrero, AINIA, Spain
Investigating low-intensity pulsed electric field as a novel approach to enhance growth kinetics and improve metabolites production of Lactobacillus delbrueckii subsp. bulgaricus Alice Pettenati, University of Parma, Italy
Electric fields processing in brewing: A multi-Stage overview Gonçalo António de Sousa Carvalho, CEB, University of Minho, Portugal
Two pressure-based pasteurization methods and packaging effects on smoked salmon quality during storage Alireza Mousakhani Ganjeh, University of Aveiro, Portugal
Novel stabilisation and maltodextrin encapsulation for palmyra (Borassus flabellifer L.) Sap powder production using spray drying technology Chingakham Ngotomba Singh, National Institute of Technology, Rourkela, India
Cold plasma modification of foxtail millet flour: structural and nutritional impact Tanuva Das, Institute of Chemical Technology, Mumbai, India, India
Green extraction of R-phycoerythrin from dry biomass of Gracilaria corticata employing ultrasound-assisted extraction with NaDES Vaishali Saraswat, Indian Institute of Technology, Tirupati, India
Effect of pulsed electric field on the fermentation kinetics of sourdough Cielo Yamileth Perez Tuesta, DRIFT-FOOD Research centre, Czech University of Life Sciences, Czech Republic

Session V - Traditional & Novel Food Processing Techniques

The role of LuxR/LuxI-quorum sensing based system in P. gessardii in the regulation of proteolytic activity: Insights into QS inhibition as a strategy for control of spoilage activity

Mohammed Salman, University of Napoli Federico ll, Italy

Impact of pre-treatments applied before solid/liquid extraction on gelatin properties from red Tilapia scales

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

Air classification for sustainable ingredient production

Beatriz Llavata Cabrero, AINIA, Spain

Investigating low-intensity pulsed electric field as a novel approach to enhance growth kinetics and improve metabolites production of Lactobacillus delbrueckii subsp. bulgaricus

Alice Pettenati, University of Parma, Italy

Electric fields processing in brewing: A multi-Stage overview

Gonçalo António de Sousa Carvalho, CEB, University of Minho, Portugal

Two pressure-based pasteurization methods and packaging effects on smoked salmon quality during storage

Alireza Mousakhani Ganjeh, University of Aveiro, Portugal

Novel stabilisation and maltodextrin encapsulation for palmyra (Borassus flabellifer L.) Sap powder production using spray drying technology

Chingakham Ngotomba Singh, National Institute of Technology, Rourkela, India

Cold plasma modification of foxtail millet flour: structural and nutritional impact

Tanuva Das, Institute of Chemical Technology, Mumbai, India, India

Green extraction of R-phycoerythrin from dry biomass of Gracilaria corticata employing ultrasound-assisted extraction with NaDES

Vaishali Saraswat, Indian Institute of Technology, Tirupati, India

Effect of pulsed electric field on the fermentation kinetics of sourdough

Cielo Yamileth Perez Tuesta, DRIFT-FOOD Research centre, Czech University of Life Sciences, Czech Republic

Session VI - Food Structure, Texture & Physical Dynamics
In-situ surface humidity-driven lactose crystallization on milk powders Claire Gaiani, Université de Lorraine (LIBio), France
Multiscale characterization of plant-based food powders: from particle surface to functional properties Laura Badin-Gailly, University of Lorraine, France
Shear mediated microstructural reorganization governs juice rheology and volatile release Shanmugasundaram Saravanan, National Institute of Food Technology Entrepreneurship and Management, Thanjavur, India
A rheological and neuro-psychophysiological approach to assess acceptability and liking of Criollo cocoa paste of different geographical origin Virginia Teresa Glicerina, University of Turin, Italy

Session VI - Food Structure, Texture & Physical Dynamics

In-situ surface humidity-driven lactose crystallization on milk powders

Claire Gaiani, Université de Lorraine (LIBio), France

Multiscale characterization of plant-based food powders: from particle surface to functional properties

Laura Badin-Gailly, University of Lorraine, France

Shear mediated microstructural reorganization governs juice rheology and volatile release

Shanmugasundaram Saravanan, National Institute of Food Technology Entrepreneurship and Management, Thanjavur, India

A rheological and neuro-psychophysiological approach to assess acceptability and liking of Criollo cocoa paste of different geographical origin

Virginia Teresa Glicerina, University of Turin, Italy

Session VII - Computational Food Modeling, Sensory Science & Experiential Food Design
Digital twins in food engineering: challenges and educational implications Cristina LM Silva, Universidade Católica Portuguesa (ESB-UCP), Portugal
Predictive hybrid modelling for ohmic heating in plant-based food systems Aberham Hailu Feyissa, Technical University of Denmark (DTU), Denmark
An evaluation study of consumer acceptance of cultured meat in the kingdom of Saudi Arabia Randah Miqbil Alqurashi, King Faisal Univerity, Saudi Arabia

Session VII - Computational Food Modeling, Sensory Science & Experiential Food Design

Digital twins in food engineering: challenges and educational implications

Cristina LM Silva, Universidade Católica Portuguesa (ESB-UCP), Portugal

Predictive hybrid modelling for ohmic heating in plant-based food systems

Aberham Hailu Feyissa, Technical University of Denmark (DTU), Denmark

An evaluation study of consumer acceptance of cultured meat in the kingdom of Saudi Arabia

Randah Miqbil Alqurashi, King Faisal Univerity, Saudi Arabia