d - 16th IUFoST World Congress of Food Science and Technology

d - 16th IUFoST World Congress of Food Science and Technology

20h00 - 23h00
͕͘Š͔͗Ǧ͕͜Š͔͔
‡•‡ƒ”…Š‘‡”‰‹‰‡…Š‘Ž‘‰‹‡•
›’‘•‹—ǣ‡›‘†—„Ž‹•Š‡†‡•—Ž–•ǤŠ‡’‘”–ƒ…‡‘ˆ‘—‹…ƒ–‹‰…‹‡…‡
Expocenter B
Expocenter C
’‡‹‰‡”‡‘›ȁ‡…‡’–‹‘
Nanotechnology II: Improving Food Safety and Human Health
‡•‡ƒ”…Š‘‘‘†ƒ…ƒ‰‹‰
Expocenter A
Iguaçu III-IV-V
ƒ‘–‡…Š‘Ž‘‰›ǣ–”—…–—”‡‡˜‡Ž‘’‡–ǡ”‘…‡••‹‰ƒ†ƒ…ƒ‰‹‰
Iguaçu III-IV-V
ISOPOW Session: Water and Structure Management
International Partnership Initiatives for Food Quality, Safety and Security
Iguaçu II
Iguaçu II
†—•–”›‡ƒ†‡”•—‹–ǣ††”‡••‹‰†—•–”›ǯ•‘Ž‡‹‘‘†‡…—”‹–›ǡ‘’ŠƒŽŽ‡‰‡•‹ƒ
Ž‘„ƒŽ…‘‘›
Iguaçu I
15h00-18h30
–—†‡–ƒ‡Žǣ‡‡––Š‡‡ƒ†‡”•‘ˆ‘†ƒ›ƒ†‘‘””‘™ǣƒ’’‹‰–Š‡‡•‘—”…‡•ƒ†Šƒ”–‹‰–Š‡‘—”•‡
Publication Session: How to get your paper published
Expocenter C1
Iguaçu I
ISEKI Session: Challenges and Perspectives in Bridging Academia, Government and Industry Towards
Integrated Approach to the Food Chain
Expocenter B
¦ World Congress of Food Science and Technology
09h00 - 12h30
Innovations in the Food Industry
Expocenter A
Sunday | August 5, 2012
Program at a Glance
9
18h00 - 19h00
͕͘Š͔͗Ǧ͕͜Š͔͔
Advances in Food Analysis and Food Chemistry
ISFE Food Engineering Symposium: Challenges, Opportunities and Pathways to Success
Expocenter C1
Expocenter C2-C3
Iguaçu III-IV-V
Iguaçu II
Poster Session
ƒ‘–‡…Š‘Ž‘‰›ǣƒŽ›–‹…ƒŽ‡…Š‹“—‡•ƒ†ƒˆ‡–›‘•‹†‡”ƒ–‹‘•
ALACCTA Session I: Traditional Products and Processes in Latin America
•—”‹‰‘‘†ƒˆ‡–›‹‡˜‡Ž‘’‹‰ƒ†‡˜‡Ž‘’‡†‘—–”‹‡•
‘˜ƒ–‹‘Ȃ‘™†‘™‡–ƒ‡ƒ‰‘‘†‹†‡ƒƒ†ƒ‡‹–ƒ”‡ƒŽ‹–›ǫ
Achieving Global Food and Nutritional Security. Strategies for Food Science and Technology
Expocenter B
Iguaçu I
‹‡–ǡ—–”‹–‹‘ƒ†‡ƒŽ–ŠǤ
Ž‘„ƒŽ‡”•’‡…–‹˜‡•
Poster Session
͕͗Š͔͗Ǧ͕͘Š͔͗
Expocenter A
Opening Plenary Session
09h00-12h30
Monday | August 6, 2012
¦
XVII Latin American Seminar of Food Science and Technology - ALACCTA
10
18h00 - 19h00
͕͘Š͔͗Ǧ͕͜Š͔͔
͕͗Š͔͗Ǧ͕͘Š͔͔
09h00 - 12h30
Advances in Sensory and Consumer Science
Focus on Educational Capacity Building. Are we Preparing Food Science and Technology Professionals
†‡“—ƒ–‡Ž›ˆ‘””‡•‡–ƒ†—–—”‡ŠƒŽŽ‡‰‡•ǫ
Expocenter C1
Expocenter C2-c3
ƒ‘–‡…Š‘Ž‘‰›ǣ–‘…Š‘Ž†‡”‘Ƥ†‡…‡
Iguaçu III-IV-V
‡•‡ƒ”…Š‹‘‘†ƒ†—–”‹–‹‘
Modeling and Simulation of Basic and Integrated Processes (sponsored by GeFFoST)
Expocenter C1
Expocenter C2-c3
Trends in Food Flavor and Texture
Iguaçu III-IV-V
Poster Session
ALACCTA Session III: Food Security and Safety
Women in Food Science and Technology
–‡”ƒ…–‹‘„‡–™‡‡‰”‹…—Ž–—”‡ǡ—–”‹–‹‘ƒ†‘‘†…‹‡…‡Ȁ‡…Š‘Ž‘‰›ǣ‡…‡••‹–›ǫ
Iguaçu II
Iguaçu I
Optimization of Traditional Processing Technologies
–‡”ƒ–‹‘ƒŽ‡”•’‡…–‹˜‡•‘‘‘†ƒˆ‡–›ƒ†‡‰—Žƒ–‹‘•Ȃƒ‡‡†ˆ‘”ƒ”‘‹œ‡†‡‰—Žƒ–‹‘•
Expocenter B
Itamuri II
IUFoST- ICSU Symposium: Unraveling the Globesity Puzzle
Expocenter A
Poster Session
‡••‹‘ǣ‡ƒ–ƒ†‹Ž”‘†—…–•
‘‘†…‹‡…‡ƒ†‡…Š‘Ž‘‰›ǯ•‘Ž‡‹—•–ƒ‹ƒ„Ž‡‡˜‡Ž‘’‡–
”‡’”‘…‡••‡†ˆ‘‘†•–Š‡˜‹ŽŽƒ‹•‘ˆŠ—ƒŠ‡ƒŽ–Šǫ
Iguaçu II
Iguaçu I
‡•‡ƒ”…Š‘‘‘†ƒˆ‡–›
Post-harvest Technologies. Strategies to Minimize Post-harvest Losses
Expocenter B
Itamuri II
ISFE Symposium: New Processing Technologies. From Concept to Applications
Expocenter A
Tuesday | August 7, 2012
18h00 - 19h00
͕͘Š͔͗Ǧ͕͜Š͔͔
͕͗Š͔͗Ǧ͕͘Š͔͔
09h00 - 12h30
Current and Emerging Issues in Assuring Microbiological Safety of Foods
‡•‡ƒ”…Š‘‹‘ƒ…–‹˜‡‘’‘—†•ƒ†—…–‹‘ƒŽ‘‘†•
›’‘•‹—‹Š‘‘”‘ˆƒ˜‹†‹ǣ‘‘†‘’‘‡–‡ƒ…–‹‘•ƒ†–Š‡‹”’ƒ…–‘‘‘†—ƒŽ‹–›ƒ†
Human Health
‡•‡ƒ”…Š‘‘‘†‡…—”‹–›
Symposium in honor of André Tosello: Food Science and Technology in Brazil (up to 13h55)
ǣ‡ƒŽ–Š‡‡Ƥ–•‘ˆ‘ơ‡‡ƒ†ƒ…ƒ‘
Food Science and Technology in Canada
Expocenter B
Expocenter C1
Expocenter C2-c3
Itamuri II
Iguaçu I
Iguaçu II
Iguaçu III-IV-V
Advances in Food Microbiology
US PharmaCopeia Session: Harmonization of Standards in the Agro-food Sector: Challenges and
Opportunities
Iguaçu II
Iguaçu III-IV-V
Poster Session
Advances in Food Engineering
‘˜ƒ–‹‘•ƒ†”‡†•‹‘‘†ƒ…ƒ‰‹‰
Expocenter C2-c3
Iguaçu I
Advances in Food Biochemistry and Biotechnology
Expocenter C1
Young Scientists’ Session
Hot Topics in Food production and Food Technology
Expocenter B
Itamuri II
›’‘•‹—ǣ‡…‡–‡˜‡Ž‘’‡–•‹—…–‹‘ƒŽ‘‘†• Expocenter A
Poster Session
—–•‹ƒ
Ž‘„ƒŽ‡––‹‰ȋ•’‘•‘”‡†„›–Š‡–‡”ƒ–‹‘ƒŽ”‡‡—–ƒ†”‹‡†”—‹–‘—…‹ŽȌ
Expocenter A
Wednesday | August 8, 2012
Thursday | August 9, 2012
09h00-12h30
Closing Plenary Session
15h00-17h00
IUFoST General Assembly
Date
August 6, 2012
Topics
Food Analysis
Food Biochemistry
Food Biotechnology
Food Chemistry
Food Microbiology
Food Safety
August 7, 2012
August 8, 2012
Sensory and Consumer Science
Bioactive Compounds and Functional Foods
Food and Nutrition
Food Security
Nanotechnology
Food Processing
Food Engineering
‘‘†ƒ…ƒ‰‹‰
¦ World Congress of Food Science and Technology
Poster Sessions
13
14
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Sunday | August 5, 2012
Expocenter A
09:00–12:30 Innovations in the Food Industry
XVII Latin American Seminar of Food Science and Technology - ALACCTA
¦
Chairs: ‡‹•‡ƒ”†‹ǡ‘‘†‡…Š‘Ž‘‰›•–‹–—–‡ȋȌǡ”ƒœ‹Ž
José Vladimir de Oliveira, Federal University of Santa Catarina, Brazil
09:00–09:30 After all, are we prepared to feed 9 billion people?Ǧ†”‹ƒƒƒƒ”‰‘ǡ—‘–”ƒœ‹Žǡ—–”‹–‹‘
& Health , Brazil
09:30–10:00 SEBRAE in Food Agro-industries: Innovations and partners for new products - Léa Maria
ƒ‰ƒ”‡•ǡǡ”ƒœ‹Ž
10:00–10:30 National Network of Food Analysis / RENALI: Institutional cooperation and innovation strategy
in the largest network of food testing in Brazil -”‹‡—…ƒ”–‡œ‹‹”Ǥǡƒ–‹‘ƒŽ‡–™‘”‘ˆ‘‘†
ƒŽ›•‹•Ǧǡ”ƒœ‹Ž
͕͔ǣ͔͗Ȃ͕͕ǣ͔͔ ‘ơ‡‡”‡ƒ
11:00–11:30 Fat Replacers, the challenge of maintaining sensory characteristics without compromising
health – Ana Elisa Pontes, Cargill
11:30–12:00 ‘˜ƒ–‹˜‡ –‡…Š‘Ž‘‰›ǣ ƒ—–‘ƒ–‡† ƒƒŽ›•‹• †‹‡–ƒ”› Ƥ„‡” ™‹–Š –Š‡ ‡–Š‘†‘Ž‘‰‹‡•Ȃ‘
Technology Ǧ Š”‹•–‘’Š‡” Ǥ ‡ŽŽ‡›ǡ ‘”Ž†™‹†‡ ƒ”‡–‹‰ ƒ† ƒŽ‡•ǡ ‡…‘‰Ž‘„‘ “—‹’ƒǦ
‡–‘•’ƒ”ƒƒ„‘”ƒ–×”‹‘
12:00–12:30 Funding instruments of FINEP to technological innovation - Maurício França, FINEP
͕͘ǣ͔͗Ȃ͕͛ǣ͕͔‡•‡ƒ”…Š‘‘‘†ƒ…ƒ‰‹‰
Chairs: Agnes de Paula Scheer, Federal University of Parana, Brazil
Marisa Padula, Food Technology Institute, Brazil
͕͘ǣ͔͗Ȃ͕͘ǣ͙͔ Edible packaging based on natural sources for food applications - ‹‰—‡ŽǤ‡”“—‡‹”ƒ, –א‹‘
A. Vicente, University of Minho, Portugal
͕͘ǣ͙͔Ȃ͕͙ǣ͕͔ Nanopore scale model for the transport of liquid water, water vapor and oxygen in polymeric
ƤŽ•Ǥ’’Ž‹…ƒ–‹‘•–‘ˆ‘‘†’ƒ…ƒ‰‹‰ - Luis A. Segura, Jose E. Paz, University of Bío-Bío, Chile.
15:10–15:30 TŠ‡‡ơ‡…–‘ˆ’ƒ…ƒ‰‡†ƒƒ‰‡‘–‘ƒ–‘’ƒ•–‡…ƒ‹–‡”ƒŽ…‘””‘•‹‘ - ÀŽ˜‹ƒǤƒ–ƒ•, Jozeti
ǤǤ
ƒ––‹ǡŽ‹•ƒ„‡–‡Ǥƒ”‘ǡƒ—Ž‘ǤǤ‹›ƒ–ƒƒǡ‹‘”‡ŽŽƒǤǤƒ–ƒ•ǡ‡ƒ–”‹œǤǤ‘ƒ”‡•ǡ
Institute of Food Technology, Brazil
15:30–15:50 Film in vitro evaluation of antimicrobial whey protein isolate (WPI) against Listeria
monocytogenesǦ—‰‘Ǥ‘”‡‘ǡ‹ƒ×’‡œǡ•–‡ˆƒÀƒ”Œ—‡Žƒǡ‡›…‹‘†”À‰—‡œ, Facultad
†‡‹‡…‹ƒ•ǡ‡’ƒ”–ƒ‡–‘†‡‹…”‘„‹‘Ž‘‰ÀƒǤ‘–‹Ƥ…‹ƒ‹˜‡”•‹†ƒ†Œƒ˜‡”‹ƒƒǡ‘Ž‘„‹ƒ
͕͙ǣ͙͔Ȃ͕͚ǣ͕͔‘ơ‡‡”‡ƒ
16:10–16:30 ’’Ž‹…ƒ–‹‘‘ˆƒ–Š‡ƒ–‹…ƒŽ‘†‡Ž‹‰–‘‡•–‹ƒ–‡–Š‡•’‡…‹Ƥ…‹‰”ƒ–‹‘‘ˆƒŽ‹‰Š–•–ƒ„‹Ž‹œ‡” Marisa Padulaǡƒ‹‡ŽǤ†‡Ž‹˜‡‹”ƒǡ•–‹–—–‡‘ˆ‘‘†‡…Š‘Ž‘‰›ǡ”ƒœ‹Ž
16:30–16:50 Preparation of starch nanoparticles loading with antioxidants - ƒ”…‡Žƒ ‘”‘•‹1, Isabelli
Sayuri Kono2, Barbara Fornaciari2, Suzana Mali de Oliveira2, Fernando Olívio Galão2, Gizilene
Maria de Carvalho2, 1Federal University of Latin America Integration - UNILA, 2State University
of Londrina, Brazil
16:50–17:10 …‘”’‘”ƒ–‹‘ ‘ˆ Žƒ’‘‹–‡ ƒ† ‡ơ‡…–• ‘ –Š‡ ’”‘’‡”–‹‡• ‘ˆ …‡ŽŽ—Ž‘•‡ ƒ…‡–ƒ–‡ ƤŽ• Ǧ Maria C.
‘…Šƒ1, Washington A. da Silva1ǡ ‹À…‹—• Ǥ ‹„‡‹”‘1, Eber A. A. Medeiros2, Nilda de F. F.
Soares2, 1‡†‡”ƒŽ‹˜‡”•‹–›‘ˆ ‘‘ ‘†‡Ž‡‹ǡ2Federal University of Viçosa, Brazil
Expocenter B
15
09:00–12:30 ‡••‹‘ǣŠƒŽŽ‡‰‡•ƒ†‡”•’‡…–‹˜‡•‹”‹†‰‹‰…ƒ†‡‹ƒǡ
‘˜‡”‡–ƒ††—•–”›
towards Integrated Approach to the Food Chain
Chairs: Paola Pittia, University of Teramo, Italy
Cristina Silva, Catholic University of Portugal, Portugal
͕͘ǣ͔͗Ȃ͕͛ǣ͙͔ Research on Emerging Technologies
Chairs: Flávio Luís Schmidt, University of Campinas, Brazil
Yoon Kil Chang, University of Campinas, Brazil
͕͘ǣ͔͗Ȃ͕͘ǣ͙͔ ‹‰Š’”‡••—”‡Š‘‘‰‡‹œƒ–‹‘‡ơ‡…–•‘‹Žˆ‡”‡–‡†„›ƒ…–‘„ƒ…‹ŽŽ—•ƒ…‹†‘’Š‹Ž—• - Miguel
M. de Oliveira, Adriano G. da Cruz, José de Assis F. Faria, Marcelo Cristianini, University of
Campinas, Brazil
͕͘ǣ͙͔Ȃ͕͙ǣ͕͔ ‘…‡–”ƒ–‹‘ƒ†’—”‹Ƥ…ƒ–‹‘‘ˆ›ƒ…‘ȋƒŽŽƒ–Š—••‘…Š‹ˆ‘Ž‹—•Ȍ”‘‘–ˆ”—…–‘‘Ž‹‰‘•ƒ……Šƒ”‹†‡•
using membrane technology - Maria Julia Ledur Allesǡƒ‹‡ŽŽ‡‘†”‹‰—‡•†ƒ‹Ž˜ƒǡ•ƒ„‡Ž”‹•–‹ƒ
‡••ƒ”‘ǡƒ…‹ƒ‘‡Žƒ›‘ƒ’ƒ–ƒ‘”‡Óƒǡ‡†‡”ƒŽ‹˜‡”•‹–›‘ˆ‹‘
”ƒ†‡†‘—Žǡ”ƒœ‹Ž
15:10–15:30 ‡‰”ƒ†ƒ–‹‘ƒ†‹•‘‡”‹œƒ–‹‘‘ˆ…ƒ”‘–‡‘‹†•‘ˆ›‡ŽŽ‘™‘„‹ȋ’‘†‹ƒ•‘„‹ǤȌ‹†—…‡†
by high pressure processing - Josê Emilson M. Ferreira1ǡ—Ž‹ƒǤ‹„—”•‹2ǡƒ—”‹‘•‡–ŠƒŽ2,
‡Ž‹ƒǤ‘†”‹‰—‡œǦƒ›ƒ1ǡ‘‘‡ŽǤǤ
‘†‘›2, 1University of Campinas, 2‘‘†
Technology, Brazil
15:30–15:50 Quality retention in strawberries dried by emerging dehydration methods - ‘†”‹‰‘ ה“—‡œ,
—ƒ±”‡œǡ‘Šƒ‡•†‡”—‹Œǡ‡†”‘‡ŽÀǡƒ”ÀƒǤ
‘œžŽ‡œǡ‹˜‡”•‹–›‘ˆ‘…‡’…‹×ǡŠ‹Ž‡
15:50–16:10 ‡˜‡Ž‘’‡–‘ˆƒ‡ƥ…‹‡–‡œ›ƒ–‹…’”‘†—…–‹‘‘ˆǦ…‹–”—ŽŽ‹‡„› ƒ”‰‹‹‡†‡‹‹ƒ•‡ˆ”‘
ƒ ‘˜‡Ž •–”ƒ‹ ‘ˆ —”–Š‹ƒ •’ Ǥ ͚͛Ǥ͛͘͘ - Ying Wang, Tao Zhang, Bo Jiang, Ming Miao,
Wanmeng Mu. Jiangnan University, China
¦ World Congress of Food Science and Technology
09:00–09:30 Development of education/research/industry interfaces towards the innovation of the food
chain - Paola Pittia, University of Teramo, Italy
09:30–0:00 Private public partnership for integrating the food chain: An academic perspectiveǦ‹‡–”‹…Š
Knorr, Technische Universität Berlin, Germany
10:00–10:30 BRF-BrasilFoods Industry and the challenges in bridging academy, government and industry
for the integrated approach to the food chainǦ”‡†‡”‹…‘ƒƒœœ‹‹”ƒ‰ƒǡ‹˜‡”•‹–›‘ˆ ‘
Paulo, Brazil
͕͔ǣ͔͗Ȃ͕͕ǣ͔͔ ‘ơ‡‡”‡ƒ
11:00–11:30 ‡˜‡Ž‘’‹‰‡ƒ‹‰ˆ—Ž”‡Žƒ–‹‘•Š‹’•„‡–™‡‡‹’‘”–ƒ–”‘Ž‡’Žƒ›‡”•–‘–Š‡„‡‡Ƥ–‘ˆƒŽŽƒŽ‘‰
the food chain - L. E. Anelich1ƒ†ǤǤǤ—‡•2, 1Anelich Consulting, 2Central University of
Technology, South Africa
11:30–12:00 Science without borders project: an approach to open the world for Brazilian students - Cassiano
ǯŽ‡‹†ƒǡŠ‡ƒ–‹‘ƒŽ‘—…‹Žˆ‘”…‹‡–‹Ƥ…ƒ†‡…Š‘Ž‘‰‹…ƒŽ‡˜‡Ž‘’‡–ȋ“Ȍǡ”ƒœ‹Ž
12:00–12:30 Innovative tools and strategies for the implementation of food professional skills and expertise
in a lifelong learning perspective - Cristina Silva, Catholic University of Portugal, Portugal
16
͕͚ǣ͕͔Ȃ͕͚ǣ͔͗ ‘ơ‡‡”‡ƒ
16:30–16:50 ơ‡…–‘ˆŠ‹‰Š’”‡••—”‡Š‘‘‰‡‹œƒ–‹‘ȋȌ‘–Š‡”Š‡‘Ž‘‰‹…ƒŽ’”‘’‡”–‹‡•‘ˆ–‘ƒ–‘Œ—‹…‡ǣ
Steady-state shear - ‡†”‘ Ǥ Ǥ —‰—•–‘1, Albert Ibarz2, Marcelo Cristianini1, University of
Campinas, Brazil, 2University of Lleida, Spain
16:50–17:10 Separation of soybean oil/n-butane and soybean oil/n-hexane miscellas using ceramic and
Š‘ŽŽ‘™Ƥ„‡”‡„”ƒ‡• - Marcus V. Tres1ǡ±••‹…ƒǤƒ…‘•‹1ǡƒ”…‘‹—……‹‘2, J. Vladimir
Oliveira2, 1‡‰‹‘ƒŽ–‡‰”ƒ–‡†‹˜‡”•‹–›‘ˆŽ–‘”—‰—ƒ‹ƒ†‹••Ù‡•ǡ2Federal University of
Santa Catarina, Brazil
17:10–17:30 ƪ—‡…‡‘ˆ’”‡••—”‡‘–Š‡‡š–”ƒ…–‹‘‹‡–‹…•‘ˆƒ’•‹…—’‡’’‡”‘Ž‡‘”‡•‹™‹–Š•—’‡”…”‹–‹…ƒŽ
CO² - Ana C. Aguiar, Luiz P. S. Silva, Julian Martínez, University of Campinas, Brazil
17:30–17:50 ’’Ž‹…ƒ–‹‘‘ˆ‡„”ƒ‡ƒ†‹…”‘…Šƒ‡Ž‡—Ž•‹Ƥ…ƒ–‹‘ - Ǥ‹„‡‹”‘1, J. J. M. Janssen1, I.
Kobayashi2, M. A. Neves2,3ǡ Ǥ ƒƒŒ‹ƒ2,3, 1‹Ž‡˜‡” Ƭ Žƒƒ”†‹‰‡ǡ Š‡ ‡–Š‡”Žƒ†•ǡ
2
ƒ–‹‘ƒŽ‘‘†‡•‡ƒ”…Š•–‹–—–‡ǡƒ’ƒǤ3‹˜‡”•‹–›‘ˆ•——„ƒǡƒ’ƒ
Expocenter C1
XVII Latin American Seminar of Food Science and Technology - ALACCTA
¦
09:00–12:30 Publication Session: How to Get your Paper Published
Chairs: Gustavo Barbosa-Canovas, Washington State University, USA
ƒ”›Ž—†ǡ‘”‡•‹†‡–
͔͝ǣ͔͔Ȃ͔͝ǣ͖͔ —•–ƒ˜‘ƒ”„‘•ƒǦƒ‘˜ƒ•ǡŠƒ‹”Ǧ‡Ž‡…–ǡ‘…‹‡–‹Ƥ…‘‹––‡‡
͔͝ǣ͖͔Ȃ͔͝ǣ͔͘ ƒ”›Ž—†ǡ†‹–‘”Ǧ‹ǦŠ‹‡ˆǡ‘—”ƒŽ‘ˆ‘‘†…‹‡…‡ȋ͖͔͔͗Ǧ͖͔͕͖Ȍ
͔͝ǣ͔͘Ȃ͕͔ǣ͔͔ —–Š‹ƒ‰ǯ‘ǡ†‹–‘”Ǧ‹ǦŠ‹‡ˆǡˆ”‹…ƒ‘—”ƒŽ‘ˆ‘‘†ǡ‰”‹…—Ž–—”‡ǡ—–”‹–‹‘ƒ†‡˜‡Ž‘’‡–
͕͔ǣ͔͔Ȃ͕͔ǣ͖͔ ƒ”Ž‘•‹…ƒ”†‘‘……‘Žǡ†‹–‘”Ǧ‹ǦŠ‹‡ˆǡ”ƒœ‹Ž‹ƒ”…Š‹˜‡•‘ˆ‹‘Ž‘‰›ƒ†‡…Š‘Ž‘‰›
͕͔ǣ͖͔Ȃ͕͔ǣ͙͔ ‘ơ‡‡”‡ƒ
10:50–11:10 Claire Sarantopoulos, Associate Editor, Brazilian Journal of Food Technology
͕͕ǣ͕͔Ȃ͕͕ǣ͔͗ ‹‡–”‹…Š‘””ǡ†‹–‘”ǡ‘˜ƒ–‹˜‡‘‘†…‹‡…‡ƒ†‡”‰‹‰‘‘†‡…Š‘Ž‘‰‹‡•
11:30–11:50 Gunnar Sigge, South African Food Science and Technology
11:50–12:10 Bo Jiang, Executive Editorial Board Member, Journal of the Science of Food and Agriculture
12:10–12:30 Christopher Smith, Editor-in-Chief, International Journal of Food Science and Technology
͕͘ǣ͔͗Ȃ͕͜ǣ͔͔ ›’‘•‹—ǣ‡›‘†—„Ž‹•Š‡†‡•—Ž–•ǣŠ‡’‘”–ƒ…‡‘ˆ‘—‹…ƒ–‹‰…‹‡…‡
Chairs: ƒ˜‹†Ǥ…Š‹†–ǡ–‡”ƒ–‹‘ƒŽ‘‘†ˆ‘”ƒ–‹‘‘—…‹Žǡ
‹„‡”Ž›‡‡†ǡ–‡”ƒ–‹‘ƒŽ‘‘†ˆ‘”ƒ–‹‘‘—…‹Žǡ
͕͘ǣ͔͗Ȃ͕͙ǣ͔͔ The importance of communicating scienceǦƒ˜‹†Ǥ…Š‹†–ǡ–‡”ƒ–‹‘ƒŽ‘‘†ˆ‘”ƒ–‹‘
Council, USA
15:00–15:30 How China is addressing local, regional and global challenges in food risk communication —•Š‹Š‡ǡŠ‹ƒƒ–‹‘ƒŽ‡–”‡ˆ‘”‘‘†ƒˆ‡–›‹•••‡••‡–ǡŠ‹ƒ
15:30–16:00 Building food safety and nutrition communicating networks in Argentina and South America Gabriela Levitus, Food Safety and Nutrition Information Council for the Argentine Nutrition
Society, Argentina
͕͚ǣ͔͔Ȃ͕͚ǣ͔͗ ‘ơ‡‡”‡ƒ
16:30–17:00 Ǥǯ•‡š’‡”‹‡…‡ƒ†”‡•‘—”…‡•‹…‘—‹…ƒ–‹‰”‡‰—Žƒ–‘”›•…‹‡…‡ƒ†”‡Žƒ–‡††‡…‹•‹‘•
to key stakeholdersǦƒ”Œ‘”‹‡ƒ˜‹†•‘ǡǤ‘‘†ƒ†”—‰†‹‹•–”ƒ–‹‘ǡ
17:00–17:30 What every food scientist should know about consumer attitudes and food choices - Kimberly
‡‡†ǡ–‡”ƒ–‹‘ƒŽ‘‘†ˆ‘”ƒ–‹‘‘—…‹Žǡ
17:30–8:00 ‘—‹…ƒ–‹‰ ™‹–Š •…‹‡–‹Ƥ… ‹–‡‰”‹–› ™Š‹Ž‡ ƒ††”‡••‹‰ ”‡•‡ƒ”…Š ˆ—†‹‰ - Eric Hentges,
International Life Sciences Institute, USA
Iguaçu I
09:00–12:30 †—•–”›‡ƒ†‡”•—‹–ǣ††”‡••‹‰†—•–”›ǯ•‘Ž‡‹‘‘†‡…—”‹–›ǡ‘’ŠƒŽŽ‡‰‡•‹ƒ
Global Economy
Today’s food industry is presented with unprecedented challenges. These include global
climate change, increasing population, changing demographics, socio-economic upheaval, and
increasing environmental awareness. We are privileged to have leading representatives from
†‹ơ‡”‡–‹†—•–”›•‡…–‘”•ƒ†‰‡‘‰”ƒ’Š‹…ƒŽ”‡‰‹‘•ˆ”‘ƒ”‘—†–Š‡™‘”Ž††‹•…—••Š‘™–Š‡•‡
and other challenges are being addressed in the context of food security.
17
Chair: Allan Paulson, AFM Canada, Inc., Canada
15:00–18:30 ‡‡– –Š‡ ‡ƒ†‡”• ‘ˆ ‘†ƒ› ƒ† ‘‘””‘™ǣ ƒ’’‹‰ –Š‡ ‡•‘—”…‡• ƒ† Šƒ”–‹‰
the Course:
The focus of this special student session is on career development and leadership in the Food
Science and Technology sector. Part One presents individuals representing outstanding careers
across government, research, industry and academe sectors who will discuss their career paths
ƒ†™Šƒ–ƒ‡•ƒ‰‘‘†‡’Ž‘›‡‡ǤŠ‡‡…‘†’ƒ”–™‹ŽŽ‹˜‘Ž˜‡‹†‹˜‹†—ƒŽ•™Š‘Šƒ˜‡Šƒ†‘”
are currently in leadership positions at the national or international levels, in current research
ƒ†‹‹†—•–”›ǤŠ‡‹–‡–‘ˆ–Š‹••‡••‹‘‹•–‘ƒ••‹•–•–—†‡–•‹†‡Ƥ‹‰–Š‡‹”…ƒ”‡‡”‰‘ƒŽ•ƒ†
–Š‡•–‡’•–‘–ƒ‡–‘ƒ…Š‹‡˜‡–Š‡•‡‰‘ƒŽ•ˆ‘”ƒ•—……‡••ˆ—Ž…ƒ”‡‡”‹‘‘†…‹‡…‡ƒ†‡…Š‘Ž‘‰›Ǥ
Chairs: ‡‘ơ”‡›ƒ’„‡ŽŽǦŽƒ––ǡ‘”‡•‹†‡–
Juliano Lemos Bicas, Chair, Congress Student Committee
Part One: Outstanding careers in Food Science and Technology
ƒ‹”ƒƒ”–ƒ—•—ƒŠȋ†‘‡•‹ƒȌ
John Lupien (Italy/USA)
Jose Aguilera (Chile)
Michael Knowles (Belgium)
Ƭǡ”‡ƒ‹‡
Part Two: Food Science and Technology Leadership
‹‰ˆƒƒ‘ȋŠ‹ƒȌ
‡Ž‹ƒ‘†”‹‰—‡œǦƒ›ƒȋ”ƒœ‹ŽȌ
Walter Spiess (Germany)
‘‰‡”Ž‡‡•ȋȌ
Karen Lapsley (Canada/USA)
Q&A
¦ World Congress of Food Science and Technology
Panelists:‹žƒžž–‹ǡ—”‘’‡š‡…—–‹˜‡‹”‡…–‘”
Michael Knowles, Vice President, Coca-Cola
ƒ†› ‹”‘—šǡ ‹…‡ ”‡•‹†‡– ‘‘† ƒˆ‡–›ǡ —ƒŽ‹–› ƒ† ‡‰—Žƒ–‘”› ‘’Ž‹ƒ…‡ǡ ‰”‹…—Ž–—”ƒŽ
Supply Chain Platform, Cargill
‹Š‡‡‹ƒǡ”‡•‹†‡–ǡ‹Ž“—‹’Ǧ‹‰ƒ’‘”‡
ƒ‰‘‰›—ǡǡƒ‹š‹ƒ‰‘‘†
”‘—’
Iguaçu II
09:00–12:30 –‡”ƒ–‹‘ƒŽƒ”–‡”•Š‹’‹–‹ƒ–‹˜‡•ˆ‘”‘‘†—ƒŽ‹–›ǡƒˆ‡–›ƒ†‡…—”‹–›
Chairs:‹‡–‡”˜ƒ™‹•ǡŠ‡‘‘††˜‹•‘”›‘•—‡”‡”˜‹…‡ǡ‘—–Šˆ”‹…ƒ
‡”ƒŽ†
Ǥ‘›ǡ…‹‡–‹Ƥ…†˜‹•‡”ǡ‘‘†ƒˆ‡–›‘•—Ž–ƒ–•–‡”ƒ–‹‘ƒŽǡ™‹–œ‡”Žƒ†
18
XVII Latin American Seminar of Food Science and Technology - ALACCTA
¦
09:00–09:30 Strengthening through research grants the capabilities of early career developing country
scientists to address food quality, safety and security - The International Foundation for
Science - Nathalie Persson Andrianasitera, IFS, Sweden
09:30–10:00 Food safety consequences arising from the Design and development of REAlistic food Models
with well characterized micro- and macro-structure and composition (DREAM) - ‡–‡”ƒ•’‘”1,
Lidija Basa1ǡ‘‹“—‡ǤǤš‡Ž‘•2, 1University of Ljubljana, Slovenia, 2ǡ”ƒ…‡
10:00–10:30 Technology and nutrition opportunities for healthful foods from emerging crops in Botswana ‘•‡ƒ…•‘ƒŽ‡–‡ǡ‹˜‡”•‹–›‘–•™ƒƒǡ‘–•™ƒƒ
͕͔ǣ͔͗Ȃ͕͕ǣ͔͔‘ơ‡‡”‡ƒ
11:00–11:30 ‡Ž‹‰‹‘—• •Žƒ—‰Š–‡” ‘ˆ ƒ‹ƒŽ•ǣ –‡”ƒ–‹‘ƒŽ ‡ơ‘”–• –‘ ‡‡– –Š‹• ‡‡† ”‡•’‘•‹„Ž› - Joe M.
‡‰‡•–‡‹, Cornell University, USA
11:30–12:00 Development of foods with higher nutritional quality and increased safety - Yvan Larondelle,
Louvain Catholic University, Belgium
12:00–12:30 European Union research priorities and funded projects in the area of Food Science Jürgen Lucas1, Susanne Braun2, 1—”‘’‡ƒ‘‹••‹‘ǡ‹”‡…–‘”ƒ–‡Ǧ
‡‡”ƒŽ‡•‡ƒ”…Šƒ†
Innovation, Belgium, 2University of Hohenheim, Stuttgart, Germany
͕͘ǣ͔͗Ȃ͕͜ǣ͔͔ ISOPOW Session: Water and Structure Management
Chairs: Anne-Marie Hermansson, Chalmers University of Technology, Sweden
Lilia Ahrné, The Swedish Institute for Food and Biotechnology, Sweden
͕͘ǣ͔͗Ȃ͕͙ǣ͔͔ Water, structure and food appearance - Maria del Pilar Buera, University of Buenos Aires,
Argentina
15:00–15:30 Water in food: equlilibria versus dynamics - P. Lillford1ǡǤŠƒ’‹‘2, Y. Huang3, 1University of
Birmingham, UK, 2‰”‘•—’ǡ‹Œ‘ǡ”ƒ…‡ǡ3Lumingenex, Jiangsu, China
15:30–16:00 –”—…–—”‡ †‡•‹‰ ˆ‘” †‹ơ—•‹‘ ƒ† ƪ‘™ ’”‘’‡”–‹‡• - Anne Marie Hermansson, Chalmers
University of Technology, Sweden
͕͚ǣ͔͔Ȃ͕͚ǣ͔͗‘ơ‡‡”‡ƒ
16:30–17:00 Water in food refrigerationǦ‘”——œ—‹ǡ‘›‘‹˜‡”•‹–›‘ˆƒ”‹‡…‹‡…‡ƒ†‡…Š‘Ž‘‰›ǡ
Japan
17:00–17:30 –‡‰”ƒ–‹‰”‡•‡ƒ”…Š–”ƒ‹‹‰‹’ƒ”–‹…Ž‡ƒ†’‘™†‡”–‡…Š‘Ž‘‰›–‘†‡Ž‹˜‡”‡ƥ…‹‡–’”‘†—…–•
with high functionality - Lilia Ahrné, The Swedish Institute for Food and Biotechnology,
Sweden
͙͟ǣ͛͘–͙͠ǣ͘͘ ƒ–‡” ‹ ‡‡”‰‹‰ ˆ‘‘† ’”‘…‡••‹‰ –‡…Š‘Ž‘‰‹‡• Ǧ ‹‡–”‹…Š ‘””ǡ ‡…Š‹•…Š‡ ‹˜‡”•‹–¡–
Berlin, Germany
Iguaçu III-IV-V
09:00–12:30 ƒ‘–‡…Š‘Ž‘‰›ǣ–”—…–—”‡‡˜‡Ž‘’‡–ǡ”‘…‡••‹‰ƒ†ƒ…ƒ‰‹‰
Chair: Jochen Weiss, University of Hohenheim, Germany
09:00–09:30 –‹‘š‹†ƒ–ƒ…–‹˜‹–›‘ˆ‡…ƒ’•—Žƒ–‡†ȽǦ–‘…‘’Š‡”‘Ž - ƒ–ŠŽ‡‡ ‡ŠŽ‡ǡ ‹ƒƒ‡Š•‹Ž‹ƒǡ
•–Š‡”ƒ›‡”Ǧ‹‡„ƒ…Šǡ‘Ž‡”
”¡ˆǡŽ‡ƒŽœǡƒŽˆ
”‡‹‡”ǡƒš—„‡”•–‹–—–‡ǡ
‡”ƒ›
09:30–10:00 Where is “nano” in foods - ‘•‡‰—‹Ž‡”ƒǡ‘–‹Ƥ…‹ƒ‹˜‡”•‹†ƒ†ƒ–‘Ž‹…ƒ†‡Š‹Ž‡ǡŠ‹Ž‡
10:00–10:30 Nanoscale homogenization approaches for highly bioavailable products - Mitsutoshi
ƒƒŒ‹ƒ1,2, Isao Kobayashi1, Marcos A. Neves1,2, 1‹˜‡”•‹–› ‘ˆ •——„ƒǡ 2National Food
‡•‡ƒ”…Š•–‹–—–‡ǡƒ’ƒ
͕͔ǣ͔͗Ȃ͕͕ǣ͔͔ ‘ơ‡‡”‡ƒ
11:00–11:30 Rational design and mediation of nanostructured nutraceutical delivery systems - Š—“‹
Xian1,2, Chen Tang1, Xiaoming Zhang1, Fang Zhong1, Qingrong Huang2, 1Jiangnan University,
China, 2—–‰‡”•‹˜‡”•‹–›ǡ
11:30–12:00 Novel bioactives delivery systems using micro-/nanodispersions - Marcos Neves, Isao Kobayashi,
‹–•—–‘•Š‹ƒƒŒ‹ƒǡ‹˜‡”•‹–›‘ˆ•——„ƒǡƒ’ƒ
12:00–12:30 Heat and high pressure induced structural changes: From molecules to protein and lipid
nanoparticles - ‡”Žƒ‡Ž‹ǡ‹œ™ƒŠ—ƒ–ǡ‰”‘ƒ”‹•‡…Šǡ”ƒ…‡
19
͕͘ǣ͔͗Ȃ͕͜ǣ͔͔ƒ‘–‡…Š‘Ž‘‰›ǣ’”‘˜‹‰‘‘†ƒˆ‡–›ƒ†—ƒ‡ƒŽ–Š
͕͘ǣ͔͗Ȃ͕͙ǣ͔͔ Nano- and microscalar delivery of food antimicrobials - Jochen Weiss, University of Hohenheim,
Germany
15:00–15:30 ‹…‘”‹…‡ ’”‘–‡‹ ƒ‘’ƒ”–‹…Ž‡•ǣ ‡ƒ–Ǧ‹†—…‡† ƒ••‡„Ž›ǡ ’”‘’‡”–‹‡• ƒ† „‹‘Ž‘‰‹…ƒŽ ˆ—…–‹‘• Ȃ
Jianwu Zhouǡ
—ƒœŠ‡
ƒ‘ǡ—‹‰‹ƒ‰ǡ‹ƒ‘›ƒ‡ǡŠ—–ƒ‘‹—ǡ‹Œ‹‰‡ǡ‹‰ˆƒƒ‘ǡ
Fuzhou University, China
15:30–16:00 Nanoformulations for nutrient delivery - ƒŽˆ ”‡‹‡”ǡ ƒ–ŠŽ‡‡ ‡ŠŽ‡ǡ ‹ƒƒ ‡Š•‹Ž‹ƒǡ
‘Ž‡”
”¡ˆǡ•–Š‡”ƒ›‡”Ǧ‹‡„ƒ…ŠǡŽ‡ƒŽœƒš—„‡”•–‹–—–ǡ
‡”ƒ›
͕͚ǣ͔͔Ȃ͕͚ǣ͔͗ ‘ơ‡‡”‡ƒ
16:30–17:00 Ephedrine alkaloids in aqueous herbal extract: Single molecules or complex - Jianwu Zhou,
—ƒœŠ‡
ƒ‘ǡ‹—’‹‰Š—ǡ‹Œ‹‰‡ǡ‹‰ˆƒƒ‘ǡ—œŠ‘—‹˜‡”•‹–›ǡŠ‹ƒ
17:00–17:30 Biopolymer-based nano carriers in food systems - ›—‹ƒ”, Korea University, Korea
17:30–18:00 Preparation and characterization of cellulose acetate butyrate/organoclay nanocomposite
with antimicrobial activity - ǤǤ—‹–‡”‘1,2, M. J. Galotto1, A. Guarda1ǡǤǤ‘†”À‰—‡œ1, J.
E. Bruna1, 1Universidad de Santiago de Chile, Chile, 2Universidad Tecnologica de Panama,
Panama
Monday | August 6, 2012
09:00–12:30 Opening Plenary Session
Chairs: Glaucia Maria Pastore, ALACCTA President, 16th World Congress Chair
‡‘ơ”‡›ƒ’„‡ŽŽǦŽƒ––ǡ‘”‡•‹†‡–
09:00–09:10 Opening remarks and Recognition of the IUFoST Governing CouncilǦ
‡‘ơ”‡›ƒ’„‡ŽŽǦŽƒ––ǡ
IUFoST President
͔͝ǣ͕͔Ȃ͔͝ǣ͔͘ Aseptic bulk processing and packaging technology and the availability of nutritious foods
worldwide - Philip E. Nelson, 2007 World Food Prize Laureate
͘͡ǣ͘͜Ȃ͙͘ǣ͙͘ Š‡ ”ƒœ‹Ž‹ƒ ˆ‘‘† ‹†—•–”›ǣ ”‡•‡– ƒ† ˆ—–—”‡ ’‡”•’‡…–‹˜‡• Ǧ Edmundo Klotz, President,
¦ World Congress of Food Science and Technology
Chair: ‹…‡›ƒ†ƒǡ‹˜‡”•‹–›‘ˆ
—‡Ž’Šǡƒƒ†ƒ
20
Brazilian Association of Food Industries (ABIA)
͙͘ǣ͙͘Ȃ͙͘ǣ͛͘ ǯ• ’”‹‘”‹–‹‡• ˆ‘” –Š‡ ˆ—–—”‡ǡ ‹…Ž—†‹‰ Š‡ƒŽ–Š ƒ† ™‡ŽŽ‡•• Ǧ Sergio Pastrana, ICSU Vice
”‡•‹†‡–ˆ‘”š–‡”ƒŽ‡Žƒ–‹‘•
͕͔ǣ͔͗Ȃ͕͔ǣ͙͔ ‘ơ‡‡”‡ƒ
10:50–11:10 Young Scientist Lecture: Mathematical modelling, numerical simulation and adaptive control of
processes in food and biotechnology - Ǥƒ—Šǡ”‹‡†”‹…ŠǦŽ‡šƒ†‡”‹˜‡”•‹–›ǡ
‡”ƒ›
͕͕ǣ͕͔Ȃ͕͕ǣ͔͘ Recognition of fellows and induction of new fellows of the International Academy of Food
Science and TechnologyǦƒ”›Ž—†ǡ‘”‡•‹†‡–
͕͕ǣ͔͘Ȃ͕͖ǣ͔͔New Members Recognition and Awards, IUFoST
12:00–12:20 Recognition of the Awards Committee and Announcement of the Global Food Industry Awards
- Judith Meech, IUFoST Secretary General
12:20–12:30 Closing remarks, Recognition of the Congress Organizing Committee and ALACCTA Committee
- Glaucia Maria Pastore
Expocenter A
XVII Latin American Seminar of Food Science and Technology - ALACCTA
¦
͕͘ǣ͔͗Ȃ͕͜ǣ͔͔ ‹‡–ǡ—–”‹–‹‘ƒ†‡ƒŽ–ŠǤ
Ž‘„ƒŽ‡”•’‡…–‹˜‡•
Chairs: Mary K. Schmidl, University of Minnesota, USA
ƒ”‹—•œǤ‹•—Žƒǡ‘Ž‹•Š…ƒ†‡›‘ˆ…‹‡…‡•ǡ‘Žƒ†
͕͘ǣ͔͗Ȃ͕͙ǣ͔͔ Reduction of sodium in processed foods: The China perspective - Bo Jiang, Jiangnan University,
China
15:00–15:30 –”ƒ–‡‰‹‡•–‘…‘„ƒ–‹…”‘—–”‹‡–†‡Ƥ…‹‡…›‹†‡˜‡Ž‘’‹‰…‘—–”‹‡•Ǧƒ”‹Ž‹ƒ‡‰‹‹—––‹ǡ
”ƒœ‹Ž‹ƒ‰”‹…—Ž–—”ƒŽ‡•‡ƒ”…Š‘”’‘”ƒ–‹‘ȋȌǡ”ƒœ‹Ž
15:30–16:00 The trans fat story needs to “go global” - Mary K. Schmidl, University of Minnesota, USA
͕͚ǣ͔͔Ȃ͕͚ǣ͔͗‘ơ‡‡”‡ƒ
16:30–17:00 Our endless quest for the perfect diet: Do we have a direction to follow? - Jaime Amaya-Farfan,
University of Campinas, Brazil
17:00–17:30 Africa: A continent requiring a multi-sectorial approach - Esté Vorster, North-West University,
South Africa
17:30–18:00 †—•–”›ǯ•”‘Ž‡‹’”‘˜‹†‹‰Š‡ƒŽ–Šƒ†™‡ŽŽ‡••Ǧ‡…–‘”‘”‹ǡ—–”‹–‹‘ƒŽ”‘†—…–•ǡŠ‹Ž‡
Expocenter B
͕͘ǣ͔͗Ȃ͕͜ǣ͔͔ …Š‹‡˜‹‰
Ž‘„ƒŽ‘‘†ƒ†—–”‹–‹‘ƒŽ‡…—”‹–›Ǥ–”ƒ–‡‰‹‡•ˆ‘”‘‘†…‹‡…‡ƒ†‡…Š‘Ž‘‰›
Chair: Walter Spiess, University of Hohenheim, Germany
͕͘ǣ͔͗Ȃ͕͙ǣ͔͔ The food security problem - an analysis of the current situation and strategies for a brighter
future - Walter Alberto Pengue, National University of General Sarmiento, Argentina
15:00–15:30 The role of water (availability) to assure food securityǦ‡‡†‹–‘ǤǤ”ƒ‰ƒǡ‹˜‡”•‹–›‘ˆ ‘
Paulo, Brazil
15:30–16:00 Empowering local communities to end their own hunger and poverty through an integrated
approach to rural developmentǦƒ—‡ŽǤ‡ˆƒŠǦ‡†‡Šǡ‹˜‡”•‹–›‘ˆ
Šƒƒǡ
Šƒƒ
͕͚ǣ͔͔Ȃ͕͚ǣ͔͗ ‘ơ‡‡”‡ƒ
16:30–17:00 Š‡”‘Ž‡‘ˆ‘‘†…‹‡…‡ˆ‘”ƒ†ƒ’–ƒ„Ž‡ǡƒơ‘”†ƒ„Ž‡ƒ†ƒ……‡’–ƒ„Ž‡ǡŽ‘…ƒŽŽ›•—•–ƒ‹ƒ„Ž‡Ǧ”‡•‹Ž‹‡–
technologiesǦ‹•Š™‡•Š™ƒ”ƒ‹ƒŠ”ƒƒ•Šǡ‹•–‹‰—‹•Š‡†…‹‡–‹•–ǡǦ†‹ƒ
17:00–17:30 Role of the food industry in implementing solutions oriented initiatives to increase food security
- J.B.Cordaro and Adam Adams, Mars, USA
17:30–18:00 Conservation of biodiversity for food and nutritional security Ǧ ‡Ž‹ƒ Ǥ ‘†”‹‰—‡œǦƒ›ƒǡ
University of Campinas, Brazil
Expocenter C1
͕͘ǣ͔͗Ǧ͕͛ǣ͙͔ Advances in Food Analysis and Food Chemistry
21
Chairs: Sara Esther Valdés Martínez, Universidad Autonoma de Mexico, Mexico
Maria Beatriz Abreu Gloria, Federal University of Minas Gerais, Brazil
Expocenter C2-C3
͕͘ǣ͔͗Ȃ͕͜ǣ͔͔ ‘‘†‰‹‡‡”‹‰›’‘•‹—ǣŠƒŽŽ‡‰‡•ǡ’’‘”–—‹–‹‡•ƒ†ƒ–Š™ƒ›•–‘—……‡••
Chairs: Sudhir Sastry, The Ohio State University, USA
Sam Saguy, The Hebrew University of Jerusalem, Israel
͕͘ǣ͔͗Ȃ͕͙ǣ͔͔ Pathway to success - avenues, opportunities and challenges to the future - Sam Saguy, The
¦ World Congress of Food Science and Technology
͕͘ǣ͔͗Ȃ͕͘ǣ͙͔ ˜‡”˜‹‡™„›–Š‡Šƒ‹”•
͕͘ǣ͙͔Ȃ͕͙ǣ͕͔ Development of a near infrared emission photometer for measuring oxidative stability of oils
and fats - Francisco Sennaǡ‡Ž‹‘ƒ•“—‹‹ǡ‹˜‡”•‹–›‘ˆƒ’‹ƒ•ǡ”ƒœ‹Ž
15:10–15:30 Determination of total phenolic compound contents and antioxidant capacity in leaves of fruit
species commonly consumed in Europe using near infrared spectroscopy and chemometric
approach - ƒ”Ž›Ǥ‘’‡—1ǡ—”‡Ž‹ƒ‘ǤǤ‡‹”‡ŽŽ‡•2, Isaías Ferreira dos Santos2, Pascal
—’‘–3, Audrey Pissard3, Marc Lateur3, Yvan Larondelle4ǡ‡”˜±‘‰‡œ2, Vincent Baeten3,
1
University of the State of Pará, Brazil, 2Federal University of Pará, Brazil. 3Walloon Agricultural
‡•‡ƒ”…Š‡–”‡ǡ‡Ž‰‹—ǡ4‹˜‡”•‹–±ƒ–Š‘Ž‹“—‡†‡‘—˜ƒ‹ǡ‡Ž‰‹—
15:30–15:50 Rapid method for the determination of usual cis-trans fatty acids by capillary zone electrophoresis
- Patrícia Mendonça de Castro Barra1ǡ‡ƒ–ƒ†‡‡•—•‘‡ŽŠ‘ƒ•–”‘1, Sabria Aued-Pimentel,
Simone Alves da Silva2, Marcone Augusto Leal de Oliveira1, 1Federal University of Juiz de
Fora, 2Adolfo Lutz Institute, Brazil
15:50–16:10 Rapid immunoassay for the detection of bovine adipose tissue - Y-H. Peggy Hsieh1, Kamil
ƒŒ‡™•‹2, 1Florida State University, USA, 2Microtest Matrices Ltd., UK
͕͚ǣ͕͔Ȃ͕͚ǣ͔͗ ‘ơ‡‡”‡ƒ
16:30–16:50 ‹‰Š Š›†”‘•–ƒ–‹… ’”‡••—”‡ ƒ† •–ƒ–‡ ‘ˆ ”‹‰‘” ‡ơ‡…–• ‘ –Š‡ –Š‡”‘†›ƒ‹…• ƒ† •–”—…–—”ƒŽ
’”‘’‡”–‹‡•‘ˆ›‘Ƥ„”‹ŽŽƒ”’”‘–‡‹•ˆ”‘”ƒ…Š—”—•—”’Š›‹ - ‘‹‹“—‡ƒ””‡ƒ1,Luis MorenoOsorio1, Gipsy Tabilo-Munizaga1ǡ‹…ƒ”†‘‹ŽŽƒŽ‘„‘•1,Mario Pérez-Won2. 1Universidad del Bío
Bío, Chile, 2Universidad de La Serena, Chile
16:50–17:10 ơ‡…–‘ˆˆ”—–‘•‡ƒ†‰Ž—…‘•‡‘‰Ž›…ƒ–‹‘‘ˆ„‡–ƒǦŽƒ…–‘‰Ž‘„—Ž‹‹‹–‡”‡†‹ƒ–‡‘‹•–—”‡ˆ‘‘†
model systems: Analysis by LC-MS and LC- MS/MS - Yingjia Chen, Li Liang, Xiaoming Liu, Peng
Zhou, Jiangnan University, China
17:10–17:30 Functional and physicochemical characterization of yam starch for industrial application Bolanle Otegbayoǡ—‹‹™—‹ǡ‘–—‰—‹›ƒǡ‘™‡‹˜‡”•‹–›ǡ‹‰‡”‹ƒ
17:30–17:50 Granular crystals formation in plastic fats - mechanisms and Inhibitions - Zong Meng, Yuanfa
Liu, Qingzhe Jin, Xingguo Wang, Jiangnan University, China
22
Hebrew University of Jerusalem, Israel
15:00–15:30 ‘͙͚‘—–…‘‡•ƒ†…ŠƒŽŽ‡‰‡• - Sudhir Sastry, The Ohio State University, USA
15:30–16:00 Food Engineering seeking innovative approaches to address current and upcoming challenges Gustavo Barbosa-Canovas, Washington State University, USA
͕͚ǣ͔͔Ȃ͕͚ǣ͔͗‘ơ‡‡”‡ƒ
16:30–17:00 The new Food Engineer: The European view - Paola Pittia, University of Teramo, Italy
17:00–17:30 The role of the Food Engineer in the industry Ǧƒ”…”‡›‡”ǡ‡•–Ž‡–†Ǥǡ™‹–œ‡”Žƒ†
17:30–18:00 Discussion: Food Engineering - The broad pictureǦ‘•±‹‰—‡Ž“—‹Ž‡”ƒǡƒ–Š‘Ž‹…‹˜‡”•‹–›‘ˆ
Š‹Ž‡ǡŠ‹Ž‡ǡƒ†–Š‡ƒ‡Ž‘ˆ’‡ƒ‡”•
Iguaçu I
͕͘ǣ͔͗Ȃ͕͚ǣ͔͔ ‘˜ƒ–‹‘Ǧ‘™†‘™‡–ƒ‡ƒ‰‘‘†‹†‡ƒƒ†ƒ‡‹–ƒ”‡ƒŽ‹–›ǫ
XVII Latin American Seminar of Food Science and Technology - ALACCTA
¦
Chair: Marcelo Cristianini, University of Campinas, Brazil
Panelists:”ƒ†…ƒ›ǡ‡ƒŽ–Š…ƒ”‡‘‘†‡”˜‹…‡•ȋȌǡƒƒ†ƒ
Nigel Sunley, Sunley Consulting, South Africa
͕͚ǣ͔͔Ȃ͕͚ǣ͔͗ ‘ơ‡‡”‡ƒ
16:30–18:00 •—”‹‰‘‘†ƒˆ‡–›‹‡˜‡Ž‘’‹‰ƒ†‡˜‡Ž‘’‡†‘—–”‹‡•
Chair:”ƒ—•–ƒǡ‹˜‡”•‹–›‘ˆ‹‡•‘–ƒǡ
Panelists:‹žƒžž–‹ǡ—”‘’‡ǡ‡Ž‰‹—
Gunnar Sigge, Stellenbosch University, South Africa
‡Ž‹š
—‹ŽŽ‡”‘‡›‡•‡›‡•ǡ‹˜‡”•‹–›‘ˆƒ’‹ƒ•ǡ”ƒœ‹Ž
Iguaçu II
͕͘ǣ͔͗Ȃ͕͜ǣ͔͔ ALACCTA Session I: Traditional Products and Processes in Latin America
Chairs:ƒ”‡Žƒ‡Žž•“—‡œǦƒ”‹ŽŽ‘ǡ‡–”‘ƒ…‹‘ƒŽ†‡‹‡…‹ƒ›‡…‘Ž‘‰Àƒ†‡Ž‹‡–‘•ǡǡ‘•–ƒ‹…ƒ
Jesús Yañez, Instituto de Investigaciones para la Industria Alimenticia, Cuba
͕͘ǣ͔͗Ȃ͕͙ǣ͔͔ Food macro, micro and nano structures and preservation by moisture control - Gustavo
Gutiérrez, Instituto Politécnico Nacional, Mexico
15:00–15:30 Utilization of tropical fruits in obtaining functional ingredients Ǧ ƒ”‡Žƒ ‡Žž•“—‡œǦƒ”‹ŽŽ‘ǡ
‹˜‡”•‹–›‘ˆ‘•–ƒ‹…ƒǡ‘•–ƒ‹…ƒ
15:30–16:00 Functional properties of Andean grains - Walter F. Salas, Universidad Agraria La Molina, Peru
͕͚ǣ͔͔Ȃ͕͚ǣ͔͗ ‘ơ‡‡”‡ƒ
16:30–17:00 Yerba mate and functional componentsǦ‹‰—‡Ž†—ƒ”†‘…ŠƒŽ‘ǡƒ–‹‘ƒŽ‹˜‡”•‹–›‘ˆ
Misiones, Argentina
17:00–17:30 ƒƒ‰‡‡–•›•–‡•…‡”–‹Ƥ…ƒ–‹‘‹–Š‡’”‘†—…–‹‘‘ˆ†‹•–‹ŽŽ‡†„‡˜‡”ƒ‰‡•ˆ”‘•—‰ƒ”…ƒ‡ǦM.
Ǥƒ•ƒŽŽ‘ǡǤƒ‹ŽŽƒ…‹ǡǤŽƒ…‘ǡǤ‡›‡•ǡǤ‘”‡œ‘ǡǤ‡‰ƒǡǤž•“—‡œǡ—„ƒ‡•‡ƒ”…Š
•‹–—–‡‘ˆ‡”‹˜ƒ–‹˜‡•‘ˆ—‰ƒ”…ƒ‡ȋȌǡ—„ƒ
17:30–18:00 Beer production with nontraditional adjuncts grown in Latin America - João Batista de Almeida
e Silva, University of São Paulo, Brazil
Iguaçu III-IV-V
͕͘ǣ͔͗Ȃ͕͜ǣ͔͔ ƒ‘–‡…Š‘Ž‘‰›ǣƒŽ›–‹…ƒŽ‡…Š‹“—‡•ƒ†ƒˆ‡–›‘•‹†‡”ƒ–‹‘•
Chair:‹•—–‘•Š‹ƒƒŒ‹ƒ
13:30-14:30 Poster Session
Chairs: ƒ‹—†‘‹Žƒ‡†‡‹‰—‡‹”‡†‘ǡ‡†‡”ƒŽ‹˜‡”•‹–›‘ˆ‡ƒ”ƒǡ”ƒœ‹Ž
ƒ”‹‘‘„‡”–‘ƒ”ו–‹…ƒ”Ǥǡ‹˜‡”•‹–›‘ˆƒ’‹ƒ•ǡ”ƒœ‹Ž
Topics: Food Analysis
Food Biochemistry
Food Biotechnology
Food Chemistry
18:00–19:00 Poster Session
Chairs: Marcelo Alexandre Prado, University of Campinas, Brazil
Helia Harumi Sato, University of Campinas, Brazil
Topics: Food Analysis
Food Biochemistry
Food Biotechnology
Food Chemistry
23
¦ World Congress of Food Science and Technology
͕͘ǣ͔͗Ȃ͕͙ǣ͔͔ Approaches to produce nanostructured materials from renewable sources and their
charaterization - Luiz H. C. Mattoso, Embrapa Instrumentação, Brazil
15:00–15:30 International, regional and national activities and initiatives relevant to risk assessment and
risk management of nanotechnologies in the food and agriculture scetorsǦƒ•ƒ‹ƒ‡—…Š‹ǡ
FAO, Italy
15:30–16:00 Development and characterization of galactomannan acetate nanoparticles - Miguel A.
‡”“—‡‹”ƒǡƒǤ‹Š‡‹”‘ǡ–א‹‘Ǥ‹…‡–‡ǡ‹˜‡”•‹–›‘ˆ‹Š‘ǡ‘”–—‰ƒŽ
͕͚ǣ͔͔Ȃ͕͚ǣ͔͗ ‘ơ‡‡”‡ƒ
16:30–17:00 Morphological evaluations of alpha-tocopherol loaded nanocapsules - Carolina M. Noronha,
ƒ„”‹ƒǤ†‡ƒ”˜ƒŽŠ‘ǡ‡ƒ–ƒǤ‹‘ǡ‡†”‘—‹œǤƒ””‡–‘ǡ‡†‡”ƒŽ‹˜‡”•‹–›‘ˆƒ–ƒ
Catarina, Brasil.
17:00–17:30 A novel detection sensor for prohibited colorants in food by Graphene/Silver Nanocomposite Yunfei Xie, Jiangnan University, China
17:30–18:00 ƒ‘–‡…Š‘Ž‘‰› ƒ’’Ž‹‡† –‘ „‹‘”‡‡†‹ƒ–‹‘ Ǧ ’‡’–‹†‡ —…Ž‡‹… ƒ…‹† ƪ—‘”‡•…‡– ‹ •‹–—
hybridization (PNA-FISH) as a method for the detection of dehalococcoides - ƒ‹‡ŽǤ‡‹–‡1,2,
Silvia J. Fontenete2ǡ–Š‘›Ǥƒ‘2, Nuno F. Azevedo2, 1‹˜‡”•‹–›‘ˆ
”ƒ†‡‘—”ƒ†‘•ǡ
Brasil, 2University of Porto, Portugal
Tuesday | August 7, 2012
Expocenter A
24
09:00–12:30 ›’‘•‹—ǣ‡™”‘…‡••‹‰‡…Š‘Ž‘‰‹‡•Ǥ”‘‘…‡’––‘’’Ž‹…ƒ–‹‘•
Chairs:‘•±‹‰—‡Ž‰—‹Ž‡”ƒǡ‘–‹Ƥ…‹ƒ‹˜‡”•‹†ƒ†ƒ–‘Ž‹…ƒ†‡Š‹Ž‡ǡŠ‹Ž‡
Maria Ângela de Almeida Meireles, University of Campinas, Brazil
XVII Latin American Seminar of Food Science and Technology - ALACCTA
¦
09:00–09:30 Emerging food technologies for targeted process-structure-function relationships Ǧ ‹‡–”‹…Š
Knorr, Technische Universität Berlin, Germany
09:30–10:00 ‘•–‘ˆƒ—ˆƒ…–—”‹‰‘ˆ„‹‘ƒ…–‹˜‡…‘’‘—†•‘„–ƒ‹‡†„›•—’‡”…”‹–‹…ƒŽƪ—‹†‡š–”ƒ…–‹‘ƒ†
pressurized liquid extraction: assisted or not by ultrasound - Maria Ângela de Almeida Meireles,
University of Campinas, Brazil
10:00–10:30 Development of nano-biosensors for evaluation of food safety and establishing product
traceabilityǦ—ƒ”ƒŽŽ‹ƒ”Œ—ƒǡ‹”‰‹ƒ‡…Šǡ
͕͔ǣ͔͗Ȃ͕͕ǣ͔͔ ‘ơ‡‡”‡ƒ
11:00–11:30 Innovations in meat processing - Jochen Weiss, University of Hohenheim, Germany
11:30–12:0 High pressure applied to tropical fruit juices and beverages: Nutritional, safety and consumer
considerationsǦƒ—”‹‘•‡–ŠƒŽǡ‰”‹…—Ž–—”ƒŽ‡•‡ƒ”…Š‘”’‘”ƒ–‹‘ȋȌǡ”ƒœ‹Ž
12:00–12:30 Challenges of innovation in the food Industry - ‘Ž‹ ‡‹•ǡ •–‹–—–‡ ‘ˆ ‘‘† …‹‡…‡ ƒ†
Technology, UK
͕͘ǣ͔͗Ȃ͕͜ǣ͔͔ IUFoST - ICSU Symposium: Unraveling the Globesity Puzzle
Chairs: Ibrahim Elmadfa, University of Vienna, Austria
Lucy Sun Hwang, National Taiwan University, Taiwan
‡”‰‹‘ƒ•–”ƒƒǡ‹…‡”‡•‹†‡–ˆ‘”š–‡”ƒŽơƒ‹”•
͕͘ǣ͔͗Ȃ͕͙ǣ͔͔ The global obesity epidemic: An overview - Mary K. Schmidl, University of Minnesota, USA,
International Union of Food Science and Technology
15:00–15:30 Medical and health aspects of obesity - Licio Augusto Velloso, University of Campinas, Brazil
15:30–16:00 Energy balance and diet quality in the control of obesity - Ibrahim Elmadfa, University of
Vienna, Austria, International Union of Nutritional Sciences
͕͚ǣ͔͔Ȃ͕͚ǣ͔͗ ‘ơ‡‡”‡ƒ
16:30–17:00 Lipid metabolism, genes, and their regulation by natural compounds - Angelo Azzi, Tufts
University, USA, International Union of Biochemistry and Molecular Biology
17:00–17:30 The epigenetic and physiological basis of an intergenerational cycle of obesity - Caroline
McMillen, University of Newcastle, Australia, International Union of Physiological Sciences
17:30–18:00 Traditional food and obesity and the modern parameters and markers - Vishweshwaraiah
”ƒƒ•Šǡ‹•–‹‰—‹•Š‡†…‹‡–‹•–ǡǦ†‹ƒǡ–‡”ƒ–‹‘ƒŽ‹‘‘ˆ—–”‹–‹‘ƒŽ…‹‡…‡•
Expocenter B
09:00–12:30 ‘•–ǦŠƒ”˜‡•–‡…Š‘Ž‘‰‹‡•Ǥ–”ƒ–‡‰‹‡•–‘‹‹‹œ‡‘•–ǦŠƒ”˜‡•–‘••‡•
Chair:‘Ž‹‡‹•ǡ•–‹–—–‡‘ˆ‘‘†…‹‡…‡ƒ†‡…Š‘Ž‘‰›ǡ
09:00–09:30 Preserving food after harvest is an integral component of food security post-harvest loss
reduction - Malcolm Bourne, Cornell University, USA
09:30–10:00 Role of Food Science and Technology in post-harvest loss reduction - Betty Bugusu, Purdue
University, USA
10:00–10:3 Strategies to minimise post-harvest losses Ǧ –Š‡ ”ƒœ‹Ž‹ƒ …ƒ•‡ Ǧ ‡Ž•‘ ‘”‡––‹ǡ Ǧ
Vegetables, Brazil
͕͔ǣ͔͗Ȃ͕͕ǣ͔͔ ‘ơ‡‡”‡ƒ
11:00–11:30 A post-harvest technology innovation triad approach to reduce food losses and waste for
impact - Linus Opara, University of Stellenbosch, South Africa
11:30–12:00 Reducing post-harvest losses from harvest through export of Haitian mangos - Steven Sargent,
University of Florida, USA
12:00–12:30 The contribution of post-harvest technology in solving world hunger - Kenneth Marsh,
‘‘†•–‘…•–‹–—–‡ˆ‘”…‹‡…‡‹‡”˜‹…‡–‘—ƒ‹–›ǡ
Chairs: Hans Steinhart, University of Hamburg, Germany
Huub Lelieveld, GHI Association, The Netherlands
͕͘ǣ͔͗Ȃ͕͙ǣ͔͔
15:00–15:30
15:30–16:00
͕͚ǣ͔͔Ȃ͕͚ǣ͔͗
16:30–17:00
Perspectives in Africa - Lucia Anelich, Anelich Consulting, South Africa
Perspectives in EuropeǦ‹žƒžž–‹ǡ‡–”ƒŽ‘‘†‡•‡ƒ”…Š•–‹–—–‡ǡ—‰ƒ”›
Perspectives in South America - Maria Cecilia F. Toledo, University of Campinas, Brazil
‘ơ‡‡”‡ƒ
Perspectives in the Middle East - Atef Idriss, Middle East North Africa Food Safety Associates
(MEFOSA), Lebanon
17:00–17:30 Perspectives in ChinaǦ‹—‡‹‹—ǡŠ‹‡•‡‡–‡”ˆ‘”‹•‡ƒ•‡‘–”‘Žƒ†”‡˜‡–‹‘ǡŠ‹ƒ
17:30–18:00 The need for harmonizationǦ‘…Ž—†‹‰”‡ƒ”•Ǧƒ•–‡‹Šƒ”–ǡ‹˜‡”•‹–›‘ˆƒ„—”‰ǡ
Germany - Huub Lelieveld, GHI Association, The Netherlands
Expocenter C1
09:00–12:20 Advances in Sensory and Consumer Science
Chairs: Anne Goldman, ACCE International, Canada
Maria Aparecida A.P. da Silva, Federal University of Sergipe, Brazil
09:00–09:20 Advances in instrumental methods to evaluate sensory attributes - Maria Aparecida A. P. da
Silva, University of Sergipe, Brazil
͔͝ǣ͖͔Ǧ͔͝ǣ͔͘ Advances in consumer science - Anne Goldman, ACCE International, Canada
͔͝ǣ͔͘Ȃ͕͔ǣ͔͔Individuality in response behavior - Herbert Stone, Sensory Management Consultant, USA
͕͔ǣ͔͘Ȃ͕͔ǣ͖͔ Formation of aroma-active compounds and food-borne toxicants during deep-frying - M.
Granvoglǡ Ǥ ™‡”–ǡ Ǥ ŠŽ‹‰ǡ Ǥ …Š‹‡„‡”Ž‡ǡ ‡”ƒ ‡•‡ƒ”…Š ‡–‡” ˆ‘” ‘‘† Š‡‹•–”›ǡ
Germany
͕͔ǣ͖͔Ȃ͕͔ǣ͔͘ Sensory analysis of chicken products with a microbial fat substitute - Caroline M. Calliari1,
Marciane Magnani2ǡ ƒïŽ Ǥ Ǥ ƒ•–”‘Ǧ
‘±œ͕ǡ 1State University of Londrina, 2Federal
University of Paraiba, Brazil
͕͔ǣ͔͘Ȃ͕͕ǣ͔͔ ‘ơ‡‡”‡ƒ
¦ World Congress of Food Science and Technology
͕͘ǣ͔͗Ȃ͕͜ǣ͔͔ –‡”ƒ–‹‘ƒŽ ‡”•’‡…–‹˜‡• ‘ ‘‘† ƒˆ‡–› ƒ† ‡‰—Žƒ–‹‘• Ǧ ‡‡† ˆ‘” ƒ”‘‹œ‡†
Regulations
25
26
¦
XVII Latin American Seminar of Food Science and Technology - ALACCTA
11:00–11:20 Š‡‡ơ‡…–‘ˆ†‹ơ‡”‡––”‡ƒ–‡–•‘–Š‡•‡•‘”›ƒ––”‹„—–‡•‘ˆ‘”ƒ‰‡Œ—‹…‡• - parallel sensory
and eletronic nose and tongue evaluations - ‹žƒ žž–‹1ǡ ׄ‡”– ‘˜ž”‹2, Erzsébet
œƒ„×1, Judit Hámori1, Zsuzsanna Vámos-Falusi1, 1‡–”ƒŽ‡•‡ƒ”…Š•–‹–—–‡ǡ 2University of
Kaposvár, Hungary
͕͕ǣ͖͔Ȃ͕͕ǣ͔͘ ‡†‡” †‹ơ‡”‡…‡• ‹ ‰ƒœ‹‰ „‡Šƒ˜‹‘”ǡ ‡š’‡…–ƒ–‹‘ǡ ƒ† –Š‡ –ƒ•–‡ ’‡”…‡’–‹‘ ‘ˆ —ˆƒ‹Ž‹ƒ”
colored food - Srinual Jantathai1,2ǡŽƒ—•ò””•…Š‹†1, 1‹˜‡”•‹–›‘ˆƒ–—”ƒŽ‡•‘—”…‡•ƒ†
Life Sciences, Austria, 2ƒŠƒ•ƒ”ƒŠƒ‹˜‡”•‹–›ǡŠƒ‹Žƒ†
͕͕ǣ͔͘Ȃ͕͖ǣ͔͔ ‘—–Š ˆ”‹…ƒ ƒ†—Ž– ‡–”‘’‘Ž‹–ƒ …‘•—‡”•ǯ ‘’‹‹‘• ƒ† —•‡ ‘ˆ Š‡ƒŽ–Š ‹ˆ‘”ƒ–‹‘ ‘
food labels - ƒŽ‡‡ ˜ƒ †‡” ‡”™‡, Magdalena J.C Bosman, Susanna M. Ellis, Johann C.
Jerling, Jane Badham, North- West University, South Africa
12:00–12:20 Descriptive sensory analysis and Portuguese consumer acceptability of Bissap hibiscus drinks
with African origin - M. Q. Freitas1,2, M .I. Franco1, S. Teixeira1, A. P da Silva1, M. J. Monteiro1,
M. Cissé3ǡǤƒŽŽ‡–4, B. Bennett5ǡǤ‡…Š‘ơ5, K.T omlins5, M. M. Pintado1, 1CBQF - Superior
School of Biotechnology, Portugal, 2Fluminense Federal University, Brazil, 3Association
ˆ”‹“—‡‰”‘š’‘”–ǡ±±‰ƒŽǡ4University of Greenwich, UK
͕͘ǣ͔͗Ȃ͕͛ǣ͙͔ Research in Food and Nutrition
Chairs: Žœƒ‘—‘†ƒǡ–ƒ–‡‹˜‡”•‹–›‘ˆ‘†”‹ƒǡ”ƒœ‹Ž
Elizabeth A. F. S. Torres, University of São Paulo, Brazil
1͘ǣ͔͗Ȃ͕͘ǣ͙͔ ˜‡”˜‹‡™„›–Š‡Šƒ‹”•
͕͘ǣ͙͔Ȃ͕͙ǣ͕͔ Fructooligosaccharides increase bone mineral density through an interleukin-6-mediated
mechanism in growing female Wistar rats - Vivian C. C. Vieira, Glaucia C. Lima, Cláudia C. Netto,
‹–Š‹ƒǤǤƒœƒ”‹ǡ‡Ǥƒ”“—‡•ǡž”‹‘Ǥƒ”ו–‹…ƒï‹‘”ǡ‹˜‡”•‹–›‘ˆƒ’‹ƒ•ǡ
Brazil
15:10–15:30 ‹’‹†ƒ†‰Ž›…‡‹…’”‘ƤŽ‡‘ˆ”ƒ–•ˆ‡†ƒ•‡‹Ǧ’—”‹Ƥ‡††‹‡–•—’’Ž‡‡–‡†™‹–Š‰ƒ”‹…—•„”ƒ•‹Ž‹‡•‹•
mushroom - ‹Ž„‡”–‘‹‡‘‡‡”‹“—‡•, Cristiane Viera Helm, Maria Lúcia Ferreira Simeone,
Federal University of Minas Gerais, Brazil
15:30–15:50 Glycemic index of corn and athletic performance - Leonora N. Panlasigui1, Merridette S. Sales2,
Luigi T. Bercades2, Erniel B. Barrios2ǡƒ‹‡ƒ”‰ƒ”‹–ƒ‹œ‘3, 1Philippine Women’s University,
2
University of The Philippines, 3University of Sto. Tomas, Philippines
15:50–16:10 —…–‹‘ƒŽƒ†’ƒ•–‹‰’”‘’‡”–‹‡•‘ˆ…ƒ••ƒ˜ƒƪ‘—”•’”‘…‡••‡†™‹–Š”‡†’ƒŽ‘‹Ž - Joseph Oneh
Abuǡ‘”„‡‡›ƒ‰‡ƒŽ——ǡŠ‹ƒŠ‹‡‡Žƒ›‹ƒ›ƒǡƒ—„—ƒŽ‡„ƒ‹ƒǡ‹˜‡”•‹–›‘ˆ
Agriculture, Nigeria
͕͚ǣ͕͔Ȃ͕͚ǣ͔͗ ‘ơ‡‡”‡ƒ
16:30–16:50 ‘”—Žƒ–‹‰ Ž‘™ ‰Ž›…‡‹… ‹†‡š ”‹…‡ ƪ‘—” –‘ „‡ —•‡† ƒ• ƒ ˆ—…–‹‘ƒŽ ‹‰”‡†‹‡– Ǧ Š‘‰•ƒ
”‹ƒ‡‘ǡ‹„—Ž•‘‰”ƒƒŒƒ„Šƒ–‹˜‡”•‹–›ǡŠƒ‹Žƒ†
16:50–17:10 Research on energy sustained-release noodles and demonstration of postprandial blood glucose
controlling - Shaoyun Wang, Yueping Lin, ‹‰ˆƒƒ‘, Fuzhou University, China
17:10–17:30 Consumption of baru seed, peanut and Brazil nut protect against lipid peroxidation in rats ƒ‹‡ŽƒǤ‡”ƒ†‡•ǡAline M. Alves, Amanda G. O. Souza, Jullyana Borges de Freitas, Maria
Margareth V. Naves, Federal University of Goiás, Brazil
17:30–17:50 ƒ”†‹‘’”‘–‡…–‹˜‡ ‡ơ‡…– ‘ˆ ‘‹Ž ‡š–”ƒ…– ‘ˆ ‹–”—ŽŽ—• Žƒƒ–—• •‡‡†• ‹ ”ƒ–• ˆ‡† ƒ Š‹‰Š …Š‘Ž‡•–‡”‘Ž
diet - Godwin C. Ojieh1, Olarewaju M. Oluba2, 1Ambrose Alli University, 2Joseph Ayo Babalola
University, Nigeria
Expocenter C2-C3
09:00–12:30 ‘…—•‘†—…ƒ–‹‘ƒŽƒ’ƒ…‹–›—‹Ž†‹‰Ǥ”‡™‡’”‡’ƒ”‹‰‘‘†…‹‡…‡ƒ†‡…Š‘Ž‘‰›
”‘ˆ‡••‹‘ƒŽ•†‡“—ƒ–‡Ž›ˆ‘””‡•‡–ƒ†—–—”‡ŠƒŽŽ‡‰‡•ǫ
Chairs:ƒ”›Ž—†ǡ‹˜‡”•‹–›‘ˆ‹•…‘•‹Ǧƒ†‹•‘ǡ
ƒ‹”ƒƒ”–ƒ—•—ƒŠǡ‡–‡”ǡ†‘‡•‹ƒ
09:00–09:30 The IUFoST distance education program - ƒ”›Ž —†1ǡ ‘ƒŽ† ‡”…‡”2, 1University of
Wisconsin-Madison, USA, 2University of Guelph, Canada
09:30–10:00 Š‡ ‘ †—…ƒ–‹‘ ‘‹–‡‡ ƒ† –Š‡ ‘ ‡”–‹Ƥ‡† —””‹…—Žƒ ‹ ‘‘† …‹‡…‡ - Aman
‹”ƒƒ”–ƒ—•—ƒŠǡ‡–‡”ǡ†‘‡•‹ƒ
10:00–10:30 Food Science and Technology Education in Europe Ǧ ‡‘ơ”‡› ƒ’„‡ŽŽǦŽƒ––ǡ ‹˜‡”•‹–› ‘ˆ
‡ƒ†‹‰ǡ
͕͔ǣ͔͗Ȃ͕͕ǣ͔͔ ‘ơ‡‡”‡ƒ
11:00–11:30 The undergraduate and graduate curricula in Latin America - Glaucia Maria Pastore, University
of Campinas, Brazil
11:30–12:00 The undergraduate and graduate curricula in Africa - John Taylor and Amanda Minnaar,
University of Pretoria, South Africa
12:00–12:30 The undergraduate and graduate curricula in North America Ǧ ‹…‡› ƒ†ƒ1,2, Charity Parrƒ•“—‡œ2ǡ”‹ƒǤ”›•ƒ1, 1University of Guelph, 2Advanced Foods and Materials, Canada
Chairs: Carole Tonello, Hiperbaric, Spain
–‘‹‘‡Ž‰ƒ†‘ǡ”‹‡†”‹…ŠǦŽ‡šƒ†‡”‹˜‡”•‹–›ǡ
‡”ƒ›
͕͘ǣ͔͗Ȃ͕͙ǣ͔͔ Multiphysics modeling of innovative food processing technologies: Process validation and
optimization - K. Knoerzer and P. Julianoǡ‹ƒŽǡ‘‘†ƒ†‡ƒŽ–Š…‹‡…‡•ǡ—•–”ƒŽ‹ƒ
15:00–15:30 Temperature uniformity in high pressure industrial equipment: simulations and measurements
- B. Val Aparicio1ǡǤ—‹œ1, T. Grauwet2ǡǤ‡†”‹…š2 and C. Tonello1, 1Hiperbaric, Spain, 2KU
Leuven, Belgium
15:30–16:00 Controlled release of volatile components from hydrocolloids: extending storage life of fresh
product - O. GousetiǡǤǤ”›‡”ƒ†ǤƒƒŽ‹•‹˜‡”•‹–›‘ˆ‹”‹‰Šƒǡ‹–‡†‹‰†‘
͕͚ǣ͔͔Ȃ͕͚ǣ͔͗ ‘ơ‡‡”‡ƒ
16:30–17:00 ‹—Žƒ–‹‘‘ˆƪ‘™ƒ†”‡Žƒ–‡†’Š‡‘‡ƒ‹ˆ‘‘†’”‘†—…–‹‘ƒ†’”‘…‡••‹‰ - M. Peric1, F.
Kasper1ǡǤƒ—Š2ƒ†Ǥ‡Ž‰ƒ†‘2, 1Ǧƒ†ƒ’…‘ǡ
‡”ƒ›ǡ 2Friedrich-Alexander University,
Germany
17:00–17:30 Thermo-physical Investigations in life-science based foams by means of Lattice Boltzmann
Method: Impact of material properties - Ǥ ƒ…ǡ ǤǤ —••‡‹ǡ Ǥ ‡…‡”ǡ ǤǤ ò…Š‡ǡ
Technical University Munich, Germany
17:30–18:00 A food engineering approach to the modeling of the human masticatory function - B. Le
±˜±”‡†ǡǤ‘”‡–ǡǤƒ”–ƒǡ‡•–Ž±‡•‡ƒ”…Š‡–‡”ǡ™‹–œ‡”Žƒ†
18:00–18:30 Beyond classical modeling and simulation: Novel possibilities by Hybrid Methods elucidated
exemplarily at texture perception of foods - Ǥ ƒ—Šǡ Ǥ ƒ‰‡Ž ƒ† Ǥ ‡Ž‰ƒ†‘ǡ ”‹‡†”‹…ŠǦ
Alexander University, Germany
Itamuri II
09:00–12:20 ‡•‡ƒ”…Š‘‘‘†ƒˆ‡–›
Chairs: Myrna Sabino, Adolfo Lutz Institute, Brazil
‡Ž‹š
—‹ŽŽ‡”‘‡›‡•‡›‡•ǡ‹˜‡”‹•–›‘ˆƒ’‹ƒ•ǡ”ƒœ‹Ž
09:00–09:20 Overview by Chairs
¦ World Congress of Food Science and Technology
͕͘ǣ͔͗Ȃ͕͜ǣ͔͗ ‘†‡Ž‹‰‹—Žƒ–‹‘‘ˆƒ•‹…ƒ†–‡‰”ƒ–‡†”‘…‡••‡•ȋ•’‘•‘”‡†„›
‡‘Ȍ
27
28
XVII Latin American Seminar of Food Science and Technology - ALACCTA
¦
͔͝ǣ͖͔Ȃ͔͝ǣ͔͘Economically motivated adulteration of food: Challenges - Karen Everstine, Bethany Stave,
”ƒ—•–ƒ, Shaun Kennedy, University of Minnesota, USA
͔͝ǣ͔͘Ȃ͕͔ǣ͔͔Hygienic and safety assessment of ready-to-eat food processing industrial facilities in Portugal
- ǤǤ‡”‹“—‡•ǡǤǤƒ””‡–‘ǡǤǤ”ƒ“—‡œƒǡ‡–”‘†‡˜‡•–‹‰ƒ­ ‘–‡”†‹•…‹’Ž‹ƒ”‡
Sanidade Animal, Portugal
10:00–10:20 ƒ’‹†‹†‡–‹Ƥ…ƒ–‹‘‘ˆ•…Š‡”‹…Š‹ƒ…‘Ž‹͙͟͝ǣ͟„›—•‹‰Š‹‰Š’‡”ˆ‘”ƒ…‡‹‘Ǧ‡š…Šƒ‰‡Ž‹“—‹†
chromatography (HPIELC) of intact bacterial cells - Shu-tao-Liu, Zhao-hua Chen, Jian-wu Zhou,
‹ǦŒ‹‰‡ǡ—ƒ‹ǡ‹‰Ǧ‡
—‘ǡ‹‰Ǧˆƒƒ‘ǡ—œŠ‘—‹˜‡”•‹–›ǡŠ‹ƒ
͕͔ǣ͖͔Ȃ͕͔ǣ͔͘ Biocontrol of cyanobacteria and biodegradation of microcystin by environmental yeasts (anthill
and sugar-bioethanol plant) intended for water treatment - Tatiana de Ávila Miguel, Gisele M.
Ǥ†‡×„”‡‰ƒǡƒ‹ƒ‡Ǥ‘’‡•ǡž–‹ƒǤ‘‘Šƒƒǡ‡”ƒ†‘Ǥƒ‰‘……ƒǡÀŽ‹ƒǤ—”‘†ƒǡ
‹›‘‹•—Œ‹ǡ•ƒ—ƒ™ƒ—”ƒǡŽ‹•ƒ„‡–‡Ǥƒ•Š‹‘–‘ǡ‡Ǧ‹…Š‹ƒ”ƒ†ƒǡŽ‹•ƒǤ‹”‘‘ƒǡ
State University of Londrina, Brazil
͕͔ǣ͔͘Ȃ͕͕ǣ͔͔ ‘ơ‡‡”‡ƒ
11:00–11:20 Biochemical characterization of toxic compounds detected in seeds of fruits from Brazilian
central plain (cerrado) Ǧž–‹ƒǤ‡”ƒ†‡•ǡ—ƒ‡Ǥ
ƒ”…‹ƒǡ—ƒ
ǤǤ‡‹•ǡƒ”ŽƒǤƒ–‹•–ƒǡ
Paulo C. Ghedini, ”ƒ†‘
ƒ”…‹ƒ‘†”‹‰—‡œ, Federal University of Goiás, Brazil
͕͕ǣ͖͔Ȃ͕͕ǣ͔͘ ‘’—Žƒ–‹‘†›ƒ‹…•‘ˆ‘ŽŽ—•…ƒ‹„”‹‘•’‡…‹‡•‹ƒƒ†ƒǯ•‡•–—ƒ”‹‡‡…‘•›•–‡ǣ’Ž‹…ƒ–‹‘•
for seafood safety and human health - Swapan K. Banerjeeǡ ƒ—”°‡ ƒ‘—…Š‡ǡ ‡ơ”‡› Ǥ
Farber, Health Canada, Canada
͕͕ǣ͔͘Ȃ͕͖ǣ͔͔ Use of isothiocynates to reduce the levels of fumonisins in vitro and in corn - G. Meca1, F.
B. Luciano2, I. Azaiez1ǡ Ǥ ‡”ž†‡œǦ”ƒœ×1, J. Mañes1, 1University of Valencia, Spain,
2
‘–‹ˆÀ…‹ƒ‹˜‡”•‹†ƒ†‡ƒ–׎‹…ƒǡ”ƒœ‹Ž
12:00-12:20 Quality management in extensive shrimp (Penaeus monodon) farming - S. M. Nazmul Alam
School of Social Sciences, Curtin University, Australia
͕͘ǣ͔͗Ȃ͕͜ǣ͕͔’–‹‹œƒ–‹‘‘ˆ”ƒ†‹–‹‘ƒŽ”‘…‡••‹‰‡…Š‘Ž‘‰‹‡•
Chairs: Geraldo Arraes Maia, Federal University of Ceará, Brazil
ƒ”—‡‡†™ƒ”†•ǡ‘‘†…‹‡…‡ƒ†‡…Š‘Ž‘‰›••‘…‹ƒ–‹‘‘ˆŠƒ‹Žƒ†ȋ‘ȌǡŠƒ‹Žƒ†
͕͘ǣ͔͗Ȃ͕͘ǣ͙͔ ˜‡”˜‹‡™„›
‡”ƒŽ†‘””ƒ‡•ƒ‹ƒ
͕͘ǣ͙͔Ȃ͕͙ǣ͕͔ Making high quality chocolate with lower resource consumption - —– ”ƒ‡, Katrin
Heinzelman, German Institute of Food Technologies, Germany
15:10–15:30 Physico-chemical and functional properties of spray-dried sourdough in breadmaking - Abolfazl
Golshan Tafti1,2, Seyed Hadi Peighambardoust1, Javad Hesari1ǡ „ƒ” ƒŠ”ƒ‹1, Elnaz
Šƒ—‘‹‡‘ƒ„1, 1University of Tabriz, 2‰”‹…—Ž–—”ƒŽ‡•‡ƒ”…Š‡–”‡ǡ”ƒ
15:30–15:50 Comparative study between solar dryer and open-air drying on the drying rate constant, drying
‡ƥ…‹‡…›ƒ†—–”‹–‹‘ƒŽ“—ƒŽ‹–›‘ˆ•‡Ž‡…–‡†ˆ‘‘†‹‰”‡†‹‡–• - U. S. Onoja, J. O. Iroegbu, J. I.
œ‡ƒ†ǤǤǤ‹„—ƒǡ‹˜‡”•‹–›‘ˆ‹‰‡”‹ƒǡ‹‰‡”‹ƒ
15:50–16:10 Šƒ”ƒ…–‡”‹œƒ–‹‘‘ˆ’‹–ƒ‰ƒ”‘šƒȋ—‰‡‹ƒ—‹ƪ‘”ƒǤȌ’‘™†‡”’”‘†—…‡†ˆ”‘ˆ‘ƒƒ–†”›‹‰
- Modesto Antonio Chavez, Isadora Monteiro Andrade Barreto, Vinícius Carvalho Souza,
‡–ƒ‹ƒ†‘•ƒ–‘•‘—œƒǡƒ‹‡Žƒ‹‡‹”ƒŠƒ˜‡•ǡ–ƒ–‡‹˜‡”•‹–›‘ˆ‘—–Š™‡ƒ•–‡”ƒŠ‹ƒǡ
Brazil
͕͚ǣ͕͔Ȃ͕͚ǣ͔͗ ‘ơ‡‡”‡ƒ
16:30–16:50 Sensory acceptability of squid (lllex argentinus) rings preserved by gamma irradiation
during refrigerated storage - Alejandra Tomac1, Constanza Cova2, Patricia Narvaiz2,
María Isabel Yeannes1,3, 1National University of Mar del Plata, 2National Atomic Energy
Commission,3ƒ–‹‘ƒŽ…‹‡–‹Ƥ…ƒ†‡…Š‹…ƒŽ‡•‡ƒ”…Š‘—…‹Žǡ”‰‡–‹ƒ
16:50–17:10 Use of the bacteriocin, nisin, as a preservative in processed meat - ‘•• ‡Ž˜‡•Ǧ”‘—‰Š–‘,
‡‘”‰‡‡„‡”ǡ‘”„‡ƒ„‡ǡ‹ŽŽ›—‡œǡƒ””›–‡‡•‘ǡ—’‘–‡ƒŽ–Šƒ†—–”‹–‹‘ǡ
USA and UK
17:10–17:30 Optimization of microwave cooking of hotpot dish in terms of nutrient preservation, taste and
energy consumption - ƒ“—‡””‡‡ƒǦŽƒ—†‡1ǡ‘—‹”‹Ǧ±†‘—‹‡1, Jacolot Philippe1, Lozano
Bustos Eduardo Alonso2ǡ ‘—“—ƒ† ±Ž‹‡1, Tessier Frédéric1, Woodward Ken3, GadonnaWidehem Pascale1, 1La Salle Beauvais Institute, France, 2Universidad La Salle, Mexico,
3
Brighton School of Service Management, UK
17:30–17:50 Ž—–‡Ǧˆ”‡‡‡š–”—†‡†•ƒ…•ƒ†‡ˆ”‘Ž‡–‹ŽǦ„ƒ•‡†ˆ‘”—Žƒ–‹‘•ˆ‘”–‹Ƥ‡†™‹–Š†‹‡–ƒ”›Ƥ„‡”• Ǥ†‡Ǥ‡””‹‘•ǡǦǡ‡•–‡”‡‰‹‘ƒŽ‡•‡ƒ”…Š‡–‡”ǡ
17:50-18:10 Active chitosan coatings with antimicrobial peptides to control mold growth on the surface of
fermented and smoked meat sausages - M. Nascimento1, A.J.I. Alfaia2ǡǤǤǤ‹„‡‹”‘2, A.S.
Barreto1, ǤǤ ”ƒ“—‡œƒ1, 1UTLisbon, Centro de Investigação Interdisciplinar em Sanidade
Animal, 2University of Lisbon, Portugal
29
Iguaçu I
09:00–10:30 ”‡’”‘…‡••‡†ˆ‘‘†•–Š‡˜‹ŽŽƒ‹•‘ˆŠ—ƒŠ‡ƒŽ–Šǫ
Panelists: Edmundo Klotz, President, ABIA, Brazil
ƒ˜‹†Ǥ…Š‹†–ǡ”‡•‹†‡–ƒ†ǡǡ
‡‹•‡†‡Ž‹˜‡‹”ƒ‡•‡†‡ǡǡ”ƒœ‹Ž
͕͔ǣ͔͗Ȃ͕͕ǣ͔͔ ‘ơ‡‡”‡ƒ
11:00–12:30 Food Science and Technology’s Role in Sustainable Development
Chair:‹•Š™‡•Š™ƒ”ƒ‹ƒŠ”ƒƒ•Šǡ‹•–‹‰—‹•Š‡†…‹‡–‹•–ǡǦ†‹ƒ
Panelists: ƒ”Œ‹†‡”‹‰Šǡ‹††‡–•–‹–—–‡ǡ‡™‡ƒŽƒ†
Jaime Amaya-Farfan, University of Campinas, Brazil
Žƒ•–ƒ‹”‹…•1, Kenneth Marsh2, 1Mae Fah Luang University, Thailand, 2‘‘†•–‘…•–‹–—–‡ˆ‘”
Science in Service to Humanity, USA
͕͘ǣ͔͗Ȃ͕͚ǣ͔͔ –‡”ƒ…–‹‘„‡–™‡‡‰”‹…—Ž–—”‡ǡ—–”‹–‹‘ƒ†‘‘†…‹‡…‡Ȁ‡…Š‘Ž‘‰›ǣ‡…‡••‹–›ǫ
Chair:ƒ˜‹†‹‡„ƒ…ǡ‹˜‡”•‹–›‘ˆƒ”›Žƒ†ǡ
Panelists:ƒ—ƒ”ƒƒ•Šǡ‹˜‡”•‹–›‘ˆ›•‘”‡ǡ†‹ƒ
—–Š‹ƒ‰ǯ‘ǡ‘—†‡”ƒ†ǡ—”ƒŽ—–”‡ƒ…Šˆ”‹…ƒǡ‡›ƒ
‘ŠǤ—’‹‡ǡ‹˜‡”•‹–›‘ˆƒ••ƒ…Š—•‡––•ǡ
͕͚ǣ͔͔Ȃ͕͚ǣ͔͗ ‘ơ‡‡”‡ƒ
16:30–18:00 Women in Food Science and Technology
Chair: —–Š‹ƒ‰ǯ‘ǡ‘—†‡”ƒ†ǡ—”ƒŽ—–”‡ƒ…Šˆ”‹…ƒǡ‡›ƒ
Panelists: Anne-Marie Hermansson, Chalmers University of Technology, Sweden
Leonora N. Panlasigui1 and Sonia Y. de Leon2, 1Philippine Women’s University, 2University of
the Philippines, Philippines
Maria Beatriz Abreu Gloria (Brazil)
¦ World Congress of Food Science and Technology
Chair: Glaucia Maria Pastore, University of Campinas, Brazil
Iguaçu II
09:00–12:30 ‡••‹‘ǣ‡ƒ–ƒ†‹Ž”‘†—…–•
30
¦
XVII Latin American Seminar of Food Science and Technology - ALACCTA
Chairs: ‹Ž‡…–‹‘ǣ†—ƒ”†‘”‡•…‘ǡǡ”—‰—ƒ›
Marcos Taranto, SUCTAL, Uruguay
‡ƒ–‡…–‹‘ǣ”‹•–‹ƒ×’‡œǡ‹˜‡”•‹†ƒ††‡Žƒ‡’ï„Ž‹…ƒǡ”—‰—ƒ›
ƒ”Àƒ‘…‡’…‹×ƒ”–À‡œǡǡƒ”ƒ‰—ƒ›
09:00–09:30 Latin American dairy: Situation and outlook Ǧ†—ƒ”†‘”‡•…‘ǡ‡†‡”ƒ…‹×ƒƒ‡”‹…ƒƒ†‡Žƒ
Leche, Uruguay
09:30–10:00 Safety of milk: Methods to guarantee adequate raw material - Pilar Meléndez, Universidad
Nacional, Colombia
10:00–10:30 World market trends and technological developments in fermented milks and dairy beverages
Ǧƒ˜‹†‡’‡†ƒǡǡ±š‹…‘
͕͔ǣ͔͗Ȃ͕͕ǣ͔͔ ‘ơ‡‡”‡ƒ
11:00–11:30 Research in industry as means for innovation and development of new solutions for the market
- Oscar Ochoa, Alimentos Cárnicos Zenú, Colombia
11:30–12:00 Š‡…‘…‡’–‘ˆ‡š–‡†‡”•‹…‹‡…‡ƒ†‡…Š‘Ž‘‰›‘ˆ‘‘†Ǥš’‡”‹‡…‡•‘ˆ—„ƒ‹‡ƒ–ƒ†
milk industries - ‡•ï• ƒÓ‡œ —‡”‡Œ‡–ƒǡ Ž˜ƒ”‘ ƒ”…‹ƒ ”‹ƒ”–‡ǡ ‡•‡ƒ”…Š •–‹–—–‡ ‘ˆ ‘‘†
Industry, Cuba
12:00–12:30 Ž‡ƒ–‡…Š‘Ž‘‰›‹–Š‡”‡ˆ”‹‰‡”ƒ–‹‘‹†—•–”›‘ˆ‡ƒ–ƒ†’‘—Ž–”›Ǥš’‡”‹‡…‡•‹‡”…‘•—”‡”‰‹‘††‘‡ǡ‹˜‡”•‹†ƒ†ƒ–׎‹…ƒ—‡•–”ƒ‡Ó‘”ƒ†‡Žƒ•—…‹×ǡƒ”ƒ‰—ƒ›
͕͘ǣ͔͗Ȃ͕͜ǣ͔͔ ‡••‹‘ǣ‘‘†‡…—”‹–›ƒ†ƒˆ‡–›
Chairs:‹Ž˜‹ƒƒ‹ŽŽƒ…‹ǡ‹˜‡”•‹†ƒ†ƒ…‹‘ƒŽ†‡×”†‘„ƒǡ”‰‡–‹ƒ
͕͘ǣ͔͗Ȃ͕͙ǣ͔͔ Challenges and innovations in the detection of STEC Ǧ ƒ”–ƒ ‹˜ƒ•ǡ •–‹–—–‘ ƒ…‹‘ƒŽ †‡
ˆ‡”‡†ƒ†‡•ˆ‡……‹‘•ƒ•ǦDz”Ǥƒ”Ž‘•
ǤƒŽ„”ždzǡ”‰‡–‹ƒǤ
15:00–15:30 Mitigation of the formation of acrylamides in highly consumed foods - Franco Pedreschi,
ƒŽ‘±ƒ”‹‘––‹ǡ‘–‹Ƥ…‹ƒ‹˜‡”•‹†ƒ†ƒ–׎‹…ƒ†‡Š‹Ž‡ǡŠ‹Ž‡
15:30–16:00 ƒˆ‡–›‘ˆ˜‡‰‡–ƒ„Ž‡•‹–Š‡Ƥ‡Ž†ǡ†—”‹‰Šƒ”˜‡•–ƒ†’ƒ…ƒ‰‹‰ - Santos García, Universidad
—–א‘ƒ†‡—‡˜‘‡×ǡ‡š‹…‘
͕͚ǣ͔͔Ȃ͕͚ǣ͔͗ ‘ơ‡‡”‡ƒ
16:30–17:00 Application of food safety risk analysis principles at industry levelǦƒ‹”‘‘‡”‘ǡ–‡”ƒ–‹‘ƒŽ
‘‘†ƒˆ‡–›‹•ƒƒ‰‡‡–‘•—Ž–ƒ–ǡ‘Ž‘„‹ƒ
17:00–17:30 New US regulation on food safety Ǧ
‹•‡Žƒ‘’’‡”ǡ‘‘†ƒ†”—‰†‹‹•–”ƒ–‹‘ȋȌǡ
‘•–ƒ‹…ƒ
17:30–18:00 Evaluation of the risk of ingesting chemical contaminants in foods - José Miguel Bastías,
Universidad del Bio Bio, Chile
Iguaçu III-IV-V
09:00–12:30 ƒ‘–‡…Š‘Ž‘‰›ǣ–ƒ‡Š‘Ž†‡”‘Ƥ†‡…‡
Chair:‘‰†ƒŠ‡ǡǡ
09:00–09:30 The International Society of Food Applications of Nanoscale Sciences (ISFANS) as an outreach
͕͘ǣ͔͗Ȃ͕͜ǣ͔͔ Trends in Food Flavor and Texture
Chairs:ƒ–•—›‘•Š‹‹•Š‹ƒ”‹ǡ•ƒƒ‹–›‹˜‡”•‹–›ǡƒ’ƒ
Narendra Narain, Federal University of Sergipe, Brazil
͕͘ǣ͔͗Ȃ͕͙ǣ͔͔ ›†”‘…‘ŽŽ‘‹†• …‘–”‘ŽŽ‹‰ –Š‡ –‡š–—”‡ ƒ† ƪƒ˜‘” ”‡Ž‡ƒ•‡ Ǧ ƒ–•—›‘•Š‹ ‹•Š‹ƒ”‹ǡ •ƒƒ ‹–›
University, Japan
15:00–15:30 The rheology of colloidal and noncolloidal dispersionǦǤǤƒ‘ǡ‘”‡ŽŽ‹˜‡”•‹–›ǡ
15:30–16:00 Food oral processing: some fundamental principles underpinning eating and sensory perception
- Jianshe Chen, University of Leeds, UK
͕͚ǣ͔͔Ȃ͕͚ǣ͔͗ ‘ơ‡‡”‡ƒ
16:30–17:00 Flavor compounds in fruits: relation with texture - Narendra Narain, Federal University of
Sergipe, Brazil
17:00–17:30 Flavor release and perceptionǦŽ‹•ƒ„‡–Š
—‹…Šƒ”†ǡ”‡…Šƒ–‹‘ƒŽ•–‹–—–‡ˆ‘”‡•‡ƒ”…Š‹
‰”‘‘‹…•ȋȌǡ”ƒ…‡
17:30–18:00 Salt release in mouth and perception: in vitro, in vivo and modeling approaches to help in
designing palatable and healthy foods - C. de Loubens1,2, M. Panouillé2,1, A. Saint-Eve2,1, I.
±Ž±”‹•1,2, C. Tréléa2,1 , I. Souchon1,2, 1ǡ2AgroParis Tech, France
͕͗ǣ͔͗Ǧ͕͘ǣ͔͗ Poster Session
Chairs: José Benício Paes Chaves, Federal University of Viçosa, Brazil
ƒ”‡‹‰‘”‹‡”‡‹”ƒǡ‡†‡”ƒŽ‹˜‡”•‹–›‘ˆ‹‘†‡ƒ‡‹”‘ǡ”ƒœ‹Ž
Topics: Food Microbiology
Food Safety
Sensory and Consumer Science
Bioactive Compounds and Functional Foods
Food and Nutrition
18:00–19:00 Poster Session
Chairs:—…‹ƒƒ”‹ƒƒ‡‰‡”†‡ƒ”˜ƒŽŠ‘ǡ‡†‡”ƒŽ‹˜‡”•‹–›‘ˆ‹‘†‡ƒ‡‹”‘ǡ”ƒœ‹Ž
Gustavo Molina, University of Campinas, Brazil
31
¦ World Congress of Food Science and Technology
instrument for food nanotech science - ‹…‡›ƒ†ƒ1, Hongda Chen2, Frans Kampers3, Charity
ƒ””Ǧƒ•“—‡œ4, Jochen Weiss5, 1University of Guelph, Canada, 2Ǧƒ–‹‘ƒŽ •–‹–—–‡ ‘ˆ
Food and Agriculture, USA, 3Wageningen BioNT, The Netherlands, 4Advanced Foods and
Materials Canada, 5University of Hohenheim, Germany
9:30–10:00 ƒ˜‹‰ƒ–‹‰–Š‡Ž‡‰ƒŽ‹’Ž‹…ƒ–‹‘•‘ˆƒ‘–‡…Š‘Ž‘‰‹‡•‹ˆ‘‘†•ǣ„‹”†ǯ•‡›‡˜‹‡™‘–Š‡…—””‡–
state of play, and the challenges aheadǦ‹ƒƒ‘™ƒǡŠ‡‹˜‡”•‹–›‘ˆ‹…Š‹‰ƒǡ
10:00–10:30 Development of environmental and societal impact indicators to assess the safety of agricultural
nanoproductsǦ‡ƒ–”‹œǤƒ”‹‡Žǡƒ–‹ƒǤǤ‡•—•ǡ˜‹”‘‡–ǡ”ƒœ‹Ž
͕͕ǣ͔͔Ȃ͕͕ǣ͔͗ ‘ơ‡‡”‡ƒ
11:10–11:30 Approaches to the safety assessment of engineered nanomaterials (ENM) in food - Andrew
‘…„—”ǡ‘„‡”–ƒ”ƒ†ˆ‘”†ǡ‡‹Ž—…ǡ‡‘•–ƒ„Ž‡ǡ
ƒ”‡–Š†™ƒ”†•ǡ‡”†ƒ„‡”ǡƒ—Ž
Hepburn, John Howlett, Frans KampersǡŠ”‹•–’ŠŽ‡‹ǡƒ”‡ǡƒ†‘•‹ǡ‡”ƒ–ƒǡ
—•ƒ‹ŒŠ‘˜‡ǡƒŒƒ‹Ž†‡ƒǡ‘”‰”‘—’
11:30–12:00 Harmonization of regulations across markets - ‹žƒ žž–‹, International Life Sciences
Institute (ILSI) Europe, Belgium
12:00–12:30 Ethical aspects of nanotechnology in the area of food and food manufacturing - Herbert J.
—…‡Šò•‡•ǡ‡—–•…Š‡ƒ†™‹”–•…Šƒˆ–Ž‹…Š‡
‡•‡ŽŽ•…Šƒˆ–ȋ
Ȍǡ
‡”ƒ›
Topics: Food Microbiology
Food Safety
Sensory and Consumer Science
Bioactive Compounds and Functional Foods
Food and Nutrition
32
Wednesday | August 8, 2012
Expocenter A
09:00–12:30 —–•‹ƒ
Ž‘„ƒŽ‡––‹‰ȋ•’‘•‘”‡†„›–Š‡–‡”ƒ–‹‘ƒŽ”‡‡—–ƒ†”‹‡†”—‹–‘—…‹ŽȌ
Chair: Ezzedine Boutrif, Food and Agriculture Organization of the United Nations (FAO), Tunisia
XVII Latin American Seminar of Food Science and Technology - ALACCTA
¦
09:00–09:30 Overview of food security priorities and international initiatives - Ezzedine Boutrif, Former
‹”‡…–‘”ǡ—–”‹–‹‘ƒ†‘•—‡””‘–‡…–‹‘‹˜‹•‹‘ǡ‡–‹”‡‡ǡ‘‡
09:30–10:00 Ž‘„ƒŽ†‹‡–ƒ”›‰—‹†‡Ž‹‡•ƒ†—–Š‡ƒŽ–Š„‡‡Ƥ–• - Karen Lapsley, Almond Board of California, USA
10:00–10:30 —Ž–‹Ǧ…‘—–”›ȋ
Šƒƒǡ”ƒœ‹ŽǡȌƒ’’‡–‹–‡ƒ††‹‡–ƒ”›‡ơ‡…–•‘ˆ…‘•—‹‰ƒ‡‡”‰›†‡•‡
snack (nuts) Ǧ‹…Šƒ”†ƒ––‡•ǡ—”†—‡‹˜‡”•‹–›ǡ
͕͔ǣ͔͗Ȃ͕͕ǣ͔͔ ‘ơ‡‡”‡ƒ
11:00–11:30 Global trends in nut production, trade and food safety - Julie Adams, International Tree Nut
ƒ†”‹‡†”—‹–‘—…‹Žǡ
11:30–12:00 Developments in roasting and thermal pasteurization of tree nuts Ǧƒ‹‡”‡””‡ǡ‘‘†
Technology AG, Switzerland.
12:00–12:30 –””ƒ–‡‰‹‡•ˆ‘”ƒƪƒ–‘š‹‡Ž‹‹ƒ–‹‘‹’‡ƒ—–’”‘†—…–•‹—†‡”Ǧ‹†—•–”‹ƒŽ‹œ‡†ƒ–‹‘•‹•‹ƒ
and Africa Ǧƒ‡•—””‡……‹‘ǡ‹˜‡”•‹–›‘ˆ
‡‘”‰‹ƒǡ
͕͘ǣ͔͗Ȃ͕͜ǣ͔͔ ISNFF Symposium: Recent Developments in Functional Foods
Chairs: Fereidoon Shahidi, Memorial University of Newfoundland, Canada
Franco Maria Lajolo, University of São Paulo, Brazil
͕͘ǣ͔͗Ȃ͕͙ǣ͔͔ Functional foods, nutraceuticals and medicinals: Bridging the barriers - Fereidoon Shahidi,
Memorial University of Newfoundland, Canada
15:00–15:30 Bioactive peptides and protein hydrolysates for nutraceutical and functional food applications
- Eunice C.Y. Li-Chan, The University of British Columbia, Canada
15:30–16:00 Ancient wisdom: to enlighten functional food research Ǧ‹‰ˆƒƒ‘ǡ—œŠ‘—‹˜‡”•‹–›ǡŠ‹ƒ
͕͚ǣ͔͔Ȃ͕͚ǣ͔͗ ‘ơ‡‡”‡ƒ
16:30–17:00 Alzheimer disease risk reduction with food bioactive components - Lucy Sun Hwang, National
Taiwan University, Taiwan
17:00–17:30 Phytochemicals for cancer prevention: Molecular targetsǦ—‹ƒ‹‹—ǡ‘”‡ŽŽ‹˜‡”•‹–›ǡ
17:30–18:00 Understanding functional foods continuumǦƒ‡•
”‹ƥ–Š•1ǡ‘‰‡”Ž‡‡•2, 1United States
Pharmacopeia, 2E. T. Horn Co., USA
Expocenter B
09:00–12:30 —””‡–ƒ†‡”‰‹‰••—‡•‹••—”‹‰‹…”‘„‹‘Ž‘‰‹…ƒŽƒˆ‡–›‘ˆ‘‘†•
Chairs:‹Œƒ›Ǥ—‡Œƒǡ‹–‡†–ƒ–‡•‡’ƒ”–‡–‘ˆ‰”‹…—Ž–—”‡ȋȌǡ
—”‡†—Ǥƒ•ƒ˜ƒ†ƒǡ‹˜‡”•‹–›‘ˆ‹•…‘•‹Ǧ‹˜‡”ƒŽŽ•ǡ
09:00–09:10 Introduction
͔͝ǣ͕͔Ȃ͔͝ǣ͙͘Foodborne pathogens - recent outbreaks, emergence and lessons learned - Purnendu C.
ƒ•ƒ˜ƒ†ƒǡ‹˜‡”•‹–›‘ˆ‹•…‘•‹Ǧ‹˜‡”ƒŽŽ•ǡ
͔͝ǣ͙͘Ȃ͕͔ǣ͖͔ Assuring fresh produce safety: The intersection of Microbiology and Physics - Hussein
‘Šƒ‡†ǡ›‘ŽƒŠ›ƒ”›ǡ—•–ƒˆƒ—”ƒǡƒƒ†‹–ǡ”‹•ŠŠƒ™Žƒǡ—•–ƒˆƒ‡•‹Žǡ
Ahmed Yousef, Sudhir Sastry, The Ohio State University, USA
10:20–10:55 Rapid detection, characterization and monitoring of microorganism: Tools of the tradeǦƒ‹‡Ž
Y.C. Fung, Kansas State University, USA
͕͔ǣ͙͙Ȃ͕͕ǣ͕͔ ‘ơ‡‡”‡ƒ
͕͕ǣ͕͔Ȃ͕͕ǣ͙͘ Advances in biosensors and related technologies for detection of pathogens, toxins and
biomolecules - Arun Bhunia, Purdue University, USA
͕͕ǣ͙͘Ȃ͕͖ǣ͖͔ Microbial food safety in South America - Bernadette Franco, University of São Paulo, Brazil
͕͖ǣ͖͔Ȃ͕͖ǣ͔͗ Ž‘•‹‰‡ƒ”•
Chairsǣ‡”„‡”–—…‡Š—‡•‡•ǡ‡—–•…Š‡ƒ†™‹”–•…Šƒˆ–Ž‹…Š‡
‡•‡ŽŽ•…Šƒˆ–ȋ
Ȍǡ
‡”ƒ›
™ƒ™ƒƒ”ǡ‡‘Žƒ–‹‘ƒŽ‹˜‡”•‹–›ǡ‘—–Š‘”‡ƒ
͕͘ǣ͔͗Ȃ͕͙ǣ͔͔ —•–ƒ‹ƒ„‹Ž‹–›‘ˆƒ†˜ƒ…‡†„‹‘ˆ—‡Ž•ƒ†„‹‘„ƒ•‡†…Š‡‹…ƒŽ•‹…‡”‡ƒŽ•”‡Ƥ‡”‹‡• - Paul Colonna,
”‡…Šƒ–‹‘ƒŽ•–‹–—–‡ˆ‘”‡•‡ƒ”…Š‹‰”‘‘‹…•ȋȌǡ”ƒ…‡
15:00–15:3 Sustainability of the sugar-alcohol industry - Luis Augusto Barbosa Cortez, University of
Campinas, Brazil
15:30–16:00 The changing concept of food security, the UN role - John Lupien, University of Massachusetts,
USA
͕͚ǣ͔͔Ȃ͕͚ǣ͔͗ ‘ơ‡‡”‡ƒ
16:30–17:00 Š‡ ’”‘• ƒ† …‘• ‘ˆ ‰‡‡–‹…ƒŽŽ› ‘†‹Ƥ‡† ˆ‘‘†• Ǧ ‡”„‡”– —…‡Š—‡•‡•ǡ ‡—–•…Š‡
ƒ†™‹”–•…Šƒˆ–Ž‹…Š‡
‡•‡ŽŽ•…Šƒˆ–ȋ
Ȍǡ
‡”ƒ›
17:00–17:30 The management of food activism - Nigel Sunley, Sunley Consulting, South Africa
17:30–18:00 The global non-communicable disease dilemma: How science-based food and health
…‘—‹…ƒ–‹‘• •–”ƒ–‡‰‹‡• …ƒ ƒ†˜ƒ…‡ ‡ơ‡…–‹˜‡ •‘Ž—–‹‘• Ǧ ‹„‡”Ž› ‡‡†ǡ –‡”ƒ–‹‘ƒŽ
Food Information Council, USA
Expocenter C1
09:00–12:20 ‡•‡ƒ”…Š‘‹‘ƒ…–‹˜‡‘’‘—†•ƒ†—…–‹‘ƒŽ‘‘†•
Chairs: Helena Teixeira Godoy, University of Campinas, Brazil
‹”‰‹‹ƒ—•–‘Ž‹ƒ‡Ž‘—‹œǡ‹˜‡”•‹†ƒ†—–א‘ƒ‡–”‘’‘Ž‹–ƒƒǡ‡š‹…‘
09:00–09:20 Overview: Bioactive compounds and functional foods - Helena Teixeira Godoy, University of
Campinas, Brazil
͔͝ǣ͖͔Ȃ͔͝ǣ͔͘ ‹‰ŠŽ›Ǧ’‹‰‡–‡† ˜‡‰‡–ƒ„Ž‡• ƒ† –Š‡‹” ’‘–‡–‹ƒŽ Š‡ƒŽ–Š „‡‡Ƥ–• - ‘‰ •ƒ‘1, Hongyan Li1,
Chanli Hu2ǡ ƒ”› —–Š …‘ƒŽ†2, Al Sullivan2ǡ ƒ ƒ†ƒ–Š͕ǡ 1
—‡Ž’Š ‘‘† ‡•‡ƒ”…Š
Centre, 2University of Guelph, Canada
͔͝ǣ͔͘Ȃ͕͔ǣ͔͔Šƒ‰‡• ‹ „‹‘ƒ…–‹˜‡• …‘’‘—†• ‹ †‹ơ‡”‡– …—Ž‹ƒ”› ’”‘…‡••‡• ‘ •‡ƒ™‡‡† ‹ƒ–ŠƒŽ‹ƒ
elongata Ǧ ƒ ג‡œ ‡”ž†‡œǡ Kamila Teresa Amorim Carrilhoǡ ƒ”‹ƒ •—…‹× ƒ‰‡
¦ World Congress of Food Science and Technology
͕͘ǣ͔͗Ȃ͕͜ǣ͔͔ Hot Topics in Food Production and Food Technology
33
34
XVII Latin American Seminar of Food Science and Technology - ALACCTA
¦
Yusty, Universidad de Santiago de Compostela, Spain
10:00–10:20 Elaboration of a sugar free oatmeal cookie with addition of a hypoglicemic functional ingredient
- Hugo Núñezǡ—‹•‹˜‡”‘•ǡƒƒ”Àƒ•–±˜‡œǡƒƒ”‹ƒƒ„”›ǡ±•‡ƒǡ‹˜‡”•‹†ƒ††‡
Chile, Chile
͕͔ǣ͖͔Ȃ͕͔ǣ͔͘ ‡ŽŽ •–—†› —†‡” ‘š‹†ƒ–‹˜‡ •–”‡•• ˆ‘” ‡˜ƒŽ—ƒ–‹‰ –Š‡ ‡—”‘’”‘–‡…–‹˜‡ ‡ơ‡…– ‘ˆ •‡Ž‡…–‡† ˆ”—‹–
juices - Pei-Feng Tsai1, Fang-Chi Cheng1, Mei-Yuh Chung2, James S. B. Wu1, 1National Taiwan
University, 2Wei Chuan Foods Corporation, Taiwan
͕͔ǣ͔͘Ȃ͕͕ǣ͔͔ ‘ơ‡‡”‡ƒ
11:00–11:20 –”ƒ–‡‰‹‡• ‘ˆ ˆ—…–‹‘ƒŽ‹œƒ–‹‘ ‘ˆ ‹Ž ˆ‡”‡–‡† „› ˜ƒ”‹‘—• •–”ƒ‹• ‘ˆ Ǥ –Š‡”‘’Š‹Ž—• ™‹–Š
’‡’–‹†‡• ˆ”‘ „‘˜‹‡ Ƚ•͙Ǧ…ƒ•‡‹ †‹•’Žƒ›‹‰ ‹ ˜‹˜‘ „‡œ‘†‹ƒœ‡’‹‡ǦŽ‹‡ ƒ…–‹˜‹–› - Hafeez
Zeeshanǡƒ‹”Ǧ‹‡ˆ‡”±Ž‹‡ǡ
‹”ƒ”†‡–‡ƒǦ‹…Š‡Žǡƒ”›‹‡ǡ‹…Ž‘ƒ—”‡–ǡ‹˜‡”•‹–±†‡
Lorraine, France
͕͕ǣ͖͔Ȃ͕͕ǣ͔͘ ơ‡…–‘ˆ†‹‰‡•–‹‘‘ˆƒ‡ŽŽ‹ƒ•‹‡•‹•ƒ†•’ƒŽƒ–Š—•Ž‹‡ƒ”‹•–‡ƒ•‘ƒ–‹‘š‹†ƒ–…‘–‡–ƒ†
activity and their protection against oxidative damage - P. Müller, A. Oelofse, M. J. Bester and
Ǥ
Ǥ—‘†—ǡ‹˜‡”•‹–›‘ˆ”‡–‘”‹ƒǡ‘—–Šˆ”‹…ƒ
͕͕ǣ͔͘Ȃ͕͖ǣ͔͔ ‹‘ƒ…–‹˜‡’‡’–‹†‡•ˆ”‘Ƥ•Š—•…Ž‡ - Nazlin K. Howell, Chitundu Kasase, University of Surrey,
UK
12:00–12:20 Scheme for the study of volatile compounds formed by carotenoid oxidation - Cintia N. Kobori1,
Marisa Padula2ǡ ‘‰‡” ƒ‰‡”3ǡ ‡Ž‹ƒ Ǥ ‘†”‹‰—‡œǦƒ›ƒ1, 1University of Campinas,
2
Institute of Food Technology, 3Federal University of Santa Maria, Brazil
͕͘ǣ͔͗Ȃ͕͛ǣ͙͔ †˜ƒ…‡•‹‘‘†‹‘…Š‡‹•–”›ƒ†‹‘–‡…Š‘Ž‘‰›
Chairs: ƒŽˆ
”‡‹‡”ǡƒš—„‡”Ǧ•–‹–—–ǡ
‡”ƒ›
Gabriela Alves Macedo, University of Campinas (Brazil)
͕͘ǣ͔͗Ȃ͕͘ǣ͔͘ Overview: Current issues in food biochemistry and biotechnologyǦƒŽˆ
”‡‹‡”ǡƒš—„‡”Ǧ
Institut, Germany
͕͘ǣ͔͘Ǧ͕͘ǣ͙͔ Overview: Food biochemistry and food processing - Gabriela Alves Macedo, University of
Campinas (Brazil)
͕͘ǣ͙͔Ȃ͕͙ǣ͕͔ Š‡ †‹•–”‹„—–‹‘ ƒ† …‘–‡– ‘ˆ ƒ–Š‘…›ƒ‹• ‹ ‡™ ”• ‹‘Ž‡–ƒ ȋ ƒ š ͙͛͡͠Ǧ͚͙Ȍ
young wines using HPLC-DAD-ESI-MS/MS - Ellen S. Lago-Vanzela1ǡˆ‘•‘Ǥƒ‘•1, Paulo C.
Stringheta1ǡ•–‡„ƒ
ƒ”…ÀƒǦ‘‡”‘2, Isidro Hermosín-Gutiérrez2, Eleni Gomes3ǡ‘„‡”–‘ƒǦ
Silva3, 1Federal University of Viçosa, Brazil, 2Universidad de Castilla-La Mancha, Spain, 3São
Paulo State University (UNESP)
15:10–15:30 Preparation and isolation of antifreeze peptides from shark skin gelatin with hypothermia
protection activity - Shaoyun Wangǡ—Šƒ‘ǡ‹‰ˆƒƒ‘ǡ—œŠ‘—‹˜‡”•‹–›ǡŠ‹ƒ
15:30–15:50 ‹‘…‘˜‡”•‹‘‘ˆȽǦ’‹‡‡ƒ†ȾǦ’‹‡‡ˆ‘”–Š‡’”‘†—…–‹‘‘ˆ‡™ƪƒ˜‘”…‘’‘—†•„›ˆ—‰ƒŽ
endophytes - Gustavo Molinaǡƒ”‹ƒƒǤ‹‡–‡ŽǡŠƒ›•‡ǤǤ‡”–—……‹ǡ
Žž—…‹ƒǤƒ•–‘”‡ǡ
University of Campinas, Brazil
15:50–16:10 Characterization of starch-modifying enzymes and their application to rice cake and noodle
makingǦƒ—‡‘1, Jae Hoon Shim2, Phuong Lan Tran3ǡƒ‰ƒ‹ƒ‰‰—›‡4, Quang
Tri Le5, ™ƒ ™ƒ ƒ”3, 1Jewon International Corp., Korea, 2Hallym University, Korea,
3
Sangmyung University, Korea, 4University of Incheon, Korea, 5Saigon Technology University,
Vietnam
͕͚ǣ͕͔Ȃ͕͚ǣ͔͗ ‘ơ‡‡”‡ƒ
16:30–16:50 ”ƒ•’‘”–‘ˆƒ‹‘ƒ…‹†•ˆ”‘„‘˜‹‡‹Ž™Š‡›–Š”‘—‰Šƒƒ…‘Ǧ͚…‡ŽŽ•‘‘Žƒ›‡” - Antonio
José Goulartǡ—Ž‹ƒƒ”‹•–‹ƒƒ••ƒǡŽ‹ƒƒǤƒ”ƒ†ƒǡŽž˜‹ƒ’ƒ”‡…‹†ƒ‡•‡†‡ǡƒï…‹ƒ
Ǥ ƒ••‡”ǡ ƒ—Ž‘ Ǥ ƒ””‹†‘ǡ ‡‹ƒŽ†‘ ƒ”…Š‡––‘ǡ —„‡• ‘–‹ǡ –ƒ–‡ ‹˜‡”•‹–› ‘ˆ ‘
Paulo (UNESP), Brazil
17:50–17:10 A MALDI-TOF based study of the in-vivo assembly of wheat glutenin polymers - Mariana S. L.
Ferreira1, Cécile Mangavel2ǡ ±Ž°‡ ‘‰‹ƒ—š2, Joëlle Bonicel1, Marie-Françoise Samson1,
Marie-Hélène Morel1, 1ǡǦ͖Ǧ—’‰”‘ǡ2ǡ‹–±†‡‡•‡”…Š‡ǡ”ƒ…‡
17:10–17:30 ȾǦƒ…–‘‰Ž‘„—Ž‹‡š‹•–•ƒ•ƒ†‹‡”‹ˆ‘‘†ƒ†›‘—”•–‘ƒ…ŠǦ ƒ—”‡…‡ Ǥ ‡Ž–‘1,2ǡ ƒ˜‹†‡
Mercadante1,2ǡ‡™‹…‘„•‘3ǡ
‡‘ơ”‡›Ǥƒ‡•‘2,4, Martin A.K. Williams2,4, 1University
‘ˆ—…Žƒ†ǡ2‹††‡–•–‹–—–‡ǡ3University of Canterbury, 4 Massey University, New Zealand
17:30–17:50 Production and biochemical characterization of a protease from Aspergillus oryzae: Application
in protein hydrolysis for increasing the antioxidant power of bioactive peptides - —ƒƒ•‡”
Soares de Castro, Hélia Harumi Sato, University of Campinas, Brazil
Expocenter C2-C3
35
09:00–12:25 ›’‘•‹—‹‘‘”‘ˆƒ˜‹†‹ǣ‘‘†‘’‘‡–‡ƒ…–‹‘•ƒ†–Š‡‹”’ƒ…–‘‘‘†
—ƒŽ‹–›ƒ†—ƒ‡ƒŽ–Š
Chairs:‘”››ƒǡŠ‡•–‹–—–‡‘ˆ‘‘†…‹‡…‡ƒ†‡…Š‘Ž‘‰›‘ˆ”‡Žƒ†ǡ”‡Žƒ†
‡‹ˆ‘”•ˆ‡Ž–‹„•–‡†ǡ‹˜‡”•‹–›‘ˆ‘’‡Šƒ‰‡ǡ‡ƒ”
͕͘ǣ͔͗Ȃ͕͜ǣ͔͔ ‘˜ƒ–‹‘•ƒ†”‡†•‹‘‘†ƒ…ƒ‰‹‰
Chairs: ‘”†‘Ǥ‘„‡”–•‘ǡ‹˜‡”•‹–›‘ˆ—‡‡•Žƒ†ǡ—•–”ƒŽ‹ƒ
Luis Fernando Ceribelli Madi, Food Technology Institute (ITAL), Brazil
͕͘ǣ͔͗Ȃ͕͙ǣ͔͔ Food packaging and shelf life: Lessons from the literatureǦ
‘”†‘Ǥ‘„‡”–•‘ǡ‹˜‡”•‹–›‘ˆ
Queensland, Australia
15:00–15:30 ”ƒ•‹Ž ‘‘† ”‡†• ͚͚͘͘ǣ ’ƒ…ƒ‰‹‰ ƒ’’”‘ƒ…Š - Luis Fernando Ceribelli Madi and Claire
ƒ”ƒ–×’‘—Ž‘•ǡ‘‘†‡…Š‘Ž‘‰›•–‹–—–‡ȋȌǡ”ƒ•‹Ž
15:30–16:00 Packaging sustainability in the context of the food value chain Ǧ ‡ ‘—Ž‹ǡ ‡•–Ž‡ –†Ǥǡ
Switzerland
͕͚ǣ͔͔Ȃ͕͚ǣ͔͗ ‘ơ‡‡”‡ƒ
16:30–17:00 ‡…‡–†‡˜‡Ž‘’‡–•‹‡†‹„Ž‡ƤŽ•ƒ†…‘ƒ–‹‰• - Henrriette Monteiro Cordeiro de Azeredo,
ǡ”ƒ•‹Ž
͕͛ǣ͔͔Ȃ͕͛ǣ͔͗ ‘…‡’–ƒ†ƒ’’Ž‹…ƒ–‹‘‘ˆ–ƒ”‰‡–”‡Ž‡ƒ•‡”ƒ–‡ˆ‘”…‘–”‘ŽŽ‡†”‡Ž‡ƒ•‡’ƒ…ƒ‰‹‰Ǧ‹–Ǥƒǡ
—–‰‡”•‹˜‡”•‹–›ǡ
17:30–18:00 ‡…‡–†‡˜‡Ž‘’‡–•‹‘†‹Ƥ‡†ƒ–‘•’Š‡”‡’ƒ…ƒ‰‹‰ˆ‘”ˆ”—‹–•ƒ†˜‡‰‡–ƒ„Ž‡• - Min Zhang,
Jiangnan University, China
Itamuri II
09:00–12:00 Research on Food Security
¦ World Congress of Food Science and Technology
09:00–09:35 Update on lipid oxidation - Hans Steinhart1, Karin Schwarz2, 1University of Hamburg,
2
University of Kiel, Germany
09:35–10:10 Update on protein oxidationǦ‡‹ˆ‘”•ˆ‡Ž–‹„•–‡†ǡ‹˜‡”•‹–›‘ˆ‘’‡Šƒ‰‡ǡ‡ƒ”Ǥ
͕͔ǣ͕͔Ȃ͕͔ǣ͙͘ Update on the Maillard reaction Ǧ ‡„‘”ƒŠ Ǥ ƒ”‘™‹…œ ƒ•–‘•ǡ ‹˜‡”•‹–› ‘ˆ ‘ ƒ—Ž‘ǡ
Brazil
͕͔ǣ͔͗Ȃ͕͕ǣ͔͔ ‘ơ‡‡”‡ƒ
11:15–12:50 Isomerization and oxidation of carotenoids Ǧ ‡Ž‹ƒ Ǥ ‘†”‹‰—‡œǦƒ›ƒǡ ‹˜‡”•‹–› ‘ˆ
Campinas, Brazil.
11:50–12:25 Acrylamide formatioǦ‹…Šƒ”†Ǥ–ƒ†Ž‡”ǡ‡•–Ž‡–†Ǥǡ™‹–œ‡”Žƒ†Ǥ
Chairs: ‘ƒŽ†‡”…‡”ǡ‹˜‡”•‹–›‘ˆ
—‡Ž’Šǡƒƒ†ƒ
ƒ˜‹•Šƒƒ”
‘ƒ”‡ǡ‡–”ƒŽ‘‘†‡…Š‘Ž‘‰‹…ƒŽ‡•‡ƒ”…Š•–‹–—–‡ǡ†‹ƒ
36
XVII Latin American Seminar of Food Science and Technology - ALACCTA
¦
09:00–09:20 An IUFoST Guide for Fruit and Vegetable Drying in Sub-Saharan Africa - ‘ƒŽ† Ǥ ‡”…‡”1,
Walter E.L. Spiess2ǡ ƒ”›Ž Ǥ —†3, 1University of Guelph, Canada, 2Karlsruhe Institut für
Technologie, Germany, 3University of Wisconsin, USA
͔͝ǣ͖͔Ȃ͔͝ǣ͔͘†‹ƒǯ•‡ơ‘”–•‹‡‡–‹‰–Š‡—–”‹–‹‘ƒŽ•‡…—”‹–›–Š”‘—‰Šˆ‘‘††‹˜‡”•‹Ƥ…ƒ–‹‘ǡˆ‘‘†’”‘…‡••‹‰
and biotechnologyǦ
ǤǤƒ˜‹•Šƒƒ”ǡ‡–”ƒŽ‘‘†‡…Š‘Ž‘‰‹…ƒŽ‡•‡ƒ”…Š•–‹–—–‡ǡ†‹ƒ
͔͝ǣ͔͘Ȃ͕͔ǣ͔͔Policy approach towards food security in National Biosafety Frameworks for Trinidad and
Tobago, Bangladesh and Philippines - Neela Badrie1ǡ —Š—Ž ‹ ƒŽ—†‡”2, Sonia Y. de
Leon3, 1University of the West Indies, Trinidad and Tobago, 2‹‹•–”›‘ˆ‘‘†ƒ†‹•ƒ•–‡”
Management, Bangladesh, 3Foundation for the Advancement of Food Science and
Technology, Philippines
10:00–10:20 …–‹˜‡’ƒ…ƒ‰‹‰‹…‘”’‘”ƒ–‡†™‹–ŠǤ…—”˜ƒ–—•͘͟͝„ƒ…–‡”‹‘…‹•ǣơ‡…–‹˜‡‡••ƒ••‡••‡–
in wieners - M. Bianco Massani1, V. Molina1, M. Sanchez2ǡ Ǥ ‡ƒ—†2, P. Eisenberg1, G.
Vignolo3, 1INTI-Plásticos, 2INTI-Carnes, 3Ǧǡ”‰‡–‹ƒ
͕͔ǣ͖͔Ȃ͕͔ǣ͔͘ Evaluation of the perception and awareness of Food Science and Technology amongst high
school learners in Limpopo province of South Africa - A. I. O JideaniǡǤƒƒŽƒ‹ǡǤǤ‹Ž—‰™‡ǡ
Ǥ›‡‹ǡǤ‡•™ƒǡǤǤǡ‰ƒ–ŽƒǡǤǤƒ•Šƒ—ǡ‹˜‡”•‹–›‘ˆ‡†ƒǡ‘—–Šˆ”‹…ƒ
͕͔ǣ͔͘Ȃ͕͕ǣ͔͔ ‘ơ‡‡”‡ƒ
11:00–11:20 Technological education and food security and nutrition of ethnic Xacriabá - Jussara M.S.
Camposǡƒ…›†‘•ƒ–‘•‘”ƒǡ‡†‡”ƒŽ‹˜‡”•‹–›‘ˆ‹‘†‡ƒ‡‹”‘ǡ”ƒœ‹Ž
͕͕ǣ͖͔Ȃ͕͕ǣ͔͘ Food demand and the food security challenge with rapid economic growth in emerging
economies - Vasant P. Gandhi, Indian Institute of Management, India
͕͕ǣ͔͘Ȃ͕͖ǣ͔͔ ƒŽ›•‹•ƒ†‡˜ƒŽ—ƒ–‹‘‘ˆˆ‘‘†…‘‡”…‹ƒŽ‹œƒ–‹‘™ƒ•–‡‹–Š‡™Š‘Ž‡•ƒŽ‡”ǯ•™ƒ”‡Š‘—•‡•‘ˆ ‘
Paulo - ƒŽ–‡”‡Ž‹ǡƒ‰‡†‘­ƒ‹ƒǡ‘Šƒƒ†ƒŽ‡Š‡†‹ƒŠƒǡ‹˜‡”•‹–›‘ˆƒ’‹ƒ•ǡ
Brazil
͕͘ǣ͔͗Ȃ͕͚ǣ͙͗ Young Scientists’ Session
Chairs: Judith Meech (Canada)
Suzana Caetano da Silva Lannes (Brazil)
͕͘ǣ͔͗Ȃ͕͘ǣ͙͙ Structural relaxation of binary food systems - Yeting Liu, National University of Singapore,
Singapore
͕͘ǣ͙͙Ȃ͕͙ǣ͖͔ DNA testing reveals a high incidence of meat substitution and adulteration in South Africa ‘ƒǦƒ”‡°ƒ™–Š‘”ǡ‡’ƒ”–ƒ‡–‘ˆ‘‘†…‹‡…‡ǡ‹˜‡”•‹–›‘ˆ–‡ŽŽ‡„‘•…Šǡ‘—–Šˆ”‹…ƒ
͕͙ǣ͖͔Ȃ͕͙ǣ͙͘ Sustainable chitin and chitosan extraction for application in active food packaging - Claudia
”Ú‰‡”ǡŠ‡‹˜‡”•‹–›‘ˆ‡ƒ†‹‰ǡ
͕͙ǣ͙͘Ȃ͕͚ǣ͕͔ Mechanical properties and solubility in water of gelatin based-nanocomposite activated with
potassium sorbate - Fernanda M. Vanin, Federal University of Uberlândia, Brazil
16:10–16:30 Impact of novel and non-thermal technologies on low water activity products - a food safety
perspective - Nicolâs Meneses, Buhler AG, Corporate Technology, Switzerland
Iguaçu I
9:00–13:35 ›’‘•‹—‹‘‘”‘ˆ†”±‘•‡ŽŽ‘ǣ‘‘†…‹‡…‡ƒ†‡…Š‘Ž‘‰›‹”ƒœ‹Žȋ—’–‘͕͗ǣ͙͙Ȍ
Chairs: Vivaldo Silveira Jr, University of Campinas, Brazil.
Jorge Mancini, University of São Paulo, Brazil.
09:00–09:25 Š›•‹…‘…Š‡‹…ƒŽ …Šƒ”ƒ…–‡”‹œƒ–‹‘ ƒ† …Žƒ••‹Ƥ…ƒ–‹‘ ‘ˆ ”ƒœ‹Ž‹ƒ ’”‘’‘Ž‹•ǣ Š›•‹‘Ž‘‰‹…ƒŽ
properties Ǧ‘‰—ƒ”ǡ‹˜‡”•‹–›‘ˆƒ’‹ƒ•ǡ”ƒœ‹Ž
͔͝ǣ͖͙Ȃ͔͝ǣ͙͔‘˜ƒ–‹‘•‹‘„–ƒ‹‹‰ƒ†—–‹Ž‹œ‹‰‹Ž’”‘–‡‹•‹ˆ‘‘†ƒ†—–”‹–‹‘ǦƒŽ†‡‹”‘‰ƒ”„‹‡”‹ǡ
University of Campinas, Brazil
09:50–10:15 Animal welfare and meat quality Ǧƒ••ƒ‹Š‹‘‘ƒ‹ǡ–ƒ–‡‹˜‡”•‹–›‘ˆ‘†”‹ƒǡ”ƒœ‹Ž
͕͔ǣ͕͙Ȃ͕͔ǣ͔͘ Tropical fruit juice processing - Geraldo Arraes Maia, Federal University of Ceará, Brazil
͕͔ǣ͔͘Ȃ͕͔ǣ͙͙ ‘ơ‡‡”‡ƒ
10:55–11:20 Innovations in food packaging - Marisa Padula, Food Technology Institute (ITAL), Brazil
͕͕ǣ͖͔Ȃ͕͖ǣ͙͘ Product development at EMBRAPAǦ‡‰‹ƒƒ‰‘ǡ‰”‘‹†—•–”›‘ˆ‘‘†•ǡ”ƒœ‹Ž
͕͖ǣ͙͘Ȃ͕͗ǣ͕͔ Information and communication technologies for teaching in food Ǧ —Ž‹‘ ‹–œ‡ǡ ‡†‡”ƒŽ
‹˜‡”•‹–›‘ˆ‹‘
”ƒ†‡†‘—Žǡ”ƒœ‹Ž
13:10–13:35 Incidence and control of mycotoxins and phycotoxins Ǧ Ž‹•ƒ ‹”‘‘ƒǡ –ƒ–‡ ‹˜‡”•‹–› ‘ˆ
Londrina, Brazil
13:35-13:55 Potential of biotechnology in aggregating value to food and by-products of the Brazilian
agroindustry Ǧƒ”Ž‘•‹…ƒ”†‘‘……‘Žǡ‡†‡”ƒŽ‹˜‡”•‹–›‘ˆƒ”ƒƒǡ”ƒœ‹Ž
Chairs: Antonio José de Almeida Meirelles, University of Campinas, Brazil
Paulo José do Amaral Sobral, University of São Paulo, Brazil
͕͘ǣ͔͗Ȃ͕͘ǣ͙͔ An overview on recent advances on classical food engineering - Antonio J. A. Meirelles1, Paulo
J. A. Sobral2, 1University of Campinas, 2USP, Pirassununga, Brazil
͕͘ǣ͙͔Ȃ͕͙ǣ͕͔ ƒ–‡”†‹ˆ—•‹‘–‘…Š‘…‘Žƒ–‡ƤŽ†‡’‡†‹‰‘•—‰ƒ”•‘Ž—„‹Ž‹–›- H. Ando1ǡǤƒƒ—–ƒ1, K.
Kagiwara1ǡǤ—œ—‹2, 1‘›‘‹˜‡”•‹–›‘ˆ‡…Š‘Ž‘‰›ǡ2‘›‘‹˜‡”•‹–›‘ˆƒ”‹‡…‹‡…‡
and Technology, Japan
15:10–15:30 ơ‡…–‘ˆ‹…”‘ƪ—‹†‹œƒ–‹‘‘–Š‡†‹•–”‹„—–‹‘‘ˆƒŽ’ŠƒǦ–‘…‘’Š‡”‘Ž‹‹…”‘…ƒ’•—Ž‡•‘„–ƒ‹‡†
by spray drying - M. C. Ximena Quintanilla C.1,2, Liliana Alamilla B.2, M. Eugenia Jaramillo F.2,
Humberto Hernández S.2, Antonio Jiménez A.3, Gustavo Gutiérrez L.2, 1Universidad de La
Sabana-Chía, Colombia, 2Instituto Politécnico Nacional, Mexico, 3Yautepec, Morelos, Mexico
15:30–15:50 š’‡”‹‡–ƒŽ ‡˜‹†‡…‡ ‘ˆ ˆ”‡‡œ‡Ǧ†”›‹‰ ‘”’Š‘Ž‘‰› ‹ ƒ ’‘”‘—• •–”—…–—”‡Ǥ ’‘”‡Ǧ•…ƒŽ‡
approach - Luis A. Seguraǡ”‹•–‹ƒž•“—‡œǡ‘•±ƒ˜ƒ””‡–‡ǡ‹˜‡”•‹†ƒ††‡ŽÀ‘ǦÀ‘ǡŠ‹Ž‡
15:50–16:10 „•‡”˜ƒ–‹‘‘ˆ•’ƒ‰Š‡––‹•Š”‹ƒ‰‡†—”‹‰†”›‹‰„›Ǧ”ƒ›Ɋ - Lifen Zhang, Hitomi Kishigami,
•ƒ‘ƒ–‘ǡ‹›‘ƒœ—
‘–‘ǡƒƒŠ‹•ƒ‹•Š‹œ—ǡ
‹ˆ—‹˜‡”•‹–›ǡƒ’ƒ
͕͚ǣ͕͔Ȃ͕͚ǣ͔͗ ‘ơ‡‡”‡ƒ
16:30–16:50 ƒ’‘”ǦŽ‹“—‹†‡“—‹Ž‹„”‹—ȋȌƒ†ƒ…–‹˜‹–›…‘‡ƥ…‹‡–•ƒ–‹Ƥ‹–‡†‹Ž—–‹‘ȋɀνȌ‘ˆ„‹ƒ”›•›•–‡•
with capric acid - Patrícia Castro Belting1,2ǡ‘„‡”–ƒ‡”‹ƒ‹1, Jürgen Gmehling2, Antonio J. A.
Meirelles1, 1University of Campinas, Brazil, 2 ƒ”Ž˜‘••‹‡–œ›‹˜‡”•‹–›ǡ
‡”ƒ›
16:50–17:10 Microencapsulation of probiotics for fruit juice application - enhanced survival of spraydried probiotics in whey protein based encapsulant matrices Ǧ ǤǤ ‹‰1,2, S Schwander3,
Ǥ ‡‡”ƒ‘†›1,2, L. Sanguansri1,2ǡ Ǥ ƒ–‡„‡‹Ǧ‡ƒ”…Š‹3, M.A. Augustin1,2, 1
Preventive Health Flagships, 2 ‹˜‹•‹‘ ‘ˆ ‘‘† ƒ† —–”‹–‹‘ƒŽ …‹‡…‡•ǡ —•–”ƒŽ‹ƒǡ
3
Zurich University of Applied Sciences, Switzerland
17:10–17:30 –”ƒ–‡‰› –‘ ‡˜ƒŽ—ƒ–‡ –Š‡ ‡ơ‡…– ‘ˆ Š‡ƒ– –”‡ƒ–‡–• ƒ– Š‹‰Š –‡’‡”ƒ–—”‡ ‘ ƒ–Š‘…›ƒ‹
degradation - Nadiarid Jiménez1, Fabrice Vaillant2, Ana Mercedes Pérez1, Philippe Bohuon3,
1
‹˜‡”•‹–›‘ˆ‘•–ƒ‹…ƒǡ‘•–ƒ‹…ƒǡ2ǡ—ƒŽ‹—†ǡ”ƒ…‡ǡ3Montpellier SupAgro,
France
17:30–17:50 ‹ơ‡”‡– ’”‘–‡‹ …‘–‡– ‘ˆ ‹…”‘’ƒ”–‹…Ž‡• ’”‘†—…‡† „› ‹‘‹… ‰‡Žƒ–‹‘ - Juliana Bürger
‘†”‹‰—‡•ǡƒ”Ž‘•ƒ‹—†‘‡””‡‹”ƒ
”‘••‘ǡ‹˜‡”•‹–›‘ˆƒ’‹ƒ•ǡ”ƒœ‹Ž
¦ World Congress of Food Science and Technology
͕͘ǣ͔͗Ȃ͕͛ǣ͙͔ Advances in Food Engineering
37
Iguaçu II
09:00–12:30 ǣ‡ƒŽ–Š‡‡Ƥ–•‘ˆ‘ơ‡‡ƒ†ƒ…ƒ‘
Chairs: Omaris Vergara, COPCYTA, Universidad de Panamá, Panamá
Suzana Caetano da Silva Lannes, University of São Paulo, Brasil
38
XVII Latin American Seminar of Food Science and Technology - ALACCTA
¦
09:00–09:30 ‡ƒŽ–Š‡ơ‡…–•‘ˆ…ƒ…ƒ‘ - Eliete da Silva Bispo, Federal University of Bahia, Brazil
09:30–10:00 Cocoa processing technologies: The Brazilian case - Priscilla Efraim, University of Campinas,
Brazil
10:00–10:30 Cocoa production in Venezuela and the chocolate route - Elvis Portillo, Agronomy Faculty,
University del Zulia, Venezuela
͕͔ǣ͔͗Ȃ͕͕ǣ͔͔‘ơ‡‡”‡ƒ
11:00–11:30 •‡ ‘ˆ ‡™ –‡…Š‘Ž‘‰‹‡• –‘ †‡ˆ‡† ‘”‹‰‹ ‹ …‘ơ‡‡ Ǧ —‹• ‡”ƒ†‘ ƒ’‡”ǡ ‡†‡”ƒ…‹× †‡
Cafeteros de Colombia, Colombia
11:30–12:00 ‘ơ‡‡•‘ˆ”ƒœ‹ŽǦ‘•–ǦŠƒ”˜‡•–ƒ†’”‘…‡••‡ơ‡…–•‘“—ƒŽ‹–›ƒ••—”ƒ…‡ƒ•’‡…–•ǦŽž˜‹‘—À•
Schmidt, University of Campinas, Brazil
12:00–12:30 ơ‡…–• ‘ˆ ”‹’‡‹‰ •–ƒ‰‡ ƒ† ’‘•–ǦŠƒ”˜‡•– ’”‘…‡••‹‰ ‘ …‘ơ‡‡ “—ƒŽ‹–› - Humberto Bizzo,
‘‘†‡…Š‘Ž‘‰›ǡ”ƒœ‹Ž
͕͘ǣ͔͗Ȃ͕͛ǣ͙͔ Advances in Food Microbiology
Chairs:”ƒǤ—•–ƒǡ‹˜‡”•‹–›‘ˆ‹‡•‘–ƒǡ
‡”ƒ†‡––‡Ǥ
Ǥ”ƒ…‘ǡ‹˜‡”•‹–›‘ˆ ‘ƒ—Ž‘ǡ”ƒœ‹Ž
͕͘ǣ͔͗Ȃ͕͘ǣ͙͔ Food Microbiology overview Ǧ ”ƒ Ǥ —•–ƒ1ǡ ‡”ƒ†‡––‡ Ǥ Ǥ Ǥ ”ƒ…‘2, 1University of
Minnesota, USA, 2University of São Paulo, Brazil
͕͘ǣ͙͔Ȃ͕͙ǣ͕͔ Destruction parameters of Enterococcus faecalis for establishing the equivalence of
pasteurization between classical and microwave heating - Pascale Gadonna-Widehemǡƒ˜‹†
ƒ”‹‡”ǡ±”‘‹“—‡ƒ‡ǡ‡ƒǦŽƒ—†‡ƒ‰—‡””‡ǡƒƒŽŽ‡‡ƒ—˜ƒ‹••–‹–—–‡ǡ”ƒ…‡
15:10–15:30 Microbial diversity of traditional fermentation starters for Hong Qu glutinous rice wine as
determined by PCR-mediated DGGE - Xu-Cong Lvǡ ‡ Šƒ‰ǡ ‹‰Ǧƒ ƒ‘ǡ ‹ ‹ǡ —œŠ‘—
University, China
15:30–15:50 ‡–‡”‹ƒ–‹‘‘ˆ…ƒ”„‘ƒ••‹‹Žƒ–‹‘’”‘ƤŽ‡•–‘‹†‡–‹ˆ›•‘‡‘ˆ–Š‡›‡ƒ•–•–”ƒ‹•‘”‹‰‹ƒ–‡†
from traditional Erzincan Tulum Cheese - Seda Karasu Yalcin1, Sule Senses Ergul2, Z. Yesim
Ozbas3, 1Abant Izzet Baysal University, 2—„Ž‹… ‡ƒŽ–Š •–‹–—–‹‘ ‘ˆ —”‡›ǡ 3Hacettepe
‹˜‡”•‹–›ǡ—”‡›
15:50–16:10 Practices, knowledge and attitude of street food handlers regarding food hygiene in South
West Nigeria - A. M. Omemu, S. T. Aderoju, Federal University of Agriculture, Nigeria
͕͚ǣ͕͔Ȃ͕͚ǣ͔͗ ‘ơ‡‡”‡ƒ
16:30–16:50 ‘•‹‰ ƒ† ƒ’’Ž‹…ƒ–‹‘ ‘”†‡” ‡ơ‡…–• ‘ˆ ‡—‰‡‘Ž ƒ† ‘ –Š‡ ‰”‘™–Š ‹Š‹„‹–‹‘ ‘ˆ ‰”ƒǦ
positive and gram-negative microorganisms - —†‹–Š ƒ”‹“—‡, Herbert Schmidt, Jochen
Weiss, University of Hohenheim, Germany
16:50–17:10 ‘•–”—…–‹‘ ‘ˆ „‹‘Ž—‹‡•…‡– ƒŽ‘‡ŽŽƒ •’’Ǥ „› ”‡…‘„‹ƒ–‹‘ ˆ‘” —•‡ ‹ ‡˜ƒŽ—ƒ–‹‘ ‘ˆ
antimicrobial agents - ƒ”Žƒ‡“—‡‹”ƒ‡†‘­ƒ, Wladimir Padilha da Silva, Bruce Applegate,
Purdue University, USA
17:10–17:30 ˜ƒŽ—ƒ–‹‘‘ˆ’”‘„‹‘–‹…’”‘’‡”–‹‡•‘ˆŽƒ…–‹…ƒ…‹†„ƒ…–‡”‹ƒ‹•‘Žƒ–‡†ˆ”‘™ƒ–‡”„—ơƒŽ‘‘œœƒ”‡ŽŽƒ
cheese - Ana Beatriz de Oliveira Jeronymo, Aline Teodoro de Paula, Luana Faria Silva, Ana
Lúcia Barretto Penna, State University of São Paulo, Brazil
17:30–17:50 Lipopolysaccharide structure and phenotype of rfaD knockout Escherichia coli mutant - Jianli
Wang, Ye Li, Feng Shi, ‹ƒ‘“‹‰—, Xiaoyuan Wang, , Jiangnan University, China
Iguaçu III-IV-V
09:00–12:30 ‘‘†…‹‡…‡ƒ†‡…Š‘Ž‘‰›‹ƒƒ†ƒȋ‡š–Š‘•–‘ˆ–Š‡‘”Ž†‘‰”‡••Ȍ
Chairs: Allan Paulson, AFM Canada, Inc., Canada
Anne Goldman, ACCE International, Canada
͕͘ǣ͔͗Ȃ͕͜ǣ͔͔ Šƒ”ƒ…‘’‡‹ƒ‡••‹‘ǣƒ”‘‹œƒ–‹‘‘ˆ–ƒ†ƒ”†•‹–Š‡‰”‘Ǧˆ‘‘†•‡…–‘”ǣ…ŠƒŽŽ‡‰‡•
and opportunities
Chair: Carla Mejia, US Pharmacopeia
͕͘ǣ͔͗Ȃ͕͙ǣ͔͔ CODEX a basis for standard setting process around the world Ǧ‹‡‰‘ƒ”‡Žƒǡ‘‘†ƒˆ‡–›ƒ†
—ƒŽ‹–›ǡ‡‰‹‘ƒŽƥ…‡ˆ‘”ƒ–‹‡”‹…ƒƒ†–Š‡ƒ”‹„„‡ƒ
15:00–15:30 The role of standards in a changing regulatory environment of importers and the WTOǦƒ”—•
‹’’ǡ‹”‡…–‘”ǡ‘‘†‰”‡†‹‡–•–ƒ†ƒ”†
15:30–16:00 The truth and misunderstanding in food safety in China - Junshi Chen, China National Centre
ˆ‘”‘‘†ƒˆ‡–›‹•••‡••‡–ƒ†‘…ƒŽ‘‹–‹Š‹ƒ
͕͚ǣ͔͔Ȃ͕͚ǣ͔͗ ‘ơ‡‡”‡ƒ
16:30–17:00 Compendial testing standards role in the assurance of food ingredients quality and safety ƒ”Žƒ‡Œ‹ƒǡ…‹‡–‹Ƥ…‹ƒ‹•‘ǡ
17:00–17:30 Standards and innovation: the case of nutraceuticalsǦ‘‰‡”Ž‡‡•ǡǤǤ‘”‘’ƒ›
17:30–18:00 Trading food globally: A Latin America perspective on the challenges presented by private food
safety standards Ǧ ƒ‹”‘ ‘‡”‘ –‡”ƒ–‹‘ƒŽ ‘‘† ƒˆ‡–› ‹• ƒƒ‰‡‡– ‘•—Ž–ƒ–ǡ
Colombia
͕͗ǣ͔͗Ǧ͕͘ǣ͔͗ Poster Session
Chairs: ‘•‡ƒ‡‡––ǡ‡†‡”ƒŽ‹˜‡”•‹–›‘ˆƒ–ƒƒ–ƒ”‹ƒǡ”ƒœ‹Ž
—Ž‹ƒ‘‡‘•‹…ƒ•ǡ‡†‡”ƒŽ‹˜‡”•‹–›‘ˆ ‘‘ ‘†‡Ž‡‹ǡ”ƒœ‹Ž
Topics: Food Security
Nanotechnology
Food Processing
Food Engineering
‘‘†ƒ…ƒ‰‹‰
39
¦ World Congress of Food Science and Technology
09:00–09:30 An overview of food research in Canada Ǧ ƒ˜‹† ‹‡„ƒ…1ǡ Žƒ•–ƒ‹” ‹…•2, 1University of
Maryland, USA, 2Mae Fah Luang University, Thailand
09:30–10:00 The legacy and impact of Shuryo Nakai on food science research in Canada and beyond - Eunice
C.Y. Li-Chan, University of British Columbia
͕͔ǣ͔͔Ȃ͕͔ǣ͔͗ Š‡ˆ—–—”‡‘ˆŠ‹‰Š“—ƒŽ‹–›ˆ‘‘††‡Š›†”ƒ–‹‘Ǧ‹—”ƒ…‡ǡ™ƒ˜‡‘”’‘”ƒ–‹‘ǡƒ…‘—˜‡”
͕͔ǣ͔͗Ȃ͕͕ǣ͔͔ ‘ơ‡‡”‡ƒ
11:00–11:30 Interaction of the antimicrobial peptide Protamine with bacterial membranes - Tom Gill,
ƒŽŠ‘—•‹‡‹˜‡”•‹–›
11:30–12:00 Overall food research portfolio at Agriculture and Agri-Food Canada - Michèle Marcotte,
Agriculture and Agri-Food Canada, Canada
12:00–12:30 ƒš‹‹œ‹‰–Š‡„‡‡Ƥ–•‘ˆˆ‘‘†„‹‘ƒ…–‹˜‡‹‰”‡†‹‡–•ƒ†’”‘…‡••‹‰„›Ǧ’”‘†—…–•ǦFereidoon
Shahidi, Memorial University, Canada
18:00–19:00 Poster Session
Chairs: ƒ”‹ƒ‡•—…—’‹”ƒƒ…‹‡Žǡ‡†‡”ƒŽ—”ƒŽ‹˜‡”•‹–›‘ˆ‡”ƒ„—…‘ǡ”ƒœ‹Ž
‘‰‡”ƒ‰‡”ǡ‡†‡”ƒŽ‹˜‡”•‹–›‘ˆƒ–ƒƒ”‹ƒǡ”ƒœ‹Ž
40
¦
XVII Latin American Seminar of Food Science and Technology - ALACCTA
Topics: Food Security
Nanotechnology
Food Processing
Food Engineering
‘‘†ƒ…ƒ‰‹‰
Thursday | August 9, 2012
09:00–12:30 Closing Plenary Session
Chairs:‡Ž‹ƒǤ‘†”‹‰—‡œǦƒ›ƒƒ†‹…‡›ƒ†ƒ
Šƒ‹”•ǡ…‹‡–‹Ƥ…‘‹––‡‡
09:00–09:30 Looking ahead: Beyond the 16th World CongressǦƒ˜‹†‹‡„ƒ…ǡƒ•–”‡•‹†‡–ǡ‘
09:30–10:00 Achieving food security for allǦœœ‡†‹‡‘—–”‹ˆǡ‘”‡”‹”‡…–‘”ǡ—–”‹–‹‘ƒ†‘•—‡”
”‘–‡…–‹‘‹˜‹•‹‘ǡǡ‘‡
͕͔ǣ͔͔Ȃ͕͔ǣ͔͘ “Business as unusual” for achieving global food and nutrition security - and hunger - IUFoST
‹•–‹‰—‹•Š‡†‡…–—”‡”Š‡‰‰‡ƒǡ‹”‡…–‘”
‡‡”ƒŽǡ–‡”ƒ–‹‘ƒŽ‘‘†‘Ž‹…›‡•‡ƒ”…Š
•–‹–—–‡ȋȌǡƒ•Š‹‰–‘
͕͔ǣ͔͘Ȃ͕͕ǣ͔͔ ‘ơ‡‡”‡ƒ
11:00–11:20 Young Scientist Lecture: Bioactive almonds protein hydrolysate fraction: Modulation of
‹ƪƒƒ–‘”› ”‡•’‘•‡ ‹ ƒ…–‹˜ƒ–‡† ƒ…”‘’Šƒ‰‡• Ǧ Š‹„—‹‡ Ǥ †‡‹‰™‡ǡ ‹˜‡”•‹–› ‘ˆ
Guelph, Canada
͕͕ǣ͖͔Ȃ͕͕ǣ͔͘ Rapid detection of food contaminants using surface enhanced Raman spectroscopy (SERS) - Lili
He, University of Minnesota, USA
͕͕ǣ͔͘Ȃ͕͖ǣ͔͙ Announcement of the XVIII Latin American Seminar of Food Science and Technology
Announcement of the 17th World Congress of Food Science and Technology
12:05–12:30 Closing remarks Ǧ
‡‘ơ”‡›ƒ’„‡ŽŽǦŽƒ––ǡ
Žƒ—…‹ƒƒ”‹ƒƒ•–‘”‡
15:00–17:00 IUFoST General Assembly