Program

Global Conference on Food Science and Nutrition | September 22-24, 2022 | Rome, Italy [Hybrid Edition]

  • Day 01
  • Day 02
  • Day 03

Keynote Lecture

Title : Impacts of climate change on food production and on the Agricultural environment

Daniele De Wrachien
Milan University, Italy

Oral Presentation

Title : Food Toxicity

Prakash Kondekar
Indian Institute of Naturopathy, India

Oral Presentation

Title : Sustainable Agrochemicals for Conservation of Agriculture and Climate Change

Shrikaant Kulkarni
Vishwakarma University, India

Oral Presentation

Title : Molecular and biochemical mechanism of cannabidiol in the management of endometriosis

Roberta Fusco
University of Messina, Italy

Oral Presentation

Title : New challenges in the production of dry fermented meat products

Malgorzata Karwowska
University of Life Sciences in Lublin, Poland

Keynote Lecture

Title: Effect of sprouting and salinity on bioactive compounds and antioxidant activity in Camelina sativa (L.) Crantz

Elisabetta Bravi
Italian Brewing Research Centre (CERB), Italy

Poster Presentation

Title: Extrusion-cooking aspects of the use of insect flour in food production

Maciej Combrzynski
University of Life Sciences in Lublin, Poland

Poster Presentation

Title: Selected aspects of the use of insect flour in food production

Beata Biernacka
University of Life Sciences in Lublin, Poland

Oral Presentation

Title: The Functional Roles of Selected Agricultural By-Products in Lowering Glycemic Index of Foods

Wan Rosli Wan Ishak
Universiti Sains Malaysia Health Campus, Malaysia

Oral Presentation

Title: Chitosan, starch, and pectin for Mineral-polymeric matrices

Galina Ignatyeva
Pectin World, Spain

Poster Presentation

Title : Rheology and organoleptical properties of Iranian fetta Cheese During Aging

R.Ezzati
Islamic Azad University, Iran

Poster Presentation

Title : Rheological and Sensory Properties of Iranian fetta Cheeses

M.Dezyani
Islamic Azad University, Iran

Keynote Lecture

Title : Selenium Biofortification for Functional Food Production

Zhi-Qing Lin
Southern Illinois University, USA