EFF 2025 - FINAL Technical Program
EFF 2025 - FINAL Technical Program
updated to Sep 4 2025
The Organizers do not take any responsibility in front of any delegate for the
eventual last minute changes of this programme.
The information provided here are supplied by the various congress partners,
no liability for accuracy can be assumed.
| MONDAY, September 15th | |
| MO 10:00-13:00 | Delegates Registration |
| MO 14:30-15:00 | Opening Session |
| Room: America Chairperson: Laura Piazza | |
| MO 15:00-15:40 | Plenary Lecture |
| Room: Imperiale, Chairperson: Laura Piazza | |
| - | FROM STRUCTURE AND PHYSICO-CHEMICAL PROPERTIES TO TAILORED FOOD MEETING CONSUMER NEEDS |
| Ramaioli Marco | |
| MO 15:40-16:40 | DESIGN THINKING FOR FOOD TECHNO-FUNCTIONALITY |
| Room: Imperiale, Chairperson: Laura Piazza | |
 |
TAILORED CO-EXTRUDED CEREALS FOR SENIORS: A DESIGN THINKING APPROACH TO FUNCTIONAL FOOD DEVELOPMENT |
| Mashiah Leehen, Medini Omer, Araiza Calahorra Andrea, Shani Levi Carmit, Sarkar Anwesha, Lesmes Uri | |
|
TAILORING DIGESTIBILITY OF FOOD PROTEINS AND EMULSIONS: A CONSUMER SEX-BASED IN VITRO PERSPECTIVE ON ANIMAL AND PLANT-BASED MODEL FOOD SYSTEMS |
| Mashiah Leehen, Perez Mijal, Beck Eden, Shani Levi Carmit, Lesmes Uri | |
|
VALORISATION OF ATLANTIC BONITO AND BRASSICA BY-PRODUCTS IN THE DEVELOPMENT OF A SUSTAINABLE PÂTÉ: INFLUENCE OF HEAT TREATMENT, HYDROCOLLOIDS, AND BRASSICA CONCENTRATION IN A FACTORIAL DESIGN |
| Solinho Joana, Machado Sofia, Pereira-Pinto Ricardo, Barros Diana, Vaz-Velho Manuela, Vazquez Manuel, Pinheiro Rita | |
| MO 16:40-17:20 | Coffee Break & Poster session |
| MO 17:20-18:20 | DESIGN THINKING FOR FOOD TECHNO-FUNCTIONALITY |
| Room: Imperiale, Chairperson: Francesco Donsì | |
|
INVESTIGATION OF SPRAY-DRYING FOR ENCAPSULATION OF ANTIOXIDANT-RICH GRAPE POMACE EXTRACTS: A MATHEMATICAL AND EXPERIMENTAL APPROACH |
| Bassani Andrea, Karim Mehri, Carullo Daniele, Dordoni Roberta, Fathi Milad, Spigno Giorgia | |
|
LEVERAGING FERMENTED FRUIT PEELS WITH YARROWIA LIPOLYTICA TO DEVELOP INNOVATIVE AND NUTRITIOUS SNACK BARS |
| Lopes Marlene, Araujo Liliana, Fernandes Andreia, Solinho Joana, Belo Isabel, Pinheiro Rita | |
|
NOVEL CASCADE PROCESS FOR RECOVERY OF VALUABLE COMPOUNDS FROM TOMATO PROCESSING WASTE, USING SUPERCRITICAL CO2 AND SUBCRITICAL WATER AS SEQUENTIAL SOLVENTS |
| Niedzwiecki Lukasz, Periccioli Lorenzo, Hasanaliyeva Gultakin, Magni Chiara, Lenardon Giovanni, Iametti Stefania | |
| TUESDAY, September 16th | |
| TU 9:00-9:40 | Plenary Lecture |
| Room: Imperiale, Chairperson: Giorgia Spigno | |
| - | COMPUTATIONAL-DIGITAL PROCESSING FOR SUSTAINABLE FOOD MANUFACTURING IN INDUSTRY X.0 |
| Erdogdu Ferruh | |
| TU 09:40-10:40 | SUSTAINABLE SOLUTIONS FOR DIGITAL FOOD MANUFACTURING |
| Room: Imperiale, Chairperson: Giorgia Spigno | |
|
ENERGY MODELLING OF A CONTINUOUS MW PILOT PLANT FOR THE DISINFESTATION OF CHICKPEAS |
| Tamborrino Antonia, Leone Alessandro, Romaniello Roberto, Perone Claudio, Dellisanti Cosimo Damiano, Tarantino Domenico, Leheche Ouette Karine Sophie , Berardi Antonio | |
|
NUMERICAL MODELING OF OHMIC HEATING OF HETEROGENEOUS FOOD |
| De Vivo Angela, Erdogdu Ferruh, Sarghini Fabrizio | |
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DIGITAL TECHNOLOGIES FOR RESOURCE OPTIMIZATION, PRODUCT QUALITY, AND PROCESS AUTOMATION IN THE FOOD INDUSTRY |
| Bozzini Marcello Maria, Menegon Marco, Di Loreto Alberto, Lunari Gaia, Mariani Silvia Serena, Vallerio Mattia, Piazza Laura, Manenti Flavio | |
| TU 10:40-11:20 | Coffee Break & Poster session |
| TU 11:20-12:40 | DESIGN THINKING FOR FOOD TECHNO-FUNCTIONALITY |
| Room: Imperiale, Chairperson: Francesco Marra | |
|
MORPHING FOOD: PROGRAMMABLE SURFACE GROOVING AS A TOOL FOR SHAPE TRANSFORMATION |
| Di Palma Eleonora, Derossi Antonio, Caporizzi Rossella, Severini Carla | |
|
3D PRINTING OF MEAT ANALOGUES FROM PLANT PROTEINS USING SODIUM ALGINATE AND TRANSGLUTAMINASE AS CROSS-LINKING AGENTS |
| Acosta Marchetti Adela, Juarez Garcia Juan Jose, Lopez Camposeco Misael Abisai, Cardona Jorge | |
|
3D LAYER-BY-LAYER PRINTING OF PROTEIN-BASED SOFT SOLID FOODS: CHALLENGES AND POTENTIAL FOR DYSPHAGIA FOODS |
| Piazza Laura, Menegon Marco, Girotto Francesca, Ascrizzi Giorgio Innocenzo | |
|
EXPLORING THE POTENTIAL OF ACHETA DOMESTICUS PROTEIN EXTRACTS FOR THE FUTURE OF MEAT ANALOGUES |
| Lanza Rossella Francesca, Muccio Eleonora, Malvano Francesca, Marra Francesco, Albanese Donatella | |
| TU 12:40-14:00 | Buffet Lunch |
| TU 14:00-16:00 | SUSTAINABLE SOLUTIONS FOR DIGITAL FOOD MANUFACTURING |
| Room: Imperiale, Chairperson: Donatella Albanese | |
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SCALING UP MICRONIZATION TECHNIQUES FOR ENHANCED BIOACTIVE RECOVERY FROM RUCOLA LEAVES: FROM HIGH-PRESSURE HOMOGENIZATION TO DISC MILL |
| Mojarradi Fatemeh, Donsì Francesco | |
|
ORAL TEXTURAL PROPERTIES OF EASY-TO-SWALLOW FOODS |
| Ascrizzi Giorgio Innocenzo, Piazza Laura | |
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ENZYMATIC HYDROLYSIS OF HEMP SEED CAKE FLOUR: IMPACT ON TECHNOLOGICAL PROPERTIES |
| Malvano Francesca, Condurso Concetta, Galgano Fernanda, Miller Anthea, Condelli Nicola, Albanese Donatella | |
|
IMPACT OF HIGH-PRESSURE HOMOGENIZATION ON THE TECHNOLOGICAL PROPERTIES OF A. PLATENSIS (SPIRULINA) PROTEINS FOR FOOD APPLICATIONS |
| Muccio Eleonora, Lanza Rossella Francesca, Malvano Francesca, Marra Francesco, Albanese Donatella | |
|
IMPACTING COLONIC MICROBIOTA TRAJECTORIES THROUGH FOOD STRUCTURES: CAN CHITIN FROM EDIBLE CRICKETS OR AMYLOID-LIKE FIBRILS ACT AS NOVEL PREBIOTICS? |
| Refael Gil, Amiram Gabriela, Barnea Eilon, Shani Levi Carmit, Turjeman Sondra, Landau Meytal | |
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APPLICATION OF LINEAR MIXED MODEL IN LONGITUDINAL STUDY TO OPTIMIZE EFFECT OF ULTRASOUND ON COLOR OF MINIMALLY PROCESSED GRANNY SMITH APPLE |
| Li Citra Caterina, Giacomozzi Anabella S., Barone Stefano, Cinquanta Luciano, Garcia-Perez Jose V. | |
| TU 16:00-16:40 | Coffee Break & Poster Exhibition |
| TU 16:40-18:00 | QUALITY DATA ANALYSIS & ECONOMIC ASPECTS OF SUSTAINABILITY IN FOOD MANUFACTURING |
| Room: Imperiale, Chairperson: Antonia Tamborrino | |
|
ECONOMIC FEASIBILITY ASSESSMENT OF BIO-BASED VITRIMERS FROM AGRIFOOD RESIDUES: A STEP TOWARD SUSTAINABLE CIRCULAR ECONOMY |
| Parmiggiani Federico, Tassinari Gianmaria, Soregaroli Claudio, Spigno Giorgia, Bassani Andrea | |
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ANALYSIS OF THE BEHAVIOR OF INTERNATIONAL MARKETS AND PROSPECTIVE SCENARIOS FOR PERUVIAN TABLE OLIVES TO 2035 |
| Salinas Ramos Yuan Zulay, Choque-Yarasca Christel Lucero, Huamani Torres Ruth, Surichaqui Moquillaza De Reyes Elizabeth Yvonne, Barrutia Montoya Nilda Rosa, Conde Beltran Yuri Vanessa | |
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THE FUTURE OF NUTRITIONAL FOODS EDUCATION: CHALLENGES AND OPPORTUNITIES IN MANAGEMENT AND DECISION MAKINGS |
| Calla Vasquez Kriss Melody, Torres Rivera Julia Lizet, Rojas Huaman Cristian Felix, Cuzcano Ortiz Gerald Rogelio | |
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BOOSTING INSECT MEAL APPLICATION IN FOOD BY BIOPROCESSING WITH YEASTS |
| Araujo Liliana, Dias Bruna, Salgado Jose, Lopes Marlene, Belo Isabel | |
| TU 18:00-20:00 | Conference Cocktail at the Conference Venue |
| WEDNESDAY, September 17th | |
| WE 9:00-9:40 | Plenary Lecture |
| Room: Imperiale, Chairperson: Laura Piazza | |
| - | NEXT-GENERATION PACKAGING: DRIVING SUSTAINABILITY, INNOVATION AND SAFETY IN THE MODERN FOOD SUPPLY CHAIN |
| Di Maio Luciano | |
| WE 09:40-10:20 | THE ROLE OF PACKAGING IN THE FOOD SUPPLY CHAIN |
| Room: Imperiale, Chairperson: Andrea Bassani | |
|
CAN TANNIN-COATED PAPER PACKAGING EXTEND THE SHELF LIFE OF FRESH FRUITS? |
| Leni Giulia, Navarro Herrera Kennet Johan, Rebecchi Annalisa, Cerri Carolina, Galli Roberta, Spigno Giorgia | |
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QUERCETIN-FUNCTIONALIZED BIODEGRADABLE COATINGS FOR SMART FOOD PACKAGING SYSTEMS |
| Apicella Annalisa, Barbato Antonio, Incarnato Loredana | |
| WE 10:20-11:00 | Coffee Break & Poster session |
| WE 11:00-12:20 | QUALITY DATA ANALYSIS & ECONOMIC ASPECTS OF SUSTAINABILITY IN FOOD MANUFACTURING |
| Room: Imperiale, Chairperson: Roberta Dordoni | |
|
TRANSIENT CHANGES IN OIL QUALITY UNDER FRYING: EFFECT OF ?-CAROTENE AND BHT |
| Madonna Yana, Spigno Giorgia, Kumar Rahul, Niranjan Keshavan, Oruna-Concha Maria Jose | |
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PHYSICO-CHEMICAL PROPERTIES AND MICROBIOLOGICAL COMPOSITION OF OPTIMISED TEMPEH AND MILK KEFIR |
| Chin Nyuk Ling, Lim Joyce Jen Li, Teoh Sze Qi | |
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NEW ORGANIZATIONAL DESIGNS IN THE AGRIBUSINESS SUBSYSTEM OF ORGANIC AVOCADO IN LA LIBERTAD REGION, PERU. MULTIPLE CASE STUDY |
| Miranda Diaz Lizzeth Cristel, Huamani Torres Ruth, Calla Vasquez Kriss Melody, Torres Rivera Julia Lizet, Rojas Huaman Cristian Felix, Huaranja Montano Max Alejandro, Arias Martinez Christiam Cesar | |
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HIGH PRESSURE PROCESSING (HPP) APPLIED ON THE PRODUCTION AND STABILIZATION OF SICILIAN ARTISANAL GELATO MIXTURE |
| Torregrossa Federica, Cinquanta Luciano, Di Maria Monica, Pollon Matteo, Garofalo Giuliana, Gaglio Raimondo, Planeta Diego | |
| WE 12:20-12:30 | Closing |
| WE 12:30-14:00 | Buffet Lunch |
| LIST OF POSTERS | |
| POSTER SESSIONS on Monday, Tuesday & Wednesday | |
| - | SUSTAINABLE SOLUTIONS FOR DIGITAL FOOD MANUFACTURING |
|
P/1) EASY DIGITAL CONTROL OF REFRACTANCE WINDOW AND MICROWAVE HEATING DRYING FOR SUSTAINABLE VALORIZATION OF ORANGE RESIDUALS |
| Arshad Ahmad Adeel, Ramirez Cristian, Colicigno Francesca, Marra Francesco | |
|
P/2) PRELIMINARY STEP OF THE DIGITAL TWIN MODEL DESIGN FOR HIGH MOISTURE EXTRUSION OF PROTEINS FROM ALTERNATIVE SOURCES |
| Di Lorenzo Gianfranco, Albanese Donatella, Marra Francesco | |
|
P/3) MATHEMATICAL MODELING OF MASS TRANSFER PHENOMENA OF SUCROSE MOLECULES DURING OSMOTIC DEHYDRATION OF STAR FRUIT |
| Espinoza-Calderon Gustavo, Bustamante-Cardenas Gloria | |
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P/4) PRELIMINARY PHASES OF IMPLEMENTING A DIGITAL TWIN SOLUTION IN THE FOOD INDUSTRY: A CASE STUDY |
| Menegon Marco, Di Loreto Alberto, Piazza Laura | |
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P/5) INTEGRATING QUANTITATIVE METHODS AND DIGITAL SENSORS TO ENHANCE PRODUCT QUALITY IN THE GUMMY CANDY INDUSTRY |
| Colicigno Francesca, Aquino Claudio, Marra Francesco, Albanese Donatella | |
|
P/6) COGITOR: COLLOIDAL CYBERNETIC SYSTEMS FOR NEXT-GENERATION SOFT ROBOTICS AND COMPUTING |
| Circelli Patrizia | |
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P/7) MACHINE LEARNING-BASED PREDICTIVE MODELING FOR MICROBIAL INACTIVATION IN NONTHERMAL PROCESSING TECHNOLOGIES |
| Donsì Francesco | |
| - | DESIGN THINKING FOR FOOD TECHNO-FUNCTIONALITY |
|
P/8) JOSTABERRY (RIBES × NIDIGROLARIA) AND 3D PRINTING: UNLOCKING NEW OPPORTUNITIES FOR PERSONALIZED, HEALTH-PROMOTING DESSERTS |
| Bursac Kovacevic Danijela, Bebek Markovinovic Anica, Valentic Ana, Ljubicic Josipa, Halambek Jasna, Kolic Ivana, Maslov Bandic Luba, Duralija Boris, Zavadlav Sandra | |
|
P/9) PRESERVING FISH FRESHNESS FOR 3D-PRINTED DESSERTS: THE ROLE OF SWEET BASIL EXTRACT IN GILT-HEAD BREAM STORAGE |
| Sojic Branislav, Pavlic Branimir, Bursac Kovacevic Danijela, Zavadlav Sandra | |
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P/10) OPTIMIZATION OF ULTRASOUND-ASSISTED EXTRACTION OF BIOACTIVE COMPOUNDS FROM SATSUMA MANDARIN PULP AGRO-INDUSTRIAL RESIDUE USING WATER AND WATER/ETHANOL SOLVENT MIXTURES |
| Boninsegna Miriam Arianna, Maslov Bandic Luna, Donsì Francesco, Piscopo Amalia, Juric Slaven | |
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P/11) NUTRITIONAL, FUNCTIONAL AND PHYSICAL IMPACT OF FORTIFICATION OF CORN EXTRUDATES WITH COCOA POD HUSKS AND BREWER'S SPENT GRAINS: EFFECT OF EXTRUSION PROCESSING |
| Rivera-Carchi Diego, Villa-Lema Yadira, Beltran-Borbor Kelly, Villa-Valdivieso Diego, Manzano-Santana Patricia, Tinoco-Caicedo Diana | |
|
P/12) OPTIMIZATION OF AN EXTRUDED FORMULATION TO ENHANCE PROTEIN CONTENT IN CORN GRITS-BASED PRODUCTS USING QUINOA AND ITS BY-PRODUCTS |
| Villa-Valdivieso Diego, Beltran-Borbor Kelly, Espinales Cindy, Tinoco-Caicedo Diana | |
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P/13) THE USE OF O/W NANOEMULSIONS FOR THE PRODUCTION OF FUNCTIONAL FRUIT JELLIES |
| Nowicka Paulina, Wojdylo Aneta, Haladyn Kamil, Szydlowska Martyna | |
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P/14) MICROORC: ORCHESTRATING FOOD SYSTEM MICROBIOMES TO MINIMIZE FOOD WASTE |
| Circelli Patrizia | |
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P/15) FEASIBILITY STUDY ON LIPID EXTRACTION FROM HERMETIA ILLUCENS LARVAE (BLACK SOLDIER FLY) FOR POTENTIAL BIODIESEL PRODUCTION |
| Perez Perez Frida Pamela, Cuesta Parra Diana Marcela, Rosano Ortega Genoveva, Correa Mahecha Felipe, Montenegro Marin Carlos Enrique | |
|
P/16) GROWTH OF BLACK SOLDIER FLY LARVAE (HERMETIA ILLUCENS) FED WITH ANIMAL MANURE AND TOMATO LEAVES FROM THE RESEARCH CENTER FOR HORTICULTURE AND NATIVE PLANTS (CIHPNA) OF THE UPAEP |
| Guzman Castro Joaquin, Cuesta Parra Diana Marcela, Rosano Ortega Genoveva, Canales Almendares Jorge Enrique, Contreras Mioni Laura, Montenegro Marin Carlos Enrique | |
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P/17) EVALUATING CHILDREN'S PREFERENCES FOR SUSTAINABLE MENUS IN SCHOOL CANTEEN |
| Solinho Joana, Pereira-Pinto Ricardo, Mata Fernando, Vazquez Manuel, Pinheiro Rita | |
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P/18) PASTA DRYING MODELING FOR PRODUCT QUALITY AND PROCESS OPTIMIZATION |
| Petrosino Francesco, Adduci Gaetano, Manoli Eleonora, Cardaropoli Emily, Coppola Gerardo, Curcio Stefano | |
| - | THE ROLE OF PACKAGING IN THE FOOD SUPPLY CHAIN |
|
P/19) SUPERCRITICAL CO2 IMPREGNATION OF PLA BASED FILMS WITH OLIVE LEAF EXTRACT: A SCALABLE APPROACH TO ACTIVE FOOD PACKAGING |
| Machado Noelia, Coronado Maestre Juan Miguel Coronado Maestre, Cejudo Bastante Cristina, Casas Cardoso Lourdes, Mantell Serrano Casimiro | |
|
P/20) SUPERCRITICAL SOLVENT IMPREGNATION OF BIODEGRADABLE POLYMERS BLEND WITH MANGO LEAVES EXTRACT FOR FOOD PACKAGING |
| Leon-Marcos Ludisbel, Montes Antonio, Valor Diego, Garca-Casas Ignacio, Pereyra Clara | |
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P/21) BIOACTIVE EDIBLE FILMS FROM POMEGRANATE PEEL: A CIRCULAR STRATEGY FOR SUSTAINABLE FOOD PACKAGING |
| Carrea Daniela De Almeida, Matta Fakhouri Farayde, Velasco José Ignacio | |
|
P/22) INFLUENCE OF PHENYLALANINE AND CHITOSAN EDIBLE COATINGS ON THE METABOLISM OF MANDARIN 'CHAHARA' – IMPACT ON BIOACTIVE COMPOUNDS, ORGANIC ACIDS AND ENZYMATIC ACTIVITY |
| Juric Marina, Maslov Bandic Luna, Vukovic Marko, Donsì Francesco, Radic Kristina, Juric Slaven | |
| - | QUALITY DATA ANALYSIS & ECONOMIC ASPECTS OF SUSTAINABILITY IN FOOD MANUFACTURING |
|
P/23) IDENTIFYING FUTURE SKILL DEMANDS IN AGRICULTURAL FOOD PRODUCTION: INSIGHTS FROM A SURVEY-BASED STUDY |
| Solinho Joana, Pereira-Pinto Ricardo, Vale Ana Paula, Pinheiro Rita | |
|
P/24) TECHNO-FUNCTIONAL PROPERTIES OF FAVA BEAN (VICIA FABA L.) POD FLOUR AS A FUNCTION OF THE DRYING PROCESS |
| Camacho María Del Mar, Cortes-Macias Erika Tatiana, Garcia-Martinez Eva, Martinez-Navarrete Nuria | |
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P/25) DEVELOPMENT AND CHARACTERIZATION OF A FUNCTIONAL FRESH CHEESE FROM GOAT'S MILK ENRICHED WITH INULIN AND OLIVE LEAF EXTRACT |
| Lai Giacomo, Dedola Alessio Silvio, Fiori Myriam, Piga Carlo, Caredda Marco, Paba Antonio, Riu Giovanni, Tuberoso Carlo Ignazio Giovanni | |
|
P/26) FARINOGRAPHIC PROPERTIES OF GERMINATED LENTILS AND WHEAT FLOUR BLENDS |
| Romano Annalisa, Cirrincione Federica, Naclerio Mariagrazia, De Luca Lucia, Romano Raffaele | |
|
P/27) CHARACTERIZATION OF SEMI-RIPENED CHEESE WITH PROBIOTICS |
| Bustamante-Cardenas Gloria, Orihuela-Carhuallanqui Friedman, Espinoza-Calderon Gustavo | |
|
P/28) HYPERSPECTRAL IMAGING TECHNIQUES ON OPTICAL SORTER FOR PEA GLUTEN-FREE |
| Berardi Antonio, Leone Alessandro, Romaniello Roberto, Perone Claudio, Dellisanti Cosimo Damiano, Tarantino Domenico, Leheche Ouette Karine Sophie , Tamborrino Antonia | |
|
P/29) C4B: CIRCULAR BIO-BASED BUSINESS MODELS TO CREATE HIGH-VALUE BIO-BASED PRODUCTS IN INTEGRATED VALUE CHAINS |
| Circelli Patrizia | |
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P/30) PHYSICOCHEMICAL AND STRUCTURAL CHARACTERISTICS OF HEAT-TREATED DATE-SEED AND STARCH COMPOSITE/POWDER |
| Almawali Muna, Al-Habsi Nasser, Rahman Shafiur, Al-Khalili Maha |