day 1 agenda

10th Edition of Innovations in FOOD SCIENCE AND HUMAN NUTRITION (IFHN-2025) Jul 14 - 15, 2025 at Vienna, Austria
Tentative Program
Day 1- July 14, 2025
08:00-08:45	Welcome & Registrations
08:45-09:00	Opening Remarks
KEYNOTE FORUM
Kenote Talk	Cross-Linked Gelatin–Riboflavin-Based Film Incorporated with Essential Oils and Silver Nanoparticle by Gamma: A novel Approach for Extending Shelf-Life of Meat
	Monique Lacroix, INAF, Canada
Kenote Talk	PCR quantification of Campylobacter species in chicken feces and ceca contents
	Paul Dawson, Clemson University, USA
Group Photo
Refreshment Break
Technical session- I
Oral Presentation	Yes chef, I want my PhD: An extension of Bucher & Lee
	Jeffrey Pittman ll, The University of Mississippi, USA
Oral Presentation	Chemical probe as potential detector of porcine protein/peptide in meat-based products
	Siti Farah Binti Md Tohid , Universiti Putra Malaysia, Malaysia
Oral Presentation	Speaker Slot Available
Oral Presentation	Legume cooking water: from a by-product to a valuable ingredient
	Carola Cappa, Università degli Studi di Milano, Italy
Oral Presentation	Effect of low-temperature deodorization on the inhibition of harmful substances in edible oil
	Chengming Wang, Huazhong Agricultural University, China
Lunch Break
Technical session- II
Oral Presentation	Diagnosis and management of eosinophilic esophagitis
	Milli Gupta, University of Calgary, Canada
Oral Presentation	Effect of cold pre-fermentation maceration, use of pectolytic enzyme and sur lies élevage on the chemical and sensory properties of Catarratto wines
	Clara Vitaggio, University of Palermo, Italy
Oral Presentation	Speaker Slot Available
Oral Presentation	Consumer acceptability of composite porridge based on pearl millet and cowpea in Mozambique
	Sunera Zulficar Nurmomade, Swedish University of Agricultural Sciences,  Sweden
Oral Presentation	Effects of ultrasound, microwave and flash pasteurization on oenological yeast microbiota
	Maria Arévalo Villena, UCLM, Spain
Oral Presentation	Evaluation of Biofilm of Species of Food Interest
	Pilar Fernández-Pacheco Rodríguez, UCLM, Spain
Refreshment Break
Oral Presentation	Fermentation-mediated variations in flavor and biological activity of brown seaweed Sccharina japonica
	Xiaoting Fu, Ocean University of China, China
Oral Presentation	Speaker Slot Available
Oral Presentation	Florianópolis: Creative City of Gastronomy UNESCO
	Ana Paula Lisboa Sohn, University of Vale do Itajaí, Brazil
Oral Presentation	Speaker Slot Available
Oral Presentation	Ice cream cone fortified with spent coffee ground: chemical composition, quality and sensory characteristics, and in vitro starch digestibility
	Daniel Edivaldo García Valle, TecNM, Mexico
Pannel Discussions
Note: This program is tentative and may be subject to change
Abstract submissions are open. To ensure your participation, email us at: foodscience@innovinc.org