day 1 agenda
10th Edition of innovations In FOOD SCIENCE AND HUMAN NUTRITION (IFHN-2025)
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Day-1 (July 14, 2025) |
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| Meeting Hall - Karl Kraus+ Siegfried Marcus | ||
| 08:30-09:00 | Registrations | |
| Moderator: Carola Cappa, Universita degli Studi di Milano, Italy | ||
| 09:00-09:20 | Welcome Remarks by Moderator | |
| Keynote Talks | ||
| Monique Lacroix, INAF, Canada |
09:20-09:50 | Title:- Cross-Linked Gelatin–Riboflavin-Based Film Incorporated with Essential Oils and Silver Nanoparticle by Gamma: A novel Approach for Extending Shelf-Life of Meat |
| Shaodong Guo, Texas A&M University, USA |
09:50-10:20 | Title:- An estrogen receptor α-derived peptide improves glucose homeostasis during obesity |
| Paul Dawson, Clemson University, USA |
10:20-10:50 | Title:- PCR quantification of Campylobacter species in chicken feces and ceca contents |
| Group Photo & Refreshment Break (10:50-11:10) | ||
| Technical Session-I | ||
| Session Themes: Food and Nutritional Science Nutrition and Health Traditional & Future Foods Farm to Fork: Sustainable Food Production |
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| Session Chairs: Shaodong Guo, Texas A&M University, USA Lacroix, Monique, INAF, Canada |
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| Claire Domoney, John Innes Centre, UK |
11:10-11:30 | Title:- Utilising genetic variation to enhance nutritional value in pulse crops |
| Carola Cappa, Universita degli Studi di Milano, Italy |
11:30-11:50 | Title:- Legume cooking water: from a by-product to a valuable ingredient |
| Chengming Wang, Huazhong Agricultural University, China |
11:50-12:10 | Title:- Effect of low-temperature deodorization on the inhibition of harmful substances in edible oil |
| Lloyd Baiyegunhi, University of KwaZulu-Natal, South Africa |
12:10-12:30 | Title:- Examining the Determinants of Agricultural Innovation: A Case Study of Emerging Sugarcane Farmers in South Africa |
| Junsong Yang, BengBu Medical University, China |
12:30-12:50 | Title:- A DNA walker-driven SERS-fluorescent dual-mode aptasensor based on optimized aptamers to detect Shigella flexneri |
| Lunch Break @ Restaurant (12:50-14:00) | ||
| Technical Session-II | ||
| Session Themes: Global Nutrition Challenges Nutrition and Health Food Security and Challenges Farm to Fork: Sustainable Food Production Functional Foods, Nutrition, Nutraceuticals & Bioactives |
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| Session Chairs: Claire Domoney, John Innes Centre, UK Nathalie Scheers, Chalmers University of Technology, Sweden Joël FLEURENCE, Nantes Université, France |
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| Leili Afsah-Hejri, Lakeland University, USA |
14:00-14:20 | Title:-Hands-On Kits in Food Science Remote Education |
| Lei Peng, University of Heidelberg, Germany |
14:20-14:40 | Title:- Systemic immune-inflammation states in U.S. adults with seropositivity to infectious pathogens: A nutrient-wide association study |
| Nathalie Scheers, Chalmers University of Technology, Sweden |
14:40-15:00 | Title:- A novel dietary additive for celiacs, E304i/zinc sulphate, inhibits Transglutaminase 2-catalyzed deamidation of gluten and attenuates autoantibody production |
| Joël FLEURENCE, Nantes Université, France |
15:00-15:20 | Title:-Seaweeds: an alternative source of proteins for human nutrition? |
| Iddo Kan, The Hebrew University, Israel |
15:20-15:40 | Title:-The Economics of Food Self-Sufficiency under Limited Resources |
| Yoshikazu Yuki, Chiba University Hospital, Japan |
15:40-16:00 | Title:-Development of Rice-based Oral Vaccine, MucoRice |
| Refreshment Break (16:00-16:15) | ||
| Nur Cebi, Y?ld?z Technical University, Turkey |
16:15-16:35 | Title:-Rapid Sensing: Hand-Held and Portable FTIR Applications for On-Site Food Quality Control from Farm to Fork |
| Naomi Saville, University College London, Institute for Global Health, UK |
16:35-16:55 | Title:- Engaging adolescents in citizen science around nutrition, climate hazards and biodiversity in rural Nepal |
| Bin Jia, Monash University, Australia |
16:55-17:15 | Title:- Protein Structure and Functional Differentiation between High-Amylose and Wild-Type Wheat |
| Tahany Saleh Aldayel, Princess Nourah bint Abdulrahman University, Saudi Arabia |
17:15-17:35 | Title:- The health benefits of Aloe perryi in vivo and vitro |
| Pannel Discussions | ||
| Closing Ceremony | ||
day 2 agenda
Scientific Program |
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Day-2 (July 15, 2025) |
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| Meeting Hall - Karl Kraus+ Siegfried Marcus | ||
| Moderator: Carola Cappa, Universita degli Studi di Milano, Italy | ||
| Keynote Talks | ||
| Mona Bajaj-Elliott, University College London, UK |
09:00-09:30 | Title:-Unravelling the impact of Gut microbial Metabolites on Health |
| Melha Mellata, Iowa State University, USA |
09:30-10:00 | Title:- A gut host-specific bacteria to increase poultry health and productivity |
| Technical Session-III | ||
| Session Themes: Nutrition and Health Food Waste Tackling Traditional & Future Foods Technologies for Sustainable Farming Systems |
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| Session Chairs: Melha Mellata, Iowa State University, USA Li Li Zyzak, Eastern Kentucky University, USA |
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| Roos N. van den Wittenboer, Albert Schweitzer Hospital, The Netherlands |
10:00-10:20 | Title:- Multimodal prehabilitation in patients with non-small cell lung cancer: a feasibility study |
| José Edgar Zapata Montoya, University of Antioquia, Colombia |
10:20-10:40 | Title:- Black soldier fly (Hermeia illucens) larvae obtention using fish silage diets |
| Oliver Micke, Franziskus Hospital, Bielefeld, Germany |
10:40-11:00 | Title:- Hypomagnesemia: biomarker, relevance, clinical implications |
| Refreshment Break (11:00-11:15) | ||
| Ingrid K Richards Adams, The Ohio State University, USA |
11:15-11:35 | Title:- Complementary Feeding: Practices and Lessons Learned from Low-Income Black Mothers with Infants Aged 6 to 24 Months in the Southeastern United States |
| Li Li Zyzak, Eastern Kentucky University, USA |
11:35-11:55 | Title:- Investigating the Aroma Differences between Plant-Based Hamburgers and the Traditional Beef Hamburger |
| Ilkay Elmaci, Alanya University, Turkey |
11:55-12:15 | Title:- Production of Water Kefir from Fruit Waste within the Scope of Sustainable Gastronomy Practices |
| Melha Mellata, Iowa State University, USA |
12:15-12:35 | Title:-Controlling the conjugative transmission of plasmids through dietary supplement |
| Andrea Natolino, University of Udine, Italy |
12:35-12:55 | Title:- Biorefinery strategy for winery waste: a multi-step process based on “green” pressurized fluids |
| Lunch Break @ Restaurant (12:55-14:00) | ||
| Technical Session- IV (14:00-14:30) - Poster Viewing | ||
| Technical Session- V | ||
| Session Themes: Nutrition for Health and Sustainability Green Food Processing & Packaging Technologies |
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| Session Chairs: Ingrid K Richards Adams, The Ohio State University, USA Oliver Micke, Franziskus Hospital, Bielefeld, Germany |
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| Anabela Raymundo, LEAF-Universidade de Lisboa, Portugal |
14:30-14:50 | Title:-Pulsed electric fields as a tool for food processing: non-thermal whey microbial inactivation and extraction of bioactives from microalgae biomass |
| Isabel Sousa, LEAF-Universidade de Lisboa, Portugal |
14:50-15:10 | Title:-Pear Pomace: a sidestream from juice production with Bioactive Properties and Therapeutic Benefits |
| Hana Vaisocherová-Lísalová, FZU - Institute of Physics of the Czech Academy of Sciences, Czech Republic |
15:10-15:30 | Title:- A reusable QCM biosensor with stable antifouling nano-coating for rapid reagent-free on-site detection of bacterial pathogens in food products |
| Minjun Sun, Inner Mongolia Agricultural University, China |
15:30-15:50 | Title:- Quinoa bran polyphenol extract attenuates high-fat diet induced nonalcoholic fatty liver disease in mice |
| Gabriel Lizama Uc, National Institute of Technology of Mexico/Technological Institute of Merida, Mexico |
15:50-16:10 | Title:- Kefir more than just fermented milk |
| Refreshment Break (16:10-16:25) | ||
| Pannel Discussions | ||
| Closing Ceremony | ||
posters agenda
Posters Session----DAY-2----(14:00-14:30) |
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| Joanna Helen Rees, Edith Cowan University, Australia |
P-1 | Feasibility of co-designed meal box for people with neurological conditions |
| Maria Arevalo Villena, UCLM, Spain |
P-2 | Effects of ultrasound, microwave and flash pasteurization on oenological yeast microbiota |
| Pilar Fernandez-Pacheco Rodríguez, UCLM, Spain |
P-3 | Evaluation of the Bacterial and Fungal Biofilm of Species of Food Interest |
| Pilar Fernandez-Pacheco Rodríguez, UCLM, Spain |
P-4 | Screening of Yeast from Honey for Mead Production |
| Georgios Psakis, University of Malta, MCAST, Malta |
P-5 | Harnessing Hydrodynamic Cavitation for Orange Waste Valorization in Malta: From Beverage Enrichment to Potato Sprouting and Microbial Control |
| Georgios Psakis, University of Malta, MCAST, Malta |
P-6 | Chemical Composition and Antimicrobial Activities of Essential Oil from the Maltese Golden Samphire (Limbarda crithmoides) |
| Agostino Sevi & Marzia ALBENZIO, University of Foggia, Italy |
P-7 | Rosmarinus officinalis L., Mentha x piperita L., and Lavandula angustifolia L. essential oils effects in in vitro sheep proliferation and cytokine secretion |
| Pannel Discussions | ||
| Closing Ceremony | ||
Virtual-Scientific Program |
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DAY-2 (July 15, 2025) |
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| Virtual Presentations (Time Zone: CET) | ||
| Naomi K.Fitzpatrick, La Trobe University, Australia |
10:00-10:20 | Assessing electronic device use behaviours in healthy adults: development and evaluation of a novel tool |
| Hong-Jhang Chen, National Taiwan University, Taiwan |
10:20-10:40 | From Waste to Wellness: Sustainable Functional Food Development from Coffee Husk through Untargeted Metabolomics and AI-Driven Identification of Bioactive Compounds |
| Siti Farah Md Tohid, Universiti Putra Malaysia, Malaysia |
10:40-11:00 | Chemical probe as potential detector of porcine protein/peptide in meat-based products |
| Shahram Naghizadeh Raeisi, R&D Director at Kalleh dairy Company, Iran |
11:00-11:20 | The production of polymerized whey protein and its application in Low-calorie high protein ice cream |
| Antonella Maugliani, Istituto Superiore di Sanita, Italy |
11:20-11:40 | Characterization of food safety knowledge, attitudes, and practices (KAP) surveys for pregnant women and the general population in home settings in high-income countries: a rapid review and a scoping review |
| Clara Vitaggio, University of Palermo, Italy |
11:40-12:00 | Effect of cold pre-fermentation maceration, use of pectolytic enzyme and sur lies élevage on the chemical and sensory properties of Catarratto wines |
| Eda Parlak, Toros University, TURKEY |
12:00-12:20 | Polyphenols and their effects on sports performance |
| Maria Sofia Molonia, University of Messina, Italy |
12:20-12:40 | Sustainable Valorization of Cynara cardunculus L. Leaf by-products as a Preventive Strategy to Counteract in vitro Adipocyte Dysfunction |
| Rossella Vadala, University of Messina, Italy |
12:40-13:00 | Bio-Fortification of fish fillets with artichoke by-product extract: impact of nutritional value, antioxidant capacity, and shelf-life |
| Maria Merlino, University of Messina, Italy |
13:00-13:20 | Exploring the Volatile Profile and Sensory Properties of Melaleuca Quinquenervia Essential Oil from Madagascar: A Potential Natural Food Flavoring |
| Valentina Niccolucci, University of Siena, Italy |
13:20-13:40 | Milk and sustainability: assessing environmental impacts and nutritional benefits through nutritional Life Cycle Assessment (n-LCA) |
| Adineh Tajmousavilangerudi, Free University of Bozen-Bolzano, Italy |
13:40-14:00 | Water Kefir Starters Create Functional Dairy-Like Plant-Based Beverage |
| Federica Turrini, University of Genoa, Italy |
14:00-14:20 | Advancing sustainable practices in fishery side stream utilization: from by-products to valuable resources |
| Federica Litrenta, University of Messina, Italy |
14:20-14:40 | Alternative Sicilian cheeses: identification of markers by a chemometric approach |
| Elena Orlo, University of Campania “Luigi Vanvitelli”, Italy |
14:40-15:00 | Natural Methoxyphenols as Dual-Action Agents for Food Safety and Shelf-Life Enhancement |
| Lucia Maddaloni, Sapienza University of Rome, Italy |
15:00-15:20 | Biogenic amines in food: new approaches for ensuring food quality and safety |
| Giuseppa Renata Mangano, University of Palermo, Italy |
15:20-15:40 | Reduction of drive for thinness and body dissatisfaction in people with subclinical dysregulated eating behaviors after intermittent theta burst stimulation of the left dorsolateral prefrontal cortex |
| Ivo Doskocil, Czech University of Life Sciences Prague, Czech Republic |
15:40-16:00 | Thermal Processing of Sardines and Sprats Alters Intestinal Permeability and Nitric Oxide Production in Co-Culture Models |
| Darlene Cavalheiro, Santa Catarina State University, Brazil |
16:00-16:20 | Extraction of bioactive compounds from vitex megapotamica: a study and selection of variables |
| Dao Thi Anh Phan, Ho Chi Minh city University of Technology and Education, Vietnam |
16:20-:16:40 | Coffee Sediment - A Multidimensional Perspective on Sustainable Development of Food By-products |
| Bala Munipalli, Mayo Clinic, USA |
16:40-17:00 | Lifestyle Medicine Updates: Recent Articles in Nutrition |
| Prof. Milli Gupta, University of Calgary, Canada |
17:00-17:20 | Eosinophilic Esophagitis: Food injury in the pathogenesis of this rapidly rising disorder |
| Janine Higgins, University of Colorado Anschutz Medical Campus, United States |
17:20-17:40 | Adult’s free-living eating environments documented using an electronic passive capture food intake device |
| Mary Blackburn, University of California, Davis, USA |
17:40-18:00 | Social justice in human nutrition research |
| Laura A. Kresty, University of Michigan, USA |
18:00-18:20 | Prebiotic proanthocyanidins inhibit bile reflux-induced esophageal adenocarcinoma through reshaping the microbiome-metabolome axis |
| Prof. Catia Sternini, David Geffen School of Medicine UCLA, USA |
18:20-18:50 | Keynote Talk:- Gut bitter taste receptors as sensors of luminal content |
| Mahtab Jafari, UCI Center for Healthspan Sciences University of California, USA |
18:50-19:10 | The Impact of Rhodiola rosea on Healthspan Across Species: The Importance of Sustainable Agriculture, Quality, and Scientific Research |
| Jeffrey Pittman ll, The University of Mississippi, USA |
19:10-19:30 | Robot chefs in a casual kitchen: The influence of kitchen type and food quality on consumer behavior |
| Closing Ceremony | ||