Programme

08:30-09:00 Registration

09:00-09:15 Welcome greetings

• Arnold Schuler, Councillor for Agriculture, Forestry, Tourism and Civil Protection (via video)
• Michael Oberhuber, Director of the Laimburg Research Centre

09:15-10:00 Speech by Prof. Francesco Capozzi, University of Bologna (Full Professor of General and Inorganic Chemistry at Alma Mater Studiorum University of Bologna and Director of the Interdepartmental Centre for Industrial Research on Agribusiness): "Sustainability and nutritional quality of food products in the era of the circular economy".

10:00-10:45 Reports on the CirBeer - Brewing in Circle project:

Lorenza Conterno, Head of the Research Area of Food Technology: "Brewing in Circle: an example of interdisciplinary collaboration, from beer production to the possible reuse of some by-products".

Elisa Maria Vanzo, Group leader of the Sensory Science Laboratory: “Waste-to-Food: the role of food sensory science".

Elena Venir, Group leader of the Fruit and Vegetable Processing and Meat Products: "Effect of the addition of BSG flours on dough rheology - study on model and real food systems"

10:45-11:15 Coffee break

11:15-12:00 Presentation by Mattia Baroni: "Reports on the Locycle Food Project"

Andreas Putti, Group leader of the Food Microbiology Laboratory: "Microbiological analyses of new food flavour enhancers".

Eva Überegger, Group leader of the Laboratory for Wine and Beverages Analysis: "Analysis of free amino acids in fermented products from the Locycle Food Project".

Peter Robatscher, Head of research area Food Chemistry: "Analysis of nutrients in foodstuffs: Water- and fat-soluble vitamins in fermented products'.

12:00-12:20 Case Study Locycle Food from Mattia Baroni 

12:20-14:00 Flying Buffet

14:00-15:00 Visit to the Laboratory of Sensory Science in small groups at the Stadlhof building

To register for the event (mandatory): https://www.eventbrite.it/e/biglietti-tag-der-lebensmitteltechnologien-giornata-delle-tecnologie-alimentari-636150211407