English
Italiano
1. OFFICIAL OPENING - B. Salomone (president of Ferrero S.p.A. Segretario Generale della Fondazione Ferrero)
2. STRATEGIC ROLE OF THE N&S PLATFORMS AND BUSINESS OVERVIEW - R. Menta (Director of Nutrition e Sustainability Dept.)
3. METABOLICS AND NUTRITION: PERSPECTIVES ON FUTURES - M. Franci (Sugar & Contaminants mng)
4. ALONG THE BORDERS OF TASTE UNDERSTANDING: THE CASE OF FAT TASTE- D. Risso (New ingredients, basic & applied research mng)
5. SUSTAINABLE NUTRITION: HOW TO FIGHT GLOBAL FOOD CHALLENGES- I. Manera (Sustainable nutrition mng)
6. BUILDING A SCIENTIFIC NETWORK AND REASON WHY - M. Charron (Strategic guidelines & scientific communication mng)
1. SAFETY (RISK) OF OXIDATION PRODUCTS OF STEROLS - Prof. C. L. Galli (Dept of Pharmacological and Biomolecular Sciences (DISFeb) - University of Milan)
2. PHYSIOLOGICAL ROLE OF PALMITIC ACID - Prof. S. Banni (Dept of Biomedical Science, University of Cagliari, Sardinia)
3. PALM OIL AND OTHER OILS IN SUSTAINABLE DEVELOPMENT GOAL - Prof. E. Meijaard (Chair, IUCN Oil Palm Task Force)
1. EVOLUTION OF MILK CONSUMPTION - Prof. Guendalina Graffigna (director of EngageMinds HUB - Consumer, Food&Health Egagement Research Center, UNICATT, Italy)
2. LACTATION: WHAT CAN 200 MILLION YEARS OF EVOLUTION TEACH US ABOUT MILK, DIET AND HEALTH
Prof. Bruce German - (Director of the Foods for Health Institute, University of California, Davis CA)
3. MILK PROTEINS: PROPERTIES, FUNCTIONALITY, OPPORTUNITIES, AND CHALLENGES - Prof. Moshe Rosenberg
(Dept. of Food Sience and Technology, University of California, Davis CA)
1. UPF: OLD PROBLEMS IN A NOVEL WRAPPING? - Prof. A. Rajkovic
Ghent University, Belgium
2. UPF IN THE FRAME OF CIRCULAR ECONOMY - Prof. F. capozzi
University of Bologna, Italy
3. GOOGLE-MAPPING FOODS CHARTING TRAJECTORIES FOR NEW VALUE CHAINS - Dr. H. Watzke
Dr. Phil. Watzke Heribert Consulting, Lausanne, Switzerland
1. SENSORY CUES, EATING BEHAVIOR AND NUTRIENT INTAKE
Prof. Ciaràn Forde
Clinical Nutrition Research Center, Singapore; National University of Singapore
2. EXTRA-ORAL TASTE RECEPTORS: FUNCTION, DISEASE AND ECOLUTION
Prof. Maik Behrend
Unit Head Taste Systems Reception & Biosignals, Leibniz-Institute for Food Systems Biology ate the Technical University of Munich, Germany
3. DIETARY PATTERNS VS DIETARY RECOMMENDATIONS
prof. Carlo V. Agostoni
Clinica Pediatrica De Marchi; Dept of Clinical Sciences and Community Health, University of Milan, Italy
1. DIET AND THE GUT MICROBIOME: FROM HYPE TO HYPOTHESIS
H. Daniel
Dept of Nutrition Physiology, Technical university of Munich, Germany
2. OXYSTEROLS AS EMERCING MARKERS OF QUALITY IN FOOD INGREDIENTS
G. Poli
dept of Clinical an Biological Science, University of Turin, Italy
3. A2 MILK AND BCM-7 PEPTIDE AD EMERGING PARAMETERS OF MILK QUALITY
L. Cavallarin
Institute of the Science of Food Production, National Research Council, Turin, Italy
1. THE IMPORTANCE OF FOOD SYSTEMS AND THE ENVIRONMENT FOR NUTRITION?
Prof. J. Fanzo
Global Food Policy and Ethics, Johns Hopkins University, USA
2. FOOD LIFE CYCLE ASSESSMENT: TOWARDS HEALTHY AND SUSTAINABLE FOODS
Prof. O. Jolliet
School of Public Health, Dept. of Envir. Health Sciences, University of Michigan, USA
3. INNOVATIVE APPROACHES IN FOOD PROCESSING AND ENGINEERING FOR THE SUSTAINABILITY OF FOOD SYSTEMS
Prof. C. L. M. Silva
Faculty of Biotecnology, Universidade Catòlica Portuguesa, Porto, Portugal
1. THE WORKING WORLD OF THE FUTURE
Ms. Y. Admati
Director, Building the Future, tel Aviv, Israel
2. FOOD PRODUCTS AND DIGITAL TOOLS: THE UNEXPECTED INTERCONNECTIONS
Prof. F. Marra
Dept. Industrial Engineering, University of salerno Fisciano SA, Italy
3. AMAI PROTEINS AND THE FUTURE OF SWEETENERS
Dr. I. Samish
founder & CEO, Amai Proteins Pehovot, Israel
1. OBESITY, DIABETES AND METABOLISM
Prof. Manon Khazrai
Department of Food Science and Human Nutrition, Università Campus Biomedico Rome, Italy
2. THE GUT MICROBIOME AND INDIVIDUAL - SPECIFIC RESPONSES TO DIET
Prof. E. Elinav
Department of Immunology, Welzmann Institute of Science, Rehovot, Israel
3. PLANT BASED: NUTRITIONAL & TECHNOLOGICAL ISSUE
Dr. R. Menta
Director, Nutrition & Sustainability dept, Soremartec Italia
