POSTER SESSION 

 

12.30 - 14.00 – Poster presentation 

 

Sensory analysis and food education

Federica Bonello (CREA Research Centre for Viticulture and Enology, Italy), Maria Carla Cravero (CREA Research Centre for Viticulture and Enology, Italy), Christos Tsolakis (CREA Research Centre for Viticulture and Enology, Italy)

 

Aroma maps for applications in enogastronomy and wine quality control

Emanuele Boselli (Free University of Bozen-Bolzano, Italy), Edoardo Longo (Free University of Bozen-Bolzano), Simone Poggesi (Free University of Bozen-Bolzano), Aakriti Darnal (Free University of Bozen-Bolzano), Adriana Teresa Ceci (Free University of Bozen-Bolzano)

 

Stress-resilient tomato landraces as a tool to increase farming sustainability in challenging conditions: the EU projects VEG-ADAPT and RADIANT

Francesca Cardinale (University of Turin, Italy)

 

Local circular economy: a way to reduce agricultural wastes

Gian Luca Cerutti (University of Turin, Italy), Laura Gasco (University of Turin, Italy), Manuela Renna (University of Turin, Italy), Danilo Perano ( University of Turin, Italy), Gabriele Beccaro (University of Turin, Italy), Gabriella Mellano (University of Turin, Italy), Mauro Mellano (University of Turin, Italy), Ilaria Biasato (University of Turin, Italy)

 

Agroecological management: the influence of different mulching methods on weed growth and crop development

Chiara Chirilli (University of Gastronomic Sciences of Pollenzo, Italy), Asia Biafora (University of Gastronomic Sciences of Pollenzo, Italy), Alieksei Taran (University of Gastronomic Sciences of Pollenzo, Italy), Stefano Benedettelli (University of Gastronomic Sciences of Pollenzo, Italy),  Paola Migliorini (University of Gastronomic Sciences of Pollenzo, Italy)

 

Soil and legumes of the Sibillini for high quality pasta

Martina Coletta (University of Camerino, Italy), Aldo D’Alessandro (University of Camerino, Italy), Matteo Fabbri (University of Camerino, Italy), Elena Vittadini (University of Camerino, Italy), Antonietta La Terza (University of Camerino, Italy)

 

Indigenous Saccharomyces cerevisiae and Saccharomyces paradoxus strains isolated in a requalified Piedmont Vineyard

Maria Carla Cravero (Council for Agricultural Research and Analysis of Agricultural Economics- Viticulture and Enology Research Center, Italy), Antonella Costantini (Council for Agricultural Research and Analysis of Agricultural Economics- Viticulture and Enology Research Center, Italy), Loretta Panero (Council for Agricultural Research and Analysis of Agricultural Economics- Viticulture and Enology Research Center, Italy), Federica Bonello (Council for Agricultural Research and Analysis of Agricultural Economics- Viticulture and Enology Research Center, Italy), Enrico Vaudano (Council for Agricultural Research and Analysis of Agricultural Economics- Viticulture and Enology Research Center, Italy), Laura Pulcini (Council for Agricultural Research and Analysis of Agricultural Economics- Viticulture and Enology Research Center, Italy), Emilia Garcia-Moruno (Council for Agricultural Research and Analysis of Agricultural Economics- Viticulture and Enology Research Center, Italy)

 

The SISTERS project: Systemic Innovations for a SusTainable reduction of the EuRopean food waStage

Danny Cliceri (University of Trento/ Fondazione Edmund Mach, Italy)

Michele Pedrotti (Fondazione Edmund Mach, Italy), Isabella Endrizzi (Fondazione Edmund Mach, Italy), Iuliia Khomenko (Fondazione Edmund Mach, Italy), Flavia Gasperi, F. (University of Trento/ Fondazione Edmund Mach, Italy), Franco Biasioli (Fondazione Edmund Mach, Italy)

 

“Mujeres del Fuego” los colectivos

Gladys Espinoza (“Mujeres del Fuego”, Colima, Mexico), María Martínez (Collective “Mujeres del Fuego”, Colima, Mexico/Mexican Cultural Association of Italy), Lina Jiménez, Rocío Madrigal (Collective “Mujeres del Fuego”, Colima, Mexico)

The Ark of Taste in Afghanistan: documenting endangered food heritage 

Abdullah Faiz (University of Gastronomic Sciences, Italy), Dauro Mattia Zocchi (University of Gastronomic Sciences, Italy)

 

Alternative animal feeds in Mediterranean poultry breeds to obtain sustainable products “SUSTAvianFEED”

Edoardo Fiorilla (University of Turin, Italy), Valentina Bongiorno (University of Turin, Italy)

 

Application of nutriScore and nutrInform battery to Spanish table olives

Antonio Garrido-Fernández (Instituto de la Grasa, Spanish National Research Council, Spain), Antonio López-López (Instituto de la Grasa, Spanish National Research Council, Spain)

 

Effect of salt mixtures on the sensory attributes of green Spanish-style Manzanilla table olives

Antonio López-López (Instituto de la Grasa, Spanish National Research Council, Spain), José María Moreno-Baquero (Instituto de la Grasa, Spanish National Research Council, Spain), Antonio Garrido-Fernández ((Instituto de la Grasa, Spanish National Research Council, Spain)

 

Wild plants used to flavour olives in brine: cases studies from Liguria and Campania

Paola Malaspina (University of Genova, Italy), Laura Cornara (University of Genova, Italy), Vincenzo De Feo (University of Salerno, Italy)

 

Wild and cultivated plants used as food in Liguria: a review of 125 years of ethnobotanical studies

Chiara Marescalchi (University of Genova, Italy), Maria Guerrina (University of Genova, Italy),  Paola Malaspina (University of Genova, Italy), Laura Cornara (University of Genova, Italy), Luigi Minuto (University of Genova, Italy)

The role of individual characteristics in sustainable food choices: A cross-cultural study between Italy and Turkey 

Riccardo Migliavada (University of Gastronomic Sciences of Pollenzo, Italy), Carol Coricelli (Western Unviersity, Canada), Esra Emine Bolat University of Gastronomic Sciences of Pollenzo, Italy), Ceyhun Uçuk (Gaziantep University, Turkey), Luisa Torri University of Gastronomic Sciences of Pollenzo, Italy)

The DIGI-GASE project: Development of Digital Education Competencies of Gastronomy and Culinary Arts in departments in higher education institutions

Maria Piochi (University of Gastronomic Sciences of Pollenzo, Italy), Maria Giovanna Onorati (University of Gastronomic Sciences of Pollenzo, Italy), Gabriella Morini (University of Gastronomic Sciences of Pollenzo, Italy), Carol Povigna (University of Gastronomic Sciences of Pollenzo, Italy), Nahuel Buracco (University of Gastronomic Sciences of Pollenzo, Italy), Ramazan Eren (Akdeniz University, Turkey), Luisa Torri (University of Gastronomic Sciences of Pollenzo, Italy)

Effect of group housing system on welfare of Grey Piedmontese Rabbit: preliminary results

Cecilia Mugnai (University of Turin, Italy), Achille Schiavone (University of Turin, Italy, Stefano Sartore (University of Turin, Italy

 

The flat breads of the Mediterranean Area: a large and diverse family. A database of the tradition

Antonella Pasqualone (University of Bari Aldo Moro, Italy), Francesca Vurro (University of Bari Aldo Moro, Italy), Carmine Summo (University of Bari Aldo Moro, Italy), Mokhtar H. Abd-El-Khalek (Agricultural Research Center, Egypt), Haneen H. Al-Dmoor (University of Zagreb, Croatia), Maria Ruiz (Institute of Agrochemistry and Food Technology, Spain), Christopher Magro (University of Malta), Christodoulos Deligeorgakis (International Hellenic University, Greece), Cynthia Helou (Saint Joseph University of Beirut, Lebanon), Patricia Le-Bail (INRAe, France)

 

Erasmus student’s relation with Gastronomy before, during, and after their stay

Melpomeni Rampidou (Aristotle University of Thessaloniki, Greece)

 

Discovering Cinisara meat and milk traits

Paola Sacchi (University of Turin, Italy), Santo Caracappa (University of Palermo, Italy), Giulia Caracappa (Azienda Sanitaria Provinciale di Ragusa, Italy), Bartolomeo Biolatti (University of Gastronomic Sciences of Pollenzo, Italy), Francesca Tiziana Cannizzo (University of Turin, Italy)

Recovery of Vitamin D from mushrooms and fish waste destinated to nutraceutical and food industries

Gianni Sagratini (University of Camerino, Italy), Elisabetta Torregiani (University of Camerino, Italy), Franks Kamgang (University of Camerino, Italy), Sun Yue (University of Camerino, Italy)

 

Searching for germane questions in the ethnobiology of foodscouting 

Dauro M. Zocchi (University of Gastronomic Sciences of Pollenzo, Italy), Giulia Mattalia (Ca’ Foscari University of Venice, Italy), Muhammad Abdul Aziz (Ca’ Foscari University of Venice, Italy), Raivo Kalle (University of Gastronomic Sciences of Pollenzo, Italy), Michele F. Fontefrancesco (University of Gastronomic Sciences of Pollenzo, Italy / Durham University, UK), Renata Sõukand (Ca’ Foscari University of Venice, Italy), Andrea Pieroni (Ca’ Foscari University of Venice, Italy / Tishk International University, Iraq)

How much does the colour affect the liking and the chemosensory perception of virgin olive oil and cold pressed hemp seed oil?

Enrico Valli (Alma Mater Studiorum, University of Bologna, Italy), Maria Piochi (University of Gastronomic Sciences of Pollenzo, Italy), Matilde Tura (Alma Mater Studiorum, University of Bologna, Italy), Chiara Nervo (University of Gastronomic Sciences of Pollenzo, Italy),  Luisa Torri (University of Gastronomic Sciences of Pollenzo, Italy), Tullia Gallina Toschi (Alma Mater Studiorum, University of Bologna, Italy)

 

TIME FOR APPLE – A Multidisciplinary Research Project

Giannina Vizzotto (University of Udine, Italy), Maria Cristina Nicoli (University of Udine, Italy), Silvia Bolognini (University of Udine, Italy), Nicola Gasbarro (University of Udine, Italy), Lara Manzocco (University of Udine, Italy), Marilena Marino (University of Udine, Italy), Carlo Pucillo (University of Udine, Italy)

Food Tours: entrepreneur's viewpoint on the main factors in designing a gastronomic experience

Charisia Vlachou (Aristotle University of Thessaloniki, Greece), Melpomeni Rampidou (Aristotle University of Thessaloniki, Greece)

 

Cover crop management in fruit orchards

Francesco Volpe (University of Turin, Italy)