Conference on Fruit Processing and By-products Valorization

The InovFarmer.MED project invites all researchers working with the 4 thematic areas to submit their abstracts for the Conference on Fruit Processing and By-products Valorization. This FREE event is a good opportunity for researchers from all over the world to network, sharing their knowledge and experience. Registration is FREE but mandatory.

The PRIMA program is a partnership of the European Commission under Horizon 2020 to fund Research & Innovation projects that contribute to the ‘Sustainable use of natural resources, economic growth and stability in the Mediterranean Basin

 

Event’s Address: 

Campo Universitário de Santiago

3810-193 Aveiro

Portugal

Important Information:
Abstract submission closes on October 7th, 2024.
Acceptance notification on October 12th, 2024.
Secretariat: Bruno Esteves, inovfarmermed@gmail.com

Thematic Areas

The program includes four thematic sessions:

1 – Healthier Processed Functional Foods

2 – Healthy Food Ingredients

3 – By-Products and Biowaste Valorization

4 – Sustainable Applications in Agriculture

Program

22nd October 2024

Session 1 – Healthier processed functional foods 
8h30 - 9h00 — Registration
9h00 - 9:20h — Open Session
  • Manuel António Coimbra, University of Aveiro (Chair)
  • Dulcineia Wessel, Polytechnic University of Viseu (Co-chair)
9:20h - 9: 45h — Modulation of fruit pocessing for healthier beverages.

Ana Martinho, Sumol Compal, Portugal

9:45h - 9:55h — Chutneys made with strawberry tree fruits as a source of dietary fiber

Goreti Botelho, CERNAS- Research Centre for Natural Resources Environment and Society, Polytechnic Institute of Coimbra, Portugal

9:55h - 10:05h — Formulation and digestibility assessment of a protein-enriched

Ândria Viegas, LEAF – Linking Landscape, Environment. Agriculture and Food Research Center, Instituto Superior de Agronomia. Universidade de Lisboa, Portugal

10:05h - 10:15h — Enhancing fruit juice nutritional value by increase of soluble dietary fiber with prebiotic potential

Sónia Ferreira, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Portugal

10:15h – 10:25h — Lemon by-products valorization: incorporation into processed meat products

Daniela Magalhães, CBQF – Centro de Biotecnologia e Química Fina, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal

10:25h - 10:30h — Repurposing apple by products: a journey from bioatives profile and stability assessment to the transformation into nutrient-rich snacks

Raquel Nunes da Silva, Faculty of Sciences, University of Porto, Portugal

Session 2 – Healthy food ingredients
10:30h - 10:35h — An integrated approach to the sustainable and medicinal use of Crithmum maritimum

Airam Roggero, LAQV/REQUIMTE – BioSIM, Departamento de Biomedicina, Faculdade de Medicina, Universidade do Porto, Portugal

10:35h - 10:40h — Mushroom extracts as enhancers of chemotherapy efficacy in cancer cells

Jéssica Fonseca, UCIBIO—Applied Molecular Biosciences Unit, Toxicologic Pathology Research
Laboratory, University Institute of Health Sciences (UCIBIO-IUCS-CESPU), Gandra, Portugal

10:40h - 10:45h — Phenolic compounds and antioxidant capacity of piper aduncum and tapirira guianensis extracts: effect of the extraction conditions

Anne T. F. de Souza, Amazonas State University, Manaus, Brazil

10:45h - 10:50h — Development of food ingredients rich in soluble dietary fiber and oligosaccharides from fresh and dried figs

Sara Gonçalves, LAQV-REQUIMTE, Chemistry Department, University of Aveiro, Portugal

10:50h - 11:20h — Coffee Break
11:20h - 11:45h — Food antioxidants

Ana Fernandes, University of Porto, Portugal

11:45h – 11:55h — Lipidomics towards the valorization of avocado by-products as sources of added-value lipid ingredients.

Bruna B. Neves, Mass Spectrometry Center, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Portugal

11:55h - 12:05h — Hydrothermal treatment of camellia fruit husks: extraction and valorization of bioactive compounds.

Francisco Díaz Seoane, CINBIO, Department of Chemical Engineering, Universidade de Vigo, Spain

12:05h - 12:15h — Integrated valorization of opuntia seeds and pomace: sustainable solutions for enhanced nutrition and skincare.

Ricardo Ferreira, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Portugal

Session 3 By-Products and Biowaste Valorization

12:15h - 12:25h — Valorization of olive oil by-products: olive stones

Naiara Fernández Hernández, iBET, Instituto de Biologia Experimental e Tecnológica, Oeiras, Portugal

12:25h - 12:35h — Upcycling piquant pepper waste for sustainable food product development

Rita Bastos, Colab4Food – Laboratório Colaborativo Para a Inovação da Indústria Agroalimentar, INIAV, Portugal

12:35h - 12:40h — Microwave-assisted extraction for obtaining bioactive compounds from the peel of the amazonian fruit garcinia macrophylla mart

Bruno Alves Nogueira, Federal University of Pará (UFPA), Brazil

12:40h - 12:45h — Bio-based packaging materials for sustainable food packaging: an alternative to plastic

Kathy Lois S. Amores, Dipartimento di Ingegneria Industriale, Università degli Studi di Padova, Italy

12:45h - 12:50h — From Loss to Value: Revealing the Nutritional and Bioactive Potential of Acorn Shells

Cristina Rodrigues, CBQF – Centro de Biotecnologia e Química Fina, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal

12:50h - 12:55h — Valorising Pear By-Products: Pathways to Sustainable Practices in Fruit Processing

Michael Warren G. Ceballos, Facultad de Veterinaria y Ciencias Experimentales, Universidad Católica de Valencia San Vicente Mártir, Spain

12:55h - 14:30h — Lunch
14:30h - 14:55h — Polysaccharide-based bionanocomposites: sustainable solutions for active food packaging

Cláudia Nunes, University of Aveiro, Portugal

14:55h - 15:05h — Novel buccal films loaded with actinidia arguta extract for oral mucositis: an in vitro and ex vivo study

Filipa Teixeira, REQUIMTE/LAQV, ISEP, Portugal

15:05h - 15:15h — Exploring the potential of Lycium chinense Mill. (Goji) pruning waste: Chemical properties and applications in food products

Mariana Monteiro, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Portugal

15:15h - 15:25h — Hybrid solar drying of portuguese fig variety 'pingo de mel': enhancing quality and shelf life

Cláudia M. B. Neves, CERNAS-IPV Research Centre, Polytechnic University of Viseu, Portugal

15:25h - 15:35h — Valorization of broccoli stems: experience using user-centered agile methodologies through design thinking

 Jairo Alonso Torres Garcia, FoodChemPack Research Group, Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Santiago de Compostela, Spain

15:35h - 15:45h — Valorization of pine bark as a biosorbent for colour removal from textile wastewater

Ariana Pintor, LSRE-LCM – Laboratory of Separation and Reaction Engineering – Laboratory of Catalysis and Materials, Faculty of Engineering, University of Porto, Portugal

15:45h - 15:55h — Valorizing Salicornia ramosissima biowaste as functional ingredient: Bioaccessibility, bioavailability and health effects

Diana Andreia Tavares Pinto, REQUIMTE/LAQV, ISEP – Polytechnic of Porto, Portugal

15:55h - 16:00h — Chemical composition and antioxidant activity of rhubarb by-products: an upcycling-oriented valorisation study

Matilde Rodrigues, CIMO, LA SusTEC, Instituto Politécnico de Bragança, Portugal

16:00h - 16:05h — Soluble dietary fiber content in pingo de mel fig at different maturation stages

Elena Cassin, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Portugal

16:05h - 16:10h — Valorising Grape By-products: Pathways to Sustainable Waste Management in the Mediterranean

Michael Warren G. Ceballos, Facultad de Veterinaria y Ciencias Experimentales, Universidad Católica de Valencia San Vicente Mártir, Spain

16:10h - 16:15h — Snactus: turning cladode pulp byproduct and peppers pomace waste into a spicy and sustainable cactus snack

Sofia Assunção Baltazar Jesus, Department of Chemistry, University of Aveiro, Portugal

16:15h - 16:45h — Coffee Break
Session 4 Sustainable applications in agriculture.
16:45h - 17:10h — Management of the Prickly Pear Mealy Bug, Dactylopius opuntiae Using Bio-Insecticide in Morocco

Aissam El Finiti, University of Ibn Zohr, Morocco

17:10h - 17:20h — Exploiting pine nut shells potential for crop management

Élia Simões Fogeiro, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Portugal

17:20h - 17:30h — Valorization of ficus carica l. leaves and opuntia ficus-indica l. mill. cladodes: potencial for the development of an organic insecticide

Sérgio Santos, CERNAS-IPV Research Centre, Polytechnic University of Viseu, Portugal

17:30h - 17:40h — Chestnut shells for aquaculture water treatment

Isabella Tomasi, LSRE – Laboratory of Separation and Reaction Engineering and LCM – Laboratory of Catalysis and Materials, Portugal

17:40h - 17:50h — Synergistic antimicrobial potential between agroecological biopreparations and natural extracts of amazonian origin

Raiana S. Gurgel, Amazonas State University, Manaus, Brazil

17:50h - 17:55h — Potential of vicia faba pods waste to improve olive tree performance

Paula Lorenzo Rodríguez, University of Coimbra, Portugal

17:55h - 18:00h — Ascophyllum nodosum treatment improve olive performance and fruit quality under drought conditions

Maria Celeste Dias, University of Coimbra, Portugal

18:00h - 18:05h — Next-Gen Solutions for Weed Control, Bioformulations with Nano-Allelopathic power

Sabrine Soltane, MOHAMED Khider UNIVERSITY BISKRA, Algeria

18:05h - 18:10h — Valorization of camel urine as biopesticide: Assessing the antifungal activity of camel urine against Aspergillus tubingensis and Aspergillus carbonarius infecting fruits

Amina Ressmi, Polydisciplinary Faculty of Beni Melall, Sultan Moulay Slimane University, Morocco

8:10h - 18:30h — Closing Session

Organizing Committee

  • Manuel António Coimbra, University of Aveiro, Portugal
  • Dulcineia Wessel, Polytechnic Institute of Viseu, Portugal
  • Bárbara Henriques, Polytechnic Institute of Viseu, Portugal
  • Bruno Esteves, TA Consulting, Portugal
  • Carlos Catorze Pereira, Polytechnic Institute of Viseu, Portugal
  • Cláudia Neves, Polytechnic Institute of Viseu, Portugal
  • Elena Cassim, University of Aveiro, Portugal
  • Elisabete Coelho, University of Aveiro, Portugal
  • Pedro Costa, TA Consulting, Portugal
  • Rita Bastos, COLAB4FOOD, Portugal
  • Sara Gonçalves, University of Aveiro, Portugal
  • Silvia Moreira, Food4Sustainability, Portugal
  • Susana Cardoso, University of Aveiro, Portugal

Scientific Committee

  • Dulcineia Wessel, Polytechnic University of Viseu, Portugal
  • Abdelhamid El Mousadik, University Ibn Zohr, Morocco
  • António Jordão, Polytechnic University of Viseu, Portugal
  • Carine Le-Bourvellec, National Research Institute for Agriculture, Food and Environment, France
  • Cláudia Neves, Polytechnic Institute of Viseu, Portugal
  • Elisabete Coelho, University of Aveiro, Portugal
  • Essam Abdel-Mawla, Arab Academy for Science and Technology and Maritime Transport, Egypt
  • Helena Gomes, COLAB4FOOD, Portugal
  • Herminia Dominguez, University of Vigo, Spain
  • Maria João Alegria, Sumol Compal S.A.
  • Marwa Moumni, Marche Polytechnic University, Italy
  • Meriem-Hind Ben-Mahdi, Ecole Nationale Supérieure Vétérinaire, Algeria
  • Sónia Silva, University of Aveiro, Portugal
  • Susana Cardoso, University of Aveiro, Portugal
  • Sylvie Bureau, National Research Institute for Agriculture, Food and Environment, France

Organization

Co-Organization

Conference Partners

InovFarmer.MED Partners