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2nd FoRC International Symposium Advances in Food Science and Nutrition

Por Angela Academica - Difusão

Última atualização em 28/08/2017

Nos dias 11 e 12 de setembro, o Centro de Pesquisa em Alimentos (FoRC - Food Research Center) realizará, em sua sede, em São Paulo, o 2nd FoRC International Symposium Advances in Food Science and Nutrition.

As vagas são limitadas. Os interessados em participar devem fazer uma consulta prévia pelo email forc@usp.br, informando o motivo do interesse.

Veja abaixo a programação e o local do evento.

 

2nd FoRC International Symposium

Advances in Food Science and Nutrition

2nd Meeting of the International Advisory Board                     

 

Rua do Lago, 250 – Block “C” - 3rd floor

Cidade Universitária, São Paulo, SP

 

September 11, Monday

 

9:00 - 9:30h

Opening               

Bernadette Franco

FoRC, USP, Brazil

Roberto Marcondes

FAPESP, Brazil

 

9:30 - 10:00h

Understanding and modeling cross-contamination, handwashing and hand sanitizers

 

10:00 -10:30h

Using simulation modeling to evaluate the performance of sampling methods for in-field testing of fresh produce

Bob Buchanan

CFS3, University of Maryland, USA

 

10:30 - 11:00h

Coffee break

 

11:00 -11:30h

Epicatechin or not epicatechin? Towards an understanding of the vascular effects of flavanol-3-ols

Paul Kroon,

Quadram Institute Bioscience, UK

 

11:30 -12:00h

Microwave applications at ONIRIS: An overview.  From food thawing to food preservation

Lionel Boillereaux,

ONIRIS, France

 

12:00 - 14:00h – Lunch

 

14:00 - 14:20h

An integrated metabolomics approach to evaluate the effects of orange juice intake in healthy volunteers

Elisa Brasili

FoRC, USP, Brazil

 

14:20 - 14:40h

Generating local data on organic produce for microbiological risk assessment

Danielle Maffei

FoRC, USP, Brazil

 

14:40 - 15:00h

Development of active biopolymer films by incorporation of nanoemulsified bioactive compounds

Ilyes Dammak

FoRC, USP, Brazil

 

15:00 - 17:00h - Poster Section

 

September 12, Tuesday

 

9:00 - 9:10h

Opening

Carmen Tadini

FoRC, USP, Brazil

 

9:10 - 9:30h

Elaboration of a Food Composition Database for nutrient intake evaluation in Brazil

Fernanda Grande

FoRC, USP, Brazil

 

9:30 - 9:50h

New methods of liquid food preservation by microwave technology

Érika Siguemoto

FoRC, USP, Brazil

 

9:50 – 10:10h

Effects of non-digestible polysaccharides in macrophages

Victor Costa Castro-Alves

FoRC, USP, Brazil

 

10:10 - 12:10h

Poster Section

 

12:10 - 14:00h

Lunch

 

14:00 – 15:00h

Meeting of the International Advisory Board with researchers of FoRC and the Scientific Director of FAPESP (Carlos Henrique de Brito Cruz)

 

15:00 – 17:00h

Private meeting of the International Advisory Board

 

17:00h

Closing

 

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