WINTER SCHOOL: “Safety [...] of the Fermented Food Products” 22/07
Автор: Faculdade de Ciências Farmacêuticas USP
Загружено: 2024-07-22
Просмотров: 587
Описание:
Uma série de palestras sobre "Segurança e Propriedades Benéficas dos Produtos Alimentares Fermentados", pela Faculdade de Ciências Farmacêuticas.
A series of lectures on "Safety and Beneficial Properties of Fermented Food Products", by the Faculty of Pharmaceutical Sciences.
Day 1
Fermented products: moderator Svetoslav Todorov, University of São Paulo, Brazil
09h-10h: Beneficial properties of fermented food products. Svetoslav Todorov, University of São Paulo, Brazil.
10h-11h: Technological suitability of microbial cultures for application in food. Juliano
De Dea Lindner, Universidade
Federal de Santa Catarina, Florianopolis, SC, Brazil
11h-12h: Sour, Salty and Alive: Fermented Foods and Evolution of Starter
Cultures. Anthony N. Mutukumira, Massey University, New Zealand.
13h-14h: Fermented dairy products, rediscovery and innovations. Ana Lucia
Baretto Penna, UNESP, São José do Rio Preto, Brazil.
14h-15h: Microbes, biotechnologies and biorefinery: where waste streams are
processed into valuable products. Lorenzo Favaro, University of Padova, Italy.
15h00-15h15: Postgraduate opportunity in Food Science at the University of São Paulo. João Paulo Fabi, Coordinator of the Interunit Postgraduate Program Integrated Systems in Food
15h15-16h00: General Discussion.
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