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KEYNOTE
SPEAKERS:
Confirmed
Conferences as at 08/15/05 |
As
in the first edition of this meeting, INNOVA
2005 will count with the participation of
well known international keynote speakers,
such as:
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OPENING ADDRESS |
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Dr.
Margaret A. Lawson
President IFT (Institute of
Food Technologists) 2005 - 2006, USA.
"Invisible borders in the New World:
the impact of globalization on food" |
| NEW
TECHNOLOGIES FOR FOOD PROCESSING,
CONSERVATION AND TRACEABILITY |
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Dr.
Jorge Welti Universidad
de las Américas, Mexico
“New trends in freeze drying”
Dra.
María Soledad Tapia
Universidad Central de Venezuela, Caracas,
Venezuela
“Use of multiple intervention methods
or microbial control hurdle technologies
in food preservation”.
Dra.
Pilar Cano from Instituto
del Frío de España
"New technologies for vegetable food
processing. Effects on health potentials"
Dr.
Gustavo Barbosa Washington
State University, USA. “Advances in
Food Dehydration, Canning and Freezing”.
Dr.
Amauri Rosenthal EMBRAPA,
Rio de Janeiro, Brazil
“High pressure food processing: considerations
on safety, quality, costs and consumers.”
Lic.
Patricia Narvaiz Comisión
Nacional de Energía Atómica
Argentina
“Food irradiation for immunocompromised
patients”
Ing.
Quím. María José Crosa
Developing a cheese salting line by vaccum
impregnation for a dairy SME. |
FOOD
FILMS AND PACKAGING |
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Dr.
Jorge Welti Universidad
de las Américas, Mexico
“Methods, criteria and modelling for
selecting plastic films in modified atmospheres”
Dra.
Olga Martín Universidad
de Lleida, Catalunya, Spain
“Sliced fresh fruit quality and use
of edible films”
M.Sc.
Alejandro Ariosti,
Instituto Nacional de Tecnología
industrial, Argentina.
"Food-packing plastic: trends and innovations
in technologies and materials"
Ing.
Ricardo Dunogent,
Instituto Argentino del Envase, Argentina
"Packing and technologies of innovation
in food and drink" |
FUNCTIONAL
FOODS AND NUTRACEUTICALS |
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Dr.
Jaime Amaya Universidad
de Campinas, Brazil
“Contribution of nutritional science
to the development of new products”
Dra.
Delia Rodríguez
Universidad de Campinas, Brazil
"Chemical tools for the development
of new products"
Dr.
Esteban Carmuega Scientific
consultant to Danone Group, Argentina
“Functional food: towards evidence-based
nutrition"
Dra. Diane
Birt
Iowa State University, USA.
“Polyphenols and cancer prevention”
Dr.
Gustavo González Faculty
member, Dept. of Enology, School of Agriculture,
University of the Republic.
"Traditional techniques and innovating
processes in Enology: Technological aspects
related to Polyphenolic composition of wines."
M.Sc.
Adri Bester London Bank
State University, United Kingdom
"Nutritionally Functional Hydrocolloids"
Ing.
Agr. Gustavo Brito
Instituto Nacional de Investigación
Agropecuaria, Uruguay
"Differenciating and increasing value
of Uruguayan beef and sheep meat on the
basis of their nutritional characterization
and their impact on human health and product
preservation"
Dr.
Adrian Saporiti
SAPORITI, Argentina.
"Functional foods: from idea to product"
Dr.
Gary Fulcher,
University of Manitoba, Canadá
"Biochemistry of whole grains: challenge
for manufacturers and nutritionists" |
ROUND
TABLES |
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Biotechnological
processes in food technology
Dr.
Carlos Azambuja,
Genia, Uruguay
"Traceability in the meat industry,
tenderness and marbling"
M.Sc.
Ana López, LATU,
Uruguay
"Molecular characterization of soybean
cultivars through microsatelytes"
M.Sc. Fabiana
Rey, LATU, Uruguay
"Fungal systems as productive reactors"
Dr.
Mary Lopretti, LATU,
Uruguay
"Production and synthesis control of
statins as functional food in pleurotus
mushrooms"
Food
Science and Technology Associations
Dr.
Margaret Lawson, Institue
of Food Technologists (IFT, USA)
Dr. Gustavo
Barbosa
- Canovas, Washington State University (USA),
Dr.
Olga Martín,
European Federation of Food Science an Technology
(EFFoST)
Dra.
Cristina López,
Sociedad Uruguaya de Ciencia y Tecnología
de Alimentos (SUCTAL)
M.Sc.
Gisela Kopper, Asociación
Latinoamericana y del Caribe de Ciencia
y Tecnología de Alimentos (ALACCTA)
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CLOSING
ADDRESS |
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Prof.
J. Claude Cheftel.
Food and nutrition Labelling in the European
Union |
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C O N G R E S
O S ---& ---R
E U N I O N E S |
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