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| Preliminay
Program |
Wednesday
28 September
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9:00 - 9:50 |
Inauguración
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9:50 - 10:40 |
Dra.
Margaret A. Lawson
- President of IFT (Institute of Food
Technologists) 2005-2006, USA.
"Invisible Borders in the New World:
The impact of food globalization" |
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| 10:40
- 11:20 |
Coffee
break |
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| 11:20
- 12:10 |
Dr.
Esteban Carmuega,
Scientific Advisor to the Danone Group,
Argentina
"Functional food, towards an evidence-based
nutrition" |
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| 12:10
- 13:00 |
Dr.
Jaime Amaya University
of Campinhas, Brasil
"Contribution of nutritional science
to the development of new products" |
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| 13:00
- 14:30 |
Lunch |
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| 14:30
- 15:20 |
Dr.
Jorge Welti de la
Universidad de las Américas,
México
"New trends in food freeze-drying" |
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15:20 - 16:10 |
Dra.
María Soledad Tapia
de la Universidad Central de
Venezuela
"Use of multiple methods of intervention
or technologies for microbial control
in food preservation" |
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| 16:10
- 16:40 |
Coffee
break |
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| 16:40
- 17:30 |
M.Sc.
Alejandro Ariosti,
Instituto Nacional de Tecnología
industrial, Argentina. "Food-packing
plastic: trends and innovations in technologies
and materials" |
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|
| 17:30
- 18 :20 |
Ing
. Ricardo Dunogent -
Instituto Argentino del Envase, Argentina
"Packing and technologies of innovation
in food and drink" |
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|
| 18:20
- 19:20 |
Round
table: Biotechnological processes in
food technology
Dr.
Carlos Azambuja,
Genia, Uruguay
"Traceability in the meat industry,
tenderness and marbling"
Lic.
Ana López,
LATU, Uruguay
"Molecular characterization of
soybean cultivars through microsatellites"
Lic.
Fabiana Rey, LATU,
Uruguay
"Fungal systems as productive reactors"
Dra.
Mary Lopretti, LATU,
Uruguay
"Production and synthesis control
of statins as functional food in pleurotus
mushrooms" |
Thursday
29 September
|
9:00 - 9:50 |
Ing.
Agr. Gustavo Brito,
Instituto Nacional de Investigación
Agropecuaria, Uruguay.
"Differentiation and value adding
of Uruguayan beef and sheep meat through
their nutritional characterization and
their impact on human health and product
preservation" |
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9:50 - 10:40 |
Dr
. Gary Fulcher,
University of Manitoba, Canadá
"Biochemistry of whole grains:
challenge for manufacturers and nutritionists"
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| 10:40
- 11:20 |
Coffee
break |
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| 11:20
- 12:10 |
Dr.
Jorge Welti de la Universidad
de las Américas, México
"Methods, criteria and modelling
for selecting plastic films in modified
athmospheres" |
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| 12:10
- 13:00 |
Dra.
Olga Martín,
from University of Lleida, España
"Cut fresh fruit and use of edible
films" |
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| 13:00
- 14:30 |
Lunch
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| 14:30
- 15:20 |
Dr.
Gustavo González,
Facultad de Agronomía e INAVI,
Uruguay.
"Traditional techniques and innovating
processes in enology: technological
aspects related to wine polyphenol composition" |
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| 15:20
- 16:10 |
Dra.
Diane Birt de Iowa State
University, USA
"Polyphenols and cancer prevention" |
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| 16:10
- 16:40 |
Coffee
break |
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| 16:40
- 17:30 |
Master María
José Crosa Laboratorio
Tecnológico del Uruguay
"Development of a vacuum-impregnation
cheese salting line for a dairy SME" |
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| 17:30
- 18:20 |
Dra.
Pilar Cano del Instituto
del Frío de España
"New manufacturing technologies
for vegetables. Impact on their health
potential" |
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| 18:20
- 19:20 |
Round
table: Role and importance of the food
science and technology associations
Dra.
Margaret Lawson,
Institue of Food Technologists (IFT),
USA.
Dr.
Gustavo Barbosa
Canovas,
Washington State University (USA)
Dra.
Olga Martín,
from University of Lleida, España
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) |
Friday
30 September
|
9:00 - 9:50 |
Dr.
Gustavo Barbosa Canovas,
Washington State University (USA)
"Advances in food dehydration,
canning and freezing" |
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9:50 - 10:40 |
Dra.
Diane Birt Iowa State
University, USA
"Functional food and nutritional
supplements" |
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| 10:40
- 11:20 |
Coffee
break |
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| 11:20
- 12:10 |
Dra.
Delia Rodríguez
de la Universidade Estadual de Campinas,
Brasil. "Chemical
tools for developing new products"
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|
12:10 - 13:00 |
M.Sc.
Adri Bester, London
Bank State University, Reino Unido
"Nutritionally functional hydrocoloids"
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| 13:00
- 14:30 |
Lunch
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14:30 - 15:20 |
Lic.
Patricia Narvaiz
Comisión Nacional de Energía
Atómica, Argentina
"Food irradiation for the immunocompromised" |
| 15:20
- 16:10 |
Dr.
Amauri Rosenthal de
EMBRAPA de Brasil
"High pressure food processing:
considerations on safety, quality, costs
and consumers" |
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16:10 - 16:40 |
Coffee
break |
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16:40 - 17:30 |
Dr.
Adrián Saporiti,
SAPORITI, Argentina
"Functional food: the product idea" |
| 17:30
- 18:20 |
Prof.
J. Claude Cheftel, Universidad
de Montpellier, Francia
"European Union food nutritional
labelling" |
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18:20 |
Closing
Cocktail |
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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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