Conferences
17 January 2023, Online
Foods Webinar | The Use of Biopreservation and Bioactive Components as a Sustainable Strategy for Food Safety and Shelf Life Prolongation
Global projections show that food demand will increase by 35% by 2030. In this perspective, waste reduction in production systems and supply chains through a valorization of food by-products and/or prolonging of food shelf life and enhancement of food safety can become a global strategy to guarantee the environmental sustainability of agro-food systems. The development of sustainable approaches to assure the safety quality and shelf life of fresh products are crucial aspects of pursuing production efficiency ensuring high food levels and diet habits. This webinar presents the main findings of H2020 PRIMA BioProMedFood project which aimed to enhance the safety and quality of Mediterranean perishable foods by exploiting two innovative and sustainable approaches, evaluated individually and in synergy: using compounds with antioxidant and antimicrobial potential and the application of bio-protective or functional microbial cultures. The first approach involves the extraction, purification, and use of bioactive compounds from low-cost sources, characterized by a great biodiversity potential such as olive, wine, and berries by-products or wild-grown brown seaweeds, using green technologies. These extracts are combined both with consolidated strategies (MAP) and active food packaging. The second approach is aimed to valorize the biodiversity and genetic bacterial heritage represented by traditional meat products of the Med area, isolating and selecting autochthonous bio-protective Lactic Acid Bacteria (LAB) strains. These are studied to reduce microbiological risks and extend the shelf life of six Med foods (fresh or fermented pork sausages and fish products, aubergine, and RTE fruit). These microbial resources are tested in fresh food as bio-protective cultures or traditional fermented meat products as starters. The application of new LAB cultures and natural bioactive compounds will provide new biotechnological tools to meet consumer demand for safe minimally processed products, reducing small-scale traditional production safety concerns and valorizing sustainable sources and by-products.
The following experts will be present and talk:
- Dr. Danijela Skroza, Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, Split, Croatia
- Prof. Dr. Vida Šimat, Department of Marine Studies, University of Split, Split, Croatia
- Dr. Giulia Tabanelli, Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy; Interdepartmental Centre for Industrial Agrofood Research - University of Bologna, Cesena, Italy
- Prof. Dr. Lidija Zemljič Fras, University of Maribor, Faculty of Mechanical Engineering, Maribor, Slovenia
When? 17 January 2023 at 10:00 am CET | 4:00 am EST | 5:00 pm CST Asia
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