144/1056 - From Evidence to Policy: What it takes to Bridge the Gap

Organized by: MQSUN & Nutrition Embedding Evaluation Programme (NEEP)
Sunday 15 October 8.30 - 13.00 h. Room 7

Carotenoids retention in cereal products: Impact of the process and of the natural ingredients


Prof. Pilar Buera

Department of Industries. Faculty of Exact and Natural Sciences. Buenos Aires' University. Argentina.

Revalorization of coffee industry by-products by obtention of prebiotic activity compounds


Prof. José Ángel Rufián Henares

Department of Nutrition and Bromatology. Faculty of Pharmacy. University of Granada. Spain.

Exploitation of milk whey for innovative foods formulation


Prof. Fabiano Freire-Costa

Department of Pharmaceutical Sciences. Faculty of Pharmacy. University of Juiz de Fora. Minas Gerais. Brazil.

Obtention of protein concentrates whey using electrically charged polysaccharides capable of coacervating for the enrichment of various food formulations.


Prof. Patricia H. Risso

Faculty of Biochemical and Pharmaceutical Sciences. National University of Rosario. Argentina.

Stabilization of polyphenols from olive oil industrial wastes


Prof. Paz Robert

University of Chile. Chile.

Waste recovery and processing of agroindustrial activity for the development of functional foods.


Prof. Oscar Alfonso Vega-Castro

Faculty of Pharmaceutical and Food Sciences. University of Antioquia. Colombia.

Phytochemicals of Nutraceutical Importance from Cactus and their Role in Human Health


Prof. Mónica Nazareno

Faculty of Agronomy and Agroindustries. National University of Santiago del Estero (UNSE). Argentina.

Buffalo (Bubalus bubalis) milk from Noth East Argentina funcionalization as a strategy of resource valorization


Prof. María Alicia Judis

Laboratory of Food Industries. National University of the Southern Chaco. Argentina.