Event program

Moderator: Riccardo Angelini

  • 9:45 am - Registration
  • 10am - “Presentation of the Tipitec Project" Laura De Gara e Marco Santonico, Università Campus Bio-Medico di Roma
  • 10:30 am - "The welfare of farm animals to protect the quality and safety of food" Agostino Macrì e Martina Bernardi, Università Campus Bio-Medico di Roma
  • 10:50 - “Evaluation of the freshness of the meat: determination of biogenic amines, as a parameter to protect the consumer” Giuliana Vinci, La Sapienza University
  • 11am - “Aromatic Herbs and Spices in the Functional Products Supply Chain" Roberto Braglia, University of Rome Tor Vergata
  • 11:20 -11:45 am - Coffee Break
  • 11am - “Marker for evaluating the nutritional quality of beef” Anna Maria Giusti, La Sapienza University
  • 12am - “Comparison of traditional and innovative methods for the detection of Salmonella spp. in the meat supply chainOttavia Stalio, Roma Tre University
  • 12:15 pm - “Technological aspects related to seasoning: Bassiano ham" Giorgio Pennazza, Università Campus Bio-Medico di Roma
  • 12am - “Safety in the meat supply chain: emergencies that require HACCP training” Patrizia Laurenti, Catholic University of the Sacred Heart
  • 12am - “The contribution of the cured meats sector to Italian exports around the world: lights and shadows on one of the successful components of Made in Italy agri-food” Daniele Moroni Entrepreneur - Gourmet Food
  • 13:05 - Discussion and Conclusions
  • 13pm - Brunch
  • 02:30 pm - Demonstration activity