Conferences
6 September 2021, Online
Molecules Webinar | Advances in Food Chemistry
A full understanding of the composition of food products encourages people to use them in better ways. This understanding is crucial for the preservation of crop biodiversity and for the protection from commercial frauds. This approach holds true also in the case of by-products, as the re-utilization and valorization of waste representing an urgency for the planet can be applied only after a complete chemical characterization of the by-products has been performed.
In this webinar, three eminent members of the Food Chemistry group of the Italian Chemical Society will present work on the characterization of high value food products, as well as on the possible valorization of waste products. The lectures in this webinar relate to a recently launched Topic Collection on Advances in Food Chemistry.
The following experts will be present and talk:
- Prof. Dr. Pierluigi Plastina, Department of Pharmacy, Health and Nutrition, University of Calabria, Italy
- Prof. Dr. Alberto Ritien, Napoli Federico II University, School of Medicine and Surgery, Department of Pharmacy, Italy
- Prof. Dr. Nadia Mulinacci, Department of Neurosciences, Psychology, Drug Research and Child Health (Neurofarba), Division of Pharmaceutical and Nutraceutical Sciences, University of Firenze, Italy
- Prof. Dr. Francesco Cacciola, Food and Analytical Chemistry Division, Department of Drug Sciences and Health Products, University of Messina, Italy
When? 6 September 2021 at 3:00pm CEST | 9:00am EDT | 9:00pm CST Asia
Click here to register now!
Interested in contributing to the topic? You can find the Special Issue(s) linked to this topic and open for submission by clicking here.
