Modern Technological Strategies to Boost a Sustainable Food System
Date: Friday, 27 May 2022
Time: 10:00- 11:30 AM
Venue: Milton E. Bender Auditorium
Speaker: Dr. Paola Pittia, Professor in Food Science and Technology at the Faculty of Bioscience and Technology for Food, Agriculture and Environment, Delegate of the Rector for Internationalization, University of Teramo, Italy
Brief CV of Professor Paola Pittia
Full Professor of Food Technology at the Faculty of Bioscience and Technology for Food, Agriculture and Environment and Deputy Rector for Internationalisation and Joint study programs of the University of Teramo (Italy).
Research activity is focused on physical, physico-chemical and rheological properties of foods and food components and their changes as a consequence of processing and storage conditions.
Recent interests include the technological functionality of food ingredients and the design of formulated foods with improved health and stability properties.
Since 2005 she is committed in Erasmus and Erasmus+ Thematic Network, Knowledge Alliance and Capacity Building projects with a main expertise in curriculum development and innovative teaching tools in Food Studies.
Co-author of more than 170 papers published on peer-reviewed national and international journals, more than 200 papers presented at Conferences and symposium at national and international level and published in either proceedings or book of abstracts, 8 book chapters.
She was President of the ISEKI-Food Association (www.iseki-food.net) (2014-2020), international organization dealing with activities to favour research-education-industry interactions.
Abstract
Sustainability and innovation are key elements of the evolving food production system that is progressively increasing its complexity leading to new challenges. The emerging critical scenarios that the food system is facing due to climate change and environmental issues, the increased global population, the new societal and economic framework require the identification and development of a series of innovative actions in food production that could contribute to limit food insecurity and enhance consumers’ health and wellbeing. In this presentation will be presented some technological and formulation trends developed in the perspective of contributing to an innovative and sustainable food production system.
