LaPlataWorkshop

Workshop - Prebiotics: Obtaining, characterization and properties of oligosaccharides

Workshop - Prebiotics: Obtaining, characterization and properties of oligosaccharides

12 March 2019

La Plata (Argentina)

A workshop about prebiotics will be held on 12th-13th of March 2019 in La Plata (Argentina).

Goals of the workshop

  • To present results related to WP2 of PREMIUM project
  • To attend presentations of highly recognized researchers in the topic, not members of PREMIUM

Schedule

Tuesday 12th, 2019

13.30

María Elvira Zuñiga-Hansen.Centro Regional de Estudios en Alimentos Saludables (CREAS), Chile

14.15

Andrea Gomez-Zavaglia.Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Argentina
Physico-chemical properties of fructo-oligosaccharides and inulin explain their protective effect during dehydration and storage of lactic acid bacteria

14.45

Nelson Romano.Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Argentina
Non-traditional raw materials for the synthesis of FOS: I- Flour from Prosopis nigra mature pods

15.15

Coffee break

15.45

Micaela Ureta.Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Argentina
Non-traditional raw materials for the synthesis of FOS

16.15

Carolina Schebor.Universidad de Buenos Aires, Argentina
Healthy blackcurrant, yoghurt and alternative sweeteners freeze-dried candies

Wednesday 13th, 2019

9.00

Andrés Illanes.Pontificia Universidad Católica de Valparaíso, Chile
Technological challenges in the production of lactose-derived prebiotics

9.45

Paula Castilho.Universidade da Madeira, Portugal
The ups and downs of production of FOS and GOS from natural matrices

10.30

Coffee break

10.45

Esteban Gerbino.Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) Argentina

11.15

Mauricio Santos.(Andrea Gomez-Zavaglia).Instituto Malbrán, Argentina
Multivariate analysis associated to FTIR spectroscopy. Applications

11.45

Pablo Mobili. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) Argentina

12.15

Informal lunch

13.45

Jorge Chirife, Diego Rocha Parra, I. Jasel Alvarez and Clara Zamora.Universidad Católica Argentina
Encapsulation of red wine polyphenols using lyophilization and spray-drying

14.30

Elizabeth Tymczyszyn. (Andrea Gómez-Zavaglia).Universidad Nacional de Quilmes, Argentina
Polyhydroxylated compounds and lipid membranes: protective role in dehydration

15.15

Coffee break

16.15

Caroline Pénicaud.Institut National de la Recherche Agronomique (INRA), France
Towards environmentally friendly processes for preserving lactic acid bacteria

17.00

End of the workshop

Contact: changeMe@inrae.fr

Publication date: 03 July 2023