São Paulo School of Advanced Science on Reverse Engineering of Processed Foods


The school aims at providing an opportunity for graduate students as well as young researchers, from Brazil and abroad, to get together and attend talks on current topics of Food Design.

The course will address the epidemiological considerations, Pros and Cons of processed foods and the recent improvements, potentiality and limitations in the assessment of nutrients, ingredients, additives and processes of present-day foods.

New strategies to increase satiating and to improve nutrient/nutraceutical bioavailability will be pointed.

Regular graduate students (master or doctoral candidates) at recognized graduate programs and post-doctoral researchers will be eligible (proof of enrolment for students and letter of post-doctoral acceptance for post-docs will be necessary). Young researchers, having received their doctoral degrees no longer than 5 years before October 2017, will also qualify.

Candidates that do not completely fill out the form or do not provide all the necessary documents will not be considered in the selection process. Up to 100 candidates will be selected for the course – about 50% from Brazil and 50% from other countries.

The official language of the course will be English.

  • Institution

    Faculdade de Engenharia de Alimentos/Unicamp

  • Field of Knowledge

    Food science and technology

  • Academic Director

    Miriam Dupas Hubinger

  • Grant Number

    2016/18693-0

  • Date

    2017-09-25 to 2017-10-04

  • Registration Deadline

    closed

  • Site

    https://www.espca.extensao.fea.unicamp.br/

  • City

    Campinas

  • Keywords

    Food, Processed Foods, Reverse Engineering, Food Science

  • Program Hide

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    25/09 - Monday

    16h00 - 18h00

    Registration and Welcome reception

    19h30

    Dinner and Social Program

    26/09 - Tuesday

    09h00 - 10h30

    Opening section - Reverse Engineering on Food Processes - Prof. Dr. Miriam D. Hubinger - FEA/UNICAMP - SPSAC chair

    10h30 - 11h00

    Coffee break

    11h00 - 12h30

    Stating a Problem: Epidemiology of Chronic, non-Communicable Diseases – what can we learn from the genome and the metagenome - Prof. Dr. Karsten Kristiansen - University of Copenhagen - Denmark

    12h30 - 14h00

    Lunch

    14h00 - 15h30

    Craving Calories - Prof. Dr. Yvan de Araujo - Yale University, USA

    15h30 - 16h15

    Coffee break

    16h15 - 18h00

    Why are We Tolerant to Xenobiotics? Thought Provoking Observations - Prof. Dr. Jaime Amaya Farfan - FEA/UNICAMP – Brazil

    19h30

    Dinner and Social Program

    27/09 - Wednesday

    09h00 - 10h30

    The SHIME System - Prof. Dr. Katia Sivieri - UNESP/Araraquara - Brazil

    10h30 - 11h00

    Coffee break

    11h00 - 12h30

    How food behaves in the human digestive system - Prof. Dr. Mike Boland - Massey University - New Zealand

    12h30 - 14h00

    Lunch

    14h00 - 15h30

    Human Digestion: A Critical Comparison of In Vitro and In Vivo Systems - Prof. Dr. Mike Boland - Massey University - New Zealand

    15h30 - 16h15

    Coffee break

    16h15 - 18h00

    Hands on in a TIM Simulator : Building of a System - Prof. Dr. Rosiane Lopes da Cunha - FEA/UNICAMP - Brazil

    19h30

    Dinner and Social Program

    28/09 - Thurday

    09h00 - 10h30

    Dietary Proteins and the Metagenome - Prof. Dr. Karsten Kristiansen - University of Copenhagen - Denmark

    10h30 - 11h00

    Coffee break

    11h00 - 12h30

    Dietary Lipids and the Metagenome - Prof. Dr. Karsten Kristiansen - University of Copenhagen - Denmark

    12h30 - 14h00

    Lunch

    14h00 - 15h30

    Dietary Carbohydrates and the Metagenome - Prof. Dr. Karsten Kristiansen - University of Copenhagen - Denmark

    15h30 - 16h15

    Coffee break

    16h15 - 18h00

    Poster Session

    19h30

    Dinner and Social program

    29/09 - Friday

    09h00 - 12h30

    Visit to Brazilian Synchotron Light Laboratory (LNLS) - Campinas, Brazil

    12h30 - 14h00

    Lunch

    14h00 - 18h00

    Visit to Central Laboratory of High Performance Technologies (LaCTAD) - Campinas, Brazil

    19h30

    Dinner and Social program

    30/09 - Saturday

    09h00 - 10h30

    Human Microbiome - Linking Long-Term Dietary Patterns with Gut Microbial Enterotypes - Prof. Dr. Christian Hoffmann - FCF/USP - Brazil

    10h30 - 11h00

    Coffee break

    11h00 - 12h30

    Murine Microbiome as a Criterion of Wholesomeness - Impact of Protein Type on the Gut Microbiome - Prof. Dr. Jaime Amaya Farfan - FEA/UNICAMP – Brazil

    12h30 - 14h00

    Lunch

    14h00 - 15h30

    The impact of ingredients and processes on formulation strategies - Prof. Dr. Antonio Vicente - University of Minho - Portugal

    15h30 - 16h15

    Coffee break and Poster session

    16h15 - 18h00

    The impact of ingredients and processes on formulation strategies - Prof. Dr. Antonio Vicente - University of Minho - Portugal

    19h30

    Dinner and Social program

    01/10 - Sunday

    09h00 - 12h30

    Sunday Activities

    12h30 - 14h00

    Lunch

    14h00 - 18h00

    Sunday Activities

    19h30

    Dinner and Social program

    02/10 - Monday

    09h00 - 10h30

    The Impact of Ingredients and Processes on Formulation Strategies - Prof. Dr. Ashok Patel - International Iberian Nanotechnology Laboratory - Portugal

    10h30 - 11h00

    Coffee break

    11h00 - 12h30

    The Impact of Ingredients and Processes on Formulation Strategies - Prof. Dr. Rosiane Lopes da Cunha - FEA/UNICAMP - Brazil

    12h30 - 14h00

    Lunch

    14h00 - 15h30

    Strategies for New Food Formulation to Increase Satiety - Prof. Dr. Ashok Patel - International Iberian Nanotechnology Laboratory - Portugal

    15h30 - 16h15

    Coffee break and Poster session

    16h15 - 18h00

    Rheological and viscoelastic properties and food satiety - Prof. Dr. Paulo Sobral - FZEA/USP - Brazil

    19h30

    Dinner and Social program

    03/10 - Tuesday

    09h00 - 10h30

    Strategies for New Food Formulation to Increase Satiety - Prof. Dr. Ashok Patel - International Iberian Nanotechnology Laboratory - Portugal

    10h30 - 11h00

    Coffee break

    11h00 - 12h30

    Potential Sensorial Strategies to Increase Food Satiety - Prof. Dr. Mike Boland - Massey University - New Zealand

    12h30 - 14h00

    Lunch

    14h00 - 15h30

    Integrating consumer attitude, expectation and affection in product development and communication on healthy eating - Prof. Dr. Jorge Herman Behrens - FEA/UNICAMP - Brazil

    15h30 - 16h15

    Coffee break and Poster session

    16h15 - 18h00

    Workshop : Discutions and Remarks

    19h30

    Dinner and Social program

    04/10 - Wednesday

    09h00 - 10h30

    Summary and Proposals for the Reverse Engineering of Processed Foods - Prof. Dr. Miriam D. Hubinger - FEA/UNICAMP - Brazil (chair)

    10h30 - 11h00

    Coffee break

    11h00 - 12h30

    Meeting Challenges: Future Steps Towards Making Foods Health-Promoting - Prof. Dr. Miriam D. Hubinger - FEA/UNICAMP - Brazil (chair)

    12h30 - 14h00

    Lunch

    14h00 - 15h30

    Discussion and conclusions

    15h30 - 16h15

    Coffee break/Poster session

    16h15 - 18h00

    Closing Cerimony

     

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