21.10.2015 | Research, Sustainability and Innovation in New Foods @Expo

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Climate changes and over-exploitation of resources together with social changes, resulting from the increase and different distribution of human populations, have resulted in limited terrestrial and ocean food resources. In this framework, the research and validation of new healthy and safe food resources is an innovative way to address the future of human nutrition.
New food sources, at low environmental impact, such as that coming from traditional foods in third Countries could be the new foods or food ingredients also in Western Countries, by applying new production methodologies. The National Research Council (CNR) presents microalgae, jellyfish and insects as case studies of environment friendly, accessible and healthy new foods.

Date: 21 October, 2015 | 13.00 – 16.00
Format: Conference
Thematic areas: Food and processing technologies Cooperation

CNR Departments involved: Earth System Science and Environmental Technologies Biology, Agriculture and Food Sciences

Coordinator: Graziella Chini Zittelli (ISE)
Coordinator: Antonella Leone (ISPA)

Partner : Salone Internazionale della Ricerca Innovazione e Sicurezza Alimentare



Chairman: Giuseppe Torzillo (ISE-Firenze)

Opening and Presentation of CNR Research
Microalgae, jellyfish and insects as ingredients in new food era: Role and expertise of the CNR Institutes
Graziella Chini Zittelli, Antonella Leone (ISPA-Lecce), and Francesco Gai (ISPA-Torino)

Microalgae, jellyfish and insects: food of the future

Microalgae: food and feed applications
Vitor Verdelho Vieira, A4F – Algae for Future – Chief Development Officer, Lisbon, Portugal, and President of European Algae Biomass Association (EABA)
Edible insects: Future prospects for food and feed security
Paul Vantomme, FAO Rome
The dark and the bright side of jellyfish blooms: adapting to a more gelatinous future of the Mediterranean Sea
Stefano Piraino, University of Salento (Lecce) and CoNISMa Coordinator MED-JELLYRISK (ENPI-CBC MED) project
Are jellyfish the seafood of the future?
Lucas Brotz, UBC Fisheries Centre, University of British Columbia, Vancouver, Canada

Novel Foods: EU regulation, safety and nutritional value

Microalgae, jellyfish and insects as “Novel Food”: critical points of the current European legislation
Silvio Mangini, Archimede Ricerche SRL, Genoa, Italy
EFSA’s role on Novel Foods
Wolfgang Gelbmann, European Food Safety Authority . (EFSA, EU)
Nutritional value and food safety of New Foods
Maria Gabriella Giuffrida, CNR-ISPA, Torino, Italy
The wisdom of flavour and New Foods
Gabriella Morini, University of Gastronomic Sciences, Pollenzo (CN), Italy
Economy and market of microalgae, insects and jellyfish as food: present situation and perspectives
Elena Pagliarino, CNR-IRCrES, Turin, Italy

Food Exhibition

The Mediterranean cuisine meets innovation – culinary trials with New Foods
Gennaro Esposito (chef) Torre del Saracino, Vico Equense, Naples, Italy
Conclusions: Antonio Logrieco, Director Institute of Sciences of Food Production-CNR

Interview to Graziella Chini Zittelli



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