OPENING CEREMONY
BIOACTIVE COMPOUNDS FROM FUNGAL MYCELIA
EMERGING TECHNOLOGIES AS A STRATEGY TO OBTAIN BIOACTIVE COMPOUNDS AND FUNCTIONAL FOODS
ORAL PRESENTATION
POSTER PRESENTATION
Coffee Break
SAFETY EVALUATION OF FOOD ENZYMES BY EFSA
BRAZILIAN REGULATORY SCENARIO AND INNOVATION IN FUNCTIONAL FOODS
Lunch
ADVANCES IN FUNCTIONAL FOODS
INORGANIC BIOACTIVE COMPONENTS IN FOODS AND IN VITRO DIGESTION MODELS: DATA AND INSIGHTS
IN VIVO NEUROPROTECTIVE ACTIVITY OF NATURAL EXTRACTS: A FOODOMICS STUDY
NOVEL APPROACHES IN OMICS SCIENCE FOR FOOD RESEARCH
End
3rd International Congress on Bioactive Compounds uses Galoá to painless manage and increase the impact of the event.