OPENING CEREMONY

BIOACTIVE COMPOUNDS FROM FUNGAL MYCELIA

EMERGING TECHNOLOGIES AS A STRATEGY TO OBTAIN BIOACTIVE COMPOUNDS AND FUNCTIONAL FOODS

INULIN GRAFTED TO GALLIC ACID USING EFFICIENT AND GREEN DUAL INTERMEDIATE FREQUENCY ULTRASOUND PROCESS

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POSTER PRESENTATION

SAFETY EVALUATION OF FOOD ENZYMES BY EFSA

BRAZILIAN REGULATORY SCENARIO AND INNOVATION IN FUNCTIONAL FOODS

FOODOMICS: INNOVATING FOOD SAFETY ASSESSMENT THROUGH BIOCHEMICAL TRANSFORMATION BY ANALISYS OF COMPOUNDS IN DIETARY SUPPLEMENTS

Lunch

ADVANCES IN FUNCTIONAL FOODS

INORGANIC BIOACTIVE COMPONENTS IN FOODS AND IN VITRO DIGESTION MODELS: DATA AND INSIGHTS

INTER-INDIVIDUAL VARIABILITY OF FLAVAN-3-OL COLONIC METABOLITES: INSIGHTS INTO URINARY METABOTYPES

POSTER PRESENTATION

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IN VIVO NEUROPROTECTIVE ACTIVITY OF NATURAL EXTRACTS: A FOODOMICS STUDY

NOVEL APPROACHES IN OMICS SCIENCE FOR FOOD RESEARCH

"PLASMA PROTEOME PROFILING REVEALS MOLECULAR MECHANISMS UNDERLYING THE EFFECTS OF DAILY CONSUMPTION OF ORANGE JUICE"

OPENING COCKTAIL