Scientific program

Traditional Food International (TFI-2012)

Thursday, October 4 – General aspects, diversity, composition and nutrition

9-9.30. Opening and welcome addresses

  • L. Filippo D’Antuono (University of Bologna, BaSeFood coordinator)
  • Achille Franchini (University of Bologna, Director of the Food Science Department, Co-chair of the Italian Food for Life technological platform)
  • Isabelle van Borm (European Commission, Scientific Officer)
  • Matteo Marchi (Cesena Municipality, Labour, youth, entreprises and development affairs)

9.30. Session 1. Traditional foods and food systems

9.30-10.00. Traditional and local food systems:  a nutritional, social and sustainable balance to global market-supply chains (Timothy Johns, School of Dietetics and Human Nutrition, Centre for Indigenous Peoples’ Nutrition and Environment  – CINE – Mc Gill University, Montreal, Canada)

10.00-10.30. Agricultural biodiversity and traditional foods (Emile Frison, General director, Bioversity International, Rome, Italy)

10.30-11.00 Break and poster view

11.00-11.30 BaSeFood presentation and concepts emerged from on site surveys of traditional foods and food systems (L. Filippo D’Antuono, University of Bologna – UNIBO -  Italy)

11.30-12.00 BaSeFood – Definition and documentation of traditional foods of the Black Sea Area Countries: potential nutrition claims (Antonia Trichopoulou, Hellenic Health Foundation – HHF  – Greece)

12.00-12.20 The EuroFIR project (Paul Finglas, Institute of Food Research – IFR – Norwich, United Kingdom).

12.20-12.40 The AFTER project : sharing the European and African knowledge to improve African traditional products and the know-how associated (Dominique Pallet, Centre international reserche agronomique pour le developpement – CIRAD – Montpellier, France)

12.40-13.00 The FOODUNIQUE project (Derek Byrne, Copenhagen University  – KU-LIFE – Copenhagen, Denmark)

13.00-14.30 Lunch and poster view

14.30 Session 2. Traditional food composition, nutrition and health promotion

14-30-15.00 Traditional foods, nutrition and health (Gina Kennedy – FAO – Rome, Italy)

15.00-15.30 BaSeFood. Nutritional data on traditional foods and analytical data of plant raw materials (Helena Soares Costa, Instituto Nacional de Saúde Doutor Ricardo Jorge – INSA – Lisbon, Portugal )

15.30-16.00 BaSeFood. Microbiological and immunological  aspects of traditional foods (Nadiya Boyko, Uzhhorod National University – UZHNU – Uzhhorod, Ukraine)

16.00-16.30 Break and poster view

16.30-17.00 Traditional foods and the EU Regulation on nutrition and health claims  (Dirk Jacobs, FoodDrinkEurope, Brussels, Belgium).

17.00-17.45 BaSeFood. Biological activities and potential health benefits of plant bioactives in traditional foods of the Black Sea region (Paul Kroon, Institute of Food Research – IFR – Norwich, United Kingdom).

17.45-18.15. Questions and general discussion

20.00 Dinner (at Teatro Verdi)


Friday October 5  – Stakeholders: industry and consumers.

9.00 Session 3. Traditional foods and industry

9.00-9.30 Traditional foods and industry (Christophe Cotillon, Association de Coordination Technique pour l’Industrie Agroalimentaire – ACTIA – Paris, France)

9.30-10.00. BaSeFood. Technological aspects of traditional foods in BaSeFood (Sergey Fedosov, Odessa National Academy of Food Technologies – ONAFT – Odessa, Ukraine)

10.00-10.20 Innovation on traditional food: the TRUEFOOD integrated project (Daniele Rossi, Director general,  Federalimentare, Chairman Italian Platform “Food for life”, Rome, Italy)

10.20-10-40 The Focus-Balkan project (Dominique Barjolle, Swiss federal institute of technology – ETH Zurich, and FiBL, Switzerland)

10.40-11.10 Break and poster view

11.10 Session 4. Traditional foods and consumers

11.10-11.40. European consumers’ attitudes to traditional food (Margrethe Hersleth, Norwegian Institute of Food, Fisheries and Aquaculture Research, – NOFIMA – Aas, Norway)

11.40-12.10. BaSeFood. BaSeFood research on consumers and stakeholders (L. Filippo D’Antuono, University of Bologna – UNIBO – Italy)

12.10-12.40. Traditional foods and denominations of origin: between consumer interests and agricultural policy – a general perspective with focus on Northern and Southern Europe (Virginie Amilien, National institute for consumption research – SIFO – Oslo, Norway)

12.40-13.10. Traditional food and tourism. Tourist experience and food heritage in rural spaces: contribution for the definition of the “tourist-eater” (Jacinthe Bessière, Université de Toulouse, Centre d’Etude et de Recherche Travail Organisation Pouvoir – CERTOP – Toulouse, France)

13.10-14.30 Lunch and poster view

14.30-15.45 Oral poster session. The following posters will be presented orally, in a 8 minute presentation + 1 minute discussion

Compounds and mechanisms responsible for the in vitro release of nitric oxide in endothelial cells treated with a phenolic-rich pomegranate extract
Mark E. Woodcock, Marjam Jorjadze, Paul A. Kroon

A systematic and comprehensive study of traditional foods in the Turkish food composition database project
B. Amoutzopoulos, G. Biringen Löker, M. Yaman, S. Akkuş Çevikkalp

Effects of 6-week of pomegranate juice consumption on platelet function in subjects with metabolic syndrome: a randomised controlled intervention study
A. Konić-Ristić, M. Glibetić,  T. Srdić-Rajić, N. Kardum, P. A. Kroon, W. Hollands

Cells and animal models used for testing of biological active compounds of plant originated traditional foods: results of BaSeFood project
V. Petrov., O. Levchuk, V. Bati, N. Markush, W. Hollands, M. E. Woodcock, P. A. Kroon, F. Danesi, A. Bordoni, A. Konić-Ristić, M. Glibetić, N. Boyko

Spicing step effects on quality and drying behaviour of kaddid a Tunisian cured meat
M. Chabbouh, B. Mafoudji Fabouré, K. Ben Mekki, A. Sahli, S. Bellagha

Comparison of  leafy kale populations for their bioactive compound  content: phenolics, glucosinolates, carotenoids, and chlorophylls
F. Ferioli, E. Giambanelli, L. F. D’Antuono, H. S. Costa, T. G. Albuquerque, A. Sanches-Silva, O. Hayran, B. Koçaoglu

Characterization of Salama da Sugo, a traditional fermented Italian sausage
C. Montanari, G. Tabanelli, F. Coloretti, C. Chiavari, L. Grazia, R. Lanciotti, F. Gardini

Chemical composition, antioxidant and antibacterial activity of some local Bulgarian culinary spices
I. Alexieva, T. Sapundzhieva, D. Mihailova, Stoyanova, A. Popova, A. Merdzhanov, M. Baeva

15.45-16.00 General discussion and  conclusions.


16.00-16.30 Break 

Street Food Seminar session

 Friday, October 5, 16.30-19.00

16.30 Opening of the session: Street foods  basic definitions and facts (L. Filippo D’Antuono, University of Bologna – UNIBO – Italy)

16.40 Street food on  move: a socio-phylosofical approach (Marina Calloni, Department of Sociology and social research, University of Milan, Bicocca, Italy)

17.00 Street food: from enforcement to cooperation (Andrew Graffham, Natural Resources Institute, University of Greenwich, London, United Kingdom)

17.20. Food safety of street foods (Linda Nicolaides, Natural Resources Institute, University of Greenwich, London, United Kingdom)

17.40. Street foods of the Mediterranean and Europe (Habiba Hassan-Wassef, Nutrition and Health Policy in Development National Research Center, Cairo, Egypt; Former Director at WHO, Geneva)

18.00 Street foods of the Black Sea Area (Marjam Jorjadze, ELKANA, Biological farming association, Tbilisi, Georgia)

18.30 A DOCUMENTARY VIDEO: “Esta es mi comida”. Street food stories from south America. (Stefano Marras, Department of Sociology and social research, University of Milan, Bicocca, Italy)

18.50. General discussion and conclusions