Speakers

Title

Time

Prof. Mike Morgan (University of Leeds, UK)

Open introduction

1:30-1:40

Prof. David Julian McClements (University of Massachusetts, USA)

Ultraprocessed plant-based foods: Designing the next-generation of healthy and sustainable alternatives to animal-based foods

1:40-2:10

Prof. Peter Wilde (Quadram Research Institute, UK)

Can ultra-processed food be healthy?

2:10-2:40

Prof. Christos Ritzoulis (International Hellenic University,  Greece)

High-added value ingredients from the by-products of the food industry

2:40 - 3:10

Prof. Ping Li (Zhejiang Gongshang University, China)

High-added value ingredients from citrus by-products modulate gut microbiota and human health

3:10 - 3:30

Dr. Like Mao (China Agricultural University, China)

Oleogel-based Functional Food Emulsions: Structural Design and Applications

3:30 - 3:50

Mr. Yue He (Zhejiang Gongshang University, China)

Oral aerosol as an alternative source of retro-nasal sensation during food consumption

3:50 - 4:10

Prof. Mike Morgan

Concluding remarks

4:10 - 4:15