Preliminar program

08:00 - 08:30 | Registrations

08:30 - 08:45 | Opening ceremony

08:45 - 09:15 | Alejandra Mujica - National Innovation and Research Agency - Uruguay
» Opening lecture: The Agency and its programs

09:15 - 10:00 | Zata Vickers - University of Minnesota - USA
» Why do we like unhealthy foods?

10:00 - 10:45 | Ana Echenique - Granja La Familia project / LATU / INIA - Uruguay
» Cured hams differentiated by their contribution in monounsaturated fatty acids and omega 3.

10:45 - 11:15 | Coffee break

11:15 - 12:00 | Michael Edney - Canadian Grain Commission - Canada
» How malt quality influences sensory properties of beer.

12:00 - 12:45 | Ana Curutchet - Technological Laboratory of Uruguay - Uruguay
» Fresh herbs consuption.

12:45 - 14:30 | Lunch

14:30 - 15:15 | Elba Sangronis - Simón Bolívar University - Venezuela
» Conference title will be confirmed.

15:15 - 16:00 | Adriana Gambaro - UDELAR - Uruguay
» A new look to hedonic and preference tests.

16:00 - 16:30 | Coffee break

16:30 - 17:15 | Guillermo Hough - DESA-ISETA - Argentina
» Consumer Expectation: effect of the brand and the promise of nutritional acceptability.

17:15 - 18:00 | David Sepúlveda - Research and Development Center of Food - México
» Human brain: key tool in foods sensory analysis.

08:30 - 09:15 | Tomás López - Universidad Autónoma de Barcelona - Spain
» Foods and ingredients processed by high pressure homogenization: safety, functional and nutritional aspects.

09:15 - 10:00 | Leandro Marando - Harmony Ingredients Solutions S.A. - Argentina
» Food Innovation: mineral fortification.

10:00 - 10:30 | Coffee break

10:30 - 11:15 | Jerzy Zawitowski - University of British Columbia - Canada
» Health claims on foods: a global perspective.

11:15 - 12:00 | Marcos Almeida - Ajinomoto - Brazil
» The use of transglutaminase in the food industry.

12:00 - 12:45 | Teresa Blanco - Peruvian University of Applied Sciences - Peru
» Sweeteners: needed?, indispensable?, appropiate?

12:45 - 14:30 | Lunch

14:30 - 15:15 | María Cristina Añón - University of La Plata - Argentina
» Properties of Amaranto's peptides and proteins.

15:15 - 16:00 | Blanca Gómez - Technological Laboratory of Uruguay - Uruguay
» Proteomics: tool or utopia?

16:00 - 16:30 | Coffee break

16:30 - 17:15 | Sonia Cozzano - Catholic University of Uruguay - Uruguay
» Impact of the tangencially filtration process in the fruit juices's antioxidants.

17:15 - 18:00 | Beatriz Castro - UDELAR - Uruguay
» Fruit juice processing by semipermeable membrans.

08:30 - 09:15 | Geoffrey Smithers - Consultant of the Food Industry - Australia
» Functional Foods in the 21^st Century - Delivering on the Promise.

09:15 - 10:00 | María Rosa Rabanal - Kraft Foods Argentina S.A. - Argentina
» Functional food innovation: technical and regulatory challenges.

10:00 - 10:30 | Coffee break

10:30 - 11:15 | Buenaventura Guamis - Universidad Autónoma de Barcelona - Spain
» VIDEOCONFERENCE: Functional foods design and production.

11:15 - 12:30 | Round table: Food for wellbeing in Uruguay

12:30 - 14:30 | Lunch

14:30 - 15:15 | Luciana Lasús - Nestlé - Uruguay
» New trends in food development and consumption.

15:15 - 16:00 | Jorge Reinheimer - Universidad Nacional del Litoral - Argentina
» Probiotic foods: Present and Future.

16:00 - 16:30 | Coffee break

16:30 - 17:15 |Mary Schmidl - National Food and Nutrition Commission - USA
» Globesity: who is to blame?

17:15 - 17:45 | María Grompone - Universidad de la República - Uruguay
» Closing conference: Uruguayan diet shadows: fried and trans fatty acid foods.

17:45 - 18:00 | Scientific papers awards

18:00 | Cocktail