Main Topics:


Composition, traceability and food quality
Contamination and food safety
Nutraceuticals and botanicals
From waste to resource of functional chemicals
Innovative analytical techniques in food analysis
Food design
EU projects and EFSA: an overview



Scientists who have confirmed their participation:


ARRIGO CICERO,  University of Bologna (Italy)

MANUEL COIMBRA, University of Aveiro (Portugal)

VINCENZO FOGLIANO, University of Wageningen (The Netherlands)

THOMAS HENLE,  Technische Universität Dresden (Germany)

VURAL GÖKMEN, Hacettepe University (Turkey)

PAUL KROON, Quadram Institute Bioscience  (Norwich, UK)

JORDI MANES, University of Valencia (Spain) 

PETER SCHIEBERLE, Technical University of Munich (Germany)


MARCO ARLORIO, University of Piemonte Orientale (Italy)

CARLO BICCHI, University of Turin (Italy)

MARCO DALLA ROSA,  University of Bologna (Italy)

ARNALDO DOSSENA, University of Parma (Italy)

PAOLA DUGO, University of Messina (Italy)

NADIA MULINACCI,  University of Florence (Italy)

PATRIZIA RESTANI,  University of Milan (Italy)

ALBERTO RITIENI,  University of Naples (Italy)

MICHELE SUMAN, Barilla (Parma, Italy)



Venue: Auditorium Benedetto XIII, Via Le Mosse 99, Camerino, Italy


MONDAY September 24, 2018

11.00 Registration


14.00   Rector of Camerino University, Claudio Pettinari

            President of the SCI Group of Food Chemistry, Marco Arlorio

            President of the SCI Medicinal Chemistry Division, Gabriele Costantino

14.25 Opening (Chair: S. Vittori)

14.30 “Where does the red wine bouquet come from? A Sensomics journey to unravel the unique aroma signature of red wines and its formation on a molecular level”. Peter Schieberle  

Composition, traceability and food quality (Chair: C. Bicchi, P. Schieberle)
15.10 “Non-enzymatic transglycosylation reactions in foods: implications in composition, traceability and quality”. Manuel Coimbra
15.50 Oral communications

15.50 Climate change and cocoa flavour quality: analytical investigations to identify off-odor in cocoa products. Liberto E.

16.05 A multi-methodological approach to characterise traditional Italian products: the case of “Cornetto di Pontecorvo” red sweet pepper. Ingallina C.

16.20 Determination of tropane alkaloids in herbal teas and infusions. Cirlini M.

16.35 Discrimination of geographical origin of oranges (Citrus sinensis L. Osbeck) by Headspace Solid Phase Microextraction Mass spectrometry-based Electronic Nose (HS-SPME MS-eNose) and Chemometrics. Longobardi F.


16.50 Poster session and coffee break


Composition, traceability and food quality (Chair: M. Coimbra, L. Mannina)

17.20 “Modern strategies and techniques of analysis of the volatile fraction as a tool for food control and characterization”. Carlo Bicchi
17.50 Oral communications

17.50 Phytosterols oxidation phenomena in Bronte’s Pistachio (Pistacia vera, L.) Processed Products. Lucarini M.

18.05 Integrated analytical approach to characterize durum wheat genotypes combining reduced gluten content and good rheological properties. Pilolli R.

18.20 Chemical composition of Pompia intrea polar extracts and their antioxidant activities. Serreli G.

18.35 Evaluation of the Effectiveness of Fatty Acids and Inorganic Elements by Chemometrics for the Traceability of the Sicilian Capparis spinosa L.. Albergamo A.


Nutraceuticals and botanicals (Chair: M. Arlorio, A.F.G. Cicero)

18.50 “Specific inhibition of VEGF-family receptor tyrosine kinase signalling by binding of polyphenols directly to the receptor ligands”. Paul Kroon


19.30 End of session

20.00 Welcome party

21.30 Music Entertainment


TUESDAY September 25, 2018

Nutraceuticals and botanicals (continued) (Chair: M. Arlorio, F. Maggi)

09.00 “Nutraceutical approach to cognitive decline”. Arrigo Cicero 

09.40 Oral communications

09.40 Ancient Apple varieties from Friuli Venezia Giulia region: phytochemical profile of phenolics and triterpene acids by LC-MS approach. Dall’Acqua S.

09.55 Hempseed peptide-based hydrogels: new nano-nutraceutical formulations with antidiabetic activity. Lammi C.

10.10 Antioxidant activity of a chemically characterized propolis extract rich in polyphenols: bioavailability and mechanisms of action. Zaccaria V.

10.25 Castanea sativa Mill. Bark Extract: Liver and Intestinal Protective Effects in High-Fat-Diet Rats. Micucci M.
10.40 Poster session and coffee break


Nutraceuticals and botanicals (continued) (Chair: A.F.G. Cicero, M. Daglia)

11.10 “Hemp seeds: not only a reservoir of cannabinoids”. Marco Arlorio
11.40 Oral communications 

11.40 Impact of conventional and non-conventional extraction methods on the untargeted phenolic profile of Moringa oleifera leaves. Blasi F.

11.55 Identification of hydroxytyrosyl oleate, an anti-inflammatory booster of hydroxytyrosol, in olive oil by-products. Plastina P.

12.10 Comparative study of Antiproliferative, Antioxidant and Antinociceptive activities of Cultivated, Wild and Commercial Roots of Gentiana luteaL.. Öztürk Y.

12.25 Hemp as a bioactive compounds source. Scalabrin E.


12.40 Lunch


Chemical reactions in food (Chair: V. Gokmen, T Henle)
14.15 “Milk proteins – nano by nature: Structures, functions, functionalization” Thomas Henle  
14.55 Oral communications
14.55 Ginkgo biloba seeds in human diet: effect of domestic and industrial heating on ginkgotoxin content. Di Lorenzo C.

15.10 Yeast metabolites of glycated amino acids in beer – potential biomarkers in saliva and urine?. Hellwig M.

15.25 “Reactions of thermally induced neo-formed compounds in food during digestion” Vural Gokmen


16.05 Poster session and coffee break


16.35 Pirisi’s Prize


17.00 Poster Session

18.00 SSD CHIM/10 general assembly


19.00 End of Session

Departure toward Matelica; tasting of local products


WEDNESDAY September 26, 2018

Contamination and food safety (Chair: A. Angioni, G. Galaverna)
09.00 “Mycotoxins in food: a continuous occurrence”. Jordi Mañes 
09.40 Oral communications
09.40 Allergen cross-reactivity between the shrimp P. vannamei and the edible cricket A. domesticus. Zoccatelli G.

09.55 Detection of non-intentionally added substances (NIAS) from reusable food contact materials: assessment of emerging contaminants. Cavazza A.


10.10 “A multidisciplinary approach to disclose novel interfering effects on Vitamin D metabolism due to Aflatoxin B1 exposure”. Alberto Ritieni 
10.40 Oral communications

10.40 Toxicological evaluation of silver nanoparticles and silver nitrate in Hydroponic culture in plant factory. Hasan M.

10.55 Rapid and Automated On-line Solid Phase Extraction HPLC-MS/MS with Peak Focusing for Determination of Ochratoxin in wine samples. Campone L.


11.10 Poster session and coffee break


Food Design (Chair: G. Costantino, V. Fogliano)
11.40 “Food design and food digestibility”. Vincenzo Fogliano 
12.20 Oral communications


12.20 Cinnamon polysaccharides as food thickener agents. Nunes C.

12.35 Killing method affects Black Soldier Fly browning and quality of the protein fraction: a metabolomics and proteomic insight. Leni G.


12.50 Lunch


From Waste to resource of functional chemicals (Chair: G. Caprioli, L. Rastrelli)
14.30 "Circular Bioeconomy in the Food Chemistry Sector". Arnaldo Dossena  
15.00 Oral communications
15.00 Production of added-value bioactive phenolic molecules by enzymatic treatment and microbial fermentation from fresh and waste food matrices. Marchetti N.

15.15 Physico-chemical properties and volatile organic compounds of waste cooking oil filtered through bentonite. Petretto G.L.

15.30 “Olive mill by-product (pâté) and decoction from pomegranate fruit as new functional ingredients”. Nadia Mulinacci
16.00 Oral communications

16.00 A recycling proposal for pomegranate marcs obtained after juice squeezing. Turrini F.


16.15 Poster session and coffee break


Innovative analytical techniques (Chair: P Dugo, G. Sagratini)
16.45 “The role of innovative analytical techniques in food chemistry”. Paola Dugo   
17.15 Oral communications

17.15 Fully Automated Determination of 3-MCPD and Glycidol in Edible Oils by GC/MS Based on the Commonly Used Methods ISO 18363-1, AOCS Cd 29c-13, and DGF C-VI 18. Carretta A.

17.30 In-depth profiling of the unsaponifiable fraction of vegetable oils by using comprehensive 2D gas chromatography‐high resolution time‐of‐flight mass spectrometry. Tranchida P.Q.

17.45 Colorimetric, HPLC-DAD analysis and bioactivity of Goji phytocomplex components. Cesa S.

18.00 Identification of X-ray irradiated hazelnuts by Electron Spin Resonance (ESR) Spectroscopy. Chiappinelli A.

18.15 Electronic eye and electronic tongue data fusion for monitoring grapes ripening. Foca G.


18.30 End of Session

20.30 Gala Banquet


THURSDAY September 27, 2018

Food Design (Chair: P. Restani, M. Suman)

09.00 “Using a multianalytical approach to study structural aspects in minimal processed food design"  Marco Dalla Rosa


Eu projects and EFSA (Chair: P. Restani, M. Suman)
9.30 “Food Integrity European Project - Assuring the integrity of the food chain: Turning Science into Solutions!” Michele Suman
10.00 Oral communications

10.00 The “form” makes the difference: unrevealing the differential impact of liquid and solid fructose in mice metabolic signatures by comprehensive two-dimensional gas chromatography. Cordero C.

10.15 Lectin microarray-based investigation of diet-dependent, differential glycosylation of proteins in murine biological fluids and organ homogenates. Gerlach J.

10.30 “Food supplements containing botanicals: a scientific challenge ranging from bioavailability to adverse events” Patrizia Restani


11.00 Poster session and coffee break


11.30 Oral Communications (mixed topics) (Chair: D. Fiorini, N. Mulinacci)

11.30 An optimization of extractive procedures for phenolic compounds applied to millet from Burkina Faso. Balli D.

11.45 In vivo and in vitro evaluation of the anti-diabetic nutraceutical potential of Capparis spinosa. Stefanucci A.

12.00 Colorimetric metal nanoparticles plasmonic assays: a new tool for food analysis. Della Pelle F.

12.15 Two-dimensional gas chromatography as a powerful tool for discriminating vocs in monovarietal and commercial extra virgin olive oil. Da Ros A.


12.30 Summing up and farewell


13.00 Lunch



Monday 24th:

h 19.30: Welcome party

h 21.00: music entertainment with the p-Funking band ( )


Tuesday 25 th:

H 20.00: trip to Matelica with tasting of local enogastronomic products


Wednesday 26 th:

H 20.30: Social Dinner at “Ristorante Torre del Parco”, Località Torre del Parco, 62022 Camerino MC


Thursday 27 th (OPTIONAL; cost, excluding accommodation, 65 euro; tour will be organized with at least 25 participants):

H 14.30: Visit at “Grotte di Frasassi” ( ) and dinner in a countryside restaurant, including transportation with touristic bus

Please, if willing to participate to the tour, remember to book one more night in hotel or Unicam accommodations.



Italian food chemistry congress

September 24-27 2018
Camerino - Italy