Made in Italy Agroalimentare

In the Aula Magna of the Faculty of Agriculture, the dean, prof. A. Sevi, and the Rector, prof. G. Volpe, will open the events of the Science Festival that will be held in Foggia September 21 to 23. During the opening conference all the events planned will be presented; they will be concluded and integrated with the Researchers' Night 2011. The inaugural conference includes two historical-scientific reports presenting the past, the present and the future of two research and production areas, very important for Capitanata.

Prof. A. Muscio (Georgofili Academy of Florence, University of Foggia) will speak about "Agriculture and pastoralism in post-unification Capitanata between difficulties and prospects of development".

Dr. P. De Vita, representative for Cereal Research Centre (CRA-CER), will present a paper on "History of the genetic improvement of 'hard' wheat in Capitanata" [A century of history and research serving agriculture and land].

Prof. A. M. Stanca (Gergofili Academy of Florence, University of Modena and Reggio Emilia) will present the report entitled "The Genomics of Cereals and Agricultural Development in the Third Millennium".

Another story has already begun. Oscar Green 2011 is the annual Young Business Coldiretti event that rewards the businesses, able to take up the challenges of an innovative, constantly changing market. We will restart from the stories, on the occasion of 150 years of the Unification of Italy, to tell the country another story, that of entrepreneurs who risk, bet, reinvent themselves and make themselves different, respect the environment, enhance territories and are not afraid of even more ambitious challenges.

The national event will be celebrated in Bari. The national competition's Puglia finalists will take part, joining the Secretary and the Director of National Young Business Coldiretti, Carmelo Troccoli and Vittorio Sangiorgio.

It happens, among the many thoughts of the day, to go always at the same bar. Have you ever wondered why do we prefer a bar to another? Why does the scent of good coffee call us? How can we recognize a good espresso and what makes it special? A brief introduction to the method developed by the International Institute of Coffee Tasters, in collaboration with the Italian National Espresso Institute, which encloses much of Italian Espresso coffee chain. Research, dedication and passion that accompany those who work traditionally, but with great care, for a product that accompanies all our days. The sense of smell, sensory analysis, valuations, the scientific evidence will be the topics discussed by researchers at ISPA-CNR. The cup that you were used to drink with a little distraction will never be the same. There is a risk: you can not help judging an espresso anymore!

Nature gives us, every day, wonderful gifts, treats for the eyes and the palate. But science too, starting from nature, provides us with extraordinary gifts. Puglia Region, recognizing that the research has a priority for the development and competitiveness of its territory, among many other initiatives funded, in recent years, 53 strategic projects and 112 explorative ones.

Presented by Universities, research centers and non-profit organization, in partnership with companies, one year-lasting exploration projects, have had as an objective the experimentation with process/product innovations benefiting businesses and with immediately applicable results; the three year-lasting strategic projects, meanwhile, have been finalized to conduct demonstration, research and technological development activities in five thematic areas: food, high technology and ICT, biotechnology and environment, mechatronics and advanced production systems, eco-compatible.

And this seminar is dedicated to the gifts of science in agribusiness Pugliese. It will present the results of strategic and exploratory projects in the field of food and illustrate the most significant experiences.

These results will be told through the testimonies of the businessmen who participated in the research and the stories of young researchers involved in projects.

The goal is to bring young people near to the research world and to make a wider audience know the products born from these two initiatives. Because Science's gifts, such as Nature's ones, belong to all.

We will develop the themes of food safety with the help of a company external consultant in the field of hygiene and food safety, with particular reference to new EU hygiene rules; we will also look at the application of consequential measures and related criticity and consumer protection.

Finally, with the help of technicians, we will discuss the issue of new functional products that we are creating and launching on the market, useful to improve the nutritional and healthy profiles.

It is necessary to start from quality what to obtain a quality pasta. Despite the pasta product has a strategic importance at the national level, the availability of raw material is poor and largely dependent on imports. Therefore, the National wheat crop must support a major effort to meet industry demand for a high quality, safe product. The concept of quality has gradually evolved today by integrating various factors that take into account the industrial aspects, farmers' needs and consumers' demand. In fact, consumers are increasingly attentive to the quality and safety of products that the market offers.

But how safe is our wheat? And the one from oversea? And how "good" is the pasta we eat? Genetic improvement of raw material, qualitative characterization of the rice grains, pasta and functional development of functional pastas and safety of use of raw and processed products are some of the issues the world of research is facing, both nationally and internationally, to obtain a quality pasta, that shall be safe from a sanitary point of view. The conference will address these issues, with scientific reports done on purpose and a round table, with both national and international visitors engaged in the research world and in industry.

The purpose of the conference is to present the five industrial research projects presented at the National Operational Program "Research and Competitiveness", Decree of prot. 713/Ric. 29 October 2010.

The event will be structured according to this schedule:

- Greetings

- Introduction to the work

- Presentation of projects

1. Promotion of environmentally friendly processes for the exploitation of agricultural and food products from Puglia (ECO_P4)

2. Innovative packaging solutions toe xtend the shelf life of food products (INFOPACK)

3. Technological and innovative clinical protocols for the production of functional foods (Pro.Ali.Fun.)

4. Innovative tools for the improvement of food security: prevention, control, correction (SIMi.SA)

5. Development of innovative food products using biotechnology, implant and technology solutions (PROINNO_BIT)

The meeting is open to university students, agribusiness, industrial districts, trade associations, public and private research institutions, other universities.

speakers:

Prof. Agostino Sevi (Dean of the Faculty of Agricultural Foggia)

Dr. Antonio Pepe (D.A.Re.)

An appointment to discuss a successful relationship between business and research: ideas, results, people, markets, communication.

Science uses the the Mediterranean diet's cornerstones to give consumers more healthy products: VIVIUM, the newborn culinary probiotic line, on the market since July 2011, and ORTOBIOTICI PUGLIA, the first research project. A researcher at CNR ISPA, the Copaim group marketing director, a science journalist, a doctor, a sociologist and a GDO representative will talk about it.

Those consumers seeking for authenticm healthy products (like probiotic olives and artichokes from Puglia) will taste it, in an informal con-Vivium.

The agribusiness sector, one of the most important voices of the Apulian regional budget, in recent years has achieved innovations that have nothing to envy to "more dynamic" sectors.

New agricultural practices, such as growing out of soil and waste reuse in agricultural production, innovative methods of vegetables' preservation and packaging, the possibility of using antimicrobial substances with low or no toxicity: all of these have introduced a strong innovation for Puglia farms' marketing.

The possibilities offered by genetics and molecular biotechnologies have allowed the exploitation of microbial biodiversity in typical fermented products from Puglia, such as bread, wine, cheese and salami. Research has also developed and brought to market new foods that combine the organoleptic quality of local products with new nutraceutical and functional properties. The entire sector has also benefited the development of new diagnostic methods for the rapid detection of toxic substances and pathogenic microorganisms.

In this workshop, included as part of the educational activities of the Regional Strategic Project INNOWINE, the Institute of Sciences of Food Production, CNR, will provide an overview of that has been realized from the southern most important research and innovation which will be readily available future to improve the quality and safety of agricultural food production in Puglia.

Speeches:

Prof. Pietro MIGLIACCIO

President of the Italian Society of Food Science (SISA). Lecturer in Food Science.

Medical Nutritionist - Dietitian. Specialist in Gastroenterology. Expert in Auxology.

Prof. Francesco Schittulli

Italian League for the Fight Against Cancer (LILT).

Francesco Schittulli is an Italian surgeon and oncologist and, since 1986, director of breast surgeon and head of department at Women's Cancer Institute of Bari. Since 2000, he is the National President of the Italian League for the Fight against Cancer. Since 2009 he is President of the Province of Bari.

Moderator: Dr. Roberto DE PETRO

Communication in Food Science is aimed at the entire population and therefore groups of people different by age, gender, physique, health, energy consumption etc. It is necessary to make them know the principles of proper nutrition through the broadcasting of guidelines for a healthy Italian eating way, to try to let everybody get this message, especially teachers, parents, restaurants etc. It is also important to address all obese and overweight people who often follow "stylish" diets, that are unfair and without scientific validity, inviting them to turn to trained and competent people.

To achieve the goals set it's opportune to use the right means of communication. These consist mainly in television and national and, perhaps above all, local radio. Television is the most direct one as it uses images, slogans, advertising campaigns etc. Press is still fundamental as often articles are clipped and stored. Last but not least, is communication in schools of all kinds and grades, with all possible methods. They are also indispensable institutional food education campaigns promoted and carried out by the Presidency of the Council of Ministers, Ministries and all institutions concerned.

It is therefore essential that a commitment to ensure continuity of information but also the serious preparation of personnel that should perform this task.

The current trend in the wine market is directed towards the demand for products with quality and organoleptic characteristics that make them original and unique. Puglia wine industry, therefore, is oriented towards a qualitative transformation that aims to characterize wines, wanting to enter the market as craft and niche products, with a defined and guaranteed quality.

In response, companies are committed to offer quality wines, carefully target-made, in the vineyard, with the help of advanced biotechnology applications, such as the appropriate use of selected strains involved in fermentation processes, in the winery.

The workshop will broadcast the results obtained in some regional, national and international projects for the wine industry (Magis, Innowine, MycoRed), that have led to new results through the use of innovative and sustainable systems along the supply chain, enhancing Puglia wines' quality. Italian and international experts will address issues like wine microbiology, molecular tracking, field management with low environmental impact.

An opportunity to meet and discuss, informally, on issues related to climate change and the proper use of natural resources, seemingly distant from the food world, but which may, now or in a not far future, influence our alimentar habits. We will discuss about the possible impacts of climate change on agricultural production - especially locally, on the relationship between the production of alternative energies and the rural area,on "zero kilometers" products, on ethical and fair consumption.