PROGRAMME
ICFNH 2022 | 17 NOVEMBER 2022
8:30 | Registration
Short communications
Chair: Silvina Ferro Palma, Instituto Politécnico de Beja, Portugal
08:45 | Cultured meat manufacturing through a scalable and cost-effective bioprocess
Ana Fernandes-Platzgummer, Department of Bioengineering, Instituto Superior Técnico, Lisboa, Portugal
08:55 | Broccoli ice cream? That's how I like vegetables! Study of children's acceptance of ice cream with the incorporation of
vegetables
Cristiana Ferreira, Escola Superior de Hotelaria e Turismo do Estoril, Portugal
09:05 | Opuntia ficus-indica as resilient and sustainable food and feed crop with a high potential for One Health
Ana Lima, Faculty of Veterinary Medicine, Lusófona University, Lisbon, Portugal
9:30 | Welcome & opening
Conselho Diretivo do INSA | Departamento de Alimentação e Nutrição
Ordem dos Nutricionistas
Direção-Geral da Saúde
10:00 | Food4DIAB project
Tânia Gonçalves Albuquerque, National Institute of Health Dr. Ricardo Jorge, Portugal
SESSION I - Sustainable foods and food sustainability
Chair: Manuel Álvarez-Orti, Universidad de Castilla - La Mancha, Spain
10:30 | Sustainable food choices as part of sustainable food systems
Hettie Schönfeldt, University of Pretoria, South Africa
10:50 | Valorization of food waste and by-products: a sustainable approach
Rita Alves, REQUIMTE-LAQV, Faculdade de Farmácia da Universidade do Porto, Portugal
11:10 | Development of chlorophyll-based natural colorants from bio-residues of Daucus carota L. and Solanum lycopersicum
var. cerasiforme
Leonardo Gomes, Centro de Investigação de Montanha, Instituto Politécnico de Bragança, Portugal
COFFEE BREAK
SESSION II - Sustainable diets and consumption
Chair: Isabel Castanheira, National Institute of Health Dr. Ricardo Jorge, Portugal
12:00 | Achieving sustainable diets for health promotion
João Costa Leite, European Commission
12:20 | Mediterranean Diet: a path to food sustainability
Helena Real, Portuguese Association of Nutrition, Portugal
12:40 | Protein quality diversity in the legume’s world: A potential solution for the future sustainable human nutrition
Elsa Mecha, Instituto de Tecnologia Química e Biológica António Xavier, Portugal
LUNCH
Short communications
Chair: Ana Luísa Fernando, Universidade Nova de Lisboa, Portugal
14:00 | Ultra-processed food literacy intervention: a school randomised pilot trial
Taissa Pereira de Araújo, Faculty of Nutrition and Food Sciences, University of Porto, Portugal
14:10 | Can a digital game promote vegetable consumption? - parents' perception of a food and nutrition education tool
Cátia Braga-Pontes, School of Health Sciences of Polytechnic of Leiria, Leiria, Portugal
14:20 | Risk-benefit assessment of replacing animal-based foods with plant-based meat substitutes – a deterministic approach
Catarina Carvalho, EPIUnit – Instituto de Saúde Pública, Universidade do Porto, Porto, Portugal
SESSION III - Public Health and sustainable food systems
Chair: To be defined
14:30 | Public health and sustainable development: How far can the interconnection go?
Ana Cristina Garcia, National Institute of Health Dr. Ricardo Jorge, Portugal
14:50 | Dietary patterns in Portugal and public health sustainability
Carla Lopes, Faculty of Medicine/Institute of Public Health, University of Porto, Portugal
15:10 | In vivo study of Pterospartum tridentatum leaf extract in Type 2 Diabetes Mellitus and in silico evaluation of their bioactive compounds against inflammation
Inês Laranjeira, University of Minho, Portugal
COFFEE BREAK
ROUND TABLE - Food, Nutrition and Health towards a sustainable future
Chair: Cristina Abreu Santos, National Institute of Health Dr. Ricardo Jorge, Portugal
16:00 | Isabel C.F.R. Ferreira, Secretária de Estado do Desenvolvimento Regional, Ministério da Coesão Territorial, Portugal
Alexandra Bento, Bastonária da Ordem dos Nutricionistas, Portugal
Adalberto Campos Fernandes, Escola Nacional de Saúde Pública, Universidade Nova de Lisboa, Portugal