30 de mayo de 2024| 12:30h | Sala de Grados 1 (Edificio de Gobierno)
26 de abril de 2024| 12:00h | Aula P13 (Aulario Averroes)
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Dra. Sonia Osorio Algar
Catedrática de Bioquímica en la Universidad de Málaga (UMA)
Catedrática de Bioquímica en la Universidad de Málaga (UMA). Licenciada en Química y Doctora en Ciencias (2006). En 2012 se incorpora como investigadora independiente Ramón y Cajal en la UMA, desarrollando su investigación en el Instituto de Hortofruticultura Subtropical y Mediterránea “La Mayora”. Su investigación se centra en el estudio de los procesos moleculares implicados en calidad de fruto, obteniendo financiación europea, nacional y regional ininterrumpidamente desde 2012.
Cuenta con una gran proyección internacional destacando su papel como coordinadora de proyectos europeos. Es autora de más de 100 publicaciones en revistas de prestigio en el área, contando con un h-index de 50. Ha sido destacada por varios años consecutivos en la lista Stanford/Elsevier´s Top 2% Scientist Ranking. Cuenta, además, con el premio de investigación Margarita Salas.
16 de abril de 2024| 12:30h | Aula P11 (Aulario Averroes)
Berry crops hold a significant status both economically and nutritionally point of view. Optimal combination of sensory and bioactive characteristics constitutes its primary appeal to consumers, and also renders it a valuable raw material in the production of numerous products. Over the past few decades, there has been an increase in customer dissatisfaction regarding the declining fruit quality. Additionally, environmental alterations caused by climate change have worsen this situation, presenting new challenges in achieving high-quality fruits. The composition of berry fruit is subject to significant genotype by environment interaction (G×E), which makes phenotyping these traits a difficult task. Current challenges facing breeding strategies involve enhancing quality-related parameters alongside the development of resilient cultivars to promote food security and sustainable production. To address this issue, we analysed a diverse collection of cultivated berries by combining metabolomics-driven analysis to define specific metabolic signatures associated with consumer acceptance. Our results pave the way for the selection of high-quality cultivars and suitable production sites for berry cultivation. In this lecture, several examples of this approach will be discussed.
23 de abril de 2024| 12:30h | Salón de Actos Juan XXIII
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Dra. Ambrogina Albergamo
Assistant Professor of Food Chemistry, BIOMORF Department, University of Messina
Dr. Ambrogina Albergamo is currently Assistant Professor of Food Chemistry at the University of Messina. She has a ten-year experience in food science characterized by sectorial and multidisciplinary collaborations with national and international research groups, and her research interests mainly focuses on the assessment of food quality and safety by means of highly performing analytical instrumentation (i.e., GC-EI-TQ-MS/MS, LC-ESI-TQ-MS/MS, and ICP-MS).
Dr. Albergamo took part of the organizing committee of national and international scientific conferences on the chemistry of food and natural products, and she was lecturer in many national/international conferences, which gave her the opportunity to be honoured with several awards.
She is author and co-author of more than 50 papers published in international peer-reviewed indexed journals, 2 book chapters, and more than 50 contributions to national and international conferences.
9 de abril de 2024| 12:30h | Sala de Grados “Manuel Medina”
Access to safe and nutritious food is key not only to sustaining life and promoting good health, but also to supporting trade, tourism, and, hence, the economy.
Unsafe food containing harmful (micro)biological agents and/or chemicals concerns every step of the agrifood chain. Therefore, an effective cooperation between regulatory bodies, scientific community and the various actors of the agrifood chain is needed to help ensure safe and resilient food systems.
The seminar will introduce the main aspects and challenges of food safety, particularly in the area of chemical contamination, then focus on the ever-evolving process of risk assessment and conclude with recent case studies addressed by Dr Albergamo and her food chemistry research group.