{"id":8156,"date":"2024-05-30T13:35:53","date_gmt":"2024-05-30T11:35:53","guid":{"rendered":"https:\/\/www.foodchempack.com\/food-chem-pack-en\/11th-shelf-life-international-meeting-slim-reggio-emilia-italy\/"},"modified":"2026-02-02T13:06:34","modified_gmt":"2026-02-02T12:06:34","slug":"11th-shelf-life-international-meeting-slim-reggio-emilia-italy","status":"publish","type":"post","link":"https:\/\/www.foodchempack.com\/en\/food-chem-pack-en\/11th-shelf-life-international-meeting-slim-reggio-emilia-italy\/","title":{"rendered":"11th Shelf Life International Meeting SLIM (Reggio Emilia, Italy)"},"content":{"rendered":"\n

La semana pasada, integrantes del grupo FoodChemPack asistieron al 11th Shelf Life International Meeting (SLIM<\/strong>) que tuvo lugar en Reggio Emilia, Italia.<\/p>\n\n\n\n

??\u200d?La doctoranda Lara Pazos<\/strong> present\u00f3 su p\u00f3ster titulado \u201cIn vitro stability and oral bioaccessibility of bisphenol A diglycidyl ether from epoxy-based coatings used in food cans<\/em>\u201d destacando los resultados de las interacciones con amino\u00e1cidos presentes en el at\u00fan dentro del proyecto BACFood4Expo.<\/p>\n\n\n\n

??\u200d?La doctoranda Sandra Mari\u00f1o<\/strong> particip\u00f3 con una comunicaci\u00f3n oral titulada \u201cFrom orange by-products to edible and active films using electrohydrodynamic atomization\u201d<\/em> donde present\u00f3 los resultados de su trabajo desarrollado en el International Iberian Nanotechnology Laboratory (INL) de Braga (Portugal) dentro del proyecto ValICET.<\/p>\n\n\n\n

??\u200d?La investigadora postdoctoral Ant\u00eda Lestido<\/strong> present\u00f3 un p\u00f3ster titulado \u201cTentative identification of non-volatile compounds in a biodegradable bio-based packaging material using a non-targeted method<\/em>\u201d donde se analizaron pellets con base de polihidroxibutirato (PHB), y otro p\u00f3ster titulado \u201cInvestigating the chemical safety of bamboo-based food contact articles: a case study<\/em>\u201d donde se analizaba una muestra comercial de bamboo donde se identific\u00f3 melamina.<\/p>\n\n\n\n

??\u200d?La profesora Letricia Barbosa<\/strong> contribuy\u00f3 con su p\u00f3ster titulado \u201cNanoencapsulation of polyphenols yielded from lime by-products for functional food applications<\/em>\u201d donde se emple\u00f3 la t\u00e9cnica innovadora del nanospray-drying dentro del proyecto ValICET.<\/p>\n\n\n\n

??\u200d?La profesora Raquel Send\u00f3n<\/strong> contribuy\u00f3 con el p\u00f3ster titulado \u201cAnalysis of volatile compounds in bamboo-based food contact articles using purge and trap gas chromatography-mass spectrometry<\/em>\u201d, y el p\u00f3ster \u201cNon-targeted GC-MS method to identify semi-volatile compounds in bamboo-based biomaterials<\/em>\u201d, ambos dentro del proyecto nacional MIGRABIOQUANT en colaboraci\u00f3n con la Agencia Espa\u00f1ola de Seguridad Alimentaria y Nutrici\u00f3n (AESAN).<\/p>\n\n\n\n

??\u200d?La profesora Ana Rodr\u00edguez<\/strong> particip\u00f3 con una Keynote Lecture titulada \u201cChemical safety and risk assessment on bioplastics for food contact<\/em>\u201d en la sesi\u00f3n correspondiente a Tends in packaging materials development<\/em> donde hizo una revisi\u00f3n bibliogr\u00e1fica sobre los materiales de base biol\u00f3gica y\/o biodegradables.<\/p>\n\n\n\n

Adem\u00e1s, dentro de las actividades organizadas por el congreso, pudieron visitar las compa\u00f1\u00edas Italpizza, Villani Salumi, Barilla y Acetaia Giusti, as\u00ed como presenciar una experiencia Parmegiano Reggiano.<\/p>\n\n\n\n

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\"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

La semana pasada, integrantes del grupo FoodChemPack asistieron al 11th Shelf Life International Meeting (SLIM) que tuvo lugar en Reggio Emilia, Italia. ??\u200d?La doctoranda Lara Pazos present\u00f3 su p\u00f3ster titulado \u201cIn vitro stability and oral bioaccessibility of bisphenol A diglycidyl ether from epoxy-based coatings used in food cans\u201d destacando los resultados de las interacciones con amino\u00e1cidos presentes […]<\/p>\n","protected":false},"author":3,"featured_media":7383,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_eb_attr":"","footnotes":""},"categories":[107,54],"tags":[132,133,124,134],"class_list":["post-8156","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-congress","category-food-chem-pack-en","tag-barilla-en","tag-conference2024-en","tag-science-en","tag-slim-en"],"_links":{"self":[{"href":"https:\/\/www.foodchempack.com\/en\/wp-json\/wp\/v2\/posts\/8156","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodchempack.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodchempack.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodchempack.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodchempack.com\/en\/wp-json\/wp\/v2\/comments?post=8156"}],"version-history":[{"count":1,"href":"https:\/\/www.foodchempack.com\/en\/wp-json\/wp\/v2\/posts\/8156\/revisions"}],"predecessor-version":[{"id":8158,"href":"https:\/\/www.foodchempack.com\/en\/wp-json\/wp\/v2\/posts\/8156\/revisions\/8158"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodchempack.com\/en\/wp-json\/wp\/v2\/media\/7383"}],"wp:attachment":[{"href":"https:\/\/www.foodchempack.com\/en\/wp-json\/wp\/v2\/media?parent=8156"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodchempack.com\/en\/wp-json\/wp\/v2\/categories?post=8156"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodchempack.com\/en\/wp-json\/wp\/v2\/tags?post=8156"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}