Program: Day 1

Time

Place

Type

Affiliation

Speaker

Title

13:45

Main Hall

Reception

14:30

AOF

Opening Session

SESSION 1 Moderators: Maria Rosário Bronze/Silvia Rocha

14:40

AOF

PL1

CICECO e Departamento de Química Universidade de Aveiro

Armando Silvestre

Use of ionic liquids and eutectic solvents in biomass extraction and processing: Advantages and challenges

15:35

AOF

KN1

Faculdade de Farmácia, Universidade de Coimbra

Ana Santos Silva

LC-MS aplicada à análise de bioativos e contaminantes em alimentos: desmistificar a complexidade, desafios e tendências

16:20

AOF

Company 1

PARALAB

Simão Cardoso

Ion Chromatography Applications: Cost-Effective Solutions for Quality Assurance in Drinking Water, Wine Organic Acids and Environmental Analysis

16:50

CB Room

Coffee Break

SESSION 1 Moderators: Eduardo Mateus/Maria João Cabrita

17:10

AOF

OC1

Instituto Mediterrâneo para a Agricultura, Ambiente e Desenvolvimento, Universidade de Évora

Daniela Fonseca

Comprehensive two-dimensional gas chromatography with TOF MS detector – An effective tool to trace the signature of grape varieties

17:25

AOF

OC2

LAQV/REQUIMTE, Departamento de Química, Universidade de Aveiro

Cátia Martins

Plasticity of grape varieties related to spatial and temporal biodiversity: the case study of the Portuguese Bairrada Appellation

17:40

AOF

OC3

Faculdade de Farmácia, Universidade de Lisboa

Andreia Bento Silva

Volatile terpenic compounds: possible influence on the aroma of broas?

17:55

AOF

F1

MED – Mediterranean Institute for Agriculture, Environment and Development & CHANGE, 

Universidade de Évora

André F. Jorge

Quick analysis on fatty acids profile, from matrix to chromatogram in 90 minutes, a case study

18:00

AOF

F2

Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança

Eleomar Pires Jr.

Caracterização química de amêndoas de intercropping (Prunus dulcis Mill.) produzidas sob diferentes sistemas de irrigação no nordeste de Portugal

18:05

AOF

F3

Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa

Elsa Mecha

The impact of the cooking process in the volatile composition of different legume species: A GCMS-TQ approach

18:10

AOF

F4

LAQV/REQUIMTE, Universidade Nova de Lisboa

Flávia Freitas

Analytical techniques for assessing olive oil quality and shelf life

18:15

AOF

F5

Instituto de Biologia Experimental e Tecnológica, 

Inês Leonardo

A GC-MS off-flavour quantification approach helps decipher a new layer of spoilage potential by Alicyclobacillus spp.

18:20

AOF

OC4

LAQV – REQUIMTE, Universidade de Aveiro

Ana M. S. Costa

Construction of a PDO “Pera Rocha do Oeste” barcode supported by GC×GC-ToFMS analysis

18:35

AOF

OC5

Escola Superior de Saúde, Instituto Politécnico do Porto

Sara R. Fernandes

Development of a target UHPLC-QqQ-MS/MS method for the determination of gut-microbiota metabolites in human plasma

19:00

Main Hall

Porto of Honor