Event type: 
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English
Date and Location
Wednesday, 22 August 2018

Sugars are sweet, water soluble, low molecular weigth carbohydrates largely present in foods by either nature or addition. They comprise a class of compounds with different chemical, physico-chemical and physical properties that have been recognised important for their role and functionality in food applications.

In addition to the peculiar taste properties mainly associated to the sweeteness, sugars are multifunctional compounds. Hygroscopicity, humectancy, osmotic and textural effects along with the reactivity and physical stability of the low molecular weight saccharides are affecting significantly the quality of food products upon processes and storage conditions. Their ability to inhibit degradative microbial and biochemical reactions is the basis of the ancient use of sugars and sugar-based ingredients (honey, plant syrups) for preservation purposes in intermediate moisture foods.  Moreover, sugars could also indirectly affect also the perception of other sensory properties of food products like bitterness and aroma.

From a nutritional point of view sugars are mostly contributing to the energetic value of foods. In the last decades their presence and concentration in formulated and processed products (e.g. soft drinks, confectionery) have been under a main debate due to their direct role on various diet-related metabolic diseases like diabetes, obesity, lactose intolerance and dental caries. The reduction of the content of sugar (in particular sucrose), and/or the use of alternatives sweeteness able to mimic the sensory properties of sugars is generally applied to meet the modern nutritional guidelines. However, these strategies do not consider the other technological functionalities that these saccharides exert in foods and thus the optimization of formulation and processing conditions is required in order to achieve high quality, low sugar and low calories foods.

Aim of this webinar is to give an overview of the technological functionalities of sugars in foods underlying the related scientific basis and to provide some knowledge and information useful for the desig and, development of formulated, high quality and stable food products.

After the webinar, we kindly ask participants to fill in the evaluation form as attached below and return it to office [at] sea-abt.eu

Speaker: Paola Pittia has a Master Degree in Food Science (University of  Udine, 1989) and PhD in nanotechnology (University of Triest, 2016).  Full Professor in Food Science and Technology at the Faculty of Biosciences and Technology for Food, Agriculture and Environment, University of Teramo. From 2013 she has been appointed as of Deputy Rector for Internationalization and Joint study programs.

The scientific activity of P. Pittia is focused on food processing, quality and technological functionality of ingredients and food components and on design of formulated food products. She has developed main expertise on of physico-chemical properties, physical and rheological properties of foods and their changes due to processing (conventional and innovative technologies) and storage conditions. She is/was scientific referent of several research projects, national and international carried out both with public institutes and in collaboration with food industries.  Paola Pittia is co-author of over 90 papers published in scientific peer-reviewed international journals, 3 book chapters and more than 175 oral and posters presentations at national and international conferences..

She has been involved since 2005 as partner of Erasmus ISEKI_Food projects (ISEKI-Food2, ISEKI-Food3, Mundus, and Mundus 2), coordinated the Erasmus Thematic Network ISEKI_Food 4 (2011-2014) and currently she coordinates the Erasmus+ KA2 ASKFOOD

She is currently president of ISEKI Food Association.

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Evaluation_form.docx35.82 KB
Pittia_SEA_ABT_Aug_2018.pdf5.83 MB