3rd Perilla Day – Tradition 2.0

In the triennium 2010-2012 the University of Gastronomic Sciences has been partner of the Italy-Korea Great Relevance Project “Bioactive compounds for the valorisation and promotion of traditional food” , co-financed by the Italian Ministry of Foreign Affairs.

The Perilla Day is the event realized in each year of the project to present some results achieved within the project.

This year the specific title of the 3rd Perilla Day is TRADITION 2.0, and innovative application of traditional knowledge will be presented.

Perilla frutescens is a plant used in Asia both for culinary and traditional medicine purposes, on which we work since a long time in cooperation with the group of Prof Angela Bassoli of the Department of Food Environmental and Nutritional Sciences, University of Milano.

Program

• 9.30 Session reserved to the partners of the Bilateral Italy-Korea project
• 10.30 Coffe break
• 10.45 Opening welcome
  Piercarlo GRIMALDI, Dean, University of Gastronomic Sciences, Pollenzo (CN)
  Angela BASSOLI, Italian Coordinator of the Bilateral Italy-Korea project
  Department of Food, Environmental and Nutritional Sciences, University of Milano
• 11.00 6 Years of cooperation Italy-Korea: balance and perspective
  Gabriella MORINI, University of Gastronomic Sciences, Pollenzo (CN)
• 11.20 Evaluation of alternative methods for the detection of VTEC O157 in food, Claudia PICOZZI
  DeFENS, Department of Food, Environmental and Nutritional Sciences, University of Milano
• 11.40 Encapsulation of Perilla essential oil for food packaging applications
  Erika MASCHERON I, Carlos A. Fuenmayor, Carlotta Radice, Angela Bassoli,
  Gigliola Borgonovo, Claudia Picozzi, Luciano Piergiovanni, Saverio Mannino
  DeFENS, Department of Food, Environmental and Nutritional Sciences, University of Milano
• 12.00 Utilizing food attitude on developing marketing strategies to export ethnic food, Seojin CHUNG
  Department of Food Science & Nutrition, Seoul Women’s University, Seoul, Korea
• 12.20 Fermentation as traditional biotechnology in a modern context
  Michael Bom FRØST, Director Nordic Food Lab & Department of Food Science, University of Copenhagen
  Ben READE, Head of Culinary Research and Development Nordic Food Lab
• Closing remarks