Food Values Tuscany | Program & Registration
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Program & Registration

Program

October 6-7, 2017

WELCOME ADDRESS

09:30

H.E. Msgr. Marcelo SANCHEZ SORONDO | Pontifical Academy of Sciences, Vatican City
Paolo PASQUALI | Villa Campestri Olive Oil Resort, Vicchio di Mugello, Italy
Paolo OMOBONI | Mayor, Borgo San Lorenzo, Italy

 

OPENING LECTURE
Chairperson: Francesco SOFI | Florence, Italy

10:00

Food Values in art: a tribute to Giotto
Donatella LIPPI | University of Florence, Italy

 

PANEL DISCUSSION | Food and health: the natural way
Moderator: Simon POOLE | Cambridge, U.K.

10:45

Health, culture and sustainability of the Mediterranean diet
Antonia TRICHOPOULOU | Hellenic Health Foundation, Athens, Greece

11:00

Beneficial components of the diet
Francesco VISIOLI | University of Padua, Italy

11:15

Food and health: the need for a new approach
Francesco SOFI | University of Florence, Italy

11:30

Discussion

 

KEYNOTE LECTURE
Chairperson: Paolo PASQUALI | Vicchio di Mugello, Italy

12:30

Pleasure, size and food marketing
Pierre CHANDON | INSEAD – Sorbonne University, Paris, France

1:00

Discussion

1:30 LUNCH AT VILLA PECORI GIRALDI
WELCOME ADDRESS

2:30

H.E. Msgr. Marcelo SANCHEZ SORONDO | Pontifical Academy of Sciences, Vatican City
Paolo PASQUALI | Villa Campestri Olive Oil Resort, Vicchio di Mugello, Italy
Cristina BECCHI | Councilor of Culture, Borgo San Lorenzo, Italy

 

OPENING LECTURE
Chairperson: Antonia TRICHOPOULOU | Athens, Greece

3:00

Making a food values renaissance a reality
Simon POOLE | Cambridge,U.K.

Discussion

 

PANEL DISCUSSION | Food tradition and innovation
Moderator: Francesco SOFI | Florence, Italy

3:45

Olive oil. A case of reinventing the wheel?
Jean-Xavier GUINARD | University of California, Davis, U.S.

4:00

Ancient grains: an example of renaissance of old values
Stefano BENEDETTELLI | University of Florence, Italy

4:15

Wild plant foods as new source of bioactive compounds
Maria de la Montana CAMARA HURTADO | University Complutense of Madrid, Spain

4:30

Discussion

KEYNOTE LECTURE
Chairperson: Paolo PASQUALI | Vicchio di Mugello, Italy

5:30

Agrifood chains and communities of practice
Claudio PERI | Accademia deiGeorgofili, Florence, Italy

6:15

Discussion

CONCLUDING REMARKS
Chairperson: Claudio PERI | Florence, Italy

6:30

Greg DRESCHER | The Culinary Institute of America,U.S.

REGISTER NOW





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