updated to Sep 20 2023

The Organizers do not take any responsibility in front of any delegate for the eventual last minute changes of this programme.
The information provided here are supplied by the various congress partners, no liability for accuracy can be assumed.

	WEDNESDAY, September 20th
WE from 11:00	Registration
WE 13:45-14:00	Opening Session
	Room: Michelangelo, Chairperson: Laura Piazza
WE 14-00-14:40	Plenary Lecture
	Room: Michelangelo, Chairperson: Laura Piazza
-	THE GOOD, THE BAD AND THE UGLY: THE POWER OF IN VITRO DIGESTION MODELS IN ELUCIDATING FOOD'S DIGESTIVE FATES IN DIFFERENT CONSUMERS
	Lesmes Uri
WE 14:40-16:20	FUNCTIONALITY BY DESIGN AND FORMULATION
	Room: Michelangelo, Chairperson: Mauro Moresi
	POLYPHENOLS EXTRACTION FROM HAZELNUT SKIN USING WATER AS SOLVENT: EQUILIBRIUM STUDIES AND QUANTIFICATION OF THE TOTAL EXTRACTABLE POLYPHENOLS
	Bertino Alice, Mazzeo Leone, Gallo Valeria, Della Posta Susanna, Fanali Chiara, Piemonte Vincenzo
	TUNING PLANT PROTEIN GELLING PROPERTIES BY COVALENT MODIFICATION WITH PHENOLIC COMPOUNDS FOR PLANT-BASED MEAT AND DAIRY ALTERNATIVES OF THE FUTURE.
	Faber Iris, Pouvreau Laurice, Van Der Goot Atze Jan, Keppler Julia
	ENGINEERING ARTIFICIAL CASEIN MICELLES FOR FUTURE FOOD
	Antuma Laurens, Boom Remko, Keppler Julia
	INCREASING PLANT PROTEIN ATTRACTIVITY TO DEVELOP THE OFFER TO CONSUMERS
	Della Valle Guy, Renard Catherine
	PHYSICOCHEMICAL PROPERTIES OF GRAIN AND STARCH FROM KANIHUA (CHENOPODIUM PALLIDICAULE) COMPARED WITH QUINOA (CHENOPODIUM QUINOA) ORIGINATED FROM PERU
	Ramírez-López Santiago, Ditchfield Cynthia, Moraes Izabel Cristina
WE 16:20-17:00	Coffee Break & Poster session
WE 17:00-18:20	NEW TECHNIQUES FOR TAILORED FOOD DESIGN
	Room: Michelangelo, Chairperson: Giorgia Spigno
	FRESH VERSUS DRY PASTA: WHAT IS THE DIFFERENCE IN THEIR ENVIRONMENTAL IMPACT?
	Cimini Alessio, Moresi Mauro
	PRODUCTION OF FUNGAL BIOMASS PROTEIN (FBP) USING T. REESEI AND GREEN MACROALGAE
	Lienqueo Contreras María Elena, Brain-Isasi Stephanie
	APPLICATION OF PLASMA ACTIVATED WATER AS GREEN STRATEGY FOR MODIFICATION OF STARCHES
	Gebremical Gebremedhin, Tappi Silvia, Laurita Romolo, Capelli Filippo, Drudi Federico, Romani Santina, Dalla Rosa Marco, Rocculi Pietro
	EFFECT OF HIGH PRESSURE OF HOMOGENIZATION IN THE FUNCTIONAL AND RHEOLOGICAL PROPERTIES OF CHICKPEA FLOUR: FOCUS ON THE BEHAVIOR OF STARCH AND PROTEIN FRACTIONS
	Drudi Federico, Gebremical Gebremedhin, Rossi Samantha, Tappi Silvia, Dalla Rosa Marco, Patrignani Francesca, Harasym Joanna, Tylewicz Urszula
	THURSDAY, September 21st
TH 09:00-09:40	Plenary Lecture
	Room: Michelangelo, Chairperson: Laura Piazza
-	INNOVATION MANAGEMENT IN THE FOOD INDUSTRY
	D'Urso Alessio
TH 09:40-11:00	PROCESS AND PRODUCT MODELLING
	Room: Michelangelo, Chairperson: Guy Della Valle
	MACHINE LEARNING AIDED MOLECULAR MODELLING OF TASTE TO IDENTIFY FOOD FINGERPRINTS
	Pallante Lorenzo, Cannariato Marco, Vezzulli Fosca, Malavolta Marta, Lambri Milena, Deriu Marco Agostino
	DYNAMIC MODELLING OF THE EFFECTS OF ASSIMILABLE NITROGEN ADDITION ON AROMA SYNTHESIS DURING WINE FERMENTATION
	Beaudeau François, Aceves-Lara Cesar Arturo, Bideaux Carine
	A NOVEL, SIMPLE, NON-DESTRUCTIVE AND USER-FRIENDLY ANALYTICAL TOOL FOR THE DETECTION OF NITRITES IN RED TUNA BY MEANS OF HYPERSPECTRAL IMAGING TECHNIQUE: A PRELIMINARY STUDY
	Iammarino Marco, Summa Simona, Romaniello Roberto, Lo Magro Sonia, Barrasso Antonietta Eliana, D'Antini Pasqualino, Muscarella Marilena
	FROM DIGITAL IMAGE TO FOOD PRODUCT: 3D FOOD PRINTING MAKES FEASIBLE THE CREATION OF NUTRITIONAL AND SENSORY PERSONALIZED FOOD PRODUCTS WITH UNPRECEDENTED BENEFITS.
	Derossi Antonio, Caporizzi Rossella, Oral Onur Mehmet, Severini Carla
TH 11:00-11:40	Coffee Break & Poster session
TH 11:40-13:00	FUNCTIONALITY BY DESIGN AND DIGITAL TECH
	Room: Michelangelo, Chairperson: Antonia Tamborrino
	STRUCTURED VEGETABLE LIPIDS AS ICE CREAM FAT SOURCE
	Savchina Ecaterina, Grosso Antonella L., Ferrentino Giovanna, Massoner Petra, Scampicchio Matteo
	FUNCTIONAL PROPERTIES OF LEGUME PROTEIN AND THEIR APPLICATION IN THE DEVELOPMENT OF A PLANT-BASED HOLLANDAISE SAUCE
	Langendorfer Johanna Lena , Wust Ariana, Hensel Oliver, Diakité Mamadou
	REAL-TIME CONTINUOUS IOT-TT SPECTRUM AS A PREDICTOR OF PLANT HEALTH AND FRUIT QUALITY IN 'SORELI' KIWIFRUIT
	Lembo Micaela, Asgharinia Shahla, Eramo Vanessa, Forniti Roberto, Valentini Riccardo, Botondi Rinaldo
	THE SYSTEMS ENGINEERING APPROACH AS A MODELLING PARADIGM OF THE AGRI-FOOD SUPPLY-CHAIN
	Gaudio Maria Teresa, Chakraborty Sudip, Curcio Stefano
TH 13:00-14:00	Buffet Lunch
TH 14:00-16:00	SAFETY AND SUSTAINABILITY BY PROCESSING AND ECO-PACKAGING
	Room: Michelangelo, Chairperson: Giorgia Spigno
	COEXTRUSION FILM BLOWING OF PHB, PLA AND PBAT-BASED BLENDS FOR THE PRODUCTION OF BIODEGRADABLE FOOD PACKAGES
	Apicella Annalisa, Barbato Antonio, Grimaldi Margherita, Scarfato Paola, Incarnato Loredana
	USE OF A MICROWAVE PILOT PLANT FOR ALMOND DISINFESTATION: STUDY ON THE THERMAL UNIFORMITY OF THE TREATMENT AND EFFECT ON VOLATILE COMPOSITION
	Tamborrino Antonia, Summo Carmine, Berardi Antonio, De Angelis Davide, Ragone Gianvito, Leone Alessandro
	DEVELOPMENT OF BIODEGRADABLE PBS/PVOH-BASED FILMS AND EVALUATION OF PERFORMANCE FOR FOOD PACKAGING APPLICATIONS
	Barbato Antonio, Apicella Annalisa, Francesco Palmieri, Incarnato Loredana
	ACTIVE COATED PLA-PHB FILM WITH FORMULATIONS CONTAINING A COMMERCIAL OLIVE LEAF EXTRACT TO IMPROVE QUALITY PRESERVATION OF FRESH PORK BURGERS
	Fiorentini Cecilia, Bassani Andrea, Zaccone Marta, Montalbano Maria Luana, Díaz De Apodaca Elena, Spigno Giorgia
	MONITORING CHANGES IN FOOD QUALITY RESULTING FROM THE USE OF UNCONVENTIONAL PRESERVING STRATEGIES USING EPR SPECTROSCOPY
	Sachadyn-Król Monika
	CITRUS PECTIN SUPPLEMENTATION IMPROVED BIOMARKERS RELATED TO METABOLIC SYNDROME IN AN ANIMAL MODEL FED WITH A HIGH FAT DIET
	Mendez-Albinana Pablo, Rodriguez-Díez Raquel, Rodríguez-Rodríguez Pilar, Moreno Rodrigo, Muñoz-Valverde David, Casani Laura
TH 16:00-16:40	Coffee Break & Poster session
TH 16:40-18:20	ADDING VALUE TO SIDE-STREAMS
	Room: Michelangelo, Chairperson: Francesco Marra
	EFFECT OF THE SEASONALITY OF ATLANTIC BONITO (SARDA SARDA) ON CHEMICAL, NUTRITIONAL AND SENSORY CHARACTERISTICS
	Solinho Joana, Pereira-Pinto Ricardo, Martins Joana, Vieira Jorge, Pinheiro Rita
	RECOVERY OF NANOCELLULOSE FROM AGRI-FOOD RESIDUES THROUGH CHEMICAL AND PHYSICAL PROCESSES
	Pirozzi Annachiara, Pappalardo Giovanna, Donsì Francesco
	UPCYCLING PEARS WITH PHYSIOPATHY INTO SOFT SOLID FOODS INTENDED FOR PEOPLE WITH SWALLOWING DIFFICULTIES: FORMULATION, RHEOLOGY AND TRIBOLOGY STUDIES
	Piazza Laura, Esposito Marilena, Masseroni Elisa
	APPLICATION OF ULTRASONIC INTENSIFICATION TECHNOLOGY IN THE EXTRACTION OF BIO-ACTIVES FROM SPENT COFFEE GROUNDS AND SPENT TEA LEAVES
	Girotto Francesca, Piazza Laura, Ratti Simona, Giovanelli Gabriella
	OBTAINING EXTRACTS ENRICHED IN PHYTOCHEMICAL COMPOUNDS AND SUBSEQUENT EXTRACTION OF PECTIN FROM BROCCOLI BY-PRODUCTS
	Gabaldón Matias, Villamiel Mar, Montilla Antonia
TH 18:20-19:30	Conference Cocktail
	FRIDAY, September 22nd
FR 09:00-09:40	Plenary Lecture
	Room: Michelangelo, Chairperson: Francesco Donsì
-	COATING TECHNOLOGY: A STEP FORWARD TOWARDS SUSTAINABLE FOOD PACKAGING MATERIALS
	Farris Stefano
FR 09:40-11:20	ADVANCES IN PROCESSING FOR TAILORED FOOD
	Room: Michelangelo, Chairperson: Francesco Donsì
	GOVERNANCE STRUCTURES AND CORPORATE GOVERNANCE IN PRODUCTION OF AGUAYMANTO COLLECTIVE
	Espinoza Gustavo, Bustamante Gloria, Huamani Ruth, Torres Julia
	DECORTICATED LENTIL MALT FLOUR: PRODUCTION PROCESS AND USE
	Cimini Alessio, Poliziani Alessandro, Moresi Mauro
	STRUCTURING VEGETABLE OILS THROUGH THE FORMATION OF CAPILLARY SUSPENSIONS: COMPARISON OF WHEAT MIDDLINGS AND PURE CELLULOSE PROCESSED BY HIGH-PRESSURE HOMOGENIZATION
	Pirozzi Annachiara, Donsì Francesco
	DEVELOPMENT OF A SIMPLIFIED SYSTEM FOR THE CONTINUOUS PEF TREATMENT OF OLIVES PASTE
	Leone Alessandro, Mescia Luciano, Berardi Antonio, Dellisanti Cosimo, Lamacchia Claudio, Tamborrino Antonia
	SIMPLE PURIFICATION METHOD FOR RECOMBINANT MILK PROTEIN EXPRESSED FROM PICHIA PASTORIS
	Hoppenreijs Loes, Bunyahwuthakul Napasorn, Nugroho Aryo, Annibal Andrea, Boom Remko, Keppler Julia
FR 11:20-11:40	Coffee Break & Poster session
FR 11:40-13:20	ADVANCES IN PROCESSING FOR TAILORED FOOD
	Room: Michelangelo, Chairperson: Pietro Catania
	MICROFILTRATION AS A MILDER DECONTAMINATION AND FRACTIONATION METHOD FOR LESSER MEALWORMS AND HOUSE CRICKETS
	Sweers Luc, Lakemond Catriona, Boom Remko, Fogliano Vincenzo, Mishyna Maryia, Keppler Julia
	NON-INTRUSIVE EXPERIMENTAL MONITORING OF GLUTEN-FREE DOUGH MIXING IN 1L SCALE MIXER USING ELECTRICAL RESISTANCE TOMOGRAPHY
	Alberini Federico, Montante Giuseppina, Paglianti Alessandro
	ELECTROHYDRODYNAMIC DRYING TECHNOLOGY FOR HEAT SENSITIVE FOODS
	Martynenko Alex, Kudra Tadeusz
	POTENTIAL OF GERMINATION TO IMPROVE THE PROPERTIES OF LENTILS (LENS CULINARIS MEDIK.)
	Romano Annalisa, Romano Raffaele, De Luca Lucia, Masi Paolo
FR 13:30-14:30	Lunch
	LIST OF POSTERS
	POSTER SESSIONS on Wednesday, Thursday & Friday
-	DELIVERING FUNCTIONALITY IN FOOD
	P/1) EFFECT OF ACIDITY REDUCTION AND ANTICAKING USE ON THE HYGROSCOPIC BEHAVIOR OF TAMARIND PULP POWDER
	Maia Monique, Wurlitzer Nedio, Costa Janaina, Ribeiro Luciana, Costa José, Sousa Paulo
	P/2) ALTERNATIVE PROTEIN AND FIBER-BASED CHEESE AND HAMBURGER ANALOGUES: MEETING CONSUMER DEMAND FOR DIFFERENTIATED PLANT-BASED PRODUCTS
	Benevides Selene, Wurlitzer Nédio, Dionisio Ana Paula, Garruti Deborah, Nunes Guilhermina Maria, Chagas Bárbara, Rabeilo Bessa Juliana, Sousa Paulo
	P/3) MICROBIAL PROFILE AND COMPOSITION OF POTENTIAL PLANT BASED KEFIR FERMENTED BEVERAGES
	Macedo Gabriela, Scarpelin Claudia, Cordes Caio, Macedo Juliana
	P/4) OPTIMIZATION OF THE DIRECT EXTRACTION OF PECTIC OLIGOSACCHARIDES (POS) FROM BY-PRODUCTS OF TOMATO PROCESSING INDUSTRY
	López Paula, Montilla Antonia, Sabater Carlos, Beatriz Solo, Dalman Irem
	P/5) USE OF VEGETABLE PROTEINS FOR STABILIZATION OF HAZELNUT PASTE
	Lobuono Chiara, Fiorentini Cecilia, Dordoni Roberta, Bassani Andrea, Spigno Giorgia
	P/6) DEVELOPMENT OF HIGH PROTEIN TOMATO SOUP USING MILK PROTEIN CONCENTRATE AND PEA PROTEIN ISOLATE
	Jamshidvand Mahrokh, Gallen Niall, Dermiki Maria
	P/7) IN VITRO ANALYSIS OF THE ANTI-INFLAMMATORY ACTIVITY IN DAIRY PRODUCTS CONTAINING SALICORNIA EUROPAEA
	Fasse Sylvia, Gottschalk Axel
-	GENTLE AND SMART FOOD PROCESSING
	P/8) COOKING AND NUTRITIONAL CHARACTERISTICS OF MALTED CHICKPEAS
	Cimini Alessio, Poliziani Alessandro, Morgante Lorenzo, Moresi Mauro
	P/9) INVESTIGATION OF AN ENERGY-SAVING SYSTEM TO REDUCE THE ENERGY CONSUMPTION OF DECANTER MACHINE
	Perone Claudio, Berardi Antonio, Dellisanti Cosimo, Tamborrino Antonia, Leone Alessandro
	P/10) EFFECT OF THE USE OF REDUCED GRAPHENE MODIFIED “BLACK {001}TIO2” NANOSHEETS ON ETHYLENE REMOVAL AND QUALITY ATTRIBUTES OF STORAGE TOMATOES
	De Bruijn Johannes, Melín Pedro, Solar Víctor, Mardones Victoria, Nalandhiran Pugazhenthiran, Shah Syed, Torrieri Elena, Valdés Héctor
	P/11) PURIFICATION AND CHARACTERISATION OF A FUNGAL ?-1,6-GLUCANASE FOR THE PRODUCTION OF GENTIO-OLIGOSACCHARIDES FROM BREWER’S SPENT YEAST
	Klemanska Anastasia, Pisano Italo, Dwyer Kelly, Walsh Gary
	P/12) THE ROLE OF FORMULATION AND WORKING PARAMETERS ON THE RHEOLOGICAL PROPERTIES OF SEMOLINA DOUGHS FOR THE PRODUCTION OF CARASAU BREAD
	Melis Nicola, Fanari Fabio, Desogus Francesco, Grosso Massimiliano
	P/13) PREPARING CHEMICAL ENGINEERING UNDERGRADUATES FOR FOOD PRODUCTION WITH AN ELECTIVE COURSE
	Vigeant Margot
	P/14) SCIENTIFIC RESEARCH ON THE PRODUCTION OF RAW MEAT ANALOGS FROM PLANT MATERIALS USING THE WET EXTRUSION PROCESS
	Sarkinas Antanas, Zabulione Aelita, Traksele Lina, Salaseviciene Alvija
	P/15) SUPERCRITICAL CO2 PASTEURIZATION OF SOLID PRODUCTS: A CASE STUDY ON FRESH-CUT POTATOES
	Zulli Riccardo, Santi Fabio, Andrigo Pietro, Zambon Alessandro, Spilimbergo Sara
	P/16) HONEY PRODUCTION WITH REMOTE SMART MONITORING SYSTEM
	Vallone Mariangela, Orlando Santo, Alleri Maria, Ferro Massimo Vincenzo, Catania Pietro
	P/17) ANTIFUNGAL POTENTIAL OF HIBISCUS TEA AND FERMENTED KOMBUCHA
	Ferreira De Souza Andressa Caroline, Rigobello Eliane, Cardoso Reitz Flavia, Medeiros Marques Leila Larisa, De Oliveira Pereira Caroline, Ferreira Geraldo Perdoncini Márcia Regina
	P/18) STUDY OF HEAT RESISTANCE OF EXTRA VIRGIN OLIVE OIL – BASED OLEOGELS BY DIFFERENTIAL SCANNING CALORIMETRY
	Malvano Francesca, Lavorgna Arianna, Lanza Rossella Francesca, Marra Francesco, Albanese Donatella
	P/19) ANDEAN PRODUCTS IN THE FORMULATION AND PREPARATION OF FORTIFIED FOOD FOR CHILDREN
	Zambrano Abel, Naupay Marlitt, Benites Elmer
	P/20) EFFECT OF PLASMA ACTIVATED WATER AND SODIUM CASEINATE BASED COATING ON THE QUALITY OF MINIMALLY PROCESSED CHERRY TOMATOES DURING STORAGE
	Volpe Stefania, Giello Marina, Cavella Silvana, Masi Paolo, Villani Francesco, Torrieri Elena
	P/21) IMPACT OF OZONE ON THE RHEOLOGICAL AND MORPHOLOGICAL PROPERTIES OF QUINOA STARCH
	Ramos Giselle V. C., Ditchfield Cynthia, Branco Ivanise G., Sobral Paulo, Moraes Izabel Cristina
	P/22) IMPACT OF EMULSIFICATION TIME AND CONCENTRATION OF MODIFIED STARCH NANOPARTICLES ON PICKERING STABILITY
	Ramos Giselle V. C., Suzigan Aline Regina, De Pinho Samantha Cristina, Moraes Izabel Cristina
	P/23) ULTRASOUND-ASSISTED HYDRATION AS AN APPROACH TO ACCELERATE AND ENHANCE AMYLASE DEVELOPMENT DURING CORN MALTING PROCESS
	Neves Martins Maria Julia, Ribeiro Sanches Márcio Augusto, Carregari Polachini Tiago, Telis-Romero Javier
	P/24) HEATING PERFORMANCES OF TOMATO-BASED DRESSING SAUCES UNDERGOING MODERATE ELECTRIC FIELDS
	Di Cairano Maria, Galgano Fernanda, Condelli Nicola, Romano Aldo, Albanese Donatella, Marra Francesco
	P/25) ULTRASOUND EFFECT IN KINETICS ANTHOCYANIN THERMAL DEGRADATION OF BORDÔ GRAPE MUST
	Almeida Micael José, Guimarães Bianca, Lago-Vanzela Ellen Silva, Telis-Romero Javier
	P/26) EXPLORING SPHERIFICATION WITH SOME FOODS OF THE MEDITERRANEAN DIET
	Silva Vanessa, Quintas Célia, Ratão Isabel, Nunes Patricia
	P/27) PHOTOCATALYTIC ACTIVITY OF COMPOSITES FOR ETHYLENE DEGRADATION UNDER UV-A AND VISIBLE LIGHT
	Fraga Fernanda , Antonio Cecília Juan, Rodriguez-Castellón Enrique, Moreira Regina
	P/28) EPISPERM SEPARATION FROM WALNUT KERNELS: OPTIMIZATION OF THE TECHNIQUES AND IMPACT ON THE PRODUCTS STABILITY
	Rossetti Chiara, Panzanini Marco, Bertolini Federico, Spigno Giorgia, Dordoni Roberta
	P/29) IN VITRO MICROBIAL SUSCEPTIBILITY TO CELERY ACETIC EXTRACT POWDER AND THE SENSORY IMPACT WHEN APPLIED TO FRESH CHICKEN SAUSAGE
	Mattos Gisely De, Medeiros Marques Leila Larisa, Cardoso Reitz Flavia, Fioravante Guerra André
	P/30) OBTAINING A VODKA-LIKE DISTILLATE FROM A NATIVE COLOMBIAN YAM (DIOSCOREA SPP.)
	Mason Marco, Ramirez Carvajal Katherine, Sanchez Bernal Clara Isabel, Mendoza Combat Juan Camilo, Kenealey Jason Donald, Acosta Garcia Laura, Cuenca Quicazan Martha Maria
-	P/31) ORGANOLEPTIC PROPERTIES EVALUATION OF GLUTEN-FREE BREAD WITH DIFFERENT HYDROCOLLOIDS AND ENRICHED WITH PULSE FLOURS
	Sousa Patricia, Pinheiro Rita
-	DIGITAL TRANSITION IN THE FOOD AND BEVERAGE INDUSTRY
	P/32) MATHEMATICAL MODELING OF THE KINETICS OF RELEASED ANTIOXIDANT COMPOUNDS DURING SOLID-LIQUID EXTRACTION FOR A NUTRACEUTICAL BEVERAGE FROM ILEX GUAYUSA, VERNONANTHURA PATENS, AND COCOA HUSK PLANTS
	Espinoza Alexander, Angulo Wilfredo, De Cecchis Dany, Gonzalez Yris, Galatro Daniela, Manzano Patricia, Choez-Guaranda Ivan
	P/33) OIL EXTRACTION FROM SPENT COFFEE GROUNDS: EXPERIMENTAL STUDIES AND EXERGOECONOMIC ANALYSIS
	Tinoco-Caicedo Diana, Mero-Benavides M., Córdova-Molina Katherine, Estrada-Ordonez Denisse, Blanco-Marigorta Ana
	P/34) A SUITE OF CLIMATE-SMART DECISION TOOLS FOR ADAPTIVE MICROCLIMATE MANAGEMENT IN AGRI-FOOD PRODUCTION
	Bochtis Dionysis, Kateris Dimitrios
	P/35) IMAGE ANALYSIS ASSESSMENT OF THE SHELF LIFE OF FRESH STRAWBERRIES
	Jiménez-Jiménez Francisco, Possas Arícia, Rabasco-Vílchez Laura, Pérez-Rodríguez Fernando
	P/36) A NOVEL APPROACH FOR IDENTIFYING MECHANICALLY SEPARATED MEAT BY MEANS OF ICP-MS DETERMINATION OF TRACE ELEMENTS/OLIGOELEMENTS AND MULTIVARIATE ANALYSIS
	Miedico Oto, Nardelli Valeria, Teresa D'Amore, Casale Monica, Oliveri Paolo, Malegori Cristina, Iammarino Marco, Paglia Giuseppe
	P/37) SOME ASPECTS OF MATHEMATICAL MODELING OF THE GEOMETRIC STRUCTURE OF POROUS VERMICULITE ADSORBENTS USED IN THE REFINING OF VEGETABLE OILS
	Kaldybekova Zhanat, Syrmanova Kulash, Bayzhanova Sholpan, Agabekova Aktolkyn, Kurmasheva Moldir, Bekbol Mariyam