Under the coordination of the Seminars and Events Committee, ICYTAC’s members regularly deliver institutional and non-institutional seminars and conferences. The following video illustrates the dynamics of this initiative:
We present a list of some past interventions:
| 22-3-2024: Presentation of the Seminars Committee 22-3-2024: The Power of the Paragraph: Organizing Ideas as a Key Factor in Writing Practices. Speaker: Graciela Lucero Arrua |
| 14-4-2023: ICYTAC’s documentation system. Speaker: Dr. Yunes 28-4-2023: Polyphenols: The Friendliest Bioactive Compounds. Speaker: Dr. Bustos 12-5-2023: Analysis of the Effect of Soluble Polysaccharides Extracted from Wheat Bran on Colon Cancer Cell Lines. Dr. Paesani 2-6-2023: Impact of Sesame Flour Processing and Digestion on Cellular Antioxidant Response. Dr. Sabatino 16-6-2023: Introduction to the Action Protocol for the Prevention, Dissemination, and Training on Situations of Violence in Work Environments. CONICET 11-8-2023: Molecular Modeling as a Research Tool. Speakers: Dr. Pigni, Dr. Barbero 25-8-2023: Emerging Contaminants in Wastewater Treatment and Use for Vegetable Cultivation. Speaker: Dr. Dimarcantonio 22-9-2023: Fundamentals and Applications of Stable Isotope Ratio Mass Spectrometry (IRMS) in Food Science. Speaker: Dr. Wunderlin 6-10-2023: Extrusion: Process and Applications. Speaker: Dr. Ribota 17-11-2023: Policies and Instruments for Technological Collaboration. CONICET 6-10-2023: Circular economy. Speaker: María Carolina Ulla 1-12-2023: 3D Printing: Converting Pixels into Matter. Speaker: Dr. Palavecino |
| 18-4-2022: PRESENTATION OF THE COMMITTEE OF HEALTH AND SAFETY IN THE LAB -Speakers: Dr. DiPaola, Dr. Mattaloni 18-4-2022: ICYTAC ICYTAC: An overview. Speaker: Dr. Wunderlin 9-5-2022: Functional food and cereals. Speaker: Dr. Pérez, Dr. Mansilla, Dr. Sciarini 6-6-2022: Research lines at ICYTAC. Speaker: Dr. Borneo 5-8-2022: Group of Food Engineering and Technology. Speaker: Dr. Penci 5-8-2022: ICYTAC: Technological and nutritional quality of food based on cereals and legumes. Speakers: Dr. León, Dr. Steffolani, Dr. Bustos 16-9-2022: Research lines (former Chemistry area). Speakers: Dr. Baroni, Dr. Sabatino, Dr. Pigni, Dr. Valdés 27-10-2022: Healthy, sustainable diets in Argentina. Speaker: Dr. Arrieta 11-11-2022: Organizing an agroecology circuit in the city of Córdoba. Speaker: Luciano Locati (Engineer) 13-12-2022: REVALORISATION OF CHIA AS A SOURCE OF NATURAL ANTIOXIDANTS: SUSTAINABLE USE OF THE BY-PRODUCT GENERATED DURING THE EXTRACTION OF CHIA OIL. Speaker: Dr. Lucini |
| 2019-11-29 Seminar “Antioxidant activity of peanut tegument extracts”. Delivered by Dr. Romina Bodoira. 2019-11-08 Seminar “In vitro cellular models for the study of gluten toxicity associated with Celiac Disease”. Delivered by Dr. María Eugenia Sabatino. 2019-09-27 Conference “Options to improve the healthy profile of pasta” . Delivered by Dr. Alberto León at the Congress of pasta manufacturers. 2019-09-27 Seminar “Emerging contaminants in aquatic systems: presence, distribution and phytoremediation proposal”. Delivered by Dr. María Eugenia Valdés. 2019-09-13 Seminar “Chia flour as a functional ingredient in cookies: how does processing and gastrointestinal digestion affect its antioxidant properties?”. Delivered by Lic. Agustín Lucini. 2019-06-28 Seminar “Alternative Food Webs”. Given by Dr. Lorena Sciarini. 2019-06-26 Lectures in “Food and Packaging Linkage Day”. 2019-06-24 Doctoral thesis defense presentation “Effect of the addition of Quinoa and sweet Lupin flour on the technological quality of gluten-free breads” by Eng. Patricia Miranda Villa. 2019-06-18 Doctoral thesis defense presentation “The beneficial effects of wheat flour” by Bioq. Candela Paesani. 2019-05-31 Seminar “Rheological behavior of Rheditsia Triacanthos (Black Acacia) extracts” by Dr. Gabriela Barrera. 2019-05-10 Seminar “Hygiene and Safety in the Laboratory”. 2019-04-26 Seminar “Welcome to new students: History and Objectives of ICYTAC” by Dr. Daniel Wunderlin. 2019-04-09 Seminar “Ingredients and Technological Processes in Baking” by Dr. Gabriela Pérez. 2019-03-29 Seminar “Hemp: an ancient plant, raw material for modern industry” by Eng. Diego Bertone. 2019-03-21 Seminar “Gluten-free baking” at the National University of Villa María. Delivered by Dr. Eugenia Steffolani and Dr. Lorena Sciarini. 2019-03-15 Seminar “Gluten-free bakery products”. Taught by Drs. Eugenia Steffolani and Lorena Sciarini. 2018-11– Seminar-Workshop “Aspects for the management of R+D+i projects” given by Dr. Andrés Colombo and Eng. 2018-10– “Quality assurance of pesto: Study by GC-IMS and HPLC-Q-Orbitrap”. Eng. Federico Brigante. 2018-09– “An exploration of what young people understand by ultra-processed foods”. Dr. Rafael Borneo. 2018-11– “Effect of thermal processing of wheat bran on the solubilization of polysaccharides beneficial to human health” Lic. Tamy Lima from the University of Sao Paulo, Brazil. 2018-10– “Particle size analyzer and tectrometer: fundamentals and applications” Eng. Agr. Fernanda Quiroga. es. Possible implications on human health.” Dr. Natalia Podio. 2018-07- “Applications of Comsol Multiphysics in food technology.” Eng. Silvina Meriles. 2018-05- “Challenges of public communication of science” . Dr. Emiliano Salvucci. 2017-08- Seminar “HPLC-DAD-QTOF (ESI): fundamentals and applications” Taught by Dr. Romina Di Paola. 2017-07-“Examples of given and possible uses of ICYTAC GC-MS”. Dr. Pablo Yunes. 2017– “Basic notions and operation of an ICP-MS (Inductive Plasma Coupled Mass Spectrometer)”. Mg. Joaquín Gastaminza. 2016: Cientificos con voz y vos talk: “Gluten Free Foods: research and development” by Eng. Pablo Palavecino. Given at the Instituto Provincial de Educación Técnica (Ipet) 85, Republica de Italia, Estación General Paz. 2016: “Cientificos con voz y vos” talk: “Culinary techniques. Effect on nutrients” by Dr. Mariela Bustos. Two meetings were held in two secondary schools in the Province of Córdoba: IPET No. 85 “REPUBLICA ITALIA” and IPEMYT No. 204 ING. ALBERTO LUCCHINI. In both meetings, the seminar CULINARY TECHNIQUES. EFFECT ON NUTRIENTS where we worked with students and teachers of each establishment in order to deepen the changes that food undergoes in their nutrients when processed and cooked in our homes. 2016: Webinar: “Dish of the day: Gluten-Free Menu”. Through the project presented in INNOVAR with the development of gluten-free sorghum pasta and the dissemination generated, we were invited by the National Food Institute to the realization of an explanatory video where the different lines of research in Gluten-Free Foods that are active in the Institute were presented. The Webinar was promoted on the web and had as a reason for dissemination the Celiac Day, the video made entirely in the laboratory was called “Development of New Gluten-Free Foods”. https://webinarioalggastronomicos.wordpress.com/modulo-i-celiaquia-y-alimentacion-saludable/alimentacion-segura-y-saludable 2013-12-06 “Use of Plant Extracts for the Inhibition of Mushroom and Avocado Browning”. Dr. Mariela Bustos. 2013-09-27 “Quality of soft wheat for cookie production.” Dr. Malena Moiraghi . 2013-08-23: “The Old Friends: The Human Microbiome.” Taught by Dr. Salvucci, Emiliano. |