MICheeseAS

Methods and issues in cheese

authenticity studies: a workshop.

3/9/2009 – 5/9/2009
Hotel de la Ville, Avellino (Italia)

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Congress venue.

The Congress venue has been moved to Hotel de la Ville, Via Palatucci 20, 83100 Avellino, Italy - Tel +39 0825 780911 - Fax +39 0825 780921 email info@hdv.av.it
Detailed information on how to reach the Hotel are available at: http://www.hdv.av.it/comeraggiungerci.htm

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Programme (v1.4 25/08/2009)

Authenticity and traceability are key issues for the protection of traditional food products, and EU and member states have developed quality branding schemes and specific regulations to this end. Recent scandals connected to frauds related to origin, authenticity, safety, and labelling of some PDO and non-PDO cheeses have weakened consumers’ confidence in quality branding schemes and caused severe economical damage to producers. The objective of this meeting is to present to researchers, public quality control agencies, and cheesemaker organizations, an overview of analytical, economic and technical issues on cheese authenticity and traceability.

• 14.00 Registration
  • Poster set-up
  • Opening session. “Cheese and honey: romance for the senses”.
• 16.00 Welcome addresses: Prof. R. Coppola, Director, ISA-CNR, Avellino. Mr. G. Nappi, Assessore all’Agricoltura, Regione Campania.
• 16.15 Classical and innovative process markers in honey. - Prof. E. Marconi, DISTAAM, Università degli Studi del Molise Guided tasting session: Dr. M. Sarnataro, ONAF
• 16.30 The pasta filata cheeses of Campania meet honeys of Irpinia
• 18.00 Pecorino: terroir, autochthonous breeds and honeys
• 19.00 Minor cheese productions from Campania. A rediscovery of ancient cheeses paired with honeys from Irpinia
• 20.30 Welcome party.

• 08.30 Registration
• 09.30 Welcome addresses: Prof. R. Coppola, Director, ISA-CNR, Prof. E. Parente, Dip. Biologia DBAF, Università degli Studi della Basilicata, Dr. A. Bertani, Dip. Agrolimentare CNR.
• 10.00 Factors that affect the quality of cheese - Prof. P.F. Fox, University College Cork, Cork
• 10.30 Classification and diversity of cheese - Prof. P. McSweeney, Dept. of Food and Nutritional Sciences, University College Cork, Cork
• 11.00 Coffee break and poster session
• 11.30 Protein and peptide composition analysed by CE, HPLC and LC-MS - Prof. Y. Ardö, Dept. of Food Science, University of Copenhagen
• 12.00 Microbial fingerprinting and authenticity of cheese - Dr. D. Ercolini, Dip. Scienza degli Alimenti, Università degli Studi di Napoli “Federico II”, Napoli
• 12.30 Spectroscopic methods for cheese quality and authenticity - Prof. L. Mannina1, M. Delfini2, D. Capitani3, M. E. Di Cocco2, F. Sciubba2 E. Brosio 2, R. Gianferri2. 1Dipartimento STAAM, Università degli Studi del Molise, Campobasso. 2Dipartimento di Chimica, Università “La Sapienza” di Roma, Piazzale Aldo Moro 5 Roma. 3Istituto di Metodologie Chimiche, CNR, (Roma)
• 13.00 Discussion
• 13.30 Lunch
• 15.00 Immunochemical methods for cheese authenticity studies – Dr. R. Pizzano1, Dr. M. A. Nicolai2, Dr. C. Manzo1, Prof. F. Addeo12, 1ISA-CNR, Avellino; 2 Dip. Scienza degli Alimenti, Università degli Studi di Napoli “Federico II”, Napoli, Italia.
• 15.30 Small molecules for the evaluation of cheese authenticity - Dr. M.C. Messia, DISTAAM, Università degli Studi del Molise
• 16.00 Coffee break and poster session
• 17.00 Statistical methods for cheese authenticity studies – Prof. E. Parente, Dr. A. Ricciardi, Dr. T. Zotta, Dip. Biologia, Università degli Studi della Basilicata, Potenza, Italia
• 17.30 The role of the Italian Central Inspectorate for Food Quality in the protection of food authenticity - Dr. F. Fuselli, Ispettorato Centrale per il Controllo della Qualità dei Prodotti Agroalimentari, Rome
• 18.00 Conclusions and general discussion.

• 9.00 Traceability of artisan raw milk cheeses of the Marche region: a preliminary approach. V. Babini, S. Santarelli, L. Aquilanti, A. Osimani, C. Garofalo, G. Silvestri, E. Zannini, F. Clementi. SAIFET, Università Politecnica delle Marche, Ancona
• 9.10 Branched-Chain Fatty Acids: a Potential Parameter for Assessing Authenticity of PDO Mountain Cheeses. G. Battelli1, I. De Noni2. 1Istituto di Scienze delle Produzioni Alimentari del Consiglio Nazionale delle Ricerche (ISPA-CNR) Milano, 2DiSTAM, Università degli Studi di Milano, Milano
• 9.20 Analytical traceability of Parmigiano Reggiano cheese. F. Camin1, R. Larcher1, D. Bertoldi1, L. Bontempo1, L. Ziller1, G. Nicolini1, M. Nocetti2. 1FEM-IASMA, San Michele all’Adige (TN), 2Consorzio Formaggio Parmigiano-Reggiano, Reggio Emilia
• 9.30 Non volatile hydrocarbons: promising tools for dairy products traceability. G. Contarini, M. Povolo, V. Pelizzola, CRA-Centro di Ricerca per le Produzioni Foraggere e Lattiero-Casearie, Lodi
• 9.40 Proteolytic oligopeptides as molecular markers for cheese authenticity. A. Dossena, V. Cavatorta, S. Sforza, G. Galaverna, R. Marchelli, Department of Organic and Industrial Chemistry, University of Parma, Parma
• 9.50 Evaluation of dairy products' authenticity by aromatic and nutritional compounds. V. Fedele, S. Claps, L. Sepe, A. R. Caputo, M. A. Di Napoli. CRA-ZOE Unità di Ricerca per la Zootecnia Estensiva, Bella (PZ)
• 10.00 Sensory conformity of Asiago cheese PDO. A. Marangon, M. Cappellari, Veneto Agricoltura - Istituto per la Qualità e le Tecnologie Agro-alimentari, Thiene (VI)
• 10.10 Pyroglutamyl-?3-casein as marker of proteolysis and ripening period of Grana Padano and Parmigiano Reggiano cheeses. F. Masotti, J. Hogenboom, I. De Noni, L. Pellegrino. DiSTAM, Università degli Studi di Milano, Milano
• 10.20 Microbiological and chemical characterization of Fruhe cheese: a new dairy product eligible for a PDO certification. M.A. Murgia, N.P. Mangia, G. Garau, F. Fancello, P. Deiana. DISAABA – Università degli Studi di Sassari, Sassari
• 10.30 Discussion
• 11.00 Coffee break
• 11.30 Round table: Cheese authenticity and traceability, technical, economical, sociological and legislative aspects. (in Italian). Coordinated by Ms. M. Borea, RAI
  • Sen. C. Sibilia, Presidente Provincia di Avellino
  • Prof. R. Coppola, ISA-CNR Avellino
  • Dr. A. Tartaglia, Regione Campania
  • Dr. L. Perozzi, Segretario generale CCIAA Avellino
  • Prof. G. Cannata, Magnifico Rettore Università degli Studi del Molise
  • Prof. A. Di Porto, Università degli Studi di Roma “La Sapienza”
  • Dr. M. Ferraro, Dirigente Coldiretti, Roma
  • Dr. M. Zema, CSQA, Bari
  • Dr. V. Amendolara, Ismecert
  • Dr. L. Bertozzi, Consorzio di Tutela del Parmigiano Reggiano
  • Dr. L. Pevere, Consorzio di Tutela Montasio
  • Dr. B. Bartemucci, Ispettorato Centrale Controllo Qualità degli Alimenti
  • Dr. R. Rubino, ANFOSC
  • Dr. M. Sarnataro, ONAF
  • Dr. A. Limone, Commissario Istituto Zooprofilattico per il Mezzogiorno
  • Dr. V. D’Amato, Presidente Ordine dei Veterinari di Avellino

The official languages of the scientific sessions is English, while opening session and round table will be held in Italian.

A PC with Windows operating system will be available for presentations. We are able to support only MS Power Point presentations. If you want to prepare your presentation in a different format please inform the organizing committee as soon as possible (micheeses@isa.cnr.it). You are kindly requested to leave a copy of your PowerPoint presentation at least 30 min before the start of your session and to check with our technical personnel that it is displayed correctly.
Invited communications have been allotted 30 min. + 30 min. general discussion at the end of the session.
Oral communications have been allotted 10 min. with 30 min. general discussion at the end of session.

Poster boards will be available in a designated exposition area. Posters will be mounted by our technical staff. Maximum allowable poster dimensions are 70 x 100 cm. Posters will be on display for the whole duration of the meeting.

THE COMPLETE LIST OF POSTERS WILL APPEAR ON THE FINAL PROGRAMME

May 21st: the registration is open
July 30th: deadline for abstract submission
July 15th: the selection of oral communications is completed
July 31st: the final programme is published on the website and sent to registered participants
August 10st: deadline for early registration
September 3rd: the meeting begins

Prof. Raffaele Coppola, Direttore ISA-CNR, Avellino, Italy; Prof. Eugenio Parente, Università degli Studi della Basilicata, Potenza, Italy; Prof. Gianfranco Panfili, Università degli Studi del Molise, Campobasso, Italy; Dott.ssa Angiolella Lombardi, Veneto Agricoltura, Thiene, Italy.

Dr. Maria Aponte, Dip. Scienza degli Alimenti, Università degli Studi di Napoli “Federico II”; Dr. Luigi Cipriano; Sig. Antonio Ottombrino, Sig. Clemente Meccariello, Rag. Gennaro Russo, ISA-CNR Avellino; Dr. Patrizio Tremonte, Dr. Tiziana Di Renzo,
DISTAAM, Università degli Studi del Molise.
e-mail: micheeses@isa.cnr.it;
Tel: +39.0874.404871; +39.0825.299111
Fax: +39.0825.781585.

The registration fee (200 €) must be paid before July 31st, 2009. A late registration fee (250€) or day by day participation tickets (100 €/day) can be paid by cheque only at the registration desk.
The registration fee includes access to the meeting and exposition areas, Welcome reception, coffee and tea breaks and lunch, congress bag and proceedings. The registration fee is VAT extempt.
Payment must be made by bank transfer, payable to Formica Onlus, VAT number 0000092065880640 Via Vasto 29 83100 Avellino, on bank account 7512393 at Cassa di Risparmio di Rimini, Filiale 144 S. Elia a Pianisi (CB) IBAN: IT31H0628541110CC1447512393 SWIFT: CRRNIT2R Please clearly indicate on the transfer MicheeseAS/your surname and Initial (i.e MicheeseAS/ParenteE)

Detailed information on accommodation will be published on the web site. A list of hotels will be made available but participants are responsible for booking their own accommodation.
The closest airports are Napoli Capodichino and Bari Palese. Avellino can be easily reached by car or bus from Napoli and Salerno, both served by Eurostar trains.

List Hotel

Please complete the registration information in the form in the following page, paste in the body of an E-mail message and send to micheeses@isa.cnr.it

Registration form.

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By filling and mailing this form you authorize Formica Onlus and Istituto di Scienze dell’Alimentazione, CNR, Italy, to the treatment and storage of your data for the sole purpose of the organization of this meeting. You retain the rights stated in art. 7 D.Lgs. 30/6/1996 n.196 (directives 95/46/CE and 2002/58/CE of the European Parliament).