Prologue - Book of Abstracts - Foodinnova 2017

After Spain, China and Argentina the Foodinnova Conference docks at Cesena, in Italy, hosted by the Alma Mater Studiorum Università di Bologna, which is considered one of the oldest universities in the world. Indeed, the courses of Food Science and Technology and the research groups in food science and engineering, among the best in Italy and Europe, belong to the University Campus of Cesena. The region where Cesena is situated, Emilia Romagna, is the first in Europe for the number of EU certified typical and traditional foods PDO and PGI. Nevertheless many food industries are working and continuously developing new foods based on fruit, vegetable and meat products with excellence in quality and management (many of them run co-operatively), establishing themselves as leaders in different food chains. Furthermore, Emilia Romagna is also proud of its food machinery industries that combine the best of technological innovation and industrial practice by the use of high precision mechanics and refined ICT. Consequently, the location chosen for the conference could not have been better. Cesena is a small town in a rural area where the agriculture coexists with highly organized touristic industries, advanced mechanics, high level gastronomic offerings and hospitality, in keeping with the concept of the "wellness valley". More than 200 participants from all over the world and 20 highly qualified speakers bring the scientific value of the conference to the highest possible level. Thus, Foodinnova once again brings the paradigm of innovation to improve quality, sustainability and the social and economical role of food production, from traditional foods to the consumer demand for more sustainable, healthier and tastier food products in everyday life. This edition of Foodinnova introduces topics such as foodomics, packaging, bioe- conomy, hygienic design and rules harmonization and these scientific arguments will go to make up the core of the conference, as food engineering, food safety and quality. This opening approach shall be the keyword for the integration of different disciplines in a multidisciplinary view where the concept of food engineering will be called upon to break borders.