ABOUT THIS EVENT

2nd Science & Wine World Congress. Wine and Olive Oil Production: The Fluid Aspect of Mediterranean Diet” 2 to 4 June 2021

The congress “2nd Science & Wine World Congress. Wine and Olive Oil Production: the Fluid Aspect of Mediterranean Diet” is scheduled for 2 to 4 June 2021. In 2021 we will share our Congress with the rest of world online.

The programme will include scientific sessions (2 and 3 June) and the Workshop “The importance of science communication to clarify wine health effects” in Quinta do Crasto (4 June). The conference organizers invite all partners to continue their engagement with this event and will work towards ensuring a better programme with an even greater level of participation in 2021.

We look forward to seeing you at Science & Wine 2021 in the exciting and historical cities of Vila Nova de Gaia and Porto, which provides an unforgettable environment for the Congress.

Paula Cristina Paulo Videira da Silva

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Event Speakers

Celestino Santos-Buelga

Universidad of Salamanca, Salamanca, Spain

Eliana Alves

University of Aveiro, Aveiro, Portugal.

Francesco Visioli

University of Padua, Padova, Italy

Giovanni de Gaetano

IRCCS Istituto Neurologico Mediterraneo Neuromed
Pozzilli, Italy

Jocelyne Pérard

University of Burgundy, France

Lluis Serra-Majem

University of Las Palmas de Gran Canaria, Canary Islands, Spain

Maria Palma Mateus

University of Algarve, Faro, Portugal

Mladen Boban

University of Zagreb, Zagreb, Croatia

Monika Christmann

Hochschule Geisenheim University, Germany

Norbert Latruffe

University of Burgundy, France

Ramon Estruch

Barcelona University, Barcelona, Spain

Rosa M. Lamuela-Raventós

University of Barcelona, Barcelona, Spain

Suze Kundu

Suze Kundu, Digital Science, London, United Kingdom

Ursula G. Fradera

Wine in Moderation (WiM) Association

Ana Novo Barros

University of Trás-os-Montes and Alto Douro, Vila Real, Portugal

Invited Communications

Flavonoids, wine and health. What else is there to say?

Celestino Santos-Buelga Abstract

Lipidomics of wine and olive oil: recent contributions towards a new vision over their minor lipids with importance on human health, food quality, authenticity and sensory analysis

Eliana Alves Abstract

Wine “minor components” and health: setting the record straight

Francesco Visioli Abstract

Moderate alcohol consumption and lower total mortality risk:
justified doubts or established facts?

Giovanni de Gaetano Abstract

Inhibitory effect of wine on in vitro growth of Helicobacter pylori

Maria Palma Mateus Abstract

Wine and Mediterranean diet, two pillars for wellbeing

Norbert Latruffe Abstract

Anti-Alcohol- campaigns versus beneficial health effects of wine

Monika Christmann

Benefits of the Mediterranean diet: how important is wine?

Lluis Serra-Majem Abstract

Wine in Moderation (WIM)

Ursula G. Fradera Abstract

NIR and MIR Infrared: The Spectroscopic technique for the traceability and authentication of olive oils and wines

Ana Novo Barros Abstract

Platinum Sponsors

Quinta do Crasto

PLATINUM SPONSOR
Gouvinhas, Sabrosa, Portugal

Quevedo

PLATINUM SPONSOR
São João da Pesqueira, Portugal

Vienol

PLATINUM SPONSOR
Vila Nova de Gaia, Portugal

Carm

PLATINUM SPONSOR
Almendra, Portugal

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