Conference Programme - SESSION I - ORAL PROGRAMME

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Day 2 - Wednesday, 18 April 2012

Session I:

Why do we care about Acetic Acid bacteria? History. Traditional vinegar. Food and Health

Chairs: Maria Gullo (Italy) and Carlos J. González-Navarro (Spain)


9.00 - 9.30


Protected Geographical Status: limits and opportunities for vinegars
P. Giudici
Dept. of Agricultural and Food Science, University of Modena and Reggio Emilia, Italy.

9.35 - 9.45


Third Jubilee of the discovery of the mechanism of the acetous fermentation by Louis Pasteur in 1861

J. F. Bourgeois*, I. García-García

9.50 - 10.00


Chinese cereal vinegars in solid-state fermentation

F.S. Chen, L. Li, J.Qn, C.X. Chen*

10.05 - 10.15


Simple procedure to discriminate among balsamic vinegars

F. Lemmetti*, P. Giudici


The 3rd International Conference on Acetic Acid Bacteria. Vinegar and Other Products.

Organizing Committee: Área de Ingeniería Química. Edificio Marie Curie. Campus Universitario de Rabanales. Universidad de Córdoba. Ctra. (a) de Madrid, Km. 396. (14071) Córdoba, Spain.

Phone and Fax: +34 957 218589. E-mail: