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Folder Ciiscam Solo Inglese Department of Ecology and Economic Sustainable Development Under the High Patronage of The President of the Republic of Italy ITALIAN OFFICIAL WORLD FOOD DAY CELEBRATIONS 2007 The Right to Food Under the Patronage of The City of Viterbo The Province of Viterbo The Agriculture Commission of the Region of Lazio The Chair of the Council of the Lazio Region The Ministry of Agriculture 1° INTERNATIONAL C.I.I.S.C.A.M.CONFERENCE IINTERNATIONAL INTER-UNIVERSITY CENTRE FOR MEDITERRANEAN FOOD CULTURE STUDIES New Frontiers in the Mediterranean for Food Security Mediterranean Diet and Well Being Food Safety and Quality Biodiversity and Nutrition 4-5 December 2007 Rector Hall, via Santa Maria in Gradi, 4 Viterbo in cooperation with FORUM ON National Institute for Research Nutrition and Consumer MEDITERRANEAN Italian Official Celebrations on Food and Nutrition Protection Division FOOD CULTURES WORLD FOOD DAY 2007 1° INTERNATIONAL CIISCAM CONFERENCE CIISCAM INTERUNIVERSITY INTERNATIONAL CENTRE FOR MEDITERRANEAN FOOD CULTURES STUDIES The CIISCAM - Interuniversity International Centre for OBJECTIVES: Mediterranean Food Cultures Studies - has been esta- - To promote, realize and coordinate researches in the blished on 25 July 2006 by the Sapienza University of field of food science, with particular regards to Rome, the University of Calabria, the University of Gran Mediterranean food cultures; Canaria, the University of Parma and the University of - To foster cooperation among participant universities Tuscia. Its administrative office is at the Sapienza and research institutes, consortiums and industries University of Rome. that work in this field, at national and international levels; The Centre has the scope to gather together a whole of - To start initiatives of training, scientific dissemination different competences in the study of the Mediterranean and interdisciplinary collaboration; Within the Italian Official Celebration of the World Food COMMON ACTION ON FOOD IN THE MEDITERRANEAN diet, as an expression of a style of life in continue evolu- - To set up collaboration agreements with other r Day 2007, the First International CIISCAM Conference in direction of the creation in the 2010 of the tion, and to function as a stable link between the multi- esearch groups. will be held on December 4 - 5, 2007, at the University EuroMediterranean Free Trade Area. It has also the ple facets of the Mediterranean food system. CIISCAM intends to deepen the knowledge on the of Tuscia, Viterbo (Rome), Italy. purpose to carry forward a set of common actions, Mediterranean diet and its evolution throughout time in The conference is co-organized by the CIISCAM, and in direction to the countdown of 2010 The Centre will operate as a multidisciplinary and multi- order to widen the dialogue among different cultures Department of Ecology and Economic Sustainable INTERNATIONAL YEAR OF BIODIVERSITY with the cultural structure of liaison among participants with that have in food a common root. Development of the University of Tuscia, in cooperation common aim to reduce the increasing erosion of the purpose to develop an interuniversity international with INRAN, Bioversity International, FAO Nutrition and the diversity of Mediterranean food cultures heritage. network open to collaborations with research institu- Consumer Protection Division and Forum on In the Exposition Hall of the Rectorate, it will be pla- tes, the food system (production, transformation, SCIENTIFIC CONCIL CIISCAM Mediterranean Food Cultures. ced THE ARK OF WELL BEING, a pavilion curated by distribution, etc.), and the international agencies of the CIISCAM puts forward the Mediterranean food culture Plexus International. It will present the Act VII of its United Nations. Director Carlo Cannella, Sapienza University of Rome - with its manifold variety - as a process of growth, travelling event “EROSIONS AND RENAISSANCE Davide Cassi, University of Parma dialogue and progress towards the achievement of a SHOW”, addressed to raise more international aware- The CIISCAM has the aim to study and to adavance Lluis Serra Majem, University of Las Palmas of Gran Canaria balanced 'nutritional well-being' in the entire ness on the increasing sea erosion of the Door of No Mediterranean food cultures as a primary heritage for Nicolò Merendino, University of Tuscia Mediterranean region. Return of the House of the Slave of Goree, in the food security in the Mediterranean and the achieve- Vito Teti, University of Calabria The 1° International CIISCAM Confernce intends to Senegal, as symbol of the all forms of erosions that ment of a balanced nutritional well being. Sandro Dernini, Forum on Mediterranean Food Cultures serve to re-launch THE 2005 ROME CALL FOR A are dramatically increasing in the living planet. 1° INTERNATIONAL CIISCAM CONFERENCE FOOD SAFETY AND FOOD QUALITY In the last decade, the role of nutrient and non nutrient presentation, and by their internal characteristics such MEDITERRANEAN DIET AND WELL BEING compounds present in the diet in the prevention of as taste, texture, nutritional composition values. A diseases and on the other side, the role of toxic com- number of age-related human pathologies such as The Mediterranean way of eating, typical of people is given by the fact that the progressive giving up of pounds that could lead to risks for human health, has heart disease, cancer, inflammation are correlated to living along the Mediterranean coasts during the early this diet goes together with an increase of mortality emerged ever more clearly. In addition, a number of cellular damage by free radicals and the antioxidants '60s, was represented by a moderate diet based on for CHD and cancer in the Mediterranean population. new approaches and several criteria to improve the tra- ability to neutralize active oxygen species, dangerous cereals, vegetables, legumes (beans), fruit, fish, low On the other hand, it has been observed that an ceability of food products and to regain consumers for health, therefore appears of greatest importance. intake of animal fats and products, wine (usually increasing consumption of fruits and vegetables, confidence in the food industry were developed. The distribution of bioactive molecules, typical of each drunk moderately during the meals) and virgin olive oil as the main source of added fats. In the same associated to a reduction of wine consumption (to Principles of food safety control should be good hygie- species, is due to intrinsic factors (synthesis and regu- period in those regions, the adult populations displa- moderate levels), results in a decrease of mortality nic practices, HACCP principles, microbiological criteria, lation pathways controlled by a set of peculiar enzy- yed rates of chronic diseases that were among the for cerebrovascular disease (CVD). temperature limits. Essential point should be consumer mes) and extrinsic factors (season, climate conditions, lowest in the world and life expectancies among the Which are the healthy factors of the MD? The ove- education and information. Major challenges in the food cultural practices, food processing). In the last deca- highest (WHO, Keys). Such favourable health stati- rall low-animal fat and high vegetables intakes that safety area include risks from zoonoses, food-borne des, there has been a development of new agricultural stics are not easily explained by the social economic characterize the MD seem to be the main factors outbreaks and chemical risks. Scientific issues need to practices, storage conditions of foods and technologi- status or health care, rather low or poor in those that act positively on the health. Among nutrients be contextualized within the daily cycle of farm to fork cal processes. On the other hand, lifestyle and habitual regions in that period compared with those of more industrialized countries. Thus, the attention has focu- the most effective are the MUFA, i.e. oleic acid deri- and a comprehensive analysis of the relationship bet- food consumption are changing. Quality should be sed on the diet as the explanatory factor and it was ved mostly from olive oil, which is recognized to ween food consumption, food production and the emis- identified as the valorization of traditional agricultural assumed that the diet is an important risk factor for reduce the mortality for the cited pathologies, and sion of greenhouse gases is needed so as to promote patrimony, rural and mountain community, of peculiar chronic diseases. the dietary fibre present in cereals, beans and food consumption patterns which are not only safe, of cultivation, of incomparable typical products. It is Since after the Seven Countries Study (SCS) the vegetables. high quality but also with a low environmental impact. essential, in fact, to obtain certified products and there- Mediterranean eating pattern has been popularised Successively, several bioactive molecules, with antio- Food should be safe and have an adequate nutritional fore to provide the consumer with quality, security and as the “Mediterranean Diet” (MD) capable to prevent xidant capacity, have been discovered in foods largely composition to be considered of high “quality”; this is authenticity in particular with respect to the regional coronary heart disease (CHD) as well as to reduce the present in the Mediterranean Diet, such as vegetables an important requirement for human, economic and origin. Biodiversity has become an essential prerequisi- risk for some cancer (C), two of the most active kil- and fruits, wine and extra virgin olive
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