Nanotech & agri-food

updated on September 12, 2023


WS.III NANOTECHNOLOGY-BASED INNOVATIVE APPROACHES IN AGRICULTURE (VII edition of the workshop AgriNanoTechniques) September 21
Co-organized with:

WORKSHOP COMMITTEE Giorgio Mariano BALESTRA, University of Tuscia Luca MARCHIOL, University of Udine Daniele SCHIAVI, University of Tuscia
Under the patronage of


With the world’s population expected to exceed nine billion by 2050, scientists are working to develop new ways to meet rising global demand for food, energy and water without increasing the strain on natural resources and the environmental pressure. Organizations including the World Bank, and the U.N. Food and Agriculture Organization, as well as the EU F2F and Green Deal strategies are calling for more innovation to address the challenges of the agri-food sector. The development of nano-based techniques in agriculture has been started very recently; they will be implemented within the evolving science of precision agriculture, in which farmers use technology to target their use of water, fertilizer, plant protection products and other inputs. A second, broad potential application concerns the issues of reduction and valorization of agri-food wastes. The introduction of nanotechnologies in agriculture still need deepen basic and applied knowledge, however several promising results were achieved, so far. A huge development is taking place in this sector, therefore nanotech applications currently under development will soon be overtaken by other ideas that are expected to contribute to solve several issues in the field of sustainable agriculture. NanoInnovation 2023 hosts the 7th edition of the workshop “AgriNanoTechniques” co- organized by the Universities of Tuscia and Udine. The workshop will be the forum for discussing the perspective of nanotechnologies in the primary sector among the stakeholders and scientific research.

September 21
11:30 - 13:00 Nano-Enabled Agriculture: Agro-ecosystems Sustainable Management WS.III.1 - TT.VI.E
Chair: Marta MARMIROLI - CV & University of Parma
WS.III.1.1 TT.VI.E.1	Michela JANNI - CV CNR IMEM In vivo plant monitoring: a novel biosensor for precision agriculture and plant phenotyping
WS.III.1.2 TT.VI.E.2	Laura PILOTTO - CV University of Udine Nano-hydroxyapatite from organic waste for sustainable P- fertilization
WS.III.1.3 TT.VI.E.3	Rocco CANCELLIERE - CV University of Rome Tor Vergata Expanding circularity of plastic and biochar materials by developing alternative low environmental footprint sensors
WS.III.1.4 TT.VI.E.4	Lucio LITTI - CV University of Padova Nanotechnology applied to Micro- and Nanoplastics Analysis
WS.III.1.5 TT.VI.E.5	Guido FELLET - CV University of Udine 2^nd Summer School “Nanotechnology in Agriculture”

14:00 - 15:30 Nano-Enabled Agriculture: Perspectives in Crop Protection WS.III.2 - TT.VII.E
Chair: Sara FRANCESCONI, University of Tuscia
WS.III.2.1 TT.VII.E.1	Chiaraluce MORETTI - CV University of Perugia Silver nanoclusters with Ag²⁺/³⁺ oxidative states are a new highly effective tool against phytopathogenic bacteria
WS.III.2.2 TT.VII.E.2	Sara FALSINI - CV University of Florence Enhancing the efficacy of bioactive molecules in the Mediterranean fruit fly control by nanocarriers with exopolysaccharides from cyanobacteria
WS.III.2.3 TT.VII.E.3	Davide SAVY - CV University of Naples Novel nanocarriers and antibacterials from compost-extracted humic substance
WS.III.2.4 TT.VII.E.4	Francesca BALDASSARRE - CV University of Salento Thyme-based nano-biocides exploring Calcium Carbonate and Cellulose Nanocrystals: the case studies of Xylella fastidiosa and Pseudomonas savastanoi
WS.III.2.5 TT.VII.E.5	Stefania BOI - CV NanOmnia srl Nanostructured pesticide formulations‟ fate after different plant application forms

16:00 - 17:30 Nanotechnology opportunities in the food sector: from ingredient functionalization and product stabilization to packaging design WS.III.3 - TT.VIII.E
Chairs: Sofia MELCHIOR - CV & Stella PLAZZOTTA - CV, University of Udine
WS.III.3.1 TT.VIII.E.1	Sofia MELCHIOR - CV & Stella PLAZZOTTA - CV University of Udine Nano-architecture of food ingredients: towards novel food functionalities
WS.III.3.2 TT.VIII.E.2	Alessandro ZAMBON - CV University of Bologna Possible synergism between natural antimicrobial substances and innovative food processing to increase microbial inactivation: a case study on supercritical carbon dioxide technology
WS.III.3.3 TT.VIII.E.3	Marisa MANZANO - CV University of Udine Biosensors for food safety applications
WS.III.3.4 TT.VIII.E.4	Daniele CARULLO - CV University of Milan Boosting the shelf-life of food items via “nano-inspired” packaging design approaches
WS.III.3.5 TT.VIII.E.5	Otmar GEISS - CV EC Joint Research Centre *Activities of the European Commission's 'Joint Research Centre'* on nanomaterials in food**