1. Monday 8th September –Faculty of Agriculture (room C03) 11.00 – 12.00: Arrival and Registration 12.00 – 12.30: Welcome and introduction - Laura Piazza (IT) : COST “Food Structure Design” contributions in improving knowledge on Gastrointestinal Engineering 12.30 – 13.30: Lunch 13.30– 14.45 : Plenary Lecture 1 – Serafim Bakalis (UK) – An engineering approach to digestion models 14.45 – 15.00: Coffee break 15.00 – 16.45: Plenary Lecture 2 - Patrizia Riso (IT) The concept of in vivo nutrient bioavailability: principles and perspective 16.45 – 18.30: Plenary Lecture 3 – Diego Mora (IT) The Human Microbiota: complexity and role in defining human health Tuesday 9 th September –Faculty of Agriculture (room C03) 08.30 – 10.00: Workshops 1 and 2 : Lab - Division of Human Nutrition ( group A )+ Lab Food Microbiology and Bioprocesses- (group B) 10.00 – 10.15: Coffee break 10.15– 11.45 : Workshops 1 and 2 : Lab - Division of Human Nutrition (group B) + Lab Food Microbiology and Bioprocesses – (group A) 11.45 – 13.00: Plenary Lecture 4 Uri Lesmes (IL) : In vitro digestion models to interrogate food's digestive fate 13.00 – 14.00: Lunch 14.00 – 15.45: Plenary Lecture 5: Franco Bonomi (IT): Exploiting the structural flexibility of proteins in food design 15.45 – 16.00: Coffee break 16.00 – 17.00: Plenary Lecture 6: Alberto Battezzati, Simona Bertoli (IT) Food properties and open challenges in clinical nutrition 17.00 – 18.00: Visit - International Center for the Assessment of Nutritional Status (ICANS) – University of Milan 19.30: Dinner and night in Milan (organized by Early Stage Researchers of DEFENS) Wednesday 10 th September – Fondazione Giangiacomo Feltrinelli 09.00 – 10.45: Plenary Lecture 7: Uri Lesmes (IL) Physicochemical strategies to modulate macronutrient digestibility and controlled release properties 10.45 – 11.00: Coffee break 11.00 – 12.45: Plenary Lecture 8: Alan Mackie (UK) In vitro simulation of human digestion: What can be replicated 12.45 – 13.00: Close: Laura Piazza (IT) UNIVERSITY OF MILAN, DEPARTMENT OF FOOD, ENVIRONMENTAL AND NUTRITIONAL SCIENCES Room C 05 - Via Mangiagalli, 25 – 20133 Milano, Italy Fondazione Giangiacomo Feltrinelli, via Romagnosi,3 – 20121 Milano, Italy COST ACTION FA1001 The application of Innovative Fundamental Food-structure-property Relationships to the Design of Foods for Health, Wellness and Pleasure TRAINING SCHOOL 2014 GASTRO INTESTINAL ENGINEERING: THE ROLE OF MATERIAL PROPERTIES AND MICROSTRUCTURE OF FOODS IN NUTRIENT RELEASE IN THE GASTRO-INTESTINAL TRACT Milano, September 8 th, 9 th and 10 th 2014 In line with the objective of promoting Early Stage Researchers (< PhD+8 years), we are pleased to announce that the third Training School of Action FA1001 - Food Structure Design (www.foodstructuredesign.net) : “Gastro Intestinal Engineering: the role of material properties and microstructure of foods in nutrient release in the gastro-intestinal tract”, organized by the Department of Food, Environmental And Nutritional Sciences, will be held on September 8 th, 9 th and 10 th 2014 at Milan, Department of Food, Environmental And Nutritional Sciences. The event will be geared primarily towards Early Stage Researchers (ESRs) from academic institutions and enterprises associated with the Action. Participants in the training school will have an opportunity harness food structure engineering and linked nutrition and microbial biotechnology insights to create biologically-inspired food, in the perspective to advance in human health and thereby revolutionizing the development of foods with health benefits.www.foodstructuredesign.net Fifteen selected ERSs will be trained on the role of food material properties in gastric digestion. The combined physical/nutritional approach will be explored in view of food designing for healthy benefits, as this understanding drives new product development. Cases will be presented to reshape the way to formulate, process and use healthy food following the path from fork to farm, to face the consumers' expectations from the food they will eat in the future. The school provides an opportunity for participants to increase their knowledge, experimental skills and experience transfer in the new product/process design approach of healthy foods which has been adopted by Action Food Structure Design. Con il patrocinio di:

2. Faculty MAP C03: floor -1

3. Fondazione Feltrinelli From PIOLA (or LORETO) STATIONS: TAKE METRO MM2 (green) to STAZIONE CENTRALE FROM STAZIONE CENTRALE TAKE THE METRO MM3 (yellow) to MONTENAPOLEO NE WALK LESS THAN 5 MINUTES TO VIA ROMAGNOSI