Preliminary results indicate that the classification of samples according to grape colour and variety is achievable. The possibility of determining the geographical origin of wines of the same variety is also highlighted. This work was supported by the project \"Foodomics-GR--National Research Infrastructure for the Comprehensive Characterization of Foods\" (MIS 5029057), funded by the Operational Programme NSRF 2014-2020 and co-financed by Greece and European Regional Development Fund. ## References  
* Perez-Jimenez et al. (2021) Perez-Jimenez, M.; Sherman, E.; Pozo-Bayon, M.A. ; Pinu, F.R. Application of untargeted volatile profiling and data driven approaches in wine flavoromics research. _Food Res. Int._**2021**, _145_, 110392. * Dumitriu et al. (2020) Dumitriu, G.-D.; Peinado, R.A.; Cotea, V.V. ; Lopez de Lerma, N. Volatilome fingerprint of red wines aged with chips or staves: Influence of the aging time and toasting degree. _Food Chem._**2020**, _310_, 125801. * (20)_17.19. Simplifying Edible Oil Analysis by Automating the Transesterification Process through the Development of a 3D-Printed Continuous Flow System_ (Awarded with the Best poster presentation by MDPI Analytica)
* du Preez et al. (2000)**A. du Preez, B. Khuzwayo, R. Meijboom, C. Ardene and E. Smit*
* Research Centre for Synthesis and Catalysis, Department of Chemical Sciences, University of Johannesburg, P.O. Box 524, Auckland Park, Johannesburg 2000, South Africa
* Correspondence: esmit@uj.ac.za  
Automation introduces a myriad of advantages to sample preparation and processing steps. However, the implementation of automated procedures is often hindered by high costs. Herein, a continuous flow system was developed to automate the base-catalyzed transesterification of triacylglycerords in edible oils. The costs involved were reduced drastically by manufacturing the main flow system components (e.g., syringe pumps, connectors, and reactors) using 3D printing technology (see Figure 35). The automated flow method was compared to manual batch protocols. Internal standards were used to ensure that transesterification was complete and that saponification did not occur. Notably, lower catalyst concentrations (1-2 wt. %) were required to achieve complete transesterification in the continuous flow method. The 3D-printed flow system was successfully used to determine the fatty acid content of nine commercial edible oils and four oil blends. Results obtained, expressed as a percentage of total fatty acid methyl ester (FAME) content, were comparable with certified and literature values. Furthermore, statistical analysis indicated that the peak area ratios of observed FAMEs could be used to screen for the authenticity of avocado oil, macadamia oil, and olive oil. 17.20. Lipidomics Investigation of Traditional Greek Yoghurt Skin (Petsa) UtilisingRP-UHPLC-TOFMS following Exhaustive Liquid-Liquid Extraction A. Pesiridou1,2,3,*, I. Sampsonidis1,4, S. Kalogiannis1,4, T. Moschakis5, A. Pechlivanis1,2,3 and G. Theodoridis1,2,3  
1 FoodOmicsGR Research Infrastructure, Auth Node, CIRI-AUTH, 54248 Thessaloniki, Greece  
2 Department of Chemistry, Aristotle University of Thessaloniki, 54248 Thessaloniki, Greece  
3 Biomic_Auth, Bioanalysis and Omics Laboratory, CIRI-AUTH, 54248 Thessaloniki, Greece  
4 Department of Nutritional Sciences & Dietetics, International Hellenic University, 54248 Thessaloniki, Greece  
5 Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54248 Thessaloniki, Greece  
* Correspondence: anapesiridou@gmail.com  
Nowadays, food products of high nutritional value are becoming more popular, as is yoghurt, one of the most widely consumed dairy products. Yoghurt is a food rich in proteins, probiotics, vitamins, minerals, and potentially beneficial fats, such as conjugated linoleic acid (CLA). Lately, yoghurt has gained a lot of popularity due to its various proposed health benefits and therapeutic properties [1].