Session: Analytical Chemistry

Plenary Speaker
Isabel, Ferreira, Instituto Politécnico de Bragança, Portugal
Talk Title: Critical view on analysis of antioxidant capacity

Invited Speakers
Joana Costa, University of Porto, Portugal
Talk Title: DNA versus proteins: Current perspectives on food allergen detection methods

Stephen Elmore, Reading University, UK
Talk Title: Speaking up for flavour chemists

Session: Bioactive Compounds

Plenary Speaker
Francisco A. Tomás-Barberán, Spanish Council for Scientific Research (CSIC), Spain
Talk Title: Phenolic bioactives in food and their gut microbiota metabolites: Role in human health

Invited Speakers
Cesarettin Alaşalvar, Food Institute at TÜBİTAK Marmara Research Centre, Turkey
Talk Title: Bioactives and health benefits of nuts and dried fruits

Danijela Bursać Kovačević, University of Zagreb, Croatia
Talk Title: Influence of extraction and processing technology on content of bioactive compounds in foods of plant origin

Fereidoon Shahidi, Memorial University of Newfoundland, Canada
Talk Title: TBC

Liang Zhang, Anhui Agricultural University, China
Talk Title: Metabolomics combined with bioassay rapidly reveals the core-bioactive compounds of teas

Session: Chemical Reactions in Foods

Plenary Speaker

Harold Corke, Shanghai Jiao Tong University, Hong Kong
Talk Title: Controlling the properties of starch

Invited Speakers
Saïd Bouhallab, INRA, France
Talk Title: Heteroprotein complex coacervation: Formation and potential applications

Lili He, University of Massachusetts, USA
Talk Title: RAMAN spectrometry to assess reactions

Charlotte Jacobsen, Technical University of Denmark, Denmark
Talk Title: Strategies to prevent lipid oxidation in foods rich in PUFA

Liang Zhang, Anhui Agricultural University, China
Talk Title: Flavan-3-ols derivatives formed during the processing and storage of teas

Session: Data analysis in Food Science

Plenary Speakers

Paolo Oliveri, Università di Genova, Italy
Talk Title: How to survive in the jungle of signal pre-processing: practical guidelines

Oxana Ye Rodionova, Semenov Institute of Chemical Physics RAS, Russia
Talk Title: Class modeling versus discrimination. In search for a tool for food authentication

Invited Speakers
Daniel Granato, State University of Ponta Grossa, Brazil
Talk Title: PCA and HCA: Misuses in food science studies

Predrag Putnik, University of Zagreb, Croatia
Talk Title: Trends in chemometrics in food chemistry studies

Session: Food Authenticity & Traceability

Plenary Speaker
Paul Brereton, Queens University Belfast, Ireland
Talk Title: Latest developments for assuring the integrity of our food

Invited Speakers
Yannick Weesepoel, Wageningen University and Research Centre, Netherlands
Talk Title: Exploring the forensic application of novel, rapid, economic and easy-to-use handheld spectrometers for chemical identification, active ingredient quantification and counterfeit detection

Saskia van Ruth, Wageningen University and Research Centre, Netherlands
Talk Title: A true story about fake foods

William G. Tycho Willats, Newcastle University, UK
Talk Title: Combining antibodies and Are microarrays for long-range molecular tracking in diverse food systems

Franz Ulberth, European Commission, Belgium
Talk Title: European Commission Knowledge Centre for Food Fraud and Authenticity

Session: Food Safety

Plenary Speaker

Ana M. Troncoso, University of Seville, Spain
Talk Title: TBC

Invited Speakers
Vural Gökmen, Hacettepe University, Turkey
Talk Title: Understanding better the reactions of certain thermal process contaminants in foods under gastrointestinal conditions

Ralf Greiner, Max Rubner-Institut, Germany
Talk Title: Safety assessment or potential risks of nanomaterials applied in the food sector

Francisco J. Hidalgo, Instituto de la Grasa (IG), Spain
Talk Title: Formation of heterocyclic aromatic amines in food products

Bruno De Meulenaer, Ghent University, Belgium
Talk Title: Lipid oxidation: An underestimated food safety issue?

Session: Food Structure & Food Quality

Plenary Speaker
Alejandro Marangoni, University of Guelph, Canada
Talk Title: From nanoscale engineering of fat crystals to improved sustainability and health

Invited Speakers

E. Allen Foegeding, North Carolina State University, USA
Talk Title: Designing food structure for quality and health: Current status and research needs

Anne Pihlanto, Natural Resources Institute, Finland
Talk Title: Hempseed proteins: Processing and functionality

Peng Zhou, Jiangnan University, China
Talk Title: Stability of dairy proteins in solid and semi-solid food matrices

Session: Nutrition

Plenary Speaker
Fidel Toldrá, Spanish National Research Council, Spain
Talk Title: Health relevance of bioactive peptides in meat and meat products

Invited Speakers
Paul Finglas, Quadram Institute Bioscience, UK
Talk Title: Food data in food nutrition and health (data standards/interoperability/uses)

Maurizio Battino, Università Politecnica delle Marche, Italy
Talk Title: Phenolic compounds from olive oil and other Mediterranean foods as nutraceutical tools for the prevention of cancer and cardiovascular diseases

Alberto Escarpa, University of Alcalá, Spain
Talk Title: Analytical micromotors: A novel perspective for food sciences