The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health - A Celebration of the 10th Anniversary of Foods' Impact on Our Wellbeing
Part of the International Electronic Conference on Food Science and Functional Foods series
1–15 Oct 2022
Food Science, Food Sustainable, Food Microbiology, Food Safety, Food Technology, Functional Foods
- Go to the Sessions
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- 1. Food Formulations - Novel Ingredients and Food Additives
- 2. Innovative Processing Techniques
- 3. Food Analytical Methods and Components
- 4. Food Microbiology, Microbiome and Food Biotechnology
- 5. Food Nutrition, Microbiome and Human Health
- 6. Nutraceuticals and Functional Foods
- 7. Foods Quality and Safety
- 8. Food Security and Sustainability
- 9. Plant Foods
- 10. Foods of Marine Origin
- 11. Food Toxicology
- 12. Drinks and Liquid Nutrition
- Event Details
Announcement
On behalf of the conference team of the 3rd International Electronic Conference on Foods: Food, Microbiome, and Health, we would like to thank you for your participation by sending your contributions, and/or attending the live sessions programmed. We hope you enjoyed it!
You can click here to access to recordings for live sessions. And we are also pleased to announce that three awards for Foods 2022 are currently in the selection stage. Please visit here for detailed information.
Announcement of Award Winners
We are pleased to announce that event awards are offered to the following authors and speakers:
On behalf of the assessment committee and voters, we congratulate the winners on their accomplishments.
Welcome from the Chair
Dear colleagues,
Following the success of our first two Electronic Conferences on Food Science, I am delighted to invite you to join The 3rd International Electronic Conference on Foods 2022 - "Food, Microbiome, and Health—A celebration of the 10th anniversary of Food’s impact on our wellbeing". I hope you will participate in this free E-conference, which will enable you to share and discuss your most recent research findings with the vibrant worldwide community of food scientists and technologists.
Food science and technology are gaining importance in response to the global need to carefully manage resources whilst providing wholesome and nutritious diets for the burgeoning world population. It is through collaboration, communication, and community that food scientists can help to ensure that a safe and healthy diet is available to all, thus eliminating starvation and food wastage.
Due to ongoing restrictions on travel and personal contact, it is a pleasure to still be able to collaborate electronically via Foods 2022 (3rd International Electronic Conference). This internet conference is designed to allow you to present your research to colleagues and interact as fully as possible with all those involved. For this, I thank the fantastic team at MDPI, who have set up and managed the complex arrangements required to allow us the opportunity to hold this virtual conference. l hope that you will meet old friends and make new ones. There will be many fascinating papers to spark everyone’s interest.
Foods 2022 is a new and exciting experience for me; I believe that it is a taste of the future. Foods 2022 will revolutionize dissemination in the field with a brand-new tool for sharing research in an online forum that will preserve the same high standards and structure as expected of traditional in-person conferences, but will be more inclusive by removing the cost and time barriers that prevent many from participating in international conferences.
Foods 2022 will make your presentation accessible to hundreds of researchers worldwide, with the active engagement of the audience in question and answer sessions and discussion groups that will take place online to enhance the experience. I hope you will join us in presenting your work at Foods 2022 and taking part in this thriving online experience.
Submitted abstracts will be reviewed by the conference committee. The authors of accepted contributions will be invited to produce an extended abstract for the conference proceedings, along with a slide presentation of their work. Following the conference, outstanding contributions will be invited to submit their work for publication in the Foods journal.
The conference has been divided into 12 sessions, but there will be a large amount of overlap between these sessions. Please submit your articles as soon as possible, indicating which session you believe best suits your submission.
Session 1: Food Formulations —Novel Ingredients and Food Additives;
Session 2: Innovative Processing Techniques;
Session 3: Food Analytical Methods and Components;
Session 4: Food Microbiology, Microbiome and Food Biotechnology;
Session 5: Food Nutrition, Microbiome and Human Health;
Session 6: Nutraceuticals and Functional Foods;
Session 7: Foods Quality and Safety;
Session 8: Food Security and Sustainability;
Session 9: Plant Foods;
Session 10: Foods of Marine Origin;
Session 11: Food Toxicology;
Session 12: Drinks and Liquid Nutrition.
The future of humanity depends on managing the Earth’s resources and, importantly, providing a healthy, sustaining diet for a burgeoning population. Food Science and Technology are the key areas that are needed to achieve this.
Best regards,
Prof. Dr. Arun K. Bhunia
Chair of Foods2022
Conference Secretariats
Ms. Joie Wu
Ms. Stacy Luo
Mr. Paul Qi
Email: foods2021@mdpi.com
Event Chairs
microbiology; pathogenesis; host–pathogen interaction; nanobiotechnology; food safety
bhunia@purdue.edu
Event Committee
REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
analytical methods; food lipids; food technology; food authenticity; food safety; food waste
sucasal@ff.up.pt
food authenticity; food chemistry; molecular biology approaches applied to food authentication and GMO detection; plant food supplements; bioactive compounds; antioxidant activity; antimicrobial activity; chromatography; development of analytical methods
jamaral@ipb.pt
Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, Burjassot, 46100 Valencia, Spain
Antonio.Cilla@uv.es
Laboratory of Oenology and Alcoholic Beverages, Dept. of Food Science & Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece
pkandylis@agro.auth.gr
1. Phytochemistry and Healthy Foods Laboratory, Department of Food Science and Technology, National Council for Scientific Research (CEBAS-CSIC), Murcia, Spain
2. Associated Unit of R&D and Innovation CEBAS-CSIC+UPCT on “Quality and Risk Assessment of Foods”, CEBAS-CSIC, Campus Espinardo - 25, E-30100 Murcia, Spain
dmoreno@cebas.csic.es
Department of Food Science and Technology, University of Peloponnese, 24100 Antikalamos, Kalamata, Greece
t.varzakas@uop.gr
Department of Food Science and Nutrition, Faculty of the Environment, University of the Aegean, Mytilene, Greece
stagiaouris@aegean.gr
Chemical and Veterinary Investigation Agency Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany
Dirk.Lachenmeier@CVUAKA.BWL.DE
Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Jose Antonio Novais 10, 28040 Madrid, Spain
c.m.villaluenga@csic.es
LAQV/REQUIMTE - Instituto Superior de Engenharia do Porto - Rua Dr. António Bernardino de Almeida 431, 4200-072 Porto, Portugal
plant extracts; green extraction techniques; bioactive compounds; antioxidants; functional food; cosmetics
franciscapintolisboa@gmail.com
Centre of Biological Engineering, University of Minho, Braga, Portugal
d3024@deb.uminho.pt
Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of the studies of Teramo, via Balzarini 1, 64100 Teramo, Italy
mmartuscelli@unite.it
Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore
ganrenyou@163.com
Department of Agronomical Engineering, Technical University of Cartagena (UPCT), ETSIA, Paseo Alfonso XIII, 48 Cartagena, Spain
juanp.fdez@upct.es
Department of Food Science and Technology, University of Peloponnese, Antikalamos, Kalamata, Greece
kostas.papadimitriou@gmail.com
Department of Pharmacy, University of Naples "Federico II", Via Domenico Montesano, 49 - 80131 Napoli, Italy
gctenore@unina.it
Centro de Investigação de Montanha CIMO, Instituto Politécnico de Bragança, Campus de Santa Apolónia, P-5300253 Bragança, Portugal
jbarreira@ipb.pt
Department of Dairy Research, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “DEMETER”, Ethnikis Antistaseos 3, 45221 Ioannina, Greece
mmatster@gmail.com
Grupo de Investigación en Polifenoles, Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, E37007 Salamanca, Spain
mduenas@usal.es
Department of Sciences and Engineering of Biosystems, Agronomy School (ISA), University of Lisbon, Lisbon, Portugal
filipavinagresilva@gmail.com
1. Department of Animal and Food Sciences, Universitat Autonòma de Barcelona (UAB), 08193 Bellaterra, Barcelona, Spain
2. Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, KY, USA
mcastillouab@gmail.com
Department of Life and Environmental Science, Polytechnic University of Marche, Food, Industrial and Environmental Microbiology Lab. Via Brecce Bianche, 60131 Ancona, Italy
m.ciani@staff.univpm.it
Department of Agricultural Sciences, Food and Environment, University of Foggia, Foggia, Italy
matteo.delnobile@unifg.it
Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
clsilva@ucp.pt
Milan.Houska@vupp.cz
Department of Animal and Food Science, Universitat Autònoma de Barcelona (UAB), Bellaterra (Barcelona), Spain
Anna.Zamora@uab.cat
Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Vito, Reggio Calabria, Italy
mpoiana@unirc.it
Department of Pharmacy, University of Naples Federico II, Naples, Italy
food chemistry; food analysis; chemistry; food supplements; nutraceuticals; safety; secondary metabolites; nanocompounds; recovery from food byproduct sustainability; agro food chain; bioavailability; natural products; bioactive compods; proactive food
asantini@unina.it
Analytical Chemistry Department (IVAGRO), Faculty of Sciences, University of Cadiz, 11510 Puerto Real, Spain
remedios.castro@uca.es
Department of Chemical Engineering and Analytical Chemistry, Faculty of Chemistry, University of Barcelona. Martí i Franquès 1-11, E-08028 Barcelona, Spain
oscar.nunez@ub.edu
alessandra.durazzo@crea.gov.it
massimo.lucarini@crea.gov.it
College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
felyu@scut.edu.cn
Faculty of Bioscience and Technology for Food, Agriculture, and Environment, University of Teramo, Via Balzarini 1, 64100 Teramo, Italy
apaparella@unite.it
List of accepted submissions (103)
Id | Title | Authors | Presentation Video | Poster PDF | |||||||||||||||||||||||||||||||||||||
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sciforum-063636 | THE EFFECT OF FIBER ADDITION ON WHEAT BREAD STALING | , , , , | N/A |
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Bread is a staple grain product that many consumers eat every day. The quality and durability of bread depends, among others, on the recipe, the baking method, the bread cooling method after baking, and the way of packaging. Producers use a lot of techniques to extend the freshness of baking and delay the staling process. In order to extend the freshness of bread, producers add enzyme preparations, lipid compounds, emulsifiers or hydrocolloids to the recipe composition. The purpose of the work was to determine the effect of three types of fiber (wheat, oat, potato) with two fiber lengths on bread staling process. Type 750 bread wheat flour and fiber addition with a specific length of fiber in the amount of 2%, 4% and 6% (mass basis) were used to bake bread. Studies on the physical and chemical properties of flour were carried out. The bread volume, porosity and texture, crumb moisture and bread staling using differential scanning calorimetry on the day of baking, after 24h, 72h, were determined. Bread analysis was performed using a differential scanning calorimeter - DSC, Q200, TA Instruments. All measurements were made under a nitrogen atmosphere. The reference sample was an empty aluminium pan, hermetically sealed. The DSC curve of bread mass (10-15 mg) was obtained by heating the sample from -50 °C to 110 °C at heating rate of 5K / min. Samples were analysed in triplicate. The control sample (without fiber addition) was characterized by the lowest enthalpy. The highest enthalpy in the case of the addition of fiber with shorter fiber length was found in bread with 6% wheat and 6% potato fiber. At 24 hours after baking, it was found that the enthalpy of the control sample decreased. The same result was obtained in the analysis with the addition of 2% potato fiber with a shorter fiber and 2% oat fiber with a longer fiber. The greatest loss of water was recorded for bread with the addition of 6% oat fiber with shorter fiber. At 72 hours after baking, the test with the addition of 2% oat fiber with a shorter fiber, 6% potato fiber with a longer fiber, and the control sample were characterized by the highest loss of water. In the analysis with the addition of fiber with longer fiber length in the amount of 2% wheat, potato and 4% wheat, there was an increase in water content in the crumb compared to the research after baking. A significant effect of the fiber addition on the staling of wheat bread was found. Hardness of the crumb on the day of baking increased with higher fiber content. In the majority of samples with the addition of fiber, the moisture content of the crumb increased during storage. |
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sciforum-063947 | Towards enzymatic and non-enzymatic antioxidant system of C.melo peels | , , | N/A | N/A |
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Melon (Cucumis melo L., Cucurbitaceae family) is an important horticultural crop worldwide, cultivated in temperate climate countries from America and Europe to arid areas in Asia and Africa. Cantaloupe (Cucumis melo L., var. reticulatus) is of incredible economic worldwide diffusion due to its sweetness, juicy taste, pleasing flavour, and nutritional value. It contains huge quantities of vitamins A, C and microelements, such as potassium and magnesium, and also it was considered one of the best source of antioxidants. In particular, flavonoids and phenolic acids were found to be the most polyphenols. Moreover, cantaloupe has been shown healthy properties; analgesic, anti-inflammatory, antioxidant, anti-ulcer, anti-cancer, antimicrobial, diuretic and anti-diabetic were reported in recent studies. This research aims to provide additional information on peels from melons of an Italian cantaloupe cultivar. Fruits were harvested at different maturity, ranging from the unripe to overripe condition, and antioxidant enzyme (polyphenol oxidase, peroxidase, catalase and superoxide dismutase) activities were measured on crude extracts. Moreover, in order to gain a broad understanding of antioxidant system of C. melo, polyphenols, ortho-diphenols and flavonoids contents were carried out on peels, also to verify their potential exploitation as biomass yet rich of high-added value molecules. Our results demonstrate that cantaloupe peels can be considered a prospective source of natural antioxidants, enzymatic and non-enzymatic, with potential applications in food, pharmaceutical, and cosmetic companies. |
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sciforum-063643 | Chick’n Fiber: Development of Breading Mix using Banana (Musa sapientum var. lacatan) Peel as a Good Source of Dietary Fiber | , , , , , , , | N/A |
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Banana is one of the fruit crops that is mostly consumed and produced in the Philippines (PSA, 2017). As a result, the banana peels (BPs) are neglected as a waste. Furthermore, numerous studies have investigated and stated that the BP is a good source of dietary fiber (DF). This study aims to develop a breading mix (BM), determine the most acceptable formulation of BM with BP, and evaluate its nutrient and microbial content. One (1) control commercial BM and three (3) BM with different formulations, substitution of all-purpose flour (APF) with partially fine dried banana peel (PFDBP) for 25%, 30%, and 35% in production of BM formulation, were tested in terms of nutrient and microbiological content. For sensory evaluation, Quantitative Descriptive Analysis was conducted by 11 trained panelists and Consumer Acceptability Test was facilitated by 50 untrained panelists using the 9-point hedonic scale, utilizing chicken breast fillet as carrier. The statistical treatments used were weighted mean and one-factor repeated measures analysis of variance. The BM formulations produced were all found to be high in total dietary fiber (TDF) except for the control. Hence, it was proven that BP is a suitable dietary source for the BM formulations. Furthermore, the BM with DF had a lower fat content as compared to control due to its low oil-holding capacity that is beneficial with fried foods. Apart from color, all of the BM samples tested on pan-fried chicken breast fillet were found to be comparable to the sensory characteristics of the control. Therefore, the most favorable sample was BM A, which contains 25% substitution of APF with PFDBP, as it has shown an impressive result regarding TDF, fat analysis, and microbiological analysis, and in evaluation in terms of its sensory attributes.
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sciforum-063630 | Analyzing botanical origin of honey content via metabarcoding |
,
Emre Keskin
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N/A | N/A |
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Currently, honey fraud and adulteration have become a global issue. Due to the ongoing finding of new ways to circumvent old analyses, new analysis techniques are being evolved. One of the molecular-based techniques, DNA metabarcoding, allows for the rapid and accurate identification of short genetic markers in the DNA of various species by matching them with reference sequences. Using this identification, it is frequently able to go beyond the species and determine the regional variants and geographic origin of the product. In addition to high throughput sequencing, metabarcoding is presented as an impartial method for determining the taxonomic composition of complicated materials. This study evaluated the applicability of the “DNA from honey” based approach by developing metabarcoding procedure. A total of twenty varieties of honey were acquired from local markets. Following pretreatment, DNA was extracted from 20 samples using the optimized process, and PCR amplifications were conducted with primers targeting the P6-loop region of the trnL gene for the plant. Twenty honey samples were evaluated in a single tube, in addition to the analysis of a single flower honey. PCR yields were indexed using an adaptor ligation procedure for a 2x150bp pair-ended 300K read per sample and examined by high throughput sequencing. The terminal of the Linux/Unix-based operating system was used to analyze the sequencing data using several pipelines. Each of the targeted taxa had a ≥97% match to a species in NCBI GenBank. Our results confirmed the vast majority of the species listed on the product label. Twenty percent of the raw data permitted identification of the species listed on the label. Additionally, the percentage of matches at the genus level exceeds 80%. In mixed honey, 90% of the honey was found to be flower honey. Some species were not identified and necessitate additional research for verification. |
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sciforum-063603 |
How iron combined with prebiotics and lactoferrin can favor a healthy gut microbiota in infants living in rural Africa – an in vitro study
, Ambra Giorgetti ,
Nicole Stoffel ,
,
,
Annelies Geirnaert
Submitted: 01 Jul 2022 Abstract: Show Abstract |
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Ambra Giorgetti ,
Nicole Stoffel ,
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,
Annelies Geirnaert
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N/A |
Show Abstract |
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Iron fortification in infants living in rural areas of Africa has been associated with gut dysbiosis and higher rates of infection which imposes an additional health risk. Ongoing cohort studies assess the protective effect of prebiotics and lactoferrin, which aim to favor a healthy gut microbiota. Relevant ex vivo studies are needed to investigate the mode of action on the gut microbiota directly to further improve nutritional intervention strategies. The aim of this study was to investigate the direct effect of galacto-oligosaccharides and lactoferrin combined with iron on the gut microbiota of infants living in a rural area of Kenya. We used the in vitro continuous fermentation model PolyFermS to cultivate and treat the fecal microbiota of two 6-months-old Kenyan infants in conditions selected to closely mimic their colon and diet (milk and maize porridge). Iron combined with galacto-oligosaccharides induced a strong metabolic and compositional response. In microbiota 1 and 2, acetate increased by 45 mM and 16 mM, respectively, concomitant with an increase in Bifidobacterium of 0.6 log and 0.7 log, respectively. In microbiota 1 also propionate increased by 10 mM while in microbiota 2 also butyrate increased by 15 mM. We further observed a decrease in Clostridium perfringens in microbiota 1 of 1.3 log and a decrease in Clostridium difficile of 0.3 log in microbiota 2. A trend towards a synergistic effect against Clostridium perfringens was observed upon combination of iron, galacto-oligosaccharides and lactoferrin. Surprisingly, iron alone at a dose of 5 mg/L did not affect the ex vivo colon microbiotas, which hints for a host-dependent mode of action. In conclusion, galacto-oligosaccharides promote the Kenyan infant’s beneficial gut microbes and the production of metabolites thereby preventing outgrowth of enteropathogens. Next, the effect of treatment-modified microbial metabolites on the host-microbe interaction will be assessed using in vitro cell models. |
Keynote Speakers
Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology and Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece
Microbiome Applications in Food Systems for Maintaining Human Health
biopreservation; antimicrobials; essential oils; plant extracts; functional cultures; food & gut microbiome
ikourkou@mbg.duth.gr
Chemical and Veterinary Investigation Agency Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany
Food Toxicology and Food Safety
food toxicology; regulatory toxicology; food safety; epidemiology; risk assessment; chemical contaminants; cancer; alcoholic beverages; ethanol; acetaldehyde; thujone; formaldehyde; furan
Dirk.Lachenmeier@CVUAKA.BWL.DE
Invited Speakers
Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis, Greece
mgrigor@mbg.duth.gr
atzakos@uoi.gr
Unit of Human Nutrition, Department of Food Science and Nutrition, University of the Aegean, Lemnos, Greece
akoutel@aegean.gr
1. Department of Veterinary Sciences, University of
Trás-os-Montes and Alto Douro (UTAD), 5001-801 Vila Real, Portugal
2. Center for the Research and Technology of Agro-Environmental and
Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro
(UTAD), 5001-801 Vila Real, Portugal
pamo@utad.pt
Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland
agata_fabiszewska@sggw.edu.pl
REQUIMTE/LAQV, Instituto Superior de Engenharia do Instituto Politécnico do Porto. Rua Dr. António Bernardino de Almeida, 431, 4200-072, Porto, Porto, Portugal
cristina.md.soares@gmail.com
Foodborne Toxin Detection and Prevention Research Unit, Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture, 800 Buchanan St., Albany, CA 94710, USA
jongheon.kim@usda.gov
Live Sessions Information
Live Session Program
Live Session 1: Microbiome Applications in Food Systems for Maintaining Human Health
Date: 7 October 2022
Time: 10:00 AM (GMT+02:00/CEST - Central Europe)
Session Chair: Dr. Yiannis Kourkoutas
Introduction:
Microbiome applications in food, nutrition and health is a revolutionary and cutting-edge field today. In this vein, food industry is now actively contributing to microbiome research, by developing functional ingredients and food products associated with potential health claims based on clinical studies to prove their efficiency. The present session focuses on the effect of food microbiome on the complex biocommunities, as well as on the benefits and impacts of specific foods and extracts to the human microbiome.
Thus, the aim is to:
- provide new insights on food microbiome and digestive health
- highlight the association of food microbiome on well-being, prevention and treatment
- enlight the mode of action and the related mechanisms of microbiome interactions with food constituents
- exploit research data on food microbes that foster sustainability of the Αgri-food sector
Program:
Speaker | Presentation Topic | Time |
Prof. Dr. Yiannis Kourkoutas |
Opening Speech"Developing Functional Food Ingredients for Maintaining Human Health" |
10:00 am CEST |
Dr. Antreas Tzakos |
"Sculpting a Novel Antimicrobial Chemical Space" |
10:40 am CEST |
Dr. Antonios E. Koutelidakis |
"Mediterranean Diet, Functional Foods and Disease Prevention" |
11:10 am CEST |
Prof. Dr. Maria Grigoriou |
"Omics Approaches as a Tool to Design Novel Microbiome Applications in Food Industry" |
11:40 am CEST |
Q&A Session |
12:10 pm CEST |
Live Session 2: Food Toxicology and Food Safety
Date: 14 October 2022
Time: 10:00 AM (GMT+02:00/CEST - Central Europe)
Session Chair: Dr. Dirk W. Lachenmeier
Introduction:
In recent decades, the importance of food toxicology has grown enormously. The desire to be able to consume food that is not detrimental to our well-being in a healthy environment has increasingly led to the public’s awareness about food toxicology issues. Food toxicology in the broadest sense is the connection between components of foods and possible health risks. Various techniques may be applied including experimental in vitro and in vivo studies, exposure assessments, epidemiological studies, as well as advanced mathematical modelling for risk assessment. Ultimately, the aim of food toxicology is to provide a scientific basis to ensure food safety. In the sub-field of regulatory toxicology, the knowledge of food toxicology may be used as scientific basis for food policy decisions, e.g. about maximum limits of certain compounds in foods, as well as a basis for enforcement action by authorities, i.e. to take unsafe foods from the market.
Food Toxicology was added in 2021 as a section of MPDI Foods journal. During this session of Foods2022 conference, we want to take the chance to introduce this section. For that we have invited international experts in food toxicology to provide an update on currently hot topics in this field.
Program:
Speaker | Presentation Topic | Time |
Dr. Dirk W. Lachenmeier |
"Does Cannabidiol (CBD) in Food Supplements Pose a Serious Health Risk? Consequences of the EFSA Clock Stop Regarding Novel Food Authorization" |
10:00 am CEST |
Dr. Paula A. Oliveira |
"Impact of Western Diet on Body Weight, Food and Water Consumption: Data from a Rat Model of Mammary Carcinogenesis" |
10:10 am CEST |
Dr. Agata Urszula Fabiszewska |
"Non-Conventional Methods of Oleaginous Yeast Pretreatment for Microbial Oil Extraction" |
10:40 am CEST |
Dr. Cristina Maria Dias Soares |
"Food Processing and Its Potential Impact on Food Safety and Health" |
11:10 am CEST |
Dr. Jong H. Kim |
"Benzaldehyde Use to Protect Seeds from Foodborne Fungal Pathogens" |
11:40 am CEST |
Q&A Session |
12:10 pm CEST |
Live Session Recordings
Event Awards
To acknowledge the support of the conference esteemed authors and recognize their outstanding scientific accomplishments, we are pleased to launch the Best Proceedings Paper Award, Best Poster/Video Presentation Award, and Best Speaker Award.
The Awards
Number of Awards Available: 2
The Best Proceedings Paper Award is given for the paper judged to make the most significant contribution (proceedings paper) to the conference.Number of Awards Available: 2
The Best Poster Award has been established to recognize the scientific merit exhibited in poster and vedio presentation and preparation.Number of Awards Available: 2
The Best Speaker Awards are given to the best performers during the live sessionsTerms and Conditions:
As a sponsor, Foods would like to award the best proceedings paper as elected by all the conference committees. The award will consist of 500 Swiss Francs. We look forward to posting your contributions.
Criteria for Evaluation of Best Proceedings Paper Award:
Criteria
- Full paper must be submitted to Foods2022;
- Originality/Novelty of the paper;
- Significance of Content;
- Scientific Soundness;
- Interest to the readers;
- English language and style.
Evaluation
- Each Evaluation Committee member will give an assessment for each applicant in terms of the criteria outlined above;
- Total score for each presentation will be ranked, from highest to lowest;
- If two or more authors get the same score, further evaluation will be carried out;
- All decisions made by the Evaluation Committee are final.
As a sponsor, Foods would like to grants an award (500 Swiss Francs) for the best poster or video presented at the conference. This prize is awarded by a jury to the best-designed poster or video presented at the conference.
Criteria for Evaluation of Best Poster/Video Presentation Award:
Criteria
- Title (with authors and affiliations)
- Introduction / Objectives / Aims
- Methods
- Results
- Conclusion
- References
- Acknowledgements
- Contact information
- Video presentation
Evaluation
During the conference, the chair is invited to judge the quality of the 3-minutes video presentation and poster. Criteria of judgement on the presentation shall be the ability of summarizing the content of the work and motivating the interest in looking at the poster. Criteria of judgement on the poster should be clarity of poster and appearance quality.
As a sponsor, Foods would like to grants an award (500 Swiss Francs) for the remarkable speakers at the conference.
Criteria for Evaluation of Best Speaker Award:
Criteria
- Originality/Novelty of the speech;
- Significance of Content;
- Scientific Soundness;
- Interest to the listener;
- Persuasive of the speech
Evaluation
- Each Evaluation Committee member will give an assessment for each applicant in terms of the criteria outlined above;
- All decisions made by the Evaluation Committee are final.
Sessions
2. Innovative Processing Techniques
3. Food Analytical Methods and Components
4. Food Microbiology, Microbiome and Food Biotechnology
5. Food Nutrition, Microbiome and Human Health
6. Nutraceuticals and Functional Foods
7. Foods Quality and Safety
8. Food Security and Sustainability
9. Plant Foods
10. Foods of Marine Origin
11. Food Toxicology
12. Drinks and Liquid Nutrition
Instructions for Authors
To present your research at the Foods2022:
- Create an account on Sciforum if you do not have one, then click on ‘New Submission’ in the upper-right corner of the window, or by clicking on ‘Submit Abstract’ at the top of this webpage.
- Submit a short abstract in English (150-300 words) before 1st July 2022.
- The Conference Committee will evaluate all the submitted abstracts, and authors will be notified by 15th July 2022 about acceptance.
- The authors of accepted abstracts will be invited to submit at least one type of these submissions: proceedings paper, presentation slides, poster presentation and/or video presentation before 15th August 2022.
- All accepted files will be available online for discussion and rating during the time of the conference (1-15 October 2022). After the conference, they will remain available online for reading on Sciforum.net.
- The Conference Committee will select some submissions to give a talk live in one of the live-streaming webinars that will be held during the conference.
- All accepted proceedings papers will be published in the proceedings of this e-conference within a dedicated issue of the MDPI journal Biology and Life Sciences Forum (Proceedings).
- Participants of this e-conference will also be encouraged to submit a full paper to the conference Special Issue in Foods with a 20% discount on the article processing charge (APC).
Proceedings Papers
Proceedings papers must be prepared in MS Word using the Proceedings template and converted to PDF before submission. They should follow this organization:
- Title
- Full author names
- Affiliations (including full postal address) and authors' e-mail addresses.
- Abstract
- Keywords
- Introduction
- Methods
- Results and Discussion
- Conclusions
- Conflict of Interest
- (Acknowledgements)
- References
The manuscript should be at least three pages (including figures, tables, and references) and not exceed 6 pages. Authors are asked to keep their papers as concise as possible. Please do not insert any graphics (schemes, figures, etc.) into a movable frame which can superimpose on the text and make the layout very difficult.
Please note that the manuscript cannot be published in any place other than the conference proceedings. Carefully read the rules outlined in the 'Instructions for Authors' on the journal website and ensure that your manuscript submission adheres to these guidelines.
Presentation Slides
Authors are encouraged to prepare a presentation in PowerPoint or similar software, to be displayed online along with the manuscript. Slides can be prepared the same way as for any traditional conference. They should be converted to PDF format before submission.
Video Presentations
Authors are also encouraged to submit video presentations. This is a unique way of presenting your research and discussing it with peers from all over the world. Video should be no longer than 3-5 minutes and prepared with one of the following formats: .mp4/.webm/.ogg (max size: 200Mb). It should be submitted before 15th August 2022.
Posters
Posters will be available on this conference website during and after the event. Like papers presented at the conference, participants will be able to ask questions and make comments about the posters. Posters without an accompanying Proceedings paper should be presented in the Poster Session (Session 10).
After abstract acceptance, if you wish to submit your presentation slides, poster, or video without a Proceedings paper, please upload a copy of the short abstract as PDF and Word files, in the corresponding required fields, and upload your file in the corresponding optional field. Submissions without a Proceedings paper will not be added to the proceedings of the conference.
Special Issue Submission
Full paper versions of accepted submissions are encouraged to be submitted to the conference Special Issue (https://www.mdpi.com/journal/foods/special_issues/CLM5G8ZJ1P) after the conference. These full papers should be novel and significantly different from the Proceedings papers. These papers will be subject to peer review after they are submitted using the journal submission system.
Potential Conflicts of Interest
All authors must disclose all relationships or interests that could inappropriately influence or bias their work. This should be conveyed in a separate ‘Conflict of Interest’ statement preceding the ‘Acknowledgments’ and ‘References’ sections at the end of the manuscript. If there is no conflict, please state ‘The authors declare no conflict of interest.’ Financial support for the study must be fully disclosed under the ‘Acknowledgments’ section.
Copyright
MDPI, the owner of the Sciforum.net platform, is an open access publisher. We believe that authors should retain the copyright to their scholarly works. Hence, by submitting a communication paper to this conference, you retain the copyright of your paper, but you grant MDPI the non-exclusive right to publish this paper online on the Sciforum.net platform. This means you can easily submit your paper to any scientific journal at a later stage and transfer the copyright to its publisher (if required by that publisher).
Event Organizers
Foods
Foods Editorial Office, MDPI, St. Alban-Anlage 66, 4052 Basel, Switzerland
Foods is an international, scientific, peer-reviewed, open access journal of food science and is published semimonthly online by MDPI.
foods@mdpi.com
1. Food Formulations - Novel Ingredients and Food Additives
Session Chair
Prof. Dr. Joana S. Amaral, CIMO, Instituto Politécnico de Bragança, Bragança, Portugal
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2. Innovative Processing Techniques
Session Chair
Dr. Diego A. Moreno, 1. Phytochemistry and Healthy Foods Laboratory, Department of Food Science and Technology, National Council for Scientific Research (CEBAS-CSIC), Murcia, Spain, 2. Associated Unit of R&D and Innovation CEBAS-CSIC+UPCT on “Quality and Risk Assessment of Foods”, CEBAS-CSIC, Campus Espinardo - 25, E-30100 Murcia, Spain
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3. Food Analytical Methods and Components
Session Chairs
Prof. Dr. Antonello Santini, Department of Pharmacy, University of Naples Federico II, Naples, Italy; (https://www.docenti.unina.it/antonello.santini)
Prof. Dr. Oscar Núñez, Department of Chemical Engineering and Analytical Chemistry, Faculty of Chemistry, University of Barcelona. Martí i Franquès 1-11, E-08028 Barcelona, Spain
4. Food Microbiology, Microbiome and Food Biotechnology
Session Chair
Dr. Efstathios Giaouris, Department of Food Science and Nutrition, Faculty of the Environment, University of the Aegean, Mytilene, Greece
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5. Food Nutrition, Microbiome and Human Health
Session Chair
Dr. Cristina Martínez-Villaluenga, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Jose Antonio Novais 10, 28040 Madrid, Spain
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6. Nutraceuticals and Functional Foods
Session Chairs
Prof. Dr. Antonio Cilla, Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, Burjassot, 46100 Valencia, Spain
Prof. Dr. Antonello Santini, Department of Pharmacy, University of Naples Federico II, Naples, Italy; (https://www.docenti.unina.it/antonello.santini)
7. Foods Quality and Safety
Session Chair
Prof. Dr. Susana Casal, REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
8. Food Security and Sustainability
Session Chair
Prof. Dr. Theodoros Varzakas, Department of Food Science and Technology, University of Peloponnese, 24100 Antikalamos, Kalamata, Greece
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9. Plant Foods
The newly announced section in 2021 of Foods
Session Chair
Prof. Dr. Gian Carlo Tenore, Department of Pharmacy, University of Naples "Federico II", Via Domenico Montesano, 49 - 80131 Napoli, Italy
10. Foods of Marine Origin
The newly announced section in 2021 of Foods
Session Chair
Prof. Dr. Antonello Paparella, Faculty of Bioscience and Technology for Food, Agriculture, and Environment, University of Teramo, Via Balzarini 1, 64100 Teramo, Italy
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11. Food Toxicology
The newly announced section in 2021 of Foods
Session Chair
Dr. Dirk W. Lachenmeier, Chemical and Veterinary Investigation Agency Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany
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12. Drinks and Liquid Nutrition
The newly announced section in 2021 of Foods
Session Chair
Prof. Dr. Panagiotis Kandylis, Laboratory of Oenology and Alcoholic Beverages, Dept. of Food Science & Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece
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