7th International Symposium on Delivery of Functionality in Complex Food Systems

The 7th International Symposium on Delivery of Functionality in Complex Food Systems is being held from 5th – 8th November, 2017, in Auckland, New Zealand.

Associated with the Symposium will be a workshop on Atomic Force Microscopy and Food, to be held on November 9-10, 2017 at the University of Auckland.

The DOF2017 symposium will be, as the previous DOF meetings, the primary platform for presenting new scientific developments in complex food systems, and their applications to food engineering design, food functionality and food consumption, the concepts of complexity and emergent phenomena in food science (introduced at DOF2015) and two new hot topics: replacements for animal-derived proteins; and effects of food structures on the microbiome of the human gut.

The topics for the scientific sessions are:

  1. Novel structures for delivery of bioactives in foods
  2. New and emerging processes and ingredients for delivering functionality
  3. Natural and biomimetic food systems – structures and functionality
  4. Food synergy to deliver enhanced functionality
  5. Delivery to the microbiome
  6. Implementation of delivery systems in food products
  7. Complexity and emergent phenomena in food science
  8. Interactions between delivery systems and the human body (sensory, digestion, release, bioaccessibility and bioavailability)
  9. Functionality of animal-derived proteins and their substitutes and extenders

Speakers:

Hot topics will be presented by invited world-renowned experts, and the latest research findings will be presented in short talks and poster communications.

            
                Dr. Wang                           Prof. Relkin                              Prof. Wahlqvist                            Prof. Yada
            
            Prof. Ross                             Prof. Singh                           Prof. McClements                      Prof. Jiménez-Flores
            
           Prof. Livney                    Prof. Dr. Mezzenga                               Dr. Ubbink                            Malcolm Lawn
 key-dates

              Click here to register

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Burgers with a side of fluorescent nanomaterials

Scientists in China have found carbon dots on grilled hamburgers.

Intensively heating meat generates toxins such as benzene or polyaromatic hydrocarbons, which increase a person’s risk of developing cancer. Mingqian Tan, from Dalian Polytechnic University, wanted to find out whether heterocyclic amines, which are present in these types of toxins, react any further at the high temperatures typically found in barbecues to form carbon dots.

‘Scientists are aware of the presence of harmful toxins produced during food processing; however, our knowledge about their overall formation and potential toxicity is still insufficient,’ says Tan. ‘Carbon dots are harmful to human health due to their unique nano-effects, including their small size, high reactivity and phototoxic effects. We believe that these properties can cause damage to DNA and the cellular membranes,’ he adds.


Read the full article in Chemistry World >>>

This paper is free to access until 10th August 2017:

Presence and formation of fluorescence carbon dots in a grilled hamburger
Yao Li, Jingran Bi, Shan Liu, Haitao Wang, Chenxu Yu, Dongmei Li, Bei-Wei Zhu and Mingqian Tan
Food Funct., 2017, Advance Article
DOI: 10.1039/C7FO00675F

Do you fancy submitting an article to Food & Function? Why not submit to us here today or alternatively email us with your suggestions!

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IPC2017

International Scientific Conference Probiotics and Prebiotics

IPC2017 is being held from 20th – 22nd June, in Budapest, Hungary.

There are 10 reasons why you have to attend IPC2017. The main topics of IPC2017:

Prebiotics – How does it work and how to develop a novel prebiotics.
Human milk oligosaccharides as a prebiotics and immune modulator.
How to get an approval for probiotics with health claims. Approaches to get approval from EFSA and other countries.
How to identify functional probiotics. Development of novel screening system and evaluation procedure to identify functional probiotics.
How probiotics work? Elucidation of underlying mechanism of actions.
What are the effector molecules mediate health benefits of probiotics. How to identify and how to evaluate the functionality.
How to characterize probiotic strains. Genetics, functional genomics of probiotic strains.
How to formulate the probiotics to keep maximum effectiveness.
Clinical trial of probiotics. What are the current statues of health benefit of probiotics in diverse disorders.
Future probiotics. Novel function of probiotics.

IPC2017 offers the chance to meet a mixture of both leading scientists in the field and emerging young scientists. The conference’s many plenary, keynote and highlight speakers will be organised into thematically ordered sessions.

Click here for full programme

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International Symposium on Bioactive Peptides (ISBP 2017)

Bioactive Peptides and Human Health

Brief Background

Functional bioactive peptides are an important constitute of functional foods. In addition to providing sources of amino acids for growth and maintenance, bioactive peptides have vast potential for improving human health and preventing chronic diseases through their impact on the gastrointestinal, cardiovascular, immune, and nervous systems. Our understanding with regard to preparing bioactive peptides from their parental proteins, absorption and bioavailability, metabolism, their mechanisms of action in the prevention of chronic diseases and promotion of human has made substantial progresses over the last three decades.

 

Purposes of the symposium:

-To discuss the newest developments and perspectives on bioactive peptide research

-To learn about the trends and opportunities in developing bioactive peptides products

-To network and develop collaborations and partnerships among the researchers, the academic and the industry    participants

-To promote technology transfer for commercialization of bioactive peptides

 

Topics

1) Bioactive Peptides and Human Health: Opportunities and Challenges

2) Bioactive Peptides Preparation, Absorption and Metabolism

3) Mechanisms of Actions of Bioactive Peptides

4) New Bioactive Peptides Product Development and Regulation

 

Important Dates

-Call for Abstract Closes: May 1,2017

-Notification of Acceptance Deadline: May 5,2017

-Early bird Registration Closes: May 10,2017

-Onsite registration: May 26,2017

-Conference: May 27,2017

 

Organiser 

Zhejiang University, Hangzhou, China

 

Co-Organisers

1) University of Alberta, Canada

2) Zhejiang University & University of Alberta Food for Health Joint Research Center

3) Alliance of antibody-based novel drug research and industrialization, Zhejiang University

 

Themed Collection

Food Function is proud to be publishing an online themed collection to feature papers from the conference and to highlight the latest bioactive peptide research. The deadline for submission is 30th July, 2017. Please visit the journal website for more details about scope, or contact us if you have any questions.

 

Chair

Dr. Jianping Wu

www.isbp2017.org

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4th Microbiome R&D and Business Collaboration Forum: Europe

The 4th Microbiome R&D and Business Collaboration Congress: Europe is due to be held between 3rd – 4th April, 2017, in Amsterdam, The Netherlands

Attracting over 300 attendees, the 11th meeting in the global series will build upon the success of last year’s highly acclaimed European meeting as well as our popular American and Asia forums to explore the interface between our evolving cultures, technologies and our microbiome through a series of interactive presentations and panel discussions with leading academics and industry experts as well as venture capital investors and leading solution, service and technology providers. The Global Engage series is rapidly gaining a fantastic reputation for fostering partnerships across academia, pharma and biotech. If looking to either learn more from the top scientists in the microbiome space; showcase exciting developments in your research; or seek partnerships and funding within the industry; it is an event not to be missed.

This is an ideal platform for progressing ground breaking microbiome research into commerical products. The 4th Microbiome R&D and Business Collaboration Congress: Europe offers countless opportunities to learn, network, invest and even find investors.

Poster submission deadline: 17th March, 2017

To find out more about the conference and to register your interest, please visit their website http://www.global-engage.com/event/microbiota/

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Probiotics Congress: Europe

The Probiotics Congress: Europe is due to be held between 3rd – 4th April, 2017, in Amsterdam, The Netherlands

Attracting experts working in all areas of probiotics research, product development and business, the 2017 Probiotics Congress: Europe will explore the development of the next generation of probiotics, prebiotics and functional foods, and their impact on human health. The congress will feature a series of interactive presentations with leading academics and industry experts, panel discussions and an exhibition area allowing solution providers to highlight their products and services.

With an agenda aimed at not only increasing knowledge, but networking with peers and industry leaders. The Probiotics Congress: Europe is a valuable a part of the ever growing probiotics field. Make sure you don’t miss your chance to participate.

Poster submission deadline: 17th March, 2017

To find out more about the conference and to register your interest, please visit their website http://www.global-engage.com/event/probiotics-europe/

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Outstanding Reviewers for Food & Function in 2016

Following the success of Peer Review Week in September 2016 (dedicated to reviewer recognition) during which we published a list of our top reviewers, we are delighted to announce that we will continue to recognise the contribution that our reviewers make to the journal by announcing our Outstanding Reviewers each year.

We would like to highlight the Outstanding Reviewers for Food & Function in 2016, as selected by the editorial team, for their significant contribution to the journal. The reviewers have been chosen based on the number, timeliness and quality of the reports completed over the last 12 months.

We would like to say a big thank you to those individuals listed here as well as to all of the reviewers that have supported the journal. Each Outstanding Reviewer will receive a certificate to give recognition for their significant contribution.

Professor Hitoshi Ashida, Kobe University

Dr Lillian Barros, Polytechnic Institute of Bragança

Professor Zhen-yu Chen, Chinese University of Hong Kong

Professor Steven Feng Chen, Peking University

Dr Monica Galleano, University of Buenos Aires-National Council of Scientific and Technological Research

Dr Jing Hao, China Agricultural University

Dr Andrew Neilson, Virginia Tech

Dr Gianluca Picariello, National Research Council of Italy

Dr Gabriela Salvador, Universidad Nacional del Sur

Professor Gow-Chin Yen, National Chung Hsing University

We would also like to thank the Food & Function board and the food research community for their continued support of the journal, as authors, reviewers and readers.


If you would like to become a reviewer for our journal, just email us with details of your research interests and an up-to-date CV or résumé.  You can find more details in our author and reviewer resource centre

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Salivary salt modifies cheese’s tang

Written by Rebecca Brodie for Chemistry World

If your Christmas was anything like mine, then you ate an awful lot of cheese. I love mature cheddar, and I’m partial to brie, but don’t offer me anything blue. I always thought my taste buds dictated my choices but recent research has shown that your physiology can affect how you perceive food.

To test for a link between physiology and taste, Elisabeth Guichard from the French National Institute for Agricultural Research, and colleagues combined cheddar, soft cheese, butter, protein powder, salt and water in different proportions to create four model cheeses with differing fat content and firmness. They then trained 14 taste testers to recognise the odour of two specific compounds – nonan-2-one, which gives blue cheese its notable smell, and ethyl propanoate, which gives cheese a fruity odour – and rate their perception of these two compounds in the cheese they tasted. At the same time the researchers recorded the testers’ chewing activity and saliva composition.

Read the full article in Chemistry World >>>


Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameter
E. Guichard, M. Repoux, E. M. Qannari, H. Laboure and G. Feron
Food Funct., 2017, Advance Article
DOI: 10.1039/C6FO01472K

Do you fancy submitting an article to Food & Function? Why not submit to us here today or alternatively email us with your suggestions!

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The 3rd Microbiome R&D and Business Collaboration Congress: Asia

The 3rd Microbiome R&D and Business Collaboration Congress: Asia is due to be held between 1st – 2nd March, 2017, in Hong Kong

Attracting experts working in all areas of microbiome research, product development and business, the congress will explore the interface between the microbiome and our evolving cultures and technologies. During the two-day conference, there will be networking breaks to promote interaction with your peers, expert led case study presentations, a dynamic exhibition room filled with technology providers showcasing their technologies and solutions, and panel discussions exploring key issues in the field. Together, we can further develop microbiome research across the Asia-Pacific region, and begin to look towards forging collaborations and commercialising the research.

With a packed list of over 80 speakers, including leaders in the microbiome field, offering valuable insight into cutting edge research. The 3rd Microbiome R&D and Business Collaboration Congress: Asia is promising to be an event not to be missed.

Poster submission deadline: 10th February, 2017

To find out more about the conference and to register your interest, please visit their website http://www.global-engage.com/event/microbiome-asia

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The 2nd Probiotics Congress: Asia

The 2nd Probiotics Congress: Asia is due to be held between 1st – 2nd March, 2017, in Hong Kong

Attracting experts working in all areas of probiotics research, product development and business, the 2nd Probiotics Congress: Asia will explore the development of the next generation of probiotics, prebiotics and functional foods, and their impact on human health. The congress will feature a series of interactive presentations with leading academics and industry experts, panel discussions and an exhibition area allowing solution providers to highlight their products and services.

Continuing the success of last year’s Probiotics Congress, which saw over 200 attendees. The 2nd Probiotics Congress will be offering a variety of talks, guest speakers and interactive presentations.

Poster submission deadline: 10th February, 2017

To find out more about the conference and to register your interest, please visit their website http://www.global-engage.com/event/probiotics-asia/

 

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