7 March - 8 March 2018
SCI's Lipids Group & SCI's Food Group
This event is no longer available for registration.
Antioxidants are recognised as important components in human and animal nutrition. They also serve as functional ingredients in the food industry, for example, to reduce the oxidative deterioration of oils, fats and lipid based foods. Antioxidants are believed to protect cells and organs from oxidative stress and therefore act beneficially against a number of diseases. Although often seen to exhibit antioxidant activity in vitro, it is unlikely that some bioactive components, such as polyphenols and other phytochemicals, retain those beneficial antioxidant properties when ingested. Indeed, they may act as pro-oxidants with resulting negative consequences. However, they do play an important role and understanding these food components is essential in recognising how they can best be exploited by the industry as processing aids and for improving nutritional value. Making optimal choices to maximise effects for their intended use is paramount in producing cost effective products. Additionally, legislation surrounding this field raises some important challenges with regards to health claims substantiation and the use and marketing of antioxidant functional ingredients.
The main theme of this international conference is of understanding antioxidants in terms of food processing, nutrition and health, NPD and impacts on shelf life including the challenges and strategies for a new generation of antioxidant phytochemicals.
14/15 Belgrave Square
Tel: +44 (0)20 7598 1561
SCI Members attending this meeting are able to claim CPD points.
Fatima Paiva-Martins, University of Porto, Portugal
Ditte Hobbs, University of Reading, UK
Charlotte Jacobsen, Technical University of Denmark
Kirtiraj Gaikwad, Yonsei University, South Korea
Henna Liu, Kalsec, UK
Charlotte Mills, Kings College London, UK
Elizabeth Opara, Kingston University, UK