7 March - 8 March 2018

Food Antioxidants and Functional Ingredients - Shelf Life Extension, Nutrition and Health

Organised by:

 SCI's Lipids Group & SCI's Food Group

London, UK

Registration Closed

This event is no longer available for registration.

Synopsis

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.


Attendees
The conference will be of interest to producers and users of food antioxidants, nutritionists, health authorities, food scientists, phytochemicals researchers, supplement manufacturers and retailers.
Programme

Day 1 - 7th March 2017

Event Schedule
09:30
Registration and refreshments
11:15
Opening remarks
11:20
Keynote lecture: Food Antioxidants: Sources and Mechanistic Actions Fatima Paiva-Martins, University of Porto, Portugal
12:00
Antioxidant systems for omega-3 rich foods and supplements Charlotte Jacobsen, Technical University of Denmark, Denmark
12:30
Shelf-life improving of nuts using natural antioxidants Henna Liu, Kalsec, UK
13:00
Lunch and Exhibition
14:00
Who’s afraid of the big bad antioxidant? Jan Knight, Knight Scientific Limited, UK
14:30
Rapid method for determination of oxidative stability of foods, oils and fats Ron Savin, Anton Paar Ltd, UK
14:40
Flash presentations
15:00
Refreshments, posters and exhibition
15:40
Novel natural phenolic compound-based oxygen scavenging system for active packaging applications Kirtiraj Gaikwad, South Korea
16:30
Antioxidants in food and why the consumer can’t know they‘re there Timothy Lumb, ALS Food and Pharmaceutical, UK
17:00
Q&A
19:00
Conference dinner

Day 2 - 8th March 2017

Event Schedule
09:00
Welcome
09:05
Understanding dietary antioxidants in terms of nutrition and health Charlotte Mills and Ana Rodriguez-Mateos, King’s College London, UK
09:35
Culinary herbs and spices: Challenges in deducing the true health benefits of these polyphenol rich foods Elizabeth Opara, Kingston University, UK
10:05
Categorising interpretations: Why do experts disagree so much about health benefits of food antioxidants Kirsten Brandt, Newcastle University, UK
10:35
Refreshments, posters and exhibition
11:05
Dietary Nitrate and Cardiovascular Disease Ditte Hobbs, University of Reading, UK
11:35
Sporopollenin shells from plant spores & pollen as novel antioxidant microcapsules Grahame Mackenzie, University of Hull & Technical Director Sporomex Ltd, UK
12:05
Regulatory aspects of antioxidants used in foods and supplements Sam Jennings, Berry Ottaway & Associates, UK
12:35
Concluding remarks and finish

Venue and Contact

SCI

14/15 Belgrave Square
London 
SW1X 8PS

Please click here for a location map.

For information regarding hotels in the area, please click here.

Conference Team

Tel: +44 (0)20 7598 1561

Email: conferences@soci.org


CPD Info

SCI Members attending this meeting are able to claim CPD points.

SCI logo
Exhibitors

Additional Info

Related Links

Other Lipid Group and Food Group Events

 

 

Confirmed Speakers

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